I don’t believe that one needs fancy cookware to make a fine meal. It’s more important to knows one’s cookware, to know one’s stove, to know one’s ingredients, and, of course, to paraphrase the Greeks, to know one’s self. All the same, it's nice to have good pots and pans. I cherish the Le Creuset Dutch Oven that Santa Maria and I received as a wedding present many years ago. And now I can count among my treasures a brand-new Hammer Stahl sauté pan.

The manufacturer recently gave me one to test out and write about and it is a fine addition to my kitchen. The bottom is thick and heats evenly. It has a pair of handles, which I found useful while making bacon. And it’s deep, holding four quarts, and comes with a lid, which means it can do double duty making sauces.

I used it the other night to prepare my “trusty” puttanesca. I put trusty in quotes, because in recent months the sauce has fallen out of favor with my youngest one. However, the night I used the Hammer Stahl, she ate it enthusiastically. Could it have been the new pan? Who is to say?

Through the end of the year, Hammer Stahl is making it easy for you to find out for yourself. It is offering the new, 4-quart deep pan with cover at the special price of $99.00 (regularly $229). Visit www.hammerstahl.com/316Ti to take advantage of this offer.

And if you don’t know how to make a puttanesca, get thee to the stove and get started!

Puttanesca Sauce

• 1 28 oz. can peeled plum tomatoes, crushed (or hit with an immersion blender, which is very fast and kid friendly)
• 4 or more cloves of garlic, peeled and smashed
• 3 anchovy fillets
• 1 chili pepper
• 1T capers
• 12 or so black olives, sliced
• herbs such as basil or oregano to taste (completely optional)

        Heat some olive oil in a heavy-bottomed pan. Add the garlic and anchovies and chili pepper. Saute until garlic is soft, add tomatoes and reduce.

        When the sauce thickens (in about fifteen minutes), add capers and olives and any herbs.

        Serve over the pasta of your choice.