USA Pans – factory sale of premier bakeware

USA Pans bakeware
Muffin tins from USA Pans full of banana bread batter.
These muffin tins are a joy to use and clean.

Pittsburgh is home to manufacturers of leading kitchen equipment. If you are a serious chef or a self-respecting foodie, you have doubtless heard of Pittsburgh’s own All-Clad. But have you heard of USA Pans? Maybe not, because they create branded bakeware for retail labels like Williams Sonoma or Sur La Table.

If you ever use pans made by USA Pans, you’ll never want to use anything else. This bakeware is a commercial favorite: quick release silicone coating on heavy duty Pittsburgh steel. In my own kitchen, I have muffin pans, half-sheet pans, a meatloaf pan, and a baguette pan from USA Pans, and I’m still looking to stock up on more.

And Saturday November 2nd from 8:00 a.m. to 1:00 p.m. might be the time to get a few more pieces. They are having their biannual PAN SALE!

Come check it out! They’re located at:

33 McGovern Blvd.
Crescent, PA 15046
Link to this address in Google Maps

USA Pans jellyroll pan
Drop biscuits on a USA Pans jellyroll pan
baguette pan
USA Pans baguette pan with sourdough loaves during baking
USA Pans loaf pan
USA Pans loaf pan with fruitcake batter

hen of the woods

This is my largest skillet and it's pretty much full of hen of the woods mushrooms. This was a great haul.
This is my largest skillet and it’s pretty much full of hen of the woods mushrooms. This was a great haul.

This year has been great for wild mushrooms, and even now as we enter autumn, a favorite among mushroom lovers is ready for picking. I’m talking about hen-of-the-woods, ram’s head, sheep’s head, maitake, signorina, grifola frondosa, the king of mushrooms some say. This mushroom is highly valued in traditional medicine, but it’s also very tasty and versatile in the kitchen.

In the past two weeks I have foraged around 5 pounds of grifola frondosa. The first day we had them with ham, collard greens and smoked gouda. I also made a creamy mushroom soup a few days later. And the leftover cream of mushroom I used to flavor a rice and chicken casserole—better than Campbell’s!

The rest I pickled in a simple solution of vinegar, water, and salt. I also used a little fresh thyme and a green onion from the garden. My philosophy on pickling is keep it simple, so that whatever you’re preserving can be as versatile as possible when you later use it in a dish.

Mushrooms are a great addition to any meal: fun to work with and even more fun if you are able to forage them yourself.

Buen provecho!

3 jars of pickled mushrooms. Pickling is a good way to preserve this wild mushroom harvest. I go light on the seasonings because I want to be able to use a variety of seasonings when I eventually cook with these mushrooms.
Pickling is a good way to preserve this wild mushroom harvest. I go light on the seasonings because I want to be able to use a variety of seasonings when I eventually cook with these mushrooms.
A bowl of mushroom soup, topped with croutons fried in olive oil just as my grandma used to do
Puree of mushroom soup, topped with croutons fried in olive oil just as my grandma used to do