Scallops in avocado vinaigrette by Magefesa USA



  • 6 Scallops
  • 1 Small red onion
  • 1 Small avocado
  • 1 Aji limo
  • 1 Garlic cloves
  • 4 Cherry tomatoes
  • 3 Limes
  • Coriander
  • Mild olive oil
  • Thick marine salt
  • Black pepper


If we buy fresh scallops, clean them well and remove the muscle or central cylinder, the orange eggs and keep. Mash half garlic clove along with the coriander and salt until we get fine homogeneous paste. Add a couple of tablespoons of olive oil and stir well. Spice the muscle of scallops with the paste for a few minutes. Chop the onion and aji limo to taste; dice the avocado and tomatoes finely and keep in a bowl.
Heat a bit olive oil over medium heat in a MAGEFESA Delicia skillet. When hot, brown the scallops for two minutes on one side turn over, let them brown for one more minute and remove. Sauté the eggs in the same pan for a few seconds, remove, chop into cubes and add to a bowl. Season the whole with the juice of limes. Serve the scallops set on their shells and covered with the vinaigrette.


Mountain style cod by Magefesa USA



  • 1- 3/4 lb Salted cod loin.
  • 2 Red peppers.
  • 2 Green peppers.
  • 2 Red onions.
  • 3 Garlic cloves.
  • 14 oz Mushrooms.
  • 2-1/2 Cup tomato sauce.
  • 0.4 ° Mild olive oil.


Place cod to soak in cold water for 24 hours, changing the water every 8 hours.Roast the peppers. Peel and cut into Julienne strips. Chop onion and mushrooms into Julienne strips and garlic into slices. Heat olive oil in an enamel steel Magefesa paella pan and sauté garlic slices in it. Remove from heat and set aside on kitchen absorbent paper. Add onion and mushrooms to pan and cook until soft, then incorporate julienned peppers and tomato sauce. Let simmer for 10 minutes.  Add cod loins to pan. Place in the oven and cook at 300 º F for 15 to 20 minutes. Sprinkle sliced garlic over the cod, let rest for 10 minutes and serve.



Spanish tuna casserole by Magefesa USA

Magefesa_Spanish tuna casserole


  • 1-1/2 lb Potatoes.
  • 1-1/3 lb Tuna fillets.
  • 2 Red onions.
  • 2 Garlic cloves.
  • 1 Bay leaf.
  • 3 Green peppers.
  • Pulp of 2 nora peppers.
  • 1 Tablespoon sweet paprika.
  • ½ Tablespoon cayenne pepper.
  • Mild olive oil 0.4°
  • Salt, white pepper.
  • Fish stock.


Peel potatoes. Make a small cut in each potato and then break it open the rest of the way. This way the starch will be released into the cooking liquid resulting in a thicker broth.
Chop onions, garlic, and peppers into a very fine brunoise.
Slice tuna into 1”cubes.
Heat a dash of olive oil in a Stainless steel Magefesa pan. Cook onion, peppers and garlic in the oil until soft.
Add potatoes and sauté for a few minutes over high heat. Stir in the sweet and spicy paprika.
Cover with the fish broth, then add the bay leaf, the nora pepper pulp, salt and white pepper.
Cook over low heat until potatoes are tender. Remove from heat and add the tuna pieces.
Let stand for 20 minutes prior to serving.


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Spanish potato omelette paysanne by Magefesa (VIDEO)



  • 2 Lbs. Potatoes.
  • 1 Medium onion.
  • 1 Zucchini.
  • 1  Red pepper.
  • 1  Green pepper.
  • ¾ Cup green beans.
  • 1 Garlic clove.
  • 5 Eggs.
  • 13 Oz. olive oil.


