I have never had a cast iron pan in my life, my mother has never owned one either. The only person in our family that I can remember having one is my gran.
She had a big one which she used for everything, from frying eggs to making sweet chutney.
11 years since her passing and that has long been gone, thrown out with all her old pots and pans. I wish now that I had taken up cooking while she was still around. That cast iron pan would have been seasoned so well.
Yes I do mean seasoned as anyone who owns anything cast iron, will know what I mean.
I did however recently purchase my own cast iron pan, and boy oh boy am I loving it.
I will tell you , I was very very scared when I first used it, because my mother told me I had to season it and me being me, I thought she meant with salt and pepper.
No silly me, I was soo far from the correct answer, after many google searches, I found out that seasoning, just means heating the pot to dry out all the water after washing then adding a little oil, swirling it around the pan so that it coats the bottom nicely and then heating it till it starts to smoke. Cooling the pan off and then wiping the excess oil… well that is what I hope is the correct version, seeing as how I am currently using this method.
To break in my new cast iron pan I decided to use it to make a simple side salad to go with the Sunday lunch.
I find it so strange, that growing up what every new pot or pan my parents bought, it was always put aside for prayer services and I vowed when I grew up, I would use everything I bought for everyday use. I was soo wrong. Since my mother became a vegetarian, all I seem to be doing with all my new pots and pans is keeping it aside just for vegetables and my old pots and pans I use for meat.
The apple indeed does not fall far from the tree.
I came across a recipe for a simple warm carrot salad.
Seeing as we currently always have carrots lying around the house, I thought this salad would be up my street and make a dent in that pile of carrots. I am sure Buggs Bunny wouldn’t mind if I did.
- 1 x tsp oil.
- ½ x tsp mustard seeds.
- ½ x tsp cumin seeds.
- ½ x tsp sesame seeds.
- 4 x carrots, peeled and grated.
- Pinch of sugar.
- Freshly chopped coriander.
- Heat the oil in a pot.
- Add the mustard seeds and allow to start popping.
- Add the cumin seeds and sesame seeds.
- Toss and allow to cook for a couple of minutes.
- Add in the carrots, sugar and salt.
- Cook for about 5 – 10 minutes until the carrots have softened.
Remove from the heat and mix in the coriander