The Kitchen Sluts review a baker from Pillivuyt
Now that the weather is getting cooler and casserole season is upon us, Kitchen Slut Pammy decided it was a good time to review the new Pillivuyt deep oval baker.
A few basic facts about Pillivuyt: This line of cookware is fired at a high temperature and is resistant to thermal shocks. It can go straight from the freezer to the microwave or a conventional oven. The color is a clean, pure, unblemished white and the glaze is flawless.
We decided to test the deep baker. It measures 11.5" long x 7.75" wide x 3" high, the perfect size for a one-dish dinner for a family of four to six (or two hungry Kitchen Sluts). The lines of this baker are sleek and sophisticated, including straight sides and a beautiful flared top. It would look lovely on any table.
Okay, it’s easy on the eyes, but how does it stand up to serious cooking and cleanup? We decided to test it with a dish that not every baker can handle: chili con carne baked with a cornbread-cheddar topping. We filled the baker a little over halfway with our special preheated chili recipe (using ground turkey this time). Then we spread our homemade buttermilk cornbread batter over the chili. But we weren’t done yet. On top of the batter we sprinkled a thick layer of shredded sharp cheddar (full-fat, natch—we’re not called the Kitchen Saints!).
After 20 minutes in a 400-degree oven, the chili was bubbling at the edges of the baker. The cornbread had risen and was a yummy golden brown. Most appetizing of all was the cheesy top layer, some of which had baked into the cornbread. The topping was nice and crisp at the edges.
Serving up six healthy portions was a snap. The cheese and cornbread readily pulled away from the sides of the baker. Mind you, we had not buttered or oiled the baker. The fine glaze is virtually nonstick without any of the chemicals or coatings that are on so many other bakers. We’ve found that such coatings wear away and look unsightly over time, even when you baby them with plastic utensils and hand washing. (Plus what are you consuming when a coating like that begins to wear? Inquiring Kitchen Sluts want to know.) Pillivuyt’s cookware is naturally nonstick. We used a metal serving spoon with no fear of scratching it.
The chili-cornbread casserole was heaven in our mouths! The cornbread had absorbed some of the chili liquid during baking. Yes, it was as good as you’re imagining. The depth of the Pillivuyt deep baker is ideal for a dish like this—plenty of room for the chili and a nice thick layer of cornbread and cheese.
Cleanup was simple: no scrubbing or scraping! Really! Just a few swipes with a sponge did the trick. And if we’d had room in the dishwasher (alas, it was filled with wineglasses and martini shakers), that would have been hunky-dory too because Pillivuyt is dishwasher-safe. Like we said—beautiful and practical. Kinda like the Kitchen Sluts!
