Bring Oktoberfest to your kitchen with schnitzel, pretzels, potato salad, and cabbage done Hell’s Kitchen style.
Origins of Oktoberfest
Oktoberfest may have royal roots, but at its heart it has always been about food, drink, and one big communal party. Back in 1810, Munich threw a festival to celebrate a royal wedding, and the crowd loved it so much they demanded an encore. Two centuries later the horse races are gone, but the beer, the music, and the food have only grown bigger. Pretzels the size of plates, crispy schnitzel, tangy potato salad, and mountains of sauerkraut are what keep the tradition alive.
Today Oktoberfest is more than beer tents and oompah bands. Families gather around hearty dishes that are built for sharing, from warm pretzels dunked in cheese to schnitzel with a snap, to sweet Kaiserschmarrn, fluffy torn pancake bites, pulled hot from the pan. You don’t need lederhosen or a ticket to Munich to join in. With Hell’s Kitchen cookware you can cook these Bavarian classics at home. The pans sear perfectly, the pots handle sides with ease, and the knives make quick work of cabbage and apples. Raise a stein, fire up the stove, and let the party start in your kitchen.
Pretzels with Beer Cheese Dip in the 1.5 Qt Saucepan
Oktoberfest without pretzels is like a stein without beer, unthinkable. These golden twists are the festival’s ultimate snack, made for dunking, sharing, and pairing with a cold brew. And while you could eat them plain, the real magic happens when they meet a silky, cheesy dip laced with beer. That is where the 1.5 Qt Saucepan earns its keep.
Ingredients – serves 6
• 6 soft pretzels (store-bought or homemade)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• ½ cup beer (lager works best)
• 2 cups shredded sharp cheddar cheese
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste
Steps
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Place the 1.5 Qt Saucepan on the stove over medium heat. Add the butter and let it melt.
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Whisk in the flour until it forms a smooth paste. Cook for about 1 minute, whisking constantly.
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Slowly pour in the milk while whisking, making sure there are no lumps.
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Add the beer and keep whisking until the mixture thickens slightly, about 2–3 minutes.
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Lower the heat to medium-low. Add the shredded cheese a handful at a time, stirring until fully melted.
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Stir in the paprika, garlic powder, and a pinch of salt and pepper.
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Serve warm with soft pretzels. The saucepan keeps the cheese silky smooth instead of clumpy.
German Potato Salad in the 5 Qt Pot
Warm, tangy, and loaded with flavor, German potato salad skips the mayo and leans into vinegar, bacon, and fresh herbs. It is the perfect side dish for brats, schnitzel, or anything else on your Oktoberfest spread.
Ingredients – serves 6–8
• 2 pounds small red potatoes
• 6 slices bacon (omit for vegetarian option)
• 1 small onion, finely chopped
• ¼ cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon sugar
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
Steps
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Place the potatoes in the 5 Qt Pot and cover with cold water. Add a big pinch of salt.
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Bring to a boil over high heat, then lower to medium. Cook until potatoes are just tender, about 15 minutes. Drain and let cool slightly.
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While potatoes cool, cook bacon in a skillet until crisp. Remove bacon and chop, leaving about 2 tablespoons of bacon fat in the pan.
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Add chopped onion to the bacon fat and sauté until softened, about 3 minutes.
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Stir in vinegar, mustard, sugar, salt, and pepper. Let the mixture bubble for 1–2 minutes.
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Slice the potatoes into bite-sized rounds and place in a large bowl. Pour the warm dressing over the potatoes, add the chopped bacon, and toss gently.
- Sprinkle with parsley and serve warm. The 5 Qt Pot makes boiling large batches of potatoes quick and even.
Blaukraut (Braised Red Cabbage with Apples) with the Damascus Steel Chef’s Knife
This sweet and sour braised cabbage is a Bavarian classic, balancing apple, vinegar, and spice. It is the dish that brightens the table and cuts through rich meats like schnitzel or bratwurst.
Ingredients – serves 6
• 1 medium red cabbage
• 2 apples, peeled and diced
• 1 small onion, sliced
• 2 tablespoons butter
• ½ cup apple cider vinegar
• ½ cup apple juice
• 2 tablespoons sugar
• Salt and pepper to taste
Steps
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Use the Damascus Steel Chef’s Knife to slice the cabbage thinly so it cooks evenly.
