This post is sponsored by Our Place and ShopStyle Collective. The product selections are my own, and I only highlight and promote pieces that I truly love. Thank you for supporting the brands that support Sheaffer Told Me To!
Happy Wednesday, y’all! We’re halfway thru the week, and I’m already looking forward to the weekend, how about you? We’ve got some fun things on the calendar, and I’m excited to have some down time too.
Today is a little bit different over here, so get ready! Y’all know that most of the time I talk fashion in this space, but I have a passion for sharing everything I love with others, even if it’s not clothes.
Well. Today is about a pot.
Yep, a pot.
But not just any pot.
It’s the Our Place’s New Perfect Pot!
It might seem odd to have an entire post dedicated to a pot, but by the end of this post, I think you’ll understand my genuine excitement. If you’re a loyal reader, you know I fell in love with the Our Place’s Always Pan last year. I had a couple of different posts singing its praises and sharing recipes, and I gave it to both my mom and my mother-in-law for Christmas!
And great news! Right now you can use the code SHEAFFER10 to receive 10% OFF everything but gift cards and traditionware (one use per customer).
Let’s kick things off just talking about how pretty the Perfect Pot is. BECAUSE SHE’S A REAL BEAUTY. There are several colors to choose from, and this is the “blue salt”. Y’all know I already own the Always Pan in blue salt, which is why I decided to get the pot in the same color. I had a hard time deciding because I also think it would be fun to mix and match colors, but I ultimately decided to stick with the blue.
The Perfect Pot includes the following:
- 5.5 QT Cast Aluminum Pot (Big enough to cook for a crowd! Holds 22 cups!)
- Cast Aluminum Straining Lid
- Beechwood Spoon with Patent-Pending Notch System
- Cast Aluminum Nonstick Roasting Rack (that doubles as a steamer)
It’s got a non-stick coating and it’s PFA and PTFE free. I love that it’s cookware that you can feel good about. It’s compatible with all cooktops, and you can also put this in an oven up to 425 degrees!
The Perfect Pot is a dutch oven, stock pot, saucepan, roasting rack, steamer, colander and braiser ALL IN ONE. WOW! And I can’t emphasize enough how much I love the wooden spoon it comes with.
These grooves are what enables it to rest perfectly on the handle, which means it’s always right where you need it.
And this nesting roasting rack doubles as a steamer!
Today I’m going to be sharing with you how I roasted my first ever chicken using Our Place’s Perfect Pot. I didn’t really follow a recipe, I just searched Pinterest and read SEVERAL recipes, and in the end I decided to combine what I liked about each recipe into one recipe.
- 1 whole chicken
- 1 yellow onion
- red potatoes
- sweet potatoes
- olive oil
- salt, pepper, smoked paprika
First, place the chicken in the Perfect Pot on top of the roasting rack.
I rubbed softened butter all over the skin (this is what gives the chicken it’s browned and crispy skin) and then coat generously with kosher salt and freshly ground pepper. I spared you the picture of this step because nobody likes to see raw chicken. You’re welcome.
Place the chicken in the oven at 425 degrees for 25 minutes.
This is their everyday chef’s knife. Made from premium German steel, this knife is perfect for slicing, dicing, and mincing everything from dainty herbs to sturdy root vegetables. I used it to cut carrots, celery, onions, red potatoes, parsley, and sweet potatoes. It’s the easiest time I’ve ever had cutting a sweet potato.
This is considered their go-to do-it-all knife, and it has EXCELLENT reviews.
You can also buy the knife trio, which I would actually recommend. All 3 knives are amazing, and you get them for a reduced price if you buy all 3. The serrated slicing knife is perfect for bread as well as for veggies like tomatoes. For the first time in my life, I was able to cut thin and uniformly sliced tomatoes for burgers. And you wouldn’t believe the thin pieces of steak I was able to cut for steak sandwiches (I’ll show you the pics on Friday). It was a thing of wonder! The precise paring knife is perfect for the tinier tasks such as peeling fruits and veggies, mincing garlic, etc. And all of the knives have a proprietary grooved handle that guides your hand into the perfect pinch grip.
And they all come with these sheaths to protect the blades and allow for easy storage. Seriously, if you don’t have a set of good knives, I highly recommend this trio .
And this cutting board is perfect for all sorts of slicing and dicing. I love that it’s such a big surface that you should never have to worry about running out of room during prep, and it’s so pretty that it can double as a serving platter as well!
After the chicken had been in the oven for 25 minutes, I took it out and scattered the cut veggies all around. I actually decided to hold off on the brussels sprouts since I’d purchased them shaved on accident. In the future, I will just buy them whole and half them before placing them in the Perfect Pot.
I drizzled olive oil over the veggies and placed the entire pot (uncovered) back in the 425 degree oven.
Everything stays in the oven for another 45 minutes or so (till the chicken reaches an internal temperature of 165 degrees). Charlie and Buddy thought everything smelled delicious and were ready to be taste testers.
Y’ALL! I WAS SO PROUD OF MY FIRST EVER ROAST CHICKEN!
Look how pretty this perfectly roasted chicken is! And the veggies were perfectly roasted and tender as well.
And EVERYTHING was done in this one Perfect Pot, which made clean up a total breeze!
For the final touches, I sprinkled a little bit of smoked paprika on the top as well as some chopped parsley for color.
Look how succulent and juicy!
I will say this, next time I make this dish (because there will DEFINITELY be a next time), I’m going to put the veggies UNDER the chicken and right on top of the roasting rack as you see here instead of nestled around the chicken. With the veggies on the roasting rack and the chicken on top, next time the veggies will get the benefit of all the delicious chicken drippings as the chicken is roasting.
This is how we ate the chicken on the first night. The meat was so moist and the skin was so crispy!
There were tons of leftovers, so this is how I ate it for lunch the next day. I ended up roasting the brussels sprouts I had decided to not put in the pot initially, and I served the chicken on top of a bed of roasted sprouts, celery, carrots, potatoes, sweet potatoes, and onions. I have to say, I think it was even better the 2nd day. Spoiler alert, I ate it again on Day 3 as well.
Sidenote: this great plate is also from Our Place! I got the 4 piece set in char earlier this year. They stack beautifully, have a large surface area, and the little lip on the side is great to keep everything contained.
Here are some USE AND CARE TIPS for the Our Place’s Perfect Pot…
+ Cooking temperature: The heavy gauge cast aluminum conducts and holds heat better than traditional stainless steel cookware, so they recommend low to medium heat when cooking. Oven safe up to 425 degrees. No broilers, please.
+ 1-2 tablespoons of oil or butter is more than enough to lightly coat the Perfect Pot’s entire surface. High smoke point oils are recommended… extra virgin olive, refined coconut, avocado, and peanut oils as well as ghee.
+ Use non-metal utensils to avoid damaging the coating (the pan comes with a wooden spatula).
+ Hand wash with warm soapy water to extend the life of the non-stick coating. It comes with a special sponge that cleans it with barely any elbow grease!
My obsession with the Perfect Pot is real y’all. I look forward to preparing meals and don’t even mind cleaning up as much because I get to put the pretty clean pot right back on top of my range to admire. And I absolutely love that it’s large enough for big families or a crowd!
- The code SHEAFFER10 will get you 10% OFF everything but gift cards (one use per customer).
Happy Shopping, y’all!
And most importantly, Happy Cooking!
A huge thank you to Our Place and ShopStyle for sponsoring this post. Now I’m off to decide what I’m going to cook next!