"El auténtico sabor tradicional se logra con hierro fundido" aseguran desde Directo al Paladar

"The authentic traditional flavor is achieved with cast iron" they assure from Directo al Paladar

Beyond the ephemeral fashions that come and go, what we really value in the kitchen are those objects that we use every day and accompany us throughout our lives. This is how they ensure it from the web Direct to the Palate who dedicates an extensive reportage talking about that kitchen from before in which elements such as the stone mortar that our mother already had, that table that supports everything or that cast iron cocotte, were the protagonists in a good part of your cooking and they were always like the first day.

We share with you their interesting assessments about our brand of cast iron kitchenware and the exquisite recipes that you can start preparing immediately:

"Today, more than ever, we value quality things, well made, robust and durable. We look for materials that we can trust and that do not put our health at risk. We also know that the planet can no longer afford to throw away flimsy products. And our purchase decisions can help this sustainable economy, supporting local employment, which is why the 'made in Spain' has become something more than a seal of origin.

We welcome the Cantabrian brand HearthStone Cookware, which enters the world of kitchen utensils with a careful selection of cast iron items. But why that material?

Cast iron: an unbeatable material in the kitchen

Cast iron parts are robust and durable. Once they take temperature, the heat is distributed throughout its surface and is retained. This allows the heat to be lowered and the food to cook slowly and evenly. Likewise, they give an excellent result in frying and sautéing, precisely because the temperature does not fluctuate as much. They admit all types of heat sources (direct fire, ceramic hob, induction) and can go from the fire to the oven without any problem.

Teflon and ceramic are brittle and very susceptible to scratches. In addition, once the non-stick coating has deteriorated, they raise reasonable doubts about their toxicity, although health authorities have not classified them as hazardous materials.

For its part, stainless steel and cast iron, although they are not non-stick per se, are the safest. Of the two, cast iron is more efficient, due to its heat retention and its ability to distribute it evenly over the entire surface. But its great virtue is that unmistakable traditional flavor that it manages to imprint on food.

Spanish manufacturing, experience, innovation and design

With more than 60 years of experience in the heat sector and with its own foundry, the group Her palate launched just over a year ago HearthStone Cookware, a brand that combines cocottes, frying pans and saucepans. All the pieces are produced in their factory in Cantabria, add a layer of enamel that reduces maintenance to a minimum and present a design that updates the classic cast iron products to a 21st century aesthetic.

The serie Diamond bet on geometric facets inspired by the decorative drawings of Spanish ceramic tiles and finished in vitrified enamel. For its part, the serie Pearl it is characterized by its elegant curved lines and a satin black enamel interior. The wide and robust handles serve as a support for the lid. But the highlight is the patented Helix Dripless Lid system, which allows, with a slight twist of its lid, the steam to be released without falling on the countertop. Both are presented in black, white or turquoise.

However, the important thing is how well they work with their hands in the dough, so we leave you with four recipes to take advantage of them from the zero minute.

Guiso marinero - Beatriz Torija





How to take care of your cocotte or cast iron skillet

Cocottes, frying pans and saucepans HearthStone Cookware They are very resistant and have great durability. Not surprisingly, they have a lifetime guarantee. They do not require anything special for their care, neither specific products nor a specific treatment, nor do they have to be cured before use or oiled after use (thanks to the fact that they are enameled)... They just need a little care.

For example, once we have used them and they are still hot, we will avoid thermal shock with cold water. For stubborn debris, soaking in hot water is preferable to using metal scouring pads or highly abrasive products. And they can be put in the dishwasher!

Use wooden or silicone spoons or spatulas. Do not cut food with a knife inside the pan or cocotte and, as tempting as it may be to pour cream into the saucepan, it is better to put the food in the blender jar. Store the pieces with their lids on, facing up and do not fit inside each other.

Its interior enamel will remain as the first day and you will have cocottes and pans for many years."