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Flare Cookware: A More Efficient Way to Cook

When most of us think of energy efficiency, we think of common solutions like LED light bulbs and smart thermostats. But at TreeHouse, we’re always looking for new and creative ways to reduce our energy consumption. One area that we’re proud to now have represented in our store is energy-efficient cookware, which saves you both time and energy.

Flare Cookware was designed by rocket-scientist, Dr. Thomas Povey, a professor of engineering at Oxford University in England. Using their breakthrough FIN technology, Flare pans have significantly decreased cooking time and energy consumption.

Flare Diagram

These pans are made of cast aluminum, can be used on gas stoves and electric stoves alike, and are oven-safe. But perhaps the most compelling design feature of Flare Cookware is their vertically finned sides that capture and absorb heat that would traditionally escape up the sides of the pan. This not only makes for more efficient cooking, but it also allows for more even heat distribution and more evenly cooked food. In tests performed by Oxford University, Flare Cookware was shown to cook up to 40% faster on gas stoves than a conventional pan, saving time and reducing energy while producing exceptional results. Now those are results we can get behind.

With the holidays approaching, we wanted to share one of our favorite recipes that captures the flavors of the season. After preparing these Apple Cider Pork Chops in our test kitchen, we couldn’t believe how much time our Flare pans saved us, while still having the flexibility to bake it in the oven.

Apple Cider Pork Chops

Pork Chop

Ingredients:
  • 2 pork chops
  • 1 medium apple, cored and sliced thinly

Rub

  • 1 1/2 tsp brown sugar
  • 1/2 tsp fresh rosemary
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Cider Coating

  • 1 1/2 TB apple cider vinegar
  • 1 TB brown sugar
  • 1/2 tsp fresh rosemary
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Directions:
Preheat oven to 350 degrees. In a small bowl, mix together Rub ingredients. Pat dry pork chops, drizzle with olive oil & rub in on both sides. Divide and rub rosemary mix into both sides of each chop.

Sear chops in Flare skillet on medium heat, turning once to brown.
In a small bowl, mix together Cider Coating ingredients. Add apples, tossing to coat.

Once chops are seared, add cider coated apple slices to pan, keeping leftover cider coating for later. Insert a meat thermometer and pop the Flare pan in the oven. Set a timer for 5 minutes, turn the pork chops and cook another 5 minutes or until the internal temperature reaches 160 degrees.

Carefully remove the pan from the oven and take chops out of the pan, set aside to rest. Add remaining Cider Coating to the pan, tossing apples. Turn oven to broil and put the apples back in another 5 minutes or until slightly charred.

Serve with apples on top of the chops. Pairs well with garlicky mashed potatoes.

Pin for later:

Pork Chop Pinterest