This post is long over-due. Shankari of SacramentoSpice, one of my daily fixes, had organized a give away back in May when she completed 4 years of blogging. If you haven’t figured it out already, luck favored me and I was picked winner in this random selection. Yayyyyyy! Thank you, Shankari! CSN stores offered a gift voucher for the lucky winner (me 🙂 ) which can be used in any of their, over 200, online stores.
CSN has a huge selection and I was pretty lost, as a lot of things caught my fancy. Finally, I settled for this amazing terracotta sauce pan which was super versatile. What I liked about this one was that I can use it on the stove top as well as oven. Quelle convenient! Especially, to bake pasta or biryani.
In addition to this, recently I also bought a cast iron sauce pan, a first for me. I do own couple of vanali (or kadai) of the cast iron variety – one, an heirloom, from my grandma and the other from my MIL) but not a sauce pan. Again, excited at the possibilities. The first dish I made using this was the date ice cream, as I wanted to make something sweet 🙂 I also made Anita’s Punjabi Chole and it was awesome. On that note, if you want to make authentic chole, look no further than this recipe. I have made this several times and it has always hit the spot and been a crowd pleaser.
I have heard that cooking in terra cotta pot is healthier as it consumes less oil and retains moisture. So is it with cast iron pots. I am not surprised to read this; as if you go a few generations back, in most cultures, clay or cast iron pot cooking was prevalent and it is not without reason that our forefathers used these. What can I say except that we have come full-circle.