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You are here: Home / Kitchen / A Flat Pan – Deserted Island Kitchen item #6

A Flat Pan – Deserted Island Kitchen item #6

by Greg

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We eat flatbread at least once a day—crispy many layered parathas, crépes stuffed with fruit or made savoury, and delicious whole wheat chapati are some of our favourite things to eat.

Our favourite thing to cook any of these things on is a flat cast-iron or carbon-steel griddle. Cooking in a walled skillet, it’s hard to get your spatula under what you’re cooking—and things also hold on to too much moisture, which means they may cook unevenly. We bought our first flat pan when Tazim and I moved in together ten years ago. She took me to the Indian store and we picked up a wooden-handled tawa—basically a slab of round carbon steel with a handle lackadasically stuck on, for something like $10. Once it was seasoned properly, I couldn’t believe how much better things turned out.

We still have that pan and use it on occasion—but we’ve had to fight rust on the bottom, the ever-wobbly handle—and the fact that I keep on forgetting that it’s not oven safe.

For a long while, we had our eye on this Le Creuset crépe pan. The last time I threw the wooden handled skillet in the oven, and set off the smoke detector, we finally caved in and bought one. At just over 10″ around it’s the perfect size for our needs, and we’re pretty sure that we’ll be passing it on to the next generation of cooks in our household. It seems nigh-on indestructible.

It does cost more than the one we got at the Indian store, mind you, it’s likely to last ten times as long.

And from the very first day we were impressed with how well the pan releases food. As long as you let it heat up, then brush a little oil on, it works absolutley perfectly. And the heat retention of the cast iron is amazing—things seem almost to cook themselves.

It’s our most used pan next to our wok and pressure cooker—so we’d definitely lug it all the way to our deserted island. . . and if we ever got in a jam, it would probably make a pretty good club.

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Filed Under: Kitchen Tagged With: deserted island, kitchenware

About Greg

Raised in Calgary, Alberta, Greg is a freelance travel writer who enjoys reading, technology and the outdoors. Find more articles written by Greg on his World's Best Vegan blog. Read more posts on this blog written by Greg.

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Being Tazim Blog Vancouver Canada Lifestyle BlogI'm Tazim, a 40-year-old Vancouverite who is passionate about adventure, learning new things, and making connections. Content on Being Tazim ranges from smart ideas for plant-based cooking and baking to ways to enjoy life's experiences, to inspiration and information on attractions and travel destinations near and far. Read the full story here.

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Hey there! I'm Tazim and I'm a lifestyle, food, and travel writer and photographer. I inspire, motivate, and encourage my audience to explore their immediate surroundings and those further afield. I do this by sharing plant-based food recipes, ways to enhance my readers' homes and lives, and local and other attractions/travel destinations I experience. You can find my stories and adventures on my other blog Celebrate Life's Adventures Read more about me. . .

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