The BP long read, musing on the past, present, and future of our pans.

LET THEM EAT CONFIT

LET THEM EAT CONFIT

With cooler temperatures comes a primal desire to fire up our kitchens, and this time of year, few recipes warm the bones and help us weather the coming days of winter quite like confit. Almost any food can be confit’ed—our favorite is duck—and yet the technique remains intimidating for many home cooks. Read on to level the playing field and find a new way to use your cast iron.

November 30, 2022
SMOOTH TALK

SMOOTH TALK

We delve into the most important attribute of cast-iron cookware.

Imagine this: You’re stuck in the middle of the desert with a broken-down vehicle and nothing to eat but one damn egg. Which would be easier, frying it on the hot glass of your car windshield or the rugged asphalt on which you stand? Simply put, smoothness impacts your cooking, your seasoning, your cleaning. It matters, indeed.

October 27, 2022
THE ART OF THE RECEIPT

THE ART OF THE RECEIPT

And the fascinating history of its evolution into a modern-day recipe.

What’s in a recipe? There are the ingredients, of course, and the method, too. For most modern humans, this is common knowledge, but there was a time, not that long ago, when that six-letter word that rules our kitchens was something quite different–and, at one point, not even a word at all.

September 30, 2022
MAYO WARS

MAYO WARS

An ode to the controversial condiment.

There are two kinds of people in this world: the ones who like mayonnaise, and the blasphemous ones who don’t. We, like any good Southerner, are unapologetic about our adoration of this simple condiment, about our personal pantry stockpile, about its inarguable place on every sandwich. After all, it is the secret to every good grilled cheese you’ve ever eaten, especially when cooked in a cast-iron pan.

August 05, 2022
FIRE COOKING 101

FIRE COOKING 101

In modern day, why are we so drawn to something as age old as fire? Other than the fact that it’s made us who we are, of course. “The only thing more rooted in our human behavior than cooking on fire is sex,” says Mike Bertelsen of our sister Cowboy Cauldron Company. “That’s why people keep coming back to it—it’s simply the most satisfying.” We delve into this deep flame and ask our fire-expert friends on tips for getting started.

July 01, 2022
SAVING SHAD

SAVING SHAD

For many years, there was a ritual in our household during the first few weeks of spring. Sometime between April and the end of May, we would dust off our Coleman grill, pull butter out of the freezer, grab bacon from the fridge, plus whatever alliums we could get our hands on, and cook everything down in a hot cast iron for the season’s penultimate delicacy: shad roe.

May 25, 2022
SEASONING 101

SEASONING 101

There is one word that follows cast iron wherever it goes. One that’s fought over by home cooks and experienced chefs. One that’s a big, overly complicated, equally watered-down waste of hot air and time. Let us debunk a few myths and explain a few mysteries for you about seasoning. (Spoiler alert: it’s easier than you’ve been made to believe.)

April 20, 2022
THE FUTURE OF COOKING?

THE FUTURE OF COOKING?

A perfect pairing to cast iron, induction cooktops go mainstream.

You know we love a good fire. But we also want to talk about another cooking method that gets our gears going. Induction cooking has been around for decades, but in the last few years, it has started to mainstream, thanks in part to revered restaurants where iconic chefs are moving their commercial kitchens from the gas stoves of yesteryear toward the induction ranges of the future. This is not your uncle’s hotplate.

March 17, 2022
KEEP IT CLEAN

KEEP IT CLEAN

Go ahead and wash your cast iron. Here at Butter Pat, we cook with acid, we cut into our pans with pizza wheels, and yes, we clean them—spotlessly (and yes, always with soap). You might lose a little bit of seasoning along the way, and that’s okay. Our pans are workhorses. We’re here to use them. And take care of them, too.
January 21, 2022
WINTER FOWL

WINTER FOWL

At the turn of the 20th century, iron foundries were commonplace around the Chesapeake Bay. In fact, here, one of the first furnaces in the United States—Principio Ironworks—supplied cannons and cannon balls to American troops during the Revolutionary War and War of 1812 before creating products based on its stone’s throw proximity to some of the world’s best waterfowl hunting grounds: cast-iron decoys.

December 20, 2021
THANKS BE TO OYSTERS

THANKS BE TO OYSTERS

Looking out over our backyard on the Eastern Shore of Maryland, there is a quiet creek where the past, present, and future of the Chesapeake Bay converge. By the first of November, most local watermen have traded their crabbing pots for a single iron oyster dredge, and their deadrise workboats will now ply the brackish waters in search of an iconic keystone species.

November 23, 2021
THE MAN, THE MYTH, THE LEGEND

THