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.
Category Archives: Cast Iron Cookware
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?
Cast Iron Cookware – Maintenance
Unlike other pans, cast iron cookware actually improves with age. Here are a few tips to help your iron pans grow old gracefully.
Video: Naked Pans – Cast Iron Cookware From Japan
In the past, Japanese cast iron tea kettles were fired over hot coals to create a rust free surface inside the pot. For many years Oigen tried to emulate this process for its cast iron cookware and have perfected it commercially.
Watch the video >>
Visit Oigen Foundry – Home of Cast Iron Cookware
Chef’s Armoury was invited by President Oikawa from Oigen Foundry to see first hand how Nambu Tekki is made. Nambu refers to the ancient name for the area around Iwate Prefecture and Tekki refers to iron works or ironware. Nambu has been acclaimed for making Japanese cast ironware for centuries.
How To Season Cast Iron Cookware
For new owners of cast iron cookware, here are a few tips on how to get your iron pan stove ready.
Cast iron cookware has a porous surface that trap oils. The oils create a natural non-stick cooking surface on the pan and unlike synthetic non-stick cookware, cast iron cookware actually improves with age.
