I use my cast iron pans a lot. They heat up well, are really easy to maintain (once you know how) and are incredibly multi-use (stove top, oven, campfire, serving).
Having discovered Reinink Family Farm’s organic eggs at the Ottawa Farmer’s Market, it’s almost all I cook in these pans these days, eggs also being as versatile.There is something significantly tastier about farm fresh eggs. They cook up better too, and damn those yolks are just so bright!
I recently found myself a small 8 inch pan at Value Village, which I promptly cleaned and re-seasoned for use. The first meal I cooked in it is on the left. It’s an approximation of a dish served at Wilf and Ada’s in Centretown. Eggs cooked in a spicy tomato sauce and served with lots of Parmesan cheese and arugula. I actually liked my version a little better and soon found myself making other eggy topped things in that little pan.
The dish on the right is simply a potato hash with spinach and topped with eggs and lots of fresh herbs. Butter was used aggressively for this one.
I really like that for both of those meals, I was able to cook on the stove, throw the whole thing in the oven and then serve, all in the same pan, without missing a beat. Oh and let’s not forget that these pans last basically FOREVER! So yay, to the cast iron pan! And yay, to farm fresh eggs!