This post is being sponsored by Nordic Ware FLARE with FIN Technology featuring their 3qrt FLARE Sauce Pan. I was selected by the amazing folks from Nordic Ware to be one of their elite key bloggers to partner up with regularly for new product launches, product demos, giveaways, contests and other sweet things throughout the year to review. This pan along with other incredible items are available on their website. Plus see below about an amazing giveaway they are offering TKW Family members! While this is a compensated post, all comments and opinions are 100% my own.
So first off let’s talk aesthetics. This has to be the coolest design of a pot. The base of FLARE Sauce Pan has a FIN type design. Me being an engineer, I was completely intrigued by this. For me this was a definite first of a kind as I’m sure like you, every other pot or pan that I’ve encountered in my life has an either straight up and down side or a flared one however there were no grooves, notches and certainly no fins. Now I know you’re really only wanting to know “So TKW, how does it handle in the kitchen when you cook?” I’ll get to that but I so need to geek out about this.
Flare cookware was the idea of a real-life rocket scientist named Dr. Thomas Povey, a professor of engineering at Oxford University in England. Not surprisingly, many of the principles that he uses when optimizing jet engines for efficiency ALSO apply to cooking on a stovetop! So yes, there is proven scientific theory behind the unique finned design of the pan. The uniquely designed vertical fins capture and absorb heat energy that escapes up the sides of the pan, resulting in super efficient, incredibly even heat distribution. Foods cook more evenly because they cook from the side and not just the bottom of the pan.
Pretty ingenious, huh?
Pans heat up significantly quicker too so food cooks faster, saving you time and using less energy – in fact, in tests performed by Oxford University, Flare Cookware was shown to cook up to 40% quicker on gas stoves than a conventional pan. In turn, saving time and reducing energy while producing exceptional results. Now these pans can be used on both electric and gas stoves. These pots and pans are even oven safe up to 400F!
As for the materials used to make these, FLARE Cookware is made from cast aluminum. Unlike standard cast iron these pots and pans are easy to lift but still have even heating. The handles are stay-cool stainless steel that offer up a lifetime of durability. The inside is coasted with an ultra-premium PFOA-free nonstick coating which make for a breeze to clean up. As you can see by the hot sausage with peppers, onions and tomato sauce it was well-tested. When I removed the food from the pot, a quick rinse, a few swishes with a soapy dish cloth and it was perfectly clean just like it came from the box.
What I learned about this FLARE Cookware is how it came to be. Just like how I will often dream up recipes, Dr. Povey dreamt up this idea while on a mountain climbing trip into the Alps. As anyone knows in high altitude getting water to boil can be a struggle. Do you know why this is? The temperature of boiling water at sea level is 212 degrees Fahrenheit, or 100 degrees Celsius. The atmosphere of air surrounding the earth creates a pressure against us and all objects on earth. This pressure at sea level is one atmosphere, (14.696 pounds per square inch (psi)), or if measured in mercury – 760mm (approx. 30 inches of mercury) in a column. It is the density of the atmosphere, or air, that causes the pressure.
As you increase altitude, the density of the air becomes thinner, and this thinner or less dense air then exerts LESS pressure. So, the higher the altitude the less dense the air and pressure decreases, until in space – no air, no density, no pressure.
But back to Dr. Povey… As he was struggling to boil water over a camp stove he theorized (love the whole Engineering aspect! Nerd Out Dr. Povey!!!) that by increasing the area of the pan, of by adding FINS that it might capture more heat. After extensive tests his conclusions were right.
Okay now that I’ve nerded out on you all let’s get to the nitty gritty – how does it handle in the kitchen? I’ve used this pot in various recipes – the hot sausage with peppers, onions and tomato sauce as you see here (Mr. Fantabulous was craving hot sausage subs), a batch of my Chipotle Maple Bbq Sauce, taking a container of frozen soup from the freezer and plopping it in the pot, marinara sauce, and cooking homemade pasta. There were a few differences cooking wise I noticed with this pot. One was when taking the frozen container of soup and heating it up for dinner, it did thaw and heat up faster. The BBQ sauce thickened up faster as well. The pasta water came to a faster boil too.