Wash and peel the potatoes and vegetables. Chop all the ingredients into a fine brunoise except the green beans that we chop into julienne.
Heat oil in a 10″ Magefesa frittata pan, add potatoes and vegetables and cook until that all ingredients are soft. Drain and set aside.
Beat the eggs and add the fried ingredients. Season with salt and pepper.
Place to heat both pans of the Magefesa Frittata pan with a tablespoon of oil.
Pour I the egg mixture in one of the halves and cook until set.
Drain the oil from the second pan and close. Flip the pan over and cook on the other side until the omelette  gets a golden color.

This tortilla recipe  goes well with any vegetables as long as they are not too harsh and their cooking time is similar to the one of the potatoes. Other vegetables may need prior cooking. We can use canned vegetables.

This omelette paysanne is usually prepared with chorizo. If adding, sauté briefly before incorporating to the egg mixture.


American chef highlights the qualities of Magefesa pressure cookers.

Since we first introduced our pressure cookers to the in the mid-1980s they have become a favorite among many expert cooks and food enthusiasts.
Sassy Knutson, a Personal Chef and founder of the website has tested our Super Rapid III pressure cooker with a tasty vegetarian lentil soup recipe.
Here is a bit more about Sassy, and what she has to say about our cooker.

“Back in 2003, I was a Personal Chef looking for ways to decrease the time I spent in the homes of my clients preparing beans, soup, and stews.  A friend suggested I try pressure cooking.  
Well, my previous experience with pressure cookers was SCARY, to say the least (remember the old jiggle-top cookers?  Ack!).  But she explained pressure cooking had come a LONG way, and recommended I check out Magefesa’s Super Rapid II.  I fell in love instantly, and was whipping up beans in no time at all.  The Super Rapid II will always hold a special place in my heart.  
So I was VERY excited when I heard Magefesa came out with an updated model, the Super Rapid III.  I’ve been playing around with this new cooker, and WOW I am so impressed.   
The first thing I noticed is the Super Rapid III is not as heavy as the Super Rapid II.   So it’s easier to handle and carry, which is important when dealing with hot foods.
The Super Rapid II is also very, very quiet, from the time you lock on the lid until your cooking is complete.  In fact, I’d be willing to bet it just might be the quietest cooker on the market today.  
In addition, it’s extremely responsive, and quite easy to regulate the temperature.  (Even on my electric stovetop!)  Once high pressure is reached, the cooker retains the pressure well.  So you can actually shut the heat off or remove the cooker from the burner and the cooker will stay at high pressure for quite a while, which conserves energy.
What I love so much about the Super Rapid line of cookers are the short handles on both sides of the cooker, which stay cool enough to handle.  This is especially important when you want to carry your cooker over to the sink to “quick release” the pressure.
Anyone familiar with the Super Rapid II will know that pressure cooking was made simple because of the small red button in the lid (Pressure Indicator) that signifies low or high pressure.   Well, I’m happy to say that the Super Rapid III carries on this tradition.  Simply allow the small red button to rise to the first line to reach low pressure, and the second line to reach high pressure.  How easy is that?  
All in all, I am overjoyed that Magefesa chose to update their Super Rapid II into this fantastic new edition, the Super Rapid III.   
Here’s a yummy recipe I made in the Super Rapid III – hope you enjoy!”

Patty “Sassy” Knutson
Chief Cook and Bottle Washer

Vegetarian Lentil Soup
Serves 8

  • 1-2 Tsp extra-virgin olive oil.
  • ¾ Cup chopped onion.
  • 2 Medium carrots, cut in half lengthwise and sliced into very thin half moons. (about 1 ½ cups)
  • 2 Stalks celery, cut in half lengthwise and sliced into 1/2” wide pieces.
  • ½ Large green bell pepper, chopped (about ¾ cup).
  • 2-3 Tbsp chopped jalapeno.
  • 2 Garlic cloves, chopped.


