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I am by no means a top-level chef. In fact, if I were to fall somewhere on the scale, I would be closer to a man without tastebuds than Emeril Lagasse. That isn’t to say that I don’t cook, because the majority of nights I’m usually making myself a makeshift meal consisting of thrown-together items. One of the major roadblocks in the kitchen for me was the cookware I was using. With pans that seemed designed to stick to every major food group and pots that wouldn’t evenly distribute heat, it was hard to really gauge how well I was making any of my meals. Well, Abbio’s cookware sets completely reverted that narrative.
The company has designed a cookware set perfectly engineered to accommodate people of all cooking styles and levels while still maintaining professional-level capabilities. The Abbio Kitchen cookware set comes with two nonstick skillets in different sizes, a stockpot, a sauté pan, and a saucepan.
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I’ve tried out each of the different pots and pans, and even though I may not be the best chef, the results have been rather stellar. The biggest things to note for each of the two nonstick skillets are how quickly the heat gets distributed around the surface and how seamlessly food slides off. In less than a minute, the skillet is hot and ready to go. More impressively, once the food was done cooking, I didn’t have to spend half of the cleanup time just trying to scrape off whatever remnants were stuck to the pan.
The skillets are built with a three-layer design with two layers of stainless steel and a layer of aluminum in the middle. This three-layer style is increases durability and even heat distribution. Additionally, Abbio created a four-layer nonstick coating that helps prevent the surface from getting scratched.
The saucepan, the sauté pan and the stockpot all come with their own lids and are made of stainless steel. The complete stainless steel construction allows you to use the cookware comfortably in the oven at up to 600 degrees. The sauté pan comes with a handle on the opposite side to make it easier to carry when full and the size of the pan makes it perfect to cook bigger meals for multiple people all in one pan. Both the saucepan and the stockpot are more standard fare, but have certainly not disappointed. Like the sauté pan, the stainless steel makes them oven safe and far better at distributing heat evenly.
As much as these features genuinely do add to the cooking experience, the best part for me is how much guesswork it takes out of everything. Every piece of cookware does exactly what I want it to do and I’m no longer fighting my own pots and pans as I try and put together a decent meal. I cooked eggs and sausage in the skillets, and for the first time, both slid easily onto the plate. With the saucepan and stockpot, I made pasta and a tomato sauce from scratch. The sauce could have used a little more oregano, but at the end of the day, everything went exactly as I hoped it would. I cooked chicken with a simmering sauce in the sauté pan and while I’m not saying it was the Abbio’s cookware set that did it, it was arguably one of the best meals I’ve made by myself.
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