When I arrived in my flat nearly a year ago, I brought only half a kitchen with me and had many essentials missing.
I’ve been limping along with a cheffy frying pan that needs replacing and no griddle. But the early arrival of zucchinis at my plot in the Mater St Community Garden meant that I had an urgent need for a griddle before I was overwhelmed by monster vegetables.
The thing is I’m in early negotiations with a sponsor to equip my new kitchen (let me know if you’d like to be one) and am pretty sure I’m going to move to induction cooking, which is ideal for a small space and gives out a lot less heat than gas.
I wasn’t sure if a cast iron griddle would be appropriate and thanks to Jared Ingersoll on Twitter, I was pointed towards the amazing Oigen pans, available from Chef’s Armoury (with Key Ingredients being the only supplier in Melbourne as I write).
So $120 bucks or so later I’m home seasoning my Oigen griddle. That’s right, they aren’t easy products to own. You need to seal them by frying vegetable peelings in vegetable oil three times, but for that you gain better heat gain than an enamel covered pan made by artisans from recycled materials in Japan. And it turns out they are perfect for my upcoming affair with induction cooking.
I really am quite enamoured by this pan and the look of the rest of the range and I reckon (hint the chef’s pan or nabe pot, please) they make a perfect gift for the home cook, or even chef.
Anyway back to zucchini, I’m an old hand at dealing with then simply griddling them and dressing them as a salad. But if you find yourself overwhelmed here are some more ideas from a few years back. Or you could make a chocolate and zucchini cake.
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