I think most everyone has at least one skillet in their kitchen that they rely on when they need a non-stick surface.
Over the years,numerous types have been on the market, with all of them failing after a few uses. Nothing seems to work well for long.

Until now!!!!!

(Fair warning: plug for a brand coming up)

Pioneer Woman cast aluminum cookware:

This is the review from a popular shopping source.

“Get cooking delicious homemade meals with The Pioneer Woman Prairie Signature 12-Piece Cast Aluminum Cookware Set. It has all the pots and pans needed for everyday cooking including 10-inch fry pan, two-quart saucepan with lid, five-quart Dutch oven with lid, four-quart Everyday Pan with lid, three felt protectors, nylon spoon, and slotted turner. The aluminum cookware pieces charcoal speckle design which brings a vintage, farmhouse feel to your kitchen. The nonstick interior offers easy food release and the wooden handles have a soft and comfortable grip Enjoy creating mouthwatering food with the gorgeous The Pioneer Woman Prairie Signature 12-Piece Cast Aluminum Cookware Set.

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I have several pieces and have been using them for almost a year now with NO change whatsoever! A fried egg still slides right out and even that canned corned beef hash (which usually leaves about 3/4 of the content sticking to the pan when you try to brown it) comes right out in it’s entirety!

I heartily recommend this product!!

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This is a simple, easy to make dessert recipe that gets lots of use in the Vero household. Fresh strawberries, peaches, black raspberries, blackberries, etc. sooner or later make their way into the pan.

Ingredients

2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 stick butter or margarine
3 to 4 cups raw fruit sweetened to taste

Instructions

Melt butter/margarine in a 9×13 pan.
Mix all ingredients except fruit, together, and pour half into the pan.
Add fruit and top with rest of batter.
Bake at 350* for 45 minutes.
Serve hot or cold with topping of your choice. (I like a scoop of a good vanilla ice cream)

Cooks note: Try substituting canned fruit for the raw fruit.

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Ingredients
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1 stick butter melted
1 cup granulated sugar
1/2 cup canned pumpkin (not pie filling mix)
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
Pinch of ground nutmeg
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1/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice

Instructions
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Melt butter. Cool, and add sugar. Beat well.
Add egg, pumpkin and vanilla, again beating well.
Add dry ingredients and mix just until well blended.

Drop heaping tablespoons of dough into sugar/spice mixture and
roll into round balls coating thoroughly.
Place on parchment lined cookie sheet, and flatten to about 1/2 inch thick.

Bake at 375* for 10 to 12 minutes.

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My mother-in-law gave me this recipe many years ago when I was a young married.
It was her favorite recipe for the fudge and it quickly became mine.
I make it every year for the Christmas holidays, and many times in between.

Ingredients

4 Cups sugar
2 sticks butter or margarine
3 Tablespoons white corn syrup plus enough evaporated milk to make 1 cup
2 cups peanut butter
1 seven ounce jar marshmallow cream.
1 teaspoon vanilla

Instructions

In large heavy saucepan, melt margarine/butter. Add sugar, syrup and milk mixture,
and bring to a boil, stirring constantly.
Reduce heat and and cook for five minutes, stirring constantly.
Remove from heat and add marshmallow cream, peanut butter and vanilla.
Blend thoroughly and pour into a buttered 9″x13″ pan.
Cool and cut into squares.

Enjoy!!!

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