I love my Member’s Mark 14 Inch Non-Stick Fry Pan. I bought my first one about 10 years ago from Sam’s Club. In the last year or two it hasn’t been sitting evenly on my stove-top. I believe, between Garen and I, one of us probably washed it before it was completely cool, causing it to warp. Easy mistake and it wasn’t a huge deal but I planned to replace it and just kept forgetting every time I went to Sam’s.
My birthday came along and Garen gave me a new one. Yea! I kept the old one in case I need a second one to cook two things at once. We even named the new one.
Peter. Peter Pan.
Garen gets the credit for that little piece of humor.
Price. At $26.98, if it only lasts a couple of years that’s still awesome.
Non-stick. It is super easy to clean. That’s a must in our house.
Dishwasher safe. It barely fits into the bottom rack but it does. Most times we just wash it by hand though because it’s so easy to clean. It’s always nice to have the option to be a little on the lazy side though.
Size. At 14″, it’s big enough to cook a nice one-pot dish or about 3-4 pancakes at a time. That’s important when you’ve got lots of mouths to feed.
Cooks well. I should start by saying that I’m not a chef. However, for the dishes I make it seems to cook pretty well. Especially for the price. If you’re a chef, this may not be the quality you want but it works great for me, as an amateur on a budget.
Long life. Despite us warping it, it has held up well. I am pretty good about not using metal utensils with it so that does help. I would imagine it’ll last another 10+ years if we take care of it.
What I would change:
An Additional Handle. I’d add another handle. It’s pretty heavy to handle if you need to move it when it’s fully loaded. Imagine draining meat. I can do it with one hand but it’s a job. Thankfully I’m always lugging around one (or more) toddlers and have forearms of steel!
Ovenproof. I wish it could be put in the oven. It is what it is. You can’t have you’re non-stick skillet and bake it too….or at least not in this price point.
Add a Lid. I wish it had a lid. Again, I could probably pay more and purchase one that came with a lid or potentially find one that would fit right. When I need one now, using foil works pretty well for a poor man’s lid.
It is lightweight. I read some reviews that people thought the lightweight properties made it not as great to use but I’ve had no issue with that affecting our dishes so far. This could be a issue later potentially if it bends but I think being careful with it will prevent that. Only time will tell.
It wasn’t as expensive as I expected, ringing up at $24.99 at the time I purchased it. I really think it’s worth that much just to have a second bowl should I need one with a meal that requires multiple dishes cooked in your Instant Pot.
It seems to cook just as well as the original for the dishes I’ve used it for.
It fits fine into my Instant Pot even though I did read some reviews that some people got pots that would not fit correctly.
It cleans better than the regular pot it came with. Yes, I am the mom that hates having to soak and/or scrub dishes. And I married to a man that hates it too and since he does most of the kitchen clean-up when I cook, I’m going to make his job as easy as possible when I can.
I wouldn’t say it’s still completely non-stick but it’s still way easier to clean that the original pot. See above comment.
This isn’t really a negative so much as an added requirement- you must use non-metal utensils. This isn’t an issue for me since I rarely use metal anyway due to almost always cooking in non-stick pots and pans.
You can’t use the metal steamer insert your Instant Pot comes with. Actually, you can but I don’t recommend it because it will scratch the coating, just like metal utensils would. Because of this I’m still using my original pot for boiling eggs, steaming, etc. but you can be assured that this silicone steamer set is my next purchase. I’ll let you know how it works!
What are your favorite Instant Pot accessories? I’d love for you to share!
Happy Instant Potting!
For the record, I’m not getting any compensation or free stuff for writing this review. These are strictly my opinions. I’m just a crazy, working mom, trying to share ways to make your life easier!
This recipe was Garen’s request for me to make in the Instant Pot so it was the first recipe that required more than 3 ingredients. I was a little leery since I’d never had Brunswick Stew and didn’t even know what to expect. As I always do when cooking something I don’t have a go-to recipe for, I went to Pinterest. I didn’t find an Instant Pot version I liked but I did find this slow cooker version from Rosie at i heart Recipes. I used this for an “outline” and tweeked it to work for what I had and to cook in the Instant Pot.