  • 2 Cups green lentils, or your favorite lentil (unlike beans, lentils do NOT need pre-soaking)
  • 1″ Kombu (optional)
  • 4 Cups coarsely chopped collard greens
  • ¼ – ½ Cup coarsely chopped walnuts (or cashews)
  • 8 Cups water


  • 1 Large tomato, coarsely chopped (with seeds).
  • 1 Tbsp nutritional yeast (or non-dairy parmesan).
  • 1 Tbsp maple syrup, or your favorite natural sweetener.
  • 1 Tbsp balsamic vinegar, or more to taste.
  • 1 ½ Tsp sea salt, or more to taste.
  • 1 Tsp cumin.
  • ½ Tsp Liquid Smoke flavoring.
  • Freshly ground black pepper, to taste.

Place pressure cooker over medium-high heat.  Add olive oil, then onion, carrots, celery, green pepper, and jalapeno.  Stir occasionally until onions turn translucent.  Next, add garlic.  Stir.
Turn the heat to high.  To the cooker add lentils, kombu, collard greens, walnuts, and water.  Place lid on cooker, and lock into place.
When cooker has reached high pressure, lower heat to very low and cook under high pressure for 5 minutes.  Remove from the heat and let sit for 10 minutes to bring pressure down naturally.
(If the pressure has not come down all the way after 10 minutes, carefully place in sink and run cold water over the lid to release the pressure inside. Return to stovetop.)
Unlock and carefully remove lid.  Remove kombu.  Stir in remaining ingredients.  Serve.

Serving idea: Serve with tortilla crisps. Spread tortillas with your favorite non-dairy buttery spread, sprinkle with nutritional yeast or non-dairy parmesan, sea salt and freshly ground black pepper. Place on under broiler until crisp. Carefully remove to a cooling rack to cool slightly. Slice into wedges and serve.


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Grilled food: The fat -free cooking

Overweight is becoming one of the greatest problems in the word today.
Is it that we eat too much or the root of the problem is rather that we cook extremely greasy foods? Without any doubt, our bad and sedentary habits contribute to worsen the problem. Nowadays we live so fast that replacing healthy meals with fast and pre-cooked food is becoming common in many households. This lifestyle affects our body in a negative way, leading to chronic disorders like cardiovascular diseases.

How can we avoid these problems?
All you need to do is take a few minutes to get in the kitchen every day and cook a healthy and nutritive meal. With the proper piece of equipment that´s all it will take!
Some grilled chicken or fish, and a side of salad or mashed potato would be a great choice for dinner. For lunch, you can get away with high calorie recipes, but remember to always keep it on the healthy side, and to include the recommended amount of fiber, vegetables, cereals, etc… in every meal.

Magefesa´s recommended product

Provence Blue 9″


  • Heavy gauge carbon steel construction heats fast and evenly providing superior cooking results.
  • Premium porcelain enamel exterior is durable and stick resistant making cleaning effortless.
  • Double layer nonstick interior surface requires minimum oil making it ideal for healthy cooking.
  • Bakelite handle guarantees a comfortable, secure grip.
  • Stainless steel rim protects fry pan from chipping.
  • Compatible with all cooking surfaces.
  • Available in different sizes and colors.

Magefesa recommends:

Swordfish in vegetables sauce and saffron


  • 4 Swordfish filets.
  • Salt.
  • Pepper.
  • 2 Lemon ( juiced).
  • 120g Flour.
  • 6 Tablespoons oil.
  • 1 Onion.
  • 2 Carrots.
  • 100g Celeriac.
  • 1 Leek.
  • 200 ml White wine (dry).
  • 150 ml Cream.
  • A pinch of saffron.
  • 2 Tablespoons dill.


Season the swordfish filets, and dress with lemon juice. Coat filets in flour and put it in a saucepan with some oil over medium heat. Fry the filets both sides for 3 minutes and reserve.
Peel onion and cut it in squares, do the same thing with carrots and celeriac and cut the leek in slices.
Fry vegetables lightly in saucepan for 5 minutes stirring carefully. Add white wine cream, and season with saffron and let the sauce gets thick.
Spice all the ingredients and serve with fish and sprinkled dill.

