Pan Fried White Perch
Now that I am home for the summer (and lovin’ it) I have the luxury of avoiding restaurants, except for an occasional Sunday Brunch at the Ruddy Duck just down Piney Point Road (think raw oyster bar & Bloody Marys).
But mostly I eat at home, and as mundane as that sounds it is wonderful. With fresh fish from the Tidal Potomac River and the local farmer’s markets at their peak it is a no-brainer.
With all this bounty, I decided it was time to ditch the old Teflon cookware that has been sitting in the kitchen for close to a decade. Although if used properly nonstick cookware is said to be safe, even the more expensive brands bow at the bottom during heat-up, making for a not-so-good heat transfer on a flat-top stove.
After some research it seems the old cast iron skillets that grandma used are still popular and recommended. There is only one remaining U. S. manufacturer of cast iron skillets: Lodge Manufacturing Company located in Tennessee.
I opted for a 10 ¼ inch Dutch oven combination, where the cover doubles as a 2nd skillet. It is the perfect combination for some pan-fried perch and veggies.
Sure – fried anything has a bad rap, and often should. The key is to use a healthy oil such as canola, and use it sparingly.
Ironically determining what a healthy oil really is proves no easy task. Established sites state it is “heart healthy” while the new nutritional trend is going back to the old oils we were taught to avoid.
Whatever’s in the Frig Medley of Vegetables in Sesame 0il and Thai Peanut Sauce
My first attempt at a meal came in at a C+ with slightly overcooked vegetables a little more heat before pan-frying the fish.
First observations after using this heavy ancient cookware:
1. It IS heavy and should be kept on the stove until it cools down.
2. The handles get hot enough to cause serious burns – hot handle holders are a must.
3. The sandpaper like surface finish will scratch the surface of a ceramic stove – place the skillet on the center of the burner and leave it sit. Like the canola oil debate, there’s no clear answer if cast iron should be even be used on ceramic stovetops.
Well I am, but with much caution. I’m glad the Teflon pans are in the trash and I still have some high-end Calphalon Hard-Anodized cookware in California that I need to move back.
So is this a whim or will I become part of the cast iron cult? I’ll let you know!
