Every chef has that one ingredient they are incredibly particular about when it comes to their cooking. In this series, we dive deep into the ingredient Made In's chef customers can't cook without. For Rick Lopez, it's cheese. And not just any cheese, a cheese created just for his restaurant, La Condesa, in Austin, TX. He collaborated with Joaquin Avellan, master cheese maker and owner of Dos Lunas Cheese, to create the perfect melty, nutty cheese for his famous Queso Flameado and other distinctive dishes on his menu.
To nail queso with a perfect golden-brown crust and ooey-gooey interior, Chef Lopez uses the Made In Carbon Steel Frying Pan to blast it under a salamander (an intense broiler used in commercial kitchens.) Carbon Steel can hold up to high-heat cooking, night after night, in busy restaurant kitchens like La Condesa’s. Watch while Chef Lopez explains the process of creating the cheese and what he loves about cooking it in Made In’s Carbon Steel cookware.
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