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Tea & Cookies by Magefesa USA

Drinking a cup of tea once a day is the best way to take care of yourself, and a perfect excuse to get together with friends!
It is proved that tea,  green tea in particular, owns natural properties which  can help you lower your bad cholesterol  levels, to prevent cardiovascular  diseases, protect your skin from ultraviolet rays and  also  lose weight. So, you have plenty of reasons  to prepare yourself a   nice cup of tea and enjoy its intense  flavor.

Magefesa´s chosen product

Stainless steel Tea kettle Acacia Blue 2 Qt


  • 2-Qt. Capacity.
  • Designed in highly polished premium stainless steel, it offers functionality and style.
  • Accented with color bakelite handles for an easy, secure grip.
  • Aluminum encapsulated bottom ensures even heat distribution.
  • Flat base allows maximum contact with burner and fast heating.
  • Removable lid for convenient filling and cleaning.
  • Pleasant whistling sound reliably signals boiling water.
  • Use on any type of stove top including induction.
  • Available in different colors.

Cookies to go with tea



  • 150 g Brown sugar
  • 150g White sugar
  • 125g Butter
  • 2 Eggs
  • 1 spoonful of vanilla extract
  • 340g Flour
  • 1 spoonful bicarbonate
  • 150g Chocolate (in pieces)
  • Walnuts

Put two sugar (white and brown) and butter in a cup. Mix it 5 minutes until it gets soft.
Put eggs, flour, vanilla and bicarbonate, add walnuts and mix again.
To make the pastry, (we recommend you to use a wood spoon) add chocolate pieces and flour slowly and then separate in small balls to make each cookie.
Pre-heat the oven  to  360ºF and put the balls over ovenproof dish cover with vegetal paper. Left some space between each cookie to let it spread with high temperature.
Recipe yields 30 cookies.

Stainless steel tea Kettles care

It is recommended to clean your kettle with a soft sponge to prevent scratches and let it dry face down to avoid lime spots.

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Seafood Paella & Paella Pan by Magefesa USA

In a previous post we talked about the Mediterranean Cuisine and its countless health benefits. Today, we will share the recipe of one of the most representative dishes of Mediterranean diet: the emblematic paella. Originally from Valencia, Spain, this rice stew can be cooked using multiple combinations of ingredients, giving paella different names: Mixed Paella (made of chicken and seafood), Seafood Paella, Vegetarian Paella etc….

Original Seafood Paella includes: cuttlefish, crawfish, clams, lobster, mussels and of course rice. Paella´s best secret is patience and love, and of course, a good Magefesa  paella pan to cook it! A must-have piece of equipment if you want your paella to come out juicy and full of flavor.
This easy to follow seafood paella recipe will allow even the most inexperienced cook to prepare a mouth-watering dinner!

Magefesa´s Paella Pan

Classic Danubio Paella Pan 10″


The thick carbon steel construction conducts heat fast and evenly making it ideal for paella.
Highly polished double layer enamel exterior provides maximum durability and easy cleaning.
Superior nonstick coating on cooking surface prevents food from sticking and burning.
The flat base ensures the rice cooks in a thin layer and allows direct contact with burners.
Bakelite loop handles are oven safe to 570ºF providing an easy handling.
Stainless steel rims protect the pan from chipping.
Suitable for any type of hobs and outdoor grills.
Available in different sizes and colors.

A new Recipe

Seafood Paella


•    12 Mussels
•    1 kg Fish (for the stock)
•    400 Grms Rice
•    8 Crawfish (Peeled)
•    8 Prawns (peeled)
•    2 Squids (sliced)
•    1 Tomato
•    Parsley
•    Garlic
•    Saffron (can be replaced for paprika)
•    Salt
•    Olive oil

To make the stock , boil  fish for 45 minutes, then add mussels and cook until they open.
move away  When all the mussels have opened, Remove from water and take  them out of the the shell. Strain stock in a casserole and reserve.
Place tomato, parsley, garlic, crawfish,  peeled prawns and squids.  Sauté until golden brown.
Add the rice and stock, saffron, salt and mussels.
Put paella pan over medium heat and  let ingredients cook for 20 minutes.
Once paella is ready, cut a lemon in four pieces  wedges  and use it to decorate.  Serve along with paella.
Recipe yields 10 servings

Care for nonstick products

Cleaning guidelines for nonstick enamel products

We recommend that the following guidelines for cleaning & maintenance are followed to extend the life of your Magefesa nonstick enamel products and keep them looking and cooking their best.

