It’s been several months since I bought my Komin pan and with some attention, it’s seasoning up nicely. It’s not finished and I have to remind my family to wipe the food out immediately after it cools, NOT use soap or NOT to have leave it in the sink with water and to follow cleaning with a oil rub. It is iron and it will rust.
I’m not saying clean a seasoned cast iron pan is now a snap. Any cleaning at all is work, but with a well-maintained pan and my corn scrubber provides a pan that makes yummy food, not a pan that saves me five minutes of domestic labour.
This Komin skillet is wonderfully light which is perfect because my arms are like chicken wings, but it’s only 10″. Because I don’t want to overcrowd the meat, which would steam rather than sear, I use it for no more than two tenderloins. I get the pan hot before I add the oil, and make sure the oil is hot, but not smoking. The non-sticking trick I learned is temperature and browning. If you pull the meat off before it’s fully browned, it sticks.
The skillet is perfect for a Bourguignonese kind of dish. After the meat is cooked, remove it to a plate and caramalize veggies like chopped onion, carrots and mushrooms with wine, herbs, stock, thickener to make a sauce. The liquid, with all the scraped up brown bits, is the goal for a yummy sauce.
I also made an amazing bacon, kale, quinoa dish that I learned from Hot Pink Apron to serve with a steak and egg dish. Her husband’s favorite.
My only sadness is that that pan doesn’t come in a 12″ 😦
Lamb was a favourite Sunday dinner, served by my Irish Grandmother Lilian, with Crosse & Blackwell Mint Sauce, mashed potatoes and mushy tinned peas, the peas being a holdover from the lean war years. I’ve made a few changes such as serving the meat medium rare, rather than my grandmother’s hockey puck roasting style. I’m also not always in the mood for mushy peas and my husband hates them. My favourite alternate is any kind of roasted root veggie with thyme as seen here http://www.greatbritishchefs.com/recipes/lamb-butternut-squash-recipe
While Canadians find New Zealand lamb as year-round fare, Ontario’s sheep industry is slowly building – they’re even developing a Master Shepherd’s Education program!
At my local Metro, I was lucky to find a small [2.5 lbs] locally raised Winter lamb shank roast. The shank cut is supposed to be tough and fibrous, but this piece was a perfect balance of meat and fat. I removed the roast from the fridge an hour earlier, rubbing it with a mixture of four minced garlic cloves, a generous teaspoon of dried mint, ground black pepper, a touch of oregano and enough olive oil to hold it together. I used our new Komin 10″ skillet to sear the bottom of the meat before putting it into our Lacanche gas oven at 350 degrees for approximately seventy minutes.
I’m always surprised when people say they don’t like the taste of lamb, perhaps with my Irish-Scottish background I am more culturally inclined. Lamb of roast, chops or ground in Shepherd’s Pie are refreshing changes to beef. Frenched lamb chops, also called lollipop, are grilled and served alongside warmed green olives, patatas bravas, garlic aioli and garlic shrimp all noteworthy of a tapas dinner party.
For anyone reading my earlier post, the wine was a blended Sicilian wine from Cusumano called noà yum