**Please note: To see the photos contained within a post, you must click on the title of the post to open it separately. Why? I don't know. I just know that it needs to be done to see the pics. :)
Summer Skillet Series #2 – Scrambled Eggs
This is a great way to use up excess vegetables in a scrumptious breakfast. Today we’re using corn and tomatoes, for those who still have them, but you can always substitute pretty much anything else and it still works. We particularly love chives in our scrambled eggs too – they are one of the hardiest herbs in our garden.
Add fresh chives, corn and tomatoes to your scrambled eggs. When using fresh corn, take it off the cobb and cook it for about 3 minutes in the microwave before adding it to your eggs. If you love cheese, add a tablespoon of grated cheese for each egg as well. Don’t forget salt and pepper.
Tip 1: To make them extra creamy, add 1 tbsp cream for each egg when they are just starting to cook at the bottom of the skillet. Tip 2: Don’t put the veges into your scrambled eggs until they are starting to cook on the bottom of the skillet. Tip 3: Always cook scrambled eggs on low heat!
PSSST – I’m posting this on a Saturday so you can be ready for scrambled eggs on Sunday. Enjoy!
I subscribe to Cook’s Illustrated, and try to make at least one recipe from each issue. From the May and June 2016 issue, I chose Dolsot Bibimbap. This was my first-ever effort at making a Korean rice bowl, and actually the first time I have ever tasted one. And my goodness, it was delicious. I had two guests for dinner, and all three of us loved this dish. We ate heartily, and had enough for three additional servings, which I packaged up for lunch for all of us. It was almost as good the next day when I had it for lunch.
I made the rice bowl in my Griswold Iron Mountain #12 cast iron skillet; the size was just about perfect for this substantial dish. I could probably have used a #14 pan and it also would have been fine. Or, I could have made them in individual #3 or #5 pans and served them in the skillets at table. Next time!Dolsot Bibimbap, slightly adapted from Cook’s Illustrated May & June 2016 issue
You can find more information about Dolsot Bibimbap from Cook’s Illustrated here.
Pickles:1 c. cider vinegar 2 T sugar 1-1/2 t salt 1 cucumber (I used an English cucumber), cleaned, cut lengthwise into quarters and thinly sliced 4 oz (2 cups) fresh bean sprouts, rinsed and drained
Chile Sauce:1/4 c. gochujang (red chile paste – I found mine at World Market, but you can also find it at Asian markets) 3 T water 2 T toasted sesame oil 1 t sugar
Rice:3 c. short grain rice (I used the shortest grain I could find from the Asian section of my supermarket) 3 c. water 3/4 t. salt
Bibimbap2 T plus 2 t olive oil 1 T toasted sesame oil 4 large eggs
DirectionsPrepare pickles: whisk vinegar, sugar, and salt together in medium bowl. Add the cucumber and bean sprouts; toss to combine. Cover and refrigerate for at least 30 minutes and up to 24 hours. My pickles marinated about 4 hours; they were delicious! Prepare red sauce: whisk gochujang, water, oil, and sugar together in small bowl. Cover and set aside. Cook rice. I used my well-loved rice cooker. Works every time! Keep warm. Prepare vegetables: While rice is cooking, stir together water, scallions, soy sauce, garlic, and sugar. Heat 1 t oil in size 12 or 14 cast iron skillet over medium heat until hot. Add carrots and stir until coated. Add 1/3 of the scallion mixture to carrots. Stir until coated and slightly softened and liquid is evaporated, about 3-5 minutes. Using slotted spoon, transfer carrot mixture to small bowl. Heat 1 t oil in now-empty #12 skillet. Add mushrooms and stir until coated with oil. Cook, stirring frequently, until mushrooms are tender and moisture has evaporated; about 3-4 minutes. Using slotted spoon, transfer mushrooms to second small bowl. Add 1 t oil to now-empty #12 skillet and heat. Add spinach and remaining scallion mixture. Cook, stirring frequently, until spinach is wilted but still bright green; about 2 minutes. Remove spinach from pan with slotted spoon and place in third small bowl. Prepare Bibimbap: Wipe out #12 skillet with paper towels. Heat 2T oil and 1 T sesame oil in skillet over medium heat. Add the warm cooked rice and press down into a layer on the bottom of the skillet. Cook without stirring for about 2 minutes. Transfer carrots to pan and layer smoothly atop rice in pan. Transfer spinach to pan and layer smoothly atop carrots in pan. Do the same with the mushrooms. Reduce heat under pan to low. Cook eggs: Crack eggs into bowl. Pour bowl contents into second smaller skillet (I used my #8 Griswold slant logo with heat ring) which has been pre-heated at medium and coated with a small amount of oil or butter. Cook to desired doneness without stirring. Slide eggs onto bibimbap mixture in #12 skillet. Drizzle about 2T chile sauce over eggs. Serve! Bring your big skillet to table and place atop cork trivets. In front of your admiring guests, take a wooden spoon and first stir / break up the vegetables and egg mixture, being careful not to disturb rice crust. Then, take your spoon and scrape large pieces of the rice crust and mix into vegetable and eggs. Serve in individual bowls or on plates. Pass pickles and extra chile sauce to add as desired.