Before First Time Use.

Wash in warm soapy water using a sponge or dishcloth to remove manufacturing oils and polishing compounds.
Rinse thoroughly and dry immediately with a soft cloth to prevent water spotting.
Remove the manufacturer stickers using hot soapy water and a sponge. Do not use knives or any other sharp utensils to prevent scratching to the surface.

While Cooking.

Always pay attention while cooking to avoid burning food. If you burn food or let dry food on the surface of your cookware this will make the cleaning process more difficult.
Make sure your pan is thoroughly pre-heated before adding oil or any other seasoning. This way the food you’re cooking will not stick..

Cleaning and Maintenance.

Keep your nonstick cookware clean for consistent, quality performance. Any food residue or leftover grease will cook into the surface and carbonize, causing food to stick. That cooked-on residue is hard to see and even more difficult to remove, so wash carefully and thoroughly after each use with a nylon scrubbing pad and warm, sudsy water.

Finally, If you don´t like rice, don´t worry, you can use your paella pan for different recipes like cod in tomato sauce or sirloin in cava sauce.

More info, products and Recipes on our Website:

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Chiken in Red Wine Sauce for Star 6 Qt by Magefesa USA

Nowadays, work and stress make it difficult for us to find time to cook and lead a healthy diet. Fortunately, we have pressure cookers to make our lives easier.
¿Have you got a Pressure cooker yet? If the answer is no, here at Magefesa we would recommend you our Star 6Qt model, perfect to cook nutritious meals in a third of the time traditional cookware do.
High quality Stainless steel material, guarantees excellent performance and a lifetime of wonderful experiences in the kitchen.

Recommended Magefesa´s Product

Star 6 Qt


Product Features

  • Made and designed in Spain.
  • Premium stainless steel construction combines modern design and optimal performance.
  • Encapsulated five layer bottom provides fast and even heat distribution for excellent cooking results.
  • Stainless steel cooking surface does no react with food or alters flavor and is stick-resistant.
  • Three safety mechanisms: weight valve, safety valve and clamp bar.
  • Lid features tightening knob lock system, the bar lowers when rotated counter-clockwise.
  • Ergonomically designed handles stay perfectly cool on any type of stove top.
  • Energy efficient reduces cooking times by up to 70%.
  • Safe to use on all types of cooking surfaces.
  • Available in different sizes.

Recipe for Pressure Cooker

Chicken in red wine sauce



  • 3 Pieces of Chicken (peeled)
  • 2 spoonfuls olive oil
  • Salt
  • Pepper
  • 1 spoonful dry Rosemary
  • 3 garlic gloves (Sliced)
  • 1 cup of wine
  • 2 cups Dry white wine
  • ½ cup of chicken stock
  • ¼ cup of Parsley
  • ½ Lemon (sliced)


Place the oil, chicken and sauté until golden brown. Season the chicken with salt, pepper,  rosemary and add garlic sliced.
Add White wine, stock and parsley over the chicken. Close pressure cooker and cook for  15 minutes over medium heat.
Move the pressure cooker away from the fire and lay under cold water until pressure get completely reduced.
Open the pressure cooker and put some flour to thicken sauce.
Decorate the dish with lemon slices.
Recipe yields 6 servings.

Now we know all the best keeping secrets to prepare delicious dishes, we have no excuse to spend a few minutes once a day to cook a good stew for our family and guests.