PFOA-Free & Gem-Stone Tough

All FlavorStone™ cookware features the proprietary Sapphire™ non-stick cooking surface. Sapphire™ non-stick is an especially scratch resistant PFOA-free surface that prevents virtually anything from sticking. Egg whites, cheese, chocolate, bacon, and even melted plastic does not stick to it. Best of all, no foods sticking means clean up is a breeze. That’s why Cathy Mitchell coined the phrase, “If it takes longer to clean up that it did to cook you’re using the wrong kind of pan!"

No Hot Spots + Save Energy

FlavorStone™ cookware can be used on gas, electric, ceramic because each pan results from a super efficient multi-ply construction process. Heat conducts through the base and instantly radiates throughout the entire pan. This helps eliminate hot spots so your food cooks evenly without flash burning. In fact, FlavorStone™ performance is so effective you only need a medium setting or lower saving you energy.

COATING AND BASE LAYERS OF FLAVORSTONE™ PANS

• Stove Top Pan Pizza
• Stove Top Lasagna
• Stove Top Pot Roast with Potatoes

• Lightning Fast Quesadillas
• Tortilla Espanola

• Best Ever Oatmeal
• Hash Brown Breakfast Pizza
• Blueberry Pancakes

• Healthy Bread Pudding
• Lightning Fast S’mores

Stove Top Pan Pizza - Makes 2 Servings

• 1 cup regular or low calorie store bought Bisquick(r) or similar biscuit mix.
• 1/2 cup room temperature beer (preferable a dark/full bodied beer which can be non-alcoholic)
• 4 tablespoons of Sauce - 2 tablespoons per pizza (Sauce possibilities include marinara/spaghetti, Alfredo, pesto, or BBQ sauce, or flavored cream cheese).
• 2 cups cheese - 1 cup per pizza (Cheese possibilities include blends of  Parmesan, mozzarella, cheddar, provolone, Mexican, Monterey Jack, etc.)
• Toppings - As desired with possibilities including cooked meatballs, pepperoni (turkey and regular), cooked sausage, cooked bacon,  fresh tomato, green pepper, olives, garlic, onion, anchovies, cooked shrimp, and more.

Directions:

1. Quickly stir together the biscuit mix and beer shaping it into a ball and place on a floured board. Knead with flour until no longer sticky and divide in half. Dough should be room temperature and not cold to the touch.
2. Press each half dough ball into a flat  8” circle.
3. Preheat Deluxe Deep pan over med heat.
4. Place One dough into the pan center and cook for about 1 minute, popping any large bubbles that may develop.
5. Using your spatula flip the dough over and working quickly spread desired sauce over dough.
6. Add cheese and topping.
7. Carefully drizzle about 1 to 2 tablespoons water around edge of dough where it meets the pan. This creates steam to help heat the toppings. Cover, reduce heat and cook about 5 minutes, until bottom is brown and cheese is melted.
8. Once crust bottom is golden brown, cheese is melted and toppings are warm slide out of pan on a plate.  Serve Warm

Stove Top Lasagna - Make 3 to 4 Servings

• 1 teaspoon olive oil
• 1⁄2 small onion, chopped
• 1 clove garlic, crushed
• 1⁄4 teaspoon red pepper flakes
• Salt and pepper*
• 2 cups pre cooked browned ground beef - (see tips and techniques page)
• 28 oz can pureed tomatoes - (typically 1 large can)
• 4 oz uncooked lasagna noodles broken into 2” pieces -  DO NOT USE “NO BOIL” lasagna noodles
• 1⁄4 cup parmesan cheese
• 1⁄2 cup shredded mozzarella cheese
• Part skim ricotta cheese
• Fresh basil

Directions:

1. In the Deluxe Deep Pan brown chopped onion in oil until it is transparent.
2. Once onion is transparent add the crushed garlic, pepper flakes, salt and pepper seasoning.
3. Stir 3the onion, garlic, pepper and seasoning 30 seconds then add browned ground beef and stir.
4. Once browned ground beef and spices are blended top with lasagna noodle pieces.
5. Pour pureed tomatoes over all, cover and cook 20 minutes, gently stirring occasionally until noodles are tender and juice is absorbed.
6. Add cheeses, stir, then dot with rounded spoonfuls of ricotta then garnish with basil, cover 2 minutes.
7. Serve hot

Hint: * I use 1/2 teaspoon of store bought season blend.

