Has this happend to you? You spend hours cooking something fabulous on the stove only to turn your back for a SPLIT SECOND and find it’s stuck to the bottom burned?
You don't have to live that life. But you'll need a Pauli Cookware stockpot.
“What,” you say. “a pot that keeps you from burning your food?” (I'm blaming the pot… did you catch that?)
Yes... that’s EXACTLY what I’m saying. I met Paul Scioscio, the inventor of Pauli Cookware, at the Housewares Show earlier this year. I honestly didn’t believe what he told me: I could leave a pot on the stove for hours and never have to stir or worry that its contents would burn. He sent me one and I gave it a spin.
I am a Pauli Cookware convert.
All Pauli Cookware has a patented 7-layer commercial grade stainless steel and aluminum bottom that wraps around a hermetically sealed oil chamber. The oil heats up and distributes the heat evenly, so your food cooks without burning.
Here’s a demo:
Downside: You can’t cook on high heat... that means no frying or sautéing. I thought this might be an issue when searing meat for a stew, but the bottom of the pot still gets hot enough to deliver a nice brown color.
You have to wash the Pauli pot by hand, but I don’t put my cookware in the dishwasher anyway (you shouldn’t either!).
Pauli Cookware comes in 3 generous sizes: 7 quarts, 11 quarts and 16 quarts. It works on all cooktops, including induction.
I’m always looking for help in the kitchen, and for ways to avoid “operator error”... like burning something. In that regard, my Pauli Pot’s got my back!
If you’d like to order your own Pauli Pot, click on this link! Tell them Mama sent you! I'll have some really fabulous recipes using my Pauli Pot over the next few months.
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