Yay! We recently acquired 70+ gorgeous pieces of Griswold cast iron cookware. Anna, Linda, and I are working pretty much ’round the clock to get the pieces cleaned, seasoned, photographed, and listed so that the inventory is available well in advance of the 2016 holiday gift-giving season. I know you don’t even want to think about the holiday season yet, but as a retailer, we start planning months in advance.
Although we never know until the pieces are cleaned and seasoned, I believe that many if not most of the pieces will be near-mint or better. That belief has been borne out by the ~10 pans from the lot that we have cleaned and seasoned so far.
We will be putting the pieces up as they are completed. A few from this lot have already been posted and more will be posted this weekend (in fact, in the past week we have posted 31 new listings..but who’s counting?) We hope to have many if not most of these beautiful pieces on the site before November 1.
Watch the site for the new inventory in the coming weeks. In addition to other sizes and types, we have many Griswold large block and slant logo number 8 and 9 skillets, a few number 12s, and loads of (my favorite!) Iron Mountain (by Griswold) pans, including some wonderful chicken pans. As you know, every piece is one of a kind. Our minty and near-mint Griswold pans typically sell almost as soon as they are listed. If you see one you like, you’re well-advised to snap it up!
Happy shopping, Griswold hunters!
This is a cool pan. It is one of the “second series” of ERIE pans; manufactured by the Griswold Mfg. Co. in Erie, PA between about 1886 to 1892. The pan is a size 9; it measures 11-1/4″ in diameter and it is 2-1/4″ tall. It has an outer heat ring.
One of the interesting things about this pan is that there is a subtle yet distinct circular area on the bottom where it appears that the pattern for the skillet had been “buttered” to cover up a marking on the pattern. It is in the middle of the bottom – you can see it in the photo below. The second series pans were made before pattern numbers were placed on ERIE skillets on the bottom; it is interesting to speculate what might have been in the center of the pattern of this pan. You can see more photos of the pan on its listing; here.
I wonder if this lovely pan could have been made from a Griswold ERIE spider skillet pattern? The spider skillet is not known to have been made in a size other than 8. It’s such a distinct circle…it’s fun to speculate about what it was hiding, in any event!
Have an opinion? If you’d like to weigh in, shoot me an email via the “contact” form. I’d love to know your thoughts on this mystery!
I have decided that it is time for me to stop and smell the roses; to spend more time with family and friends, to travel, explore, and have new adventures. As of January 1, I will step back from the day-to-day operation of The Pan Handler LLC and begin my new role as consultant to new owner Anna from Australia. Anna has been and will be working closely with me over the next few months to learn the business so as to provide a seamless transition of ownership of The Pan Handler LLC.
I have so enjoyed this journey and all the clients, friends, and people I have met and worked with along the way. It has been a wonderful learning experience, and I am grateful to have had the opportunity. I love these old pans and their history, and Linda and I take pride in restoring them and sending them off to new homes where they will be enjoyed and handed down through the generations. We have worked very hard to provide top-notch customer service; I am thankful every day for all of the wonderful customers of The Pan Handler LLC.
I know that Anna will continue that service as she assumes the helm, and I am very excited to see where she takes the business in coming years. Linda and I will continue the day-to-day operations of The Pan Handler through December 31, 2016. Through 2017, I will work as an independent consultant and advisor to Anna and The Pan Handler LLC. Linda will continue working with The Pan Handler LLC as the transition of ownership is made. Please join me in welcoming Anna to The Pan Handler LLC!