Talking about the “leave the potatoes in the pan” idea…
A relative who lives off-grid came to stay and I asked a lot of questions. They have solar power, batteries and a petrol generator, well water and a pump that takes it to a tank on higher ground, then it comes to taps in the house and fields by gravity. Buckets to flush toilets and a flow-off septic tank. All fascinating stuff.
For cooking they have bottled gas to the hob and an AGA style wood-fired oven. They swear by cast iron pots for all cooking. Preferably Le Creuset.
Q: Aren’t they really expensive? A: We get them on eBay for a tenth of the price.
Q: Don’t you have to fire up the AGA to high temperatures hours before?
A: No, start them on the hob, then into a low oven and they retain the heat.
Q: Aren’t they just for stews and soups? Hearty but boring?
A: No! They make the best bread ever. Roasts, paella, frying pan to oven….
I’m a pressure cooker fan (traditional, not Instant Pot) and use stainless steel every day but I thought I’d give it a try.
I got a red 1970s style 23cm Le Creuset pot by Enzo Mari, a joy to behold, for €45 including delivery.
It hasn’t been the easiest thing to learn. My bread has been “meh” so far and I left my parboiled rice to steam too long and it came out huge.
But by using the heat retention properties I’ve made excellent pasta sauce with only 20 minutes of power and soups with half the power needed for even a pressure cooker. Made stuff like mash in advance and kept it piping hot for over an hour.
Stainless steel still has its uses (especially fast reaction cooking) and I have a repertoire of pressure cooking recipes that I could do in my sleep.
But I can see that cast iron is a power-efficient way of cooking.