Experiencing cooking with a NakedPan defines the pleasure of cooking in a kitchen, whether it is home or professional.

When using the NakedPan for home use, enjoy sampling recipes which deliver quality taste and cooking with that professional touch.

For the professional chef, the NakedPan allows thechef to be challenged to reach high levels of perfected cooking.

  • Grilled Pork Loin with Boans
  • Sauté of Colorful Vegetables and Pork Rib
  • Grilled Scallops and Scampi
  • Sautéed Salmon
  • Roasted Guineafowl
  • Stewed Veal and Sausages and Beans
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Grilled Pork Loin with Boans

Heat the pan well and add the meat. When you hear the meat sizzling, add the vegetables and any seasoning. Turn the heat down and let the meat continue to cook. Enjoy!

The Grill Pan has a unique design and is surprisingly light. It is suitable for hob cooking and baking in the oven. On both handles the "arare" (hail) pattern contributes to the design but also enables the pan to be handled easily.

With the deep body, the Grill Pan can hold thickly sliced meat joints, fish and also vegetables. As the heat is conducted evenly throughout the grill pan foods cook quicker, retaining natural flavours and nutritional values. Whilst cooking there is no need for the use of any oil or fat due to the naturally occurring non stick qualities the pan provides. The wavy pattern inside the pan allows food to be cooked without sitting in the excess oil and leaves the food marked with an unusual pattern.

Sauté of Colorful Vegetables and Pork Rib

Heat the pan well and add the meat. When you hear the meat sizzling, add the vegetables and any seasoning. Turn the heat down and let the meat continue to cook. Enjoy!

As the Wok has excellent heat conduction, it cooks the food quickly and ensures the flavours are sealed within. The natural colours of the vegetables are hardly lost, allowing the variety of colours to enhance the finished dish.

Grilled Scallops and Scampi

Traditionally, as these pans are non-stick the use of oil is not required. To add a garlic flavour to the scampi and scallops add a small drop of oil into the pan and add the chopped garlic. Stir gently and add the scampi and scallops, ensuring that they are turned occasionally. Turn the heat down when the ingredients are sizzling well. Add the vegetables and leave to cook. Turn the heat off after a couple of minutes as the vegetables, scampi and scallops will continue to cook due to the residual heat from the cast iron pan.

By serving the food directly from the pan at the table, the colours and aromas of the food cooked can tantalise the taste buds of your guests.

Sautéed Salmon

Place the salmon into the pan after it has heated well. The fish should be left to cook until it turns a golden brown colour. The pan enables the flavour and appearance of quality cooked food. When the salmon has cooked on one side, turn over and add the vegetables. As mentioned in other recipes, turn the heat off and let the salmon and vegetables cook in the residual heat of the pan. This allows the food to retain its natural juices and flavours.

The oval pan is designed with an easy curve and the right height to cook 3 pieces of salmon at a time. Vegetables can be added at the same time whilst cooking the salmon. With the curved sides and the use of a spatula, the salmon and vegetables can be turned over with ease.

Roasted Guineafowl

The secret to delicious roasted guinea fowl is to cook it slowly. Baking the meat and vegetables with spices in the same thick heavy pan, brings out all he flavours.

First, heat the pan well and add some butter. As you bake the seasoned guinea fowl, it soon starts to smell delicious. Change its angle a little at a time and bake the surface, pouring over occasionally the butter and grease from the meat and basting as though you are wrapping it all around. Even when you bake the whole piece and turn it over and baste it, the pan is big enough to avoid worrying that the juices will spill. When the surface is baked all around, add the potatoes and put it in the oven. After taking it out of the oven, make use of the residual heat and let it rest for a while. It is filled with meat juice and unlike the crispy skin, when you bite into it, your mouth will be filled with rich meat juice. It retains heat well and keeps food warm to the table - a pan like this is guaranteed to lighten up your dinner party.

Stewed Veal and Sausages and Beans

Heat the oven pan well and add a some oil. Place the seasoned veal steaks and sausages in the pan and cook until golden brown. Add the boiled beans and pour in some stock, around 1.5 cups. Cover the veal steak with tomato sauce and grated cheese. Place in oven and cook for around 15 minutes until the cheese and become golden brown and the beans have soaked up the liquid.

The joys of the casserole pan is that it can be cooked on top of the hobs, placed in the oven and brought directly to the table to serve.

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