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Melt the butter in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
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Stir in the shredded cabbage and diced apples.
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Pour in the vinegar and apple juice, then sprinkle over the sugar, salt, and pepper. Stir well to combine.
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Cover and simmer on medium-low for about 40 minutes, stirring occasionally, until the cabbage is tender and flavors are blended.
- Serve warm as a tangy, slightly sweet side that balances out the richness of schnitzel and sausages.
Schnitzel in the Hybrid Fry Pan:
Crispy, golden cutlets are the crown jewel of any Oktoberfest feast. Schnitzel is simple, fast, and unforgettable when cooked in the right pan.
Ingredients – serves 4
- 4 boneless pork chops or chicken breasts
- 1 cup flour
- 2 eggs, beaten
- 2 cups breadcrumbs (plain or seasoned)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Neutral oil for frying (vegetable or canola)
- Lemon wedges for serving
Steps
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Place each piece of pork or chicken between two sheets of plastic wrap or inside a large resealable bag. Use a meat mallet, rolling pin, or the bottom of a heavy pan to gently hit the meat until it is about ¼ inch thick. You are flattening it so it cooks evenly, not smashing it into bits.
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Put three bowls on your counter. In the first bowl, add the flour. In the second bowl, beat the eggs with a fork until smooth. In the third bowl, mix the breadcrumbs with the salt, pepper, and paprika. This setup is called a “dredging station.”
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Take one piece of meat at a time. First press it into the flour, making sure both sides are coated. Shake off the extra. Next, dip it into the egg so it is fully covered. Finally, press it into the breadcrumb mix. Use your hands to press the crumbs on so they stick firmly. Set aside and repeat with the rest of the pieces.
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Place the Hell’s Kitchen Fry Pan on the stove and turn the heat to medium. Pour in enough oil to just cover the bottom of the pan. Wait until the oil shimmers (you can test it by dropping in one breadcrumb — if it sizzles, the oil is ready).
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Gently lay one or two pieces of the coated meat into the hot pan. Cook for 2–3 minutes on the first side until the bread turns golden brown. Flip carefully with tongs and cook the second side for another 2–3 minutes. Test with a meat thermometer to ensure they’re fully cooked to 145℉ (for Pork) or 165℉ (for chicken)
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Remove the schnitzel and place it on a plate lined with paper towels to soak up the extra oil. Repeat until all pieces are cooked.
- Serve hot with lemon wedges to squeeze over the top. The outside should be crisp, the inside juicy, and the Hell’s Kitchen Fry Pan makes it foolproof.
Kaiserschmarrn (pronounced KYE-zer-shmahrn) in the 11-Inch Fry Pan
Austria’s shredded pancake dessert is often enjoyed at Oktoberfest as a sweet finale. It is fluffy, caramelized, and irresistible.
Ingredients – serves 4
• 1 cup flour
• 1 cup milk
• 4 eggs, separated
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 3 tablespoons butter
• ¼ cup raisins (optional, soaked in rum for authenticity)
• Powdered sugar for dusting
• Fruit compote or jam for serving
Steps
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In a mixing bowl, whisk flour, milk, egg yolks, sugar, vanilla, and salt until smooth.
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In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter. This keeps the pancake light and airy.
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Heat the 11-Inch Fry Pan over medium heat and melt the butter. Pour in the batter and sprinkle raisins on top if using.
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Cook for 6–8 minutes until the bottom is golden and the edges are set.
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Use a spatula to cut the pancake into quarters, flip each piece, and cook for another 2–3 minutes until cooked through.
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Use two spatulas (or forks) to tear the pancake into bite-sized shreds right in the pan. Let them caramelize for another minute.
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Dust with powdered sugar and serve with fruit compote or jam. It’s sweet, rustic, and guaranteed to impress.
Own Oktoberfest at Home
Batch cooking doesn’t need to feel like a marathon when the right tools are on your side. The 5 Qt Pot nails German potato salad. The Fry Pans turn out golden schnitzel and fluffy Kaiserschmarrn. The 1.5 Qt Saucepan brings beer cheese dip to life in minutes. And the Damascus Knives make prepping cabbage and apples effortless.
Put it all together and you have a feast worthy of the Wiesn without leaving your kitchen. Whether you are feeding family, friends, or just yourself, the flavors of Oktoberfest are within reach when your cookware works as hard as you do.
