We are absolutely thrilled to say the least that we have joined forces with The Windmill Cast Iron as their exclusive UK Distributor. The Windmill are a fantastic Dutch company that align perfectly with our love of fire cooking & using simple, sustainable products that will last and last.
SO WHATS SO AWESOME ABOUT COOKING WITH CAST IRON? Cast Iron is an incredibly dense metal that heats very slowly compared to metals like copper and aluminium. But once heated, it will hold that heat for a long time. It also gives a steady heat that helps food brown beautifully and cook evenly. We advise you place them over heat for at least 10 minutes or so before using to cook, rotating it every once in a while. Cast iron pans are superb for searing meat – a bonus for us at Savage BB1! – and every time you use them, you are making them better by seasoning them. You build up the layer of seasoning, forming a film of oils & liquids, that protect the pan from rusting and also creates a non-stick effect. The pans are extremely durable & heavy and can be used indoor and outdoor, straight from stove to oven.
Food already tastes better on a Fire Cage, but add in the cast iron element & you really can’t ask for more! Products such as skillets, dutch ovens and pancake pans can be used for more recipes than you might expect. (see recipe below.)
The Windmill products are authentic dutch design and the company owners are wonderful warm & welcoming people. Ed and Jurgen recently visited them at their factory in Holland and loved it.
So what are you going to cook when your Cast Iron order arrives? Heres a simple recipe from Jurgen for you to try.
Jurgens Allotment Stew with Burned tomato sauce.
This is a very simple stew with lots of veggies, you can pretty much throw in any you can find.
What you need…
Windmill Dutch Oven 4,5 quart
2 TBSP Tomato Paste
1 litre tomato sauce
Seasoning to taste, salt and pepper works well or any italian style herbs.
About 3 TBSP oil, butter or lard.
4 cloves of garlic – sliced
0,75 litres water or wine.
Any veggies, for example 2 courgettes, 2 peppers, 1 squash.
Fresh herbs, such as parsley.
– Start off by melting the oil/butter/lard in the Dutch Oven, over an open fire or over charcoal.
– Cook the sliced onions until translucent, add the garlic and cook for about 30 seconds more. (Don’t brown the garlic.)
– Add the tomato paste and cook with the garlic and onions. Keep stirring until it just burns(if you’re afraid to burn it, stop before it burns, its just important to cook the paste.
– Once you’re happy with how the paste looks, add the wine or water bit by bit and scrape the bottom of the pan to get all the good stuff into the liquid.
– Add your tomato sauce and get it back to a simmer, add all your chopped veggies at this point. (squash can go in first before the rest – cook harder veggies a bit longer.
– Season your stew with plenty of salt and your favourite spices. (italian/indian/mexican and let it stew for at least an hour, but a longer cook can definitely improve the flavour and make the sauce thicker.
– Serve with chopped herbs & crusty bread or blend all together for a thick soup or delicious pasta sauce.