On New Year’s day we decided to christen our new cast iron Naked Pan Wok with a batch of Chahan. Now there are no hard and fast rules when choosing ingredients for Japanese fried rice but here are a few tricks.
Category Archives: Cast Iron Cookware
Japanese Tapas Recipe: Meatballs
Meatballs are one of those comfort foods that go exceptionally well with beer and wine.
Here’s a slight twist on the traditional meatball recipe.
Oigen Pan Recipe: Teriyaki Fish
This Chef’s Armoury recipe works with fish, chicken, wagyu and pork.
Today we use some freshly caught snapper fillets.
Tarte Tatin Recipe: Fig
We love tarte tatin … for morning, afternoon and evening.
Tapas Recipe: Garlic Prawns
There are as many tapas recipes for garlic prawns as there are days in the year. Here’s one of our favourites …
Tapas Recipe – Sausage and Polenta
We’re pretty excited about our new handmade cast iron tapas pan from Oigen and to celebrate we’ll be sharing a collection of tapas recipes perfect for your next dinner party. First up is a seriously tasty sausage and polenta dish that is really only an excuse to chug down a bottle of Rose or two.
Oigen & Naked Pan launch in Australia
On Wednesday 19th October 2011 Chef’s Armoury hosted the official launch of Oigen and Naked Pan cast iron cookware at the Electrolux Showcase, Sydney.
Cast Iron Cooking in the Commercial Kitchen
Everything Old is New Again – Cast Iron Cooking
Today’s chef has an ever increasing arsenal of kitchen gadgetry.
Combi ovens, sous vide – water baths, the pacojet, gastrovac, liquid nitrogen and ultrasonic stirrers that make stunning food with push button precision while offering a wow factor not achievable in the domestic kitchen. With all of this ingenuity why are cutting edge chefs turning back to cast iron cookware as way of setting themselves apart from the crowd?
