The Rival Stainless-steel Gourmet Electric Frying Pan

The Rival Stainless-steel Gourmet Electric Frying Pan.

Sheila and I visited our local ‘rastro’ (flea market). While we were walking through the stalls, my eyes were attracted to a shiny metal object at the back of one of the stalls. It was an electric frying pan – made from stainless steel.

We use the electric frying pan quite often, especially for cooking small paellas. However, the quality of the ones we have used in the past, have been very poor and we are currently on pan number three.

The heating elements are the weak-point of these machines. The cheaper ones tend to have a single circular element which heats up a circle on the base of the pan and can easily burn the food.

So I was very interested in this stainless steel vision that had appeared before me. The ordinary non-stick pans are about 40 euros. This stainless steel unit was only 15 euros. It was obviously second-hand, but in brand new and unused condition – so I snapped it up.

I did a little research and found this review on the pan I just bought:

• User Rating:Excellent
• Ease of Use: 5
• Durability: 5
• Ease of Cleaning: 4
• Style: 5

Pros:Heats evenly. Quality design. Stainless-steel construction. Dishwasher safe.
Cons:Wide design makes it hard to store.
The Bottom Line:You can fry, simmer or slow-cook in this stylish stainless electric frying pan.
Even if you pay casual attention to the news, you have no doubt heard about the concern regarding the release of toxic chemicals from the non-stick coatings applied to modern cookware. It is stated that this will only occur when the surface is overheated, but who among us hasn’t done that on occasion? I knew peace-of-mind would eventually rule, so I tossed my old model and purchased an electric frying pan with a stainless-steel cooking surface.

What it is.

Like the proverbial shaggy dog, the Rival Stainless-steel Gourmet Electric frying pan followed me home. I am never an impulse buyer, but on a leisurely stroll through BJ’s Wholesale Club (on my brother’s membership) it appeared before me. With a style and shine that would make any fried-food proud, and a price tag just over forty bucks, it would complement my stainless kitchen design. It was now or never. Now won.

The Rival SS166 electric frying pan measures 16 7/8 inches wide (19 3/4 at the handles), and 3 1/2 inches high. The usable cooking surface measures 14 1/2 inches across, with a 2 1/4 inch usable depth. The skillet base weighs 7 1/2 lbs. The heavy-gauge stainless body has a mirror finish exterior, and a machine-turned interior cooking surface. The two crescent-shaped handles are rolled stainless, and are spot-welded to the base. The domed lid is glass with a band of stainless trim, and is fitted with a sturdy loop-style handle, and a small metal trimmed steam hole. Four stubby heat-resistant feet accomplish a secure stance. The removable plug-in thermostat has a rotating knob with temperature options that range from warm to 400 degrees Fahrenheit. The power cord measures 35 inches in length. Maximum power consumption is fifteen-hundred watts.

What it does.

The cooking surface heats quickly and evenly. The thermostatic control is conveniently positioned, and has a small amber light that indicates the cycle on/off status of the skillet. I find the thermostat to be of good quality, in that you can raise or lower the cooking temperature slightly without repeated adjustments.

Setting up.

The Rival SS166 electric frying pan consists of the base, lid, thermostat/power cord, and a nineteen page owner’s manual. Before operation, wash base and lid with dish soap and hot water (never immerse the thermostat in water) and allow to dry thoroughly. In my experience, operating the skillet for approximately fifteen minutes at a medium heat setting will burn off any oils or solvents used in the manufacturing process. With the skillet completely cooled, the manual recommends that the cooking surface be “seasoned” by rubbing it with a small amount of vegetable oil on a paper towel. Rival also suggests using this skillet on a heat-proof surface. I have a sixteen-inch square marble cutting board next to my ceramic range top that I place it on during use, but I’ve never found the surface below to get more than slightly warm in the time it takes to cook a meal.

Cooking Steak Au Poivre.

If you are used to cooking on a non-stick surface, the switch to stainless will require some adjustment. At first I found the combination of moderate temperature settings and a good-quality olive oil prevented most foods from sticking. I enjoy the versatility of this cooker. The large interior and domed lid can accommodate the low-profile pot roasts that are frequently on sale in my area. Dishes such as beef stew and fried rice cook up nicely. The large size allows for volume cooking. I once cooked enough bacon for twelve people – ok, so a couple of them were vegetarians, but it beats cooking in shifts when you have a crowd on hand.

The first seven pages of the owner’s manual tells you everything you need to know about the care and operation of the Rival SS166 electric frying pan, including the details of the two-year parts-and-labour warranty. The remainder is a compilation of sixteen recipes that represent the food pyramid admirably and internationally. There is even a recipe for French toast that includes my secret ingredient – pure vanilla extract. I guess the secret’s out.

Clean up.

The good news is that the base and lid of this electric frying pan are dishwasher safe. The bad news is that once you get these two in your dishwasher, there will be room for little else. If you have burned-on foods, the manual suggests that you place an inch of water in the skillet and simmer for a few minutes – this will loosen any crusty residue. To clean stains from the cooking surface, Rival recommends one of the powdered stainless cleaners that are widely available.

