As the countdown to the new year begins, it's the perfect time to spice up your kitchen routine with a fresh batch of mouth-watering recipes. In this blog post, we've curated our top 5 recipes, all designed to showcase the versatility of your trusty fry pan. 

From mouthwatering dinners to savory breakfast indulgences, these recipes will have you using your fry pan like a culinary pro, creating delectable dishes that set the tone for a year filled with fantastic flavors. Get ready to elevate your cooking game and let the culinary adventures begin!

Bon Appetit! 

1. Pesto grilled cheese


2 slices sourdough bread
1 slices Havarti cheese
2 slices mozzarella cheese
2 tbs butter
2 tbs pesto


1. Spread 1 tablespoon of pesto on one side of the bread. Stack the slices of mozzarella and Havarti cheese.

2. Spread remaining pesto sauce on the second slice of bread. Place it pesto side down onto sandwich.

3. Heat up your MINERAL B Carbon Steel Fry Pan on medium. Add butter to the pan and stir until melted.

4. Place the sandwich in the pan and gently fry it until both sides are golden brown and cheese has melted. Flip once and cook it for about 5 minutes per side.

5. Serve & enjoy!

2. Pork Fried Dumplings


.5 lbs ground pork
.5 lbs chives or cabbage (to your preference)
2 Tbsp soy sauce
1 Tbsp salt
2 Tbsp ground white pepper
2 Tbsp sake or white cooking wine
1 egg
1 Tbsp corn starch
1 pack dumpling wrappers (or make your own!)
Flour (to prevent sticking)


1. To prepare the filling: Combine the ground pork, soy sauce, salt, white pepper, cooking wine, and egg and mix thoroughly to combine. Finely chop the chives or cabbage and add them to the ground pork mixture along with the corn starch.

2. To assemble the dumplings: dust a silicone baking mat (or any work surface) with flour and prepare the dumpling wrappers so they are within reach.

3. Scoop a spoonful of the filling in the middle of the dumpling wrapper.

4. Dip your finger in some warm water and run it along the edge of the dumpling wrapper, fold the dumpling in half and press the edges together firmly to fully seal the edges.

5. If you don't plan on cooking the dumplings right away, you can pack them into some tupperware and place them in the freezer until you are ready to cook them.

For the dumplings:

1. Heat up some oil in your Mineral B Carbon Steel Wok or Fry Pan.

2. Carefully place the dumplings in the pan and fry them for about 2 minutes without flipping or turning them.

3. Pour some water (about 1/2 cup or a little less) into the pan and cover with a lid to allow the steam to further cook the dumplings.

4. Cook until all the water evaporates and transfer the dumplings to a serving dish. 

3. Sauteed Brussel Sprouts


2 tablespoons extra virgin olive oil
1 pound Brussels sprouts trimmed and halved
Salt and freshly ground black pepper, to taste
1 tablespoon balsamic vinegar
6 pieces of bacon, chopped
1 to 2 tablespoons pine nuts
Chopped parsley, for garnish


1. On medium-high heat, add the olive oil to a Mineral B PRO Carbon Steel pan. As soon as the oil is hot and shining, swirl to coat the pan, then add the halved brussels sprouts. Let the sprouts sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.

2. Add salt and pepper before stirring. Cook until the sprouts are browned all over, about 6 to 8 additional minutes. Remove the pan from the heat.

3. Stir in the vinegar, bacon, and pine nuts, stirring to combine. As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with parsley.

4. breakfast potatoes


1.5 lbs baby gold or fingerling potatoes
1 tbsp baking soda
2 tsp paprika
2 tsp onion powder
2 tsp garlic powder
Salt and pepper to taste
¼ c olive oil


1. Cut the potatoes in halves or quarters (to your preference)

2. In a stewpan, bring salted water to a boil, add the baking soda and mix. Add the potatoes to boiling water and boil for 10-15 minutes

3. Drain the water from the potatoes and let them dry

4. Combine all the spices and toss boiled potatoes in the spice mixture

5. Heat the olive oil in a fry pan and fry the potatoes over medium-high heat until nice and crispy. Finish with a sprinkle of salt and serve it up!



12 scallops
1 16oz container of Baby Spinach
1 1/3 cup Chantarelle Mushrooms
2 Tbsp butter
1 garlic clove
1 Tbsp Balsamic Vinegar
2 Tbsp Walnut oil
Walnuts (to taste)
Olive oil for cooking
Salt and pepper (to taste)


1. Heat a tablespoon olive oil in your pan and gently fry the scallops. Season with salt and pepper. Transfer to a plate and set aside.

2. In the same pan, heat some more olive oil and gently sauté the girolle mushrooms. Transfer to a plate and set aside.

3. Still using the same pan, add the butter and garlic clove and sauté over medium heat until fragrant. Add the baby spinach and sauté for 1 minute.
4. Make a vinaigrette by combining balsamic vinegar, walnut oil, salt, and pepper.

5. Arrange the scallops, girolle mushrooms and walnuts over the spinach. Top it off with the fresh vinaigrette and serve. Bon Appetit!

Frypans used in these recipes

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