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Cast Iron Pans
A Cooking Utensil with History
Cooking with cast iron pans has a long tradition. A very long one indeed. Historians are not entirely sure when exactly people began preparing food in iron pans. What is known: The oldest finds of iron cookware in pan form date back to the first century AD. The ancient Romans mastered the art of forging iron, and we know from history that they used forged iron pans for cooking and frying. Even today's iron pans still carry this sense of authenticity. They have something genuine, unadulterated. This is certainly one of the reasons why the cast iron pan is declared the "Hero on the Stove" at Butch.
A true all-rounder
Contrary to some prejudices, the cast iron pan can indeed be described as a true all-rounder. There are a few dishes where we would rather use a pan with a non-stick coating, such as scrambled eggs. But basically, you can prepare almost anything in a cast iron pan. The prerequisite for good success is: a little curiosity and the willingness to engage with the special characteristics of this pan. Because handling it requires a bit of practice, admittedly. But then it's like in a good relationship: you get to know each other, appreciate each other more and more, and eventually, you are sure you have found THE partner for life. This is exactly how it is when a cast iron pan moves into your kitchen.
A classic among the recipes for the cast iron pan is crispy fried potatoes. Best with bacon. Many types of vegetables can be perfectly sautéed in it – they become nicely browned on the outside and remain crunchy on the inside. The supreme discipline for the cast iron pan is, of course: the steak. You can sizzle a steak with it that gets a wonderfully crispy crust on the outside, with the delicious taste of roasted aromas, and inside it is tender and juicy.
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