Stove Top Pot Roast with Potatoes -  Makes 8 to 10 Servings

• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 (4 pound) boneless beef chuck roast
• 2 cups red wine
• 2 cups low sodium beef broth
• 2 large yellow onions, sliced
• 2 pounds small potatoes
• 1 pound medium carrots, peeled and cut into 2 inch pieces
• 2 bay leaves

Directions:

1. Combine salt, pepper, paprika, and thyme in a small bowl.
2. Rub mixture into surface of roast.
3. Place Casserole pan over medium heat.
4. Place roast in pan and brown on all sides.
5. Add wine, broth, onions, potatoes, carrots and bay leaves.
6. Cover and bring to a boil.
7. Reduce heat to low, and cook for 3 hours 45 minutes, or until meat is very tender.
8. Serve hot.

Lightning Fast Quesadillas - Makes 1 at a time

• 8 inch flour tortillas (1 tortilla is 1 serving)
• Shredded cheese of choice such as cheddar, Monterey Jack or Mexican blend.
• Optional - other additions such as green peppers, jalapenos, sliced chicken, green onions, tomatos, etc.

Directions:

1. Preheat Saute pan over medium heat.
2. For each quesadilla sprinkle about 1⁄4 cup cheese over bottom of hot pan.  It takes only seconds to melt the cheese.
3. As soon as the cheese melts place 1 tortilla over the melted cheese and with fingertips spin tortilla, pressing lightly into pan to pick up melted cheese.
4. Slide out onto plate cheese side up.

Hint: Work quickly, and tortilla will stay cool to the touch. Garnish as desired and fold or roll tortilla.

Tortilla Espanola - Makes 4-6 servings

• 4 cups peeled and sliced Red potatoes (idaho also work well)
• 1 large yellow chopped onion
• 8 eggs
• 2 cups washed, chopped spinach (raw)
• salt and pepper to taste

Directions:

1. Peel and thinly slice the potatoes. Thoroughly rinse and drain the water off. Lightly salt the potatoes and let them rest for about 10 minutes prior to cooking.
2. Place the Deluxe Deep pan on media heat and preheat.
3. Once pan is hot pour in and sauté the potatoes adding a touch of salt. Cover with lid on until the potatoes are soft with browned edges stirring occasionally so as not to burn.  You may add a little water to help steam them and keep them moist for cooking.
4. In a very large bowl, beat eggs and add pepper to taste.
5. Once the potatoes reach the consistency of soft home fries add the chopped onion. Continue to sauté, adding water as necessary.
6.  When the potatoes and onions are done add them to the large bowl with the eggs. Make sure that the potatoes and onion are coated evenly with egg. Add spinach making sure it is incorporated evenly to this mixture.
7. Wipe the pan out with a wet cloth or paper towel. Place back on stove with a medium heat.
8. Pour egg and potato mixture into the pan and cover.
9. When the edges of the egg/potato “tortilla” have pulled away from the pan sides and has formed a solid bottom remove from heat, place a large plate over the pan and turn it upside down allowing the egg/potato “tortilla” onto the plate. The tortilla should be whole.
10. Slide the tortilla back into the pan, raw side down, cooked side up and continue to cook, covered. Note - When you shake the pan the tortilla should move as a whole. You may flip the tortilla a few more times.
11. When finished, flip one final time onto the plate, let rest for 5 minutes and enjoy!

Best Ever Oatmeal - Makes 1 serving

• 1 cup milk
• 1⁄2 cup oats
• pinch of salt
• 1⁄2 teaspoon vanilla
• canned pie filling, (sweetened with sugar substitute) such as cherry, peach, blueberry, or apple

Directions:

1. Place all ingredients except pie filling, into saucepan, mix and bring to a boil on medium burner setting. 2) Reduce heat to low and cook, stirring occasionally until oatmeal is desired thickness (refer to oatmeal package directions).
2. Serve in a pretty bowl and top with a generous spoonful of pie topping.

