Fancy cooking a full English breakfast with half the hassle? Then look no further than Lidl’s own all-in-one pan!
That’s right, if you’re tired of the physical strain inherent to multitasking several pans on a groggy morning aiming for fry up perfection, it’s your lucky day.
The budget supermarket has revealed their brand-spanking hey-why-don’t-we-just-throw-everything-in-the-pan-at-once pan!
With this badboy in your kitchen arsenal you can simultaneously cook your bacon, egg, beans, tomatoes, mushrooms and eggs.
Hell, if you’re feeling confident you could probably find space for a hash brown or black pudding. Maybe put a bit of spag bol in there. Be rude not to.
Sizing up at W26.5 x L33cm, this multi-section frying pan is of ‘high-qaulity’ non-stick coating and suitable for all hob types.
Its benefit, Lidl writes, is to ‘cook a delicious English breakfast without having to wash up multiple trays and pans afterwards.’
At £12.99 it’s not exactly a steal but it ain’t daylight robbery either.
If you’re more of a steak kinda person, then why not double down and slap one of Lidl’s own 1.1kg cowboy steaks in the pan?
The steak is dry aged on the bone for 14 days, and matured further until it’s 21 days old – which, the supermarket says gives the meat a fuller flavour.
Richard Bourns from Lidl UK said:
We are committed to providing our customers with the best quality meat at market leading prices.
All our beef is British and assured to the high welfare standards of the Red Tractor quality assurance scheme, ensuring our meat is not only of the highest quality, but fully traceable from British farms to fork.
Our premium Deluxe steaks continue to be extremely popular with customers and we’re sure our Deluxe Cowboy Steak will not disappoint.
Don’t like multi-section pans or steak? How about a little science lesson courtesy of someone who actually passed science with flying colours despite not knowing how to spell aluminium without spell-checker?
Get this: the red liquid that comes out of your pink steak isn’t actually blood.
The red juice is myoglobin, a protein found in muscle fibres that carries oxygen and is coloured a rather wonderful scarlet, that’s why muscle fibres and steaks when cooked properly are such a nice shade of crimson.
When you cook a steak, the myoglobin in the meat darkens taking on a grey colour which is why overdone steaks can turn a rather gross shade of grey. Not for me, that.
Interestingly some meat packers treat raw steaks with carbon monoxide to help preserve the myoglobin and keep the meat a nice, fresh red colour. This world, huh?
If you’re interested in multi-section pans, steak or science, then congratulations – I have run out of things to talk about. You’re on your own. Sue me!
Fancy buying one these bad boys then? You should click here to find out more.
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