Tweaked from foodnetwork.com
There are a slew of shady chemicals sneaking into everything these days – even into our cookware.
Sure, you might like a non-stick pan to help you obtain the perfect over easy egg, but any cookware claiming to be “non-stick” (like T-Fal), is probably much worse for your health than your imperfect egg.
Most non-stick materials are made from PFCs (perfluorocarbons) and have been shown to leach into food (especially when cooking at high temperatures or with scratched cookware) and can complicate or cause a myriad of health problems.
Today’s tweak is more about the cookware than what’s being cooked. For all-natural, high-quality stovetop alternatives to non-stick, we recommend stainless steel, ceramic or cast iron.
Cast iron usually comes pre-seasoned (check the label) but if not, make sure to season it yourself before cooking. (Just go for a good ol’ Google search on that one.) See the tip below on caring for your cast iron.
If you have a tendency toward iron deficiency, getting a cast iron pan in your cupboard is probably a good idea. It’s said that a fairly significant amount (depending on what you’re cooking) of iron is transferred to your food, giving you a boost of this sometimes missed mineral.
To get you and your new pan started – here’s a tasty breakfast recipe…
Tip: There are several theories about how to care for your cast-iron pan, but a commonly held belief is that it’s best to avoid washing it. Ever. Sure, give it a rinse and a scrub but avoid using soap. This way the flavour and ‘seasoning’ of the pan gets better with age.
Ingredients
3 Tbsp butter
3 eggs
¼ cup almond flour/almond meal
½ cup regular flour (either unbleached wheat flour or your go-to gluten free)
¾ warm milk of your choice (we used almond milk – regular dairy works too)
2 tsp vanilla
pinch of salt
1 Tbsp coconut sugar
For the topping:
Use what’s fresh and local right now – we used apples and walnuts. Maybe you have some leftover rhubarb in the freezer?
lemon zest from 1 lemon
1 Tbsp coconut sugar
Method
1. Preheat the oven to 400F. Then over the stove, begin to warm the cast iron pan. Put the butter into the pan to melt as the pan heats up.
2. While things are heating up, mix your batter by combining the eggs, flour, warm milk, salt and sugar in a blender until smooth. Once the butter from the stove is melted, pour it into the batter along with the vanilla and then stir to combine.
3. Transfer batter into the warm cast-iron dish and slide into the oven. Bake your dutch baby for 20 to 25 minutes. It’ll be dramatically puffed up (don’t be alarmed) in the centre and have nicely browned edges when it’s done.
4. While the pancake bakes prep your fruit. We used apples and walnuts for this batch (which we tossed with some lemon zest and coconut sugar) – but go with whatever is in season and fresh for you! Slice your dutch baby into pie slices and top with your fruit and a little maple syrup… mmm.
