June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
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November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
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Cooking with cast iron

By
Eve O'Sullivan
Added
22 February, 2016

Heavy, classic pans look sleek and chic, but that’s not the only reason to fall in love with cooking with cast iron. We spoke to Charmain Ponnuthurai from Crane Cookware about how to get the best out of your pans.



The biggest misconception about cast iron pans is that using them is somehow old fashioned. We think that products made from natural materials, made and designed to last more than one season are more relevant than ever.


Cast iron is a magical material. It provides exceptional heat conduction, cooking things very slowly, but is equally good for searing, griddling etc at higher temperatures. We began the business through a combination of a personal interests in cooking, eating and design; hopefully Crane encapsulates these things.


Don’t limit yourself to one pots. It’s great for cooking sourdough with an exceptional crust – cooking in a lidded cast iron pan is the closest thing to replicating a professional bread oven.


Cast iron is very easy to care for. Just try to use wooden utensils and wash in warm water, using washing up liquid and a natural cloth or sponge. If residue remains after cleaning, soak in warm water for fifteen minutes to loosen, then dry after use. When you buy a new pan, cover the inside of the product with a little vegetable oil, and then heat it on a low flame for a few minutes, then wipe off the excess oil with a cloth. This process will improve cooking performance.


My favourite Crane pan is actually the sauté pan - we use it everyday. It’s very versatile and wonderful for cooking everything from porridge to lobster and everything in between, including using it like a saucepan for cooking vegetables.


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