Hint: I usually have 2 or 3 different fillings open and in the refrigerator so I can offer a variety. 1 can usually tops 6 servings

Hash Brown Breakfast Pizza - Makes 3-5 servings

• 1⁄2 pound shredded potato*
• 3 beaten eggs or 3⁄4 cup egg substitute
• 2 tablespoons precooked bacon**
• 1/3 cup shredded cheese
• 1 1⁄2 teaspoons olive oil
• Seasoning to taste***

Directions:

1. Place 9.5 inch Deluxe Deep pan over medium heat to preheat.
2. Mix hash browns with oil and seasoning in small bowl, and add to hot pan, arranging in flat layer over bottom.
3. Cook until browned, about 5 minutes, slide out of the Deluxe Deep pan onto plate, and flip back into pan, browned side up.
4. Pour eggs over potatoes, top with layer of bacon and then sprinkle with cheese.
5. Cover the Deluxe Deep pan and continue cooking until eggs set - about 5 minutes.
6. Slide out onto plate, cut in wedges like a pizza and serve.

* I use 1⁄2 of 1 box of store bought hash browns. Prepare as directed then refrigerate the other half for later use.
** I use packaged real bacon bits but fresh and drained crumbled bacon works too.  Also try Turkey bacon.
***  I use about 1/2 teaspoon of store bought Seasoning.

Blueberry Pancake - Makes 3-5 servings

• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/3 cup granulated sugar
• 4 large eggs
• 2 cups whole milk
• 1 teaspoon vanilla extract
• 1/2 cup blueberries, plus more for garnish
• Powdered sugar for garnish

Directions:

1. Place flour, baking powder, sugar, and salt in a large bowl and stir to combine.
2. Place egg, milk, and vanilla extract in a medium bowl, whisking to combine.
3. Make a “well” in the center of the dry ingredients and pour in egg mixture, stirring just to incorporate all ingredients.
4. Preheat the FlavorStone(tm) pan over medium heat and pour batter by the 1/4-cup into pan. Sprinkle a few blueberries on top. Cook until bubbles form on surface.
5. Using your rubber coated or silicone spatula turn and cook until lightly golden.
6. Garnish with powdered sugar and blueberries. Serve hot.

Healthy Bread Pudding - Makes 8-10 servings

• 1/2 cup all purpose flour
• 1/3 cup sugar substitute
• 1 teaspoon ground cinnamon
• 4 large eggs, beaten
• 1 cup fat-free half and half
• 1 tsp almond extract
• 1/2 tsp vanilla extract
• 10 slices cinnamon raisin bread, torn into pieces
• 1/3 cup dried cranberries or raisins

Directions:

1. In a large bowl, using an electric mixer, beat together flour, sugar substitute, cinnamon, eggs, half and half, almond and vanilla extracts until well combined.
2. Add bread, cranberries/raisins, stirring to combine. Set aside.
3. Place casserole pan over low heat and let warm.
4. Pour mixture into casserole pan, cover and cook for 15 minutes until liquid mixture is firm.
5. Serve warm.

Hint: Top the bread pudding with a vanilla icing, fresh fruit or pie filling.

Lightning Fast S’mores - Servings vary

• plain chocolate bars
• large marshmallows sliced in half
• graham crackers or small round vanilla wafers

Directions:

1. Place the pan on a very low heat and let warm (typically this is setting #1 or at the lowest setting.
2. Place a single chocolate bar in the middle of the pan and let melt (your chocolate should not bubble, boil or liquify).
3. Insert a skewer into a marshmallow half.
4. Once the chocolate has become soft drag the skewered marshmallow half through the melted chocolate to coat the Marshmallow.
5. Once coated sandwich the chocolate coated marshmallow between the graham crackers/wafers.  Once secure slide our the skewer.