This recipe is fantastic. Really. I can’t make it up. Garen thought it was the best recipe I’ve ever made. The littles even liked it, making it even better in my book!!!
I used the Easiest Pulled Pork Ever recipe and shredded chicken that I made earlier in the day for it. You could easily use another recipe or even store-bought pulled pork.
Here it is- Brunswick Stew, Instant Pot Style
2 Cups Pulled Pork
2 Cups shredded chicken
1 Red onion, diced
1 Can Roasted Diced Tomatoes
6 Cups Chicken broth (I substituted 1 cup for juice from the pulled pork to use what I had)
Frozen okra, 12 oz
Frozen peas, 6 oz (half bag)
Frozen corn, 12 oz
Frozen lima beans, 12 oz
3 Small sweet potatoes, pealed and cubed
3 tbsp minced garlic
1 Cup BBQ sauce (I used half Rudy’s and half Sweet Baby Ray’s since that all I had)
2 tbsp Worcestershire sauce
2-1/2 tsp Seasoning salt
1/2 tsp Cumin
1 tsp Black pepper
Add all of the ingredients into the 8 qt Instant Pot bowl (if your Instant Pot is smaller, you may have to adjust the recipe to not fill it past the max fill)
Mix all ingredients very well
Put the lid on, close it completely, and close the vent
Press Manual setting and set for 15 minutes. It will take a long time to get pressured because it will be almost to the max fill line. It will shift from On to the number of minutes remaining to cook
Once time is up, let it natural release for 10 minutes before opening the lid. This ensures the meat is tender and juicy.
Open the lid. Check to make sure the potatoes are cooked completely. The meat was already cooked so the main thing is that you’re letting the veggies cook and that everything soaked up the wonderful flavors.
Like I said, this stuff is wonderful. It’s not your typical soup/stew and I’m soooo glad Garen wanted me to try this recipe out!
On Friday I turned 35 and one of the awesome gifts I got was an Instant Pot. Garen got it for me. He also got me a new diamond bracelet so he’s officially the best husband EVER. He knew that I’d never buy one of these myself. Plus, he also knew that I’d never get it out of the box and going on my own. Technology and I have a love-hate relationship. I love it but hate how intimidating it is to me.
We got it going yesterday afternoon with the water test and I cooked my first frozen chicken last night. It worked like a charm. And just like that, I was hooked…. just like everyone else that has one and has tried it.
Today I took advantage of the day at home and cooked up a round of food to get us started including:
Boiled eggs in the Instant Pot are a perfect way to get started with your Instant Pot. If you’re like I was in the beginning, you’re just a little bit nervous. Starting with a simple recipe like this will make you feel confident when they turn out perfectly……or at least it did me!
I think these are technically steamed rather than boiled but they turn out better than I evermade by boiling because they’re all consistently cooked with the pressure.
They peel sooooomuch easier than the ones I’ve made boiling.
They save me a ton of money because I had been buying the boiled eggs from Sam’s Club- two dozen for $8.78. Now I can buy a two 18-packs for $5.86 and cook one almost as fast and for a fraction of the cost. When I’m on Weight Watchers, boiled eggs are a go-to snack and breakfast food because they’re so healthy, easy, and fast.
I cooked 18 at a time but could’ve easily done two dozen the same way.
Some of the eggs cracked- making them a little “uneven” looking but they taste the same. I’m assuming that this happened because they had small cracks that I didn’t see before I cooked them.
At this point you’re probably ready for me to tell you the recipe. Here it is, even though it’s really too simple to even be considered a recipe!
1-2 dozen eggs
1 Cup Cold Water
Put your trivet in the Instant Pot and gently put the eggs on it, stacking them as necessary.
Add 1 Cup of cold water to the bottom of the Instant Pot
Secure the lid and set the valve to seal
Cook on Manual for 8 minutes
Allow the eggs to Natural Release for 2 minutes and then Quick Release
Quickly remove the eggs to an ice bath to cool off
Peel and store in an airtight container in the refrigerator for up to one week.
Now you can enjoy your boiled eggs. Happy Instant Potting!