July 2014 Volume 2, Issue 7 | Ground Breaking Scratch Resistant Stainless Nonstick Fry Pan

We hope you saved back a few fireworks from this past weekend because you may need some to celebrate the release of Frieling”s newest scratch resistant stainless nonstick cookware!

Yes, you read that right. You can now use metal tools on a nonstick pan!

Typically I do not rave about nonstick cookware. I use it and I love it like everyone else but let”s face it, it has its problems.  Nonstick pans – no matter how expensive or how many times they are coated – wear out quickly, scratch too easily, and do not allow for the delicious fond formed on the bottom of the pan when searing foods.

Up until now it has been a fact forced on all of us that if you want to use metal tools, you need a traditional stainless steel pan, and if you want to use a nonstick pan, you cannot use metal tools.

Meet the future…

Black Cube™: combining all the benefits of stainless steel and nonstick: not only can it cook an omelet to perfection, but can create a Maillard browning reaction that rivals a traditional stainless steel pan and can go in the dishwasher after!

July 2014 – Spinach and Feta Egg White Omelet

Prep Time: 15 minutes


  • 1 tsp. garlic
  • 1 Tbs. olive oil
  • 2 cups fresh baby spinach leaves
  • 4 egg whites
  • 1 Tbs. fresh or dried chives
  • 2 Tbs. water
  • 1/2 Tbs. butter
  • 3 Tbs. Feta cheese
  • salt and white pepper to taste


1. Prepare your spinach

a. In a Black Cube™ stainless nonstick fry pan, saute the garlic with the olive oil over medium heat.

b. Once this is hot and has begun to sizzle add the baby spinach leaves.

c. As these cook down, add salt and pepper to taste.

d. Cook leaves until wilted and then transfer them to a dish so that your pan is free to begin the omelet.

2. Wipe out the pan with a paper towel or give it a quick rinse and pat dry.

3. Begin pre-heating the Black Cube™ pan on medium heat.

4. In a bowl, whisk together the egg whites, chives, water, pinch of salt, and a dash of white pepper.

5. When you can feel the warmth of the pan by hovering your hand over it, you are ready to begin.

6. Add the butter to the pan and let it melt.

7. Next pour in the egg mixture.

Whether you stir or not is a matter of preference. If you stir rather than lift up the edge of the omelet and roll your pan, you will want to make sure you stop stirring before the 1 minute mark.

8. A few seconds before the eggs are completely done, add the spinach and Feta cheese to the center of the omelet.

9. Using a spatula, metal or rubber, loosen the edge of the omelet and fold it over, making a half-moon shape.

10. Plate and serve.

Makes 1 serving.
Recipe by: Brianna N. Eason


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