And the cleanup… SUCH A BREEZE! Seriously! A rinse, a few swishes with the soapy dish cloth and it was done. No scrubbing or soaking like my older non-stick pans. OH OH OH one really awesome thing about the non-stick surface. The inside walls are super smooth like you would expect on a non-stick however the bottom inside, where it’s non-stick is more textured or rigid. I actually like this aspect a lot.
So the downfall, and honestly there are only 2. One from a materials and engineering aspect it would appear that a little before where the handle connects to the pot, the stainless steel is thinner. I couldn’t discern if the handle was solid stainless steel or cast stainless steel. You see, solid stainless steel side handles are sturdy and oven-safe. They are usually made of a thick stainless steel rod. Unless cooking is prolonged, solid stainless steel handles should not become too hot to hold during stovetop use. However, because side handles are closer to the pan’s body (and to the heat source), they become hot faster than long handles. Cast stainless steel handles are beautiful, oven-safe, durable and expensive. They conduct heat slower than solid or tubular stainless steel handles. A long handle will stay cool for a reasonable time during stovetop cooking. However, the heat setting and the length of the handle will ultimately determine how long it stays cool to the touch. There also is one additional type to consider here which is are stainless steel tubular handles. These are also sturdy and oven-safe. Because stainless steel is a poor conductor of heat, they stay cool for a reasonable time during stovetop cooking. The handle is formed into a tubular shape, directing airflow through the interior shank to slow down the build-up of heat from the hot pan to the handle. I had Mr. Fantabulous look at this and he says it’s cast stainless steel. He’s also an engineer and well versed in metallurgy as his company deals heavily in steel.
So what does this all mean? Dependent on if this was solid, cast or tubular, I have concerns about the thinner part of the handle and it developing a ‘Moment’. A moment is a point when a piece of steel will bend and not recover. It’s measured in Newtons per metre squared or Nm2. ‘Moments’ are calculated by multiplying the length of the lever by the amount or force applied to it. However, weight is not the same as force. Weight is static, it has magnitude (measured in Kilograms) but it is going nowhere, whereas force (measured in newtons) has both magnitude and direction. Again I’m not Dr. Povey as I’m a different type of engineer but I if he reads this I would love his feedback on this.
And my second downfall… I only have one pot! Honestly, this really is a great every-day pot. It’s classy, aesthetically beautiful and great addition to your kitchen! So would I recommend this? Yes, this gets the TKW stamp of approval! So check out their Nordic Ware FLARE with FIN Technology website and while you’re there, order yourself a set or a few items. This would make a great wedding present or a gift to get the new graduate!
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So now the good stuff… Giveaway!!! I know, I get excited about stuff like this too!
You have 4 chances to win a Surprise Produce Giveaway from me and my friends at Nordic Ware!
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Disclosure: The giveaway is open until Saturday, July 18, 2015 EST, midnight. The giveaway is only open to U.S. intercontinental residents. Winner must be 18 years or older. When commenting, be sure to include a valid email address however do not post your email in your comment. 1 winner will be chosen randomly and announced on this post. We will email the winner and if the winner doesn’t respond in 48 hours, a new winner will be chosen. Good luck! This is a sponsored giveaway from Nordic Ware, Flare Cookware USA and The Kitchen Whisperer, LLC but our opinions are our own. Prizes cannot be shipped to PO Boxes. The product offered for the giveaway is free of charge, no purchase necessary. My opinions are my own and were not influenced by any form of compensation. Facebook, Instagram, Pinterest and Twitter are in no way associated with this giveaway. By providing your information in this form, you are providing your information to me and me alone. I do not share or sell information and will use any information only for the purpose of contacting the winner.