The iconic Always Pan is now available in a gorgeous new color
And it’ll look great from your stovetop to your tabletop.
Credit:
Our Place
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From amateur home cooks to food influencers, everyone (including me) loves cooking in the Always Pan. Not only is it versatile enough to replace eight pieces of cookware, but it’s also aesthetically pleasing. In the past, this pan was so popular that there was a 30,000-person waitlist.
This iconic pan is now available in a new color, Terracotta, inspired by baked earth and rooted in the practice of making food with our hands. It’s tonally similar to the best-selling color, Spice, but has more of a deeper clay hue. The accessories included with the Terracotta colored pan are the same as the regular collection, which we’ve tested.
During testing, we liked how lightweight it felt when roasting peanuts and stir frying. And thanks to its aluminum core that conducts heat quickly, we had no problem heating the pan within three minutes, which is faster than some stainless steel pans we've tested. Additionally, this pan is a good cooking vessel for deep frying and steaming, when used with the metal steamer included in the pan.
However, the Always Pan isn't without flaws. It can't retain heat as efficiently as some heavier cookware, such as a Dutch oven. It also can't go in the oven.
You can use the pan for almost all types of stovetop cooking.
Our Place co-founder Shiza Shahid was inspired by the archaeological digs in the Indus Valley Civilization in Pakistan that she visited as a child. “I was in awe of their terracotta cooking vessels—thousands of years old and in a striking palette of burnt orange hues.”
“I understood then all that cooking represents: Our intellect, creativity, identity, and soul,” Shahid added. “Growing food in the earth and transforming it through cooking is a uniquely and universally human experience. When I see this Terracotta Always Pan, I’m reminded of all the ways in which home-cooking connects us across traditions and through time.”
Our Place celebrated the launch by sharing stories and recipes from farmers, foragers, and environmental activists. One of the recipes came from Jenny Ong, who made crispy tomato fried rice with herbs from her garden, and another came from Alexis Nikole of Black Forager, who made a Cape Verdean rice and beans dish called jagacida.
If you’re looking for a piece of cookware that’ll spice up your summer cooking, this pan won’t disappoint.
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