We Cooked With A Pyramid Pan And Lived To Tell About It

The Pyramid Pan drains fat from food and cleans up easy. But it couldn’t save our oven-cooked steak since nothing can save steak cooked in an oven.

By Dan Amos

We cook with the Pyramid Pan

The Pyramid Pan (2 for $20) is a 16″ x 11.5″ dishwasher- and microwave-safe silicone cooking mat that you insert into a regular baking pan to A) reduce a sticky mess on your pan, and B) make food leaner and crispier. Its patented pyramid technology simultaneously drains fat while allowing your oven’s heat to get at the bottom of your meat (heh heh).

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The claim is that the Pyramid Pan produces a more evenly cooked, less fatty meal that takes little to no effort to clean up. Is that true? Yes … and no, but in a “we totally set Pyramid Pan up to fail because we cooked steak in the oven like morons” kind of way.

It kicked ass with bacon. While cooking bacon for maximum flavor can be tricky — you want it crisp but still packed with flavor — Pyramid Pan produced the right amount of crisp and left a nice collection of grease that didn’t end up in our guts. What’s more, the fat washed off with ease.

We wanted to up the ante with our second test. We read people enjoying meatballs, chicken, and meatloaf on their Pyramid Pans, so we went all in with balsamic-glazed steak. We know, we know: meat is grill-only! And that’s why, predictably, the steaks came out dry and flavorless. That said, Pyramid Pan pulled its weight and did the job, so we can’t fault it for that. However, the glaze proved more difficult to clean from the silicone than we’d hoped. We had to resort to licking it off. Yes, it took hours.

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Overall, we liked the Pyramid Pan. We’ll definitely use it more than our dusty George Foreman Grill. Next time we’re planning to test the it out with our patented fried beer-battered bison hooves that we make every Super Bowl Sunday.

TAGS: baking, cooking, products


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