Caveats.

When I first purchased this skillet, I stored it under the bed in the guest room. Since then the utility room has been worked-over to handle pantry items, such as big pots and other hard to store stuff. This is a large item that won’t store easily on a standard shelf.

The three-pound glass lid is tricky to manoeuvre when hot – the loop-style handle can be hard to grip with a pot holder. There is a lot of steam released when lifted, so always open it away from you. It’s large enough that when you do remove it, there’s the issue of where to set it down. Also, Rival recommends using plastic or wooden utensils to avoid scratching the cooking surface.

Conclusion.

I have owned the Rival Stainless-steel Gourmet Electric frying pan for several months, and I use it all the time. When the weather is hot it conveniently prepares a meal without having to add to the discomfort by operating my conventional oven. If you can solve the storage issues, this is a good-quality, stylish cooker for entertaining or everyday use. And for a price of around $44.00 – it’s a steal.

Rival
Milford, MA 01757

rivalproducts.com

Recommended: Yes

So that was it. I considered myself to have found a bargain. Next step, to find a few recipes to take the electric frying pan on a test run.

Cheese and Bacon Potatoes

Ingredients:
• 6 slices bacon
• 1/4 cup onion, finely chopped
• 4 large potatoes, thinly sliced with skins on
• 1 1/2cup (6-ounces) cheddar cheese, shredded
• 1 can (4-ounces) chopped green chilies

Directions:
• Place bacon in cold skillet.
• Turn temperature control dial to 350°F.
• Fry bacon until crisp, remove and drain.
• Carefully remove grease, reserving 2 tablespoons bacon grease in skillet.
• Add potatoes to skillet; cover and cook 10 minutes.
• Turn potatoes and cook an additional 5 minutes.
• Crumble bacon and combine with green chilies and onion.
• Sprinkle over potatoes.
• Top with cheese; cover and cook 5 more minutes.

Chicken Cacciatore

Ingredients:
• 2 tablespoons vegetable oil
• 1/3 cup chopped green bell pepper
• 3 to 4 pieces chicken (thighs, legs, of halved breasts)
• 1 can (4-ounces) sliced mushrooms, drained
• 1/3 cup chopped onion
• 1 bay leaf
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning
• 1 can (14 1/2-ounces) peeled, diced tomatoes
• salt and ground black pepper, to taste

Directions:
• Hot cooked spaghetti or other pasta.
• Set skillet temperature to 350°F.
• Add oil.
• Arrange chicken pieces, skin side-down in skillet.
• Cook chicken until well browned on first side, about 5 minutes.
• Turn chicken.
• Add onion and garlic around chicken.
• Cook 3 minutes, or until onion is cooked, but not brown.
• Reduce temperature to ”WARM”.
• Add remaining ingredients, except spaghetti.
• Cover and cook 30 to 40 minutes, or until chicken is cooked.
• Stir sauce and spoon over chicken occasionally.
• Serve chicken and sauce over spaghetti or other pasta.

Easy Beef Fajitas

Ingredients:

Directions:
• Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and black pepper in glass bowl.
• Add beef and allow to stand, at room temperature, 30 minutes.
• Set skillet temperature to 350°F.
• Add remaining 1 tablespoon olive oil, onion and green/red bell pepper and stir gently.
• Cover and cook 1 to 2 minutes or until vegetables are tender.
• Remove vegetables and keep warm.
• Drain meat, discard marinade and place meat in skillet, Sauté meat 7 to 9 minutes or until done.
• Meanwhile, wrap tortillas in aluminium foil and heat in 350°F. oven for 5 minutes.
• To assemble, spoon about 1/4of meat and vegetables into centre of each warmed tortilla.
• Sprinkle with 2 tablespoons cheese.
• Roll tortilla and place on serving plate.
• Garnish, as desired, with guacamole, salsa, sour cream and/or chopped tomatoes.

Shrimp and Vegetable Stir-Fry

Ingredients:
• 3/4-lb. raw, shrimp, shelled and deveined
• 1 small sweet red bell pepper, in thin strips
• 2 tablespoons light soy sauce
• 1 cup broccoli flowerettes
• 2 tablespoons dry sherry
• 1/2 medium onion, thinly sliced
• 2 teaspoons cornstarch
• 5 large fresh mushrooms, sliced
• 1 teaspoon grated gingerroot
• 1/2 package (3-ounces) frozen snow peas, thawed
• 1 tablespoon vegetable oil
• 2 stalks celery, sliced

Directions:
• Place cleaned shrimp in bowl.
• Combine soy sauce, sherry, cornstarch, and gingerroot; pour over shrimp.
• Preheat skillet to 400°F.
• Add oil to skillet.
• Stir-fry celery, red bell pepper, broccoli and onions for 2 minutes.
• Add shrimp with marinade and stir-fry additional 2 minutes or until shrimp turn pink.
• Add mushrooms and snow peas.
• Stir-fry until heated through.

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