Alan and I like to cook with cast iron pans. They’re way better for you than non-stick and no more difficult to use. Occasionally they need to be reseasoned, which means that the very thin coating of oil on the inside of the pan that keeps the food from sticking needs to be renewed. Our favourite way to do this is to make potato pancakes. It’s household maintenance with a tasty snack at the end!
Of course, you can make these any old time you want. And once you’ve tried them, you’ll be making them a lot!
Using a medium-sized pan, warm it up to medium-high on the stove with a generous coating of oil (canola works fine).
Peel a couple of potatoes and then coarsely grate them. Grab a handful of the grated potato and squeeze out the excess juice (over the sink). Put the potato in the centre of the pan and repeat the process with the rest of the grated potate. You’re aiming for a pancake about a half inch thick. Sprinkle this with a bit of salt.
Then, using a spatula, gently compress the pancake – just patting it lightly over the surface and in from the sides. This will help it to hold together when it’s time to flip it. Keep patting and patiently waiting until the edges turn a lovely, golden brown. Slide the spatula under the pancake, to make sure it’s not sticking anywhere and then flip the whole thing over. Sprinkle this side with salt, too and wait for it to cook through.
If you get it exactly right, you’ll have a gorgeous, golden potato pancake that’s slightly crispy on the outside and almost melting on the inside. This requires a pan that’s hot, but not too hot. Fortunately, there are many variations either side of golden perfection that are really darned tasty, so don’t worry too much about getting it exactly right.
This goes really well on its own with salad. It’s also a great way to dress up a meal of leftovers.
You can also grate carrot or sweet potato into the mix for added flavour and vitamins.
Or go completely over the top and start with a thin layer of grated potato in the pan, add a layer of grated cheese and top that with the rest of the potato.
It’s also good for breakfast.
nom nom crispy nom…
droool…
Well, my work here is done…
For the non-initiates, Barb, get that wastrel husband of yours to go through the first seasoning process. I’ve been lucky in inheriting a few well seasoned pans, and having one of my own that is older than Sacha! But getting that first seasoning right is so crucial — so, Alan, where are ya son?
I spoke to chef and he says the second-hand pans are the best. They’re heavier and better made than the new stuff. And he’s only ever had to make a potato pancake or two to get it right.
But for a brand new pan, you coat the inside in vegetable oil and set it in a 250 degree oven for an hour and you’re away to the races.
Mmm….these have been a household favourite of ours for years, too – ever since we got a live demonstration! : )
Just made two for my dinner. mmmmmmmmmdelicious and even looked exactly like the picture. Thanks a millon.
These are truly a crowd-pleaser. Yay!
Ahah, the potato pancake solution!!!!
I’ve found that if you need to buy new, look for those that say clearly they are sand-cast. This actually produces a slightly rough surface, though the naked finger should not be able to feel it. The new ones that actually feel rough are pressed iron, with this weird mottled finish blasted or etched on them. It never works because it won’t hold the seasoning.
And yes, the new ones are so light they develop hotspots, can’t handle high heat at all, and will actually warp rather quickly.
It’s the temperature for the initial seasoning that defeated me for a long time. When I was just a wee thing, I would burn the damned oil. Now I know better.
Oh, and those second hand ones. I’ve seen people turn their noses up at old iron pans because they are a mess — rusty and all that. Simple solution is a paste of salt. Scrub it really well and then season it — or make potatoe pancakes!!!!
Potatoe????
Someone’s been marking too many student papers…
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