This is a bit more complex with the logistics…make sure you have all ingrediences ready when you need them, otherwise it will screw up!
Now that was easier than I thought! Actually so damned easy that I will not buy anymore chicken liver paté in my life.
Here are some pictures from the foundry I’d like to share with you.
That’s how the pans look like after casting. They still need to be seasoned. This we do by rubbing them with vegetable oil and then heating the pans in an oven at high temperature.
This is after the first seasoning, not yet perfect, but getting there. The process will be repeated until the pans are entirely black. Only then they will be released from quality control!
As final step, the pans will be rubbed again with vegetable oil to prevent them from rusting. That’s why our pans are a bit oily when you buy them. Before first use, heat the pans up and let the oil burn away – that will smoke a bit so use your exhaust hood or do this outdoors. Then let the pan cool down and wipe it clean with a paper towel.
To keep the protective seasoning, never ever wash the pan with detergents! If you do so, the process must be repeated.
We need the juice of three oranges. You won’t use any card board box juice, ok?? Fresh juice only! 
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You need per person 1 chicken breast with skin. Carefully work a pocket in the skin so that you can fit a rosemary twig, 2 or 3 garlic cloves and a lemon wedge inside. Close the pocket with a toothpick. Rub the skin with salt, that will make it more crispy.
Once again….not too many ingredients, all fresh and….lots of olive oil and nothing can go wrong!
Let’s do something more advanced today. Pork Fillet with an onion and goat cheese crust.
At first, chop up three red onions and fry them in butter at small heat for about ten minutes until translucent. Add a little bit of salt. Not too much as the cheese is already salty enough. Then mix the onions in a bowl with some pepper and thyme. Mix honey into the onions. Continue reading
First off, you do not need a frying pan for this one, at least not necessarily an iron cast pan. This is actually one of the few occasions were I got my old stainless pan out of the kitchen locker to use it as a water tank…
Because of your great business idea my dreams of owning a cast iron pan and saving 8-10k are fulfilled! Many frustrated cooks in Thailand who realize the value cast irons hopefully won’t have to torture themselves over the thought of overpriced (and hyped up) brand names like xxx and yyy ever again. Keep it UP^^^
Boon, Chef and owner of the Arvo Restaurant in Bangkok.