Finally! A cookware set you'll actually use

Kitchen essentials made of 100% non-toxic materials and perfect for any home cook!

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Complete Set

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Cut Set

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Brazilian Teak Cutting Board, 20 x 15 inch

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The FlavCity Difference

Tired of expensive cookware sets offering ‘too much of the same’? Who needs the same pan in six different sizes?! And who has a kitchen for that?  I took my research to the market and this is what I found:  NO cookware line offered the right combination of products, plus most lines contained materials I believe aren’t safe to cook with. Since I couldn’t find what I was looking for, it was time to create it myself.


After two years in the making, I’m thrilled to have developed a cookware line I feel proud enough to put my name on!  Welcome to FlavCity Cookware!


Partnering with Tramontina - the leader in culinary craftsmanship and expertise - I created what I believe every modern kitchen needs; curated culinary sets offering exactly what you need, and nothing extra that you don’t! Using best-in-class materials and overreaching past the highest of safety standards, my FlavCity Cookware is exactly what you need in your kitchen.

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What Our Customers Say

Try Our Recipe

Recipe Image

Pan Seared Steak with Cauliflower Mash & Red Wine Sauce

Ingredients

2 Boneless Grass-Fed Strip Steaks:

  • Smoked paprika, to taste
  • Cumin, to taste
  • Dried oregano, to taste
  • Unrefined salt, to taste
  • Pepper, to taste
  • Grass-fed ghee

Cauliflower Mash:

  • 1 large cauliflower head, cut into florets
  • 4 garlic cloves
  • 2 tablespoons grass-fed butter
  • 1 cup organic grass-fed cheddar cheese, grated
  • 2 tablespoons organic cream cheese
  • Unrefined salt, to taste
  • Pepper, to taste

Mushroom Sauce:

  • 1 pound shiitake mushrooms
  • 1/2 cup red wine
  • 1/4 cup beef bone broth
  • 2 tablespoons grass-fed butter
  • Unrefined salt, to taste
  • Pepper, to taste
  • Grass-fed ghee

Instructions

  1. Make the cauliflower mash by filling a medium size stainless steel pot with water and bring to a boil. Season water with 1 tablespoon of salt and add the cauliflower florets and garlic cloves. Boil for 8-9 minutes, or until the cauliflower is mashable, but not over cooked. Drain and add the veggies to a food processor or blender along with the cheese, cream cheese, butter, pinch of salt, crack of pepper, and blend on high until smooth and creamy. Check for seasoning and set aside.
  2. Make a spice rub for the steaks by combining 1 teaspoon each smoked paprika, cumin, and oregano in a bowl. Mix well and season the steaks with spice rub and a liberal amount of salt on each side.
  3. Preheat oven to 350°F and set stainless steel pan to medium-high. Add 3 tablespoons of ghee or avocado oil to the pan, wait 30 seconds so the oil can heat up, then add the steaks and press them into the pan. Cook for 2 minutes, or until well browned, then flip and cook another 2 minutes.
  4. Transfer the steaks in the pan to the oven and cook until the internal temperature is 130°F, about 12-15 minutes. Take steaks out of the pan and allow to rest under foil for 10 minutes.
  5. While the steaks are resting, add the sliced mushrooms to the same pan over medium-high heat with 2 teaspoons of ghee. Cook for 8 minutes then add a pinch of salt and the wine. Cook until the wine has reduced by half then add the bone broth and cook until it has reduced by half. Add the butter, reduce the heat, and cook until the sauce is thick and velvety. Check for seasoning and remove from heat.
  6. Serve the steak with mushroom sauce on top and the cauliflower mash on the side.Enjoy!