I have used every kind of cookware that is on the market and I didn’t expect to be so impressed with Black Cube, but I am! The ﬁrst thing that I made was Stanley Tucci’s zucchini pasta. He recommends deep frying the zucchini, but I opted for pan-frying in my Black Cube Quick Release and the zucchini rounds turned out perfectly, uniformly golden brown and cooked perfectly. For best results use low to medium heat.
* Season with onions, chili crisp, garlic, ginger, soy sauce, and or your favorite stir-fry sauce.
* Use your lid to help cook and tenderize vegetables and proteins such as onions, peppers, snow peas, chicken and pork.
* Preheat the pan on medium-low heat before adding your ingredients — the ingredients should sizzle as soon as they hit the pan.
* Use an oil with a high smoke point, like grapeseed or peanut oil.
Institute when it was introduced in 2015? I like both the Quick Release Black Cube and the Stainless-Steel Black Cube equally depending on what I’m cooking. My favorite assortment is the 7-piece set of Black Cube Stainless Steel, a Black Cube Quick Release fry pan and the Wok plus the 12.5-inch lid.
To ﬁnd out more about this gem of cookware, I interviewed Bob Trinque, Frieling’s EVP.
1. What is 3-ply Black Cube made of?
Black Cube is made in Vietnam using high-quality stainless steel. The 3 layers (stainless-aluminum-stainless) are stamped together on huge presses, bonding them for even heat distribution. Black Cube is induction ready as well as suitable for any other heat source. Induction is becoming more and more popular in the US.
The handle’s open-core stainless stays cool to the touch on the stove. For oven use, naturally use an oven mitt. Black Cube Quick Release is made using PFOA-free coating.
2. How does Black Cube compare to your Woll brand?
Black Cube is our better traditional American-shaped cookware with Woll being our best European cookware. Black Cube’s stainless steel is in the same class as All-Clad based on the weight and design (cool touch comfort handle). The Quick Release is premium because it is a mix of stainless steel and nonstick, with perfect release properties.
3. What is the diﬀerence between the stainless steel and the Quick Release Black Cube?
– The stainless steel is just that, stainless steel; it performs like any other stainless steel, yet at a very favorable price point AND it is rivet-less. Its design complements the Quick Release line 100%.
– Black Cube Quick Release lets you sear food perfectly and remove it easily because of the raised and scratch-resistant non-stick pattern (using less grease). You get exceptional browning. You can actually use metal utensils in it!
– Both feature welded handles which are better for hygiene and cleaning—no food sticking to the rivets or burning oﬀ of the rivets.
4. How do you season Black Cube?
It is ready to go out of the box. No need to season it.
5. How do you clean Black Cube?
For best results, let it cool before washing. Wash with a scrubby dish sponge and dishwashing soap. Black Cube Quick Release washes up very easily! Both are also dishwasher safe.
6. Is there a Lifetime Warranty for Black Cube?
Yes, there is a Lifetime Warranty which warrants the cookware against factory defects and shipping damage (bent handle, dents…things like that). Black Cube is very well made and hard to destroy!
7. How does Black Cube Quick Release compare to other cookware in the market?
It is the most innovative cookware out there: It gives the user the best of both worlds: the browning capability and scratch resistance of stainless + the advantages of non-stick … all in one pot or pan. Black Cube won the International Housewares Design Award for a reason!
And, the Good Housekeeping Institute gave it a near-perfect [4.3] rating:
https://www.goodhousekeeping.com/cooking-tools/cookware-reviews/a38218/frieling-black-cube-review/ (Error correction: GHI refers to undesirable rivets which Black Cube actually has never had and will never have!)
8. How does Black Cube Quick Release compare to HexClad?
HexClad is similar looking, but the design is diﬀerent. Black Cube pays attention to the details that make a diﬀerence when you cook: For example, Black Cube cleans more easily on the inside since it doesn’t have rivets like HexClad. We prefer how quickly and evenly Black Cube heats up and cleans up thanks to its smooth bottom; we frankly don’t see the advantage of having a pattern on the bottom of the pot or pan. They chose to market their product as non-stick, which it really isn’t (neither is ours, that’s not the intention).
Frieling supports the Independent Retailer and Main Street America.
The Black Cube brand is exclusive to Frieling in North America. It is the original Quick-Release coating. It ships from our Fort Mill, SC warehouse along with any other Frieling product.
9. How does Black Cube compare to carbon steel, nonstick, and cast-iron cookware?
Those types of cookware are totally diﬀerent. We love that the Stainless Black Cube is oven safe to 600F, and Quick Release is oven safe up to 500F. Both lines clean up well (no rivets!), don’t need to be seasoned, and are dishwasher-safe.
Carbon steel and cast iron can withstand upwards of 800F degrees but need seasoning and are not dishwasher safe.
Note, Black Cube Quick Release is not intended to be a nonstick egg pan: It still requires some butter to release (unlike a 100% smooth non-stick egg pan).
Black Cube Quick Release is scratch-resistant (metal tools, yes!) and the coating doesn’t dissipate over time. Regular nonstick and ceramic scratch with metal tools and the coating dissipates with excessive heat. Quick Release gives you the best of both worlds: heavy-duty 3-ply stainless steel is great for browning and searing just like carbon steel and cast-iron, but much easier to clean and maintain.
Caramelized Onions can be used to make just about anything taste better: 6 large sweet onions, thinly sliced
3 tablespoons butter
Extra Virgin Olive Oil, about 2 tablespoons
Pinch of salt
2. Heat butter and EVOO in a large heavy-bottomed sauté pan set over medium heat.
3. When butter is melted, add a pinch of salt and the onion rings. Cook, covered for 5 minutes, stirring occasionally. Remove cover and cook for about 20 more minutes, stirring occasionally, or until the onions are all a nice golden color.
4. When the onions are done, remove to a bowl and let cool. Set aside. This can be done up to four days in advance of using them and refrigerated in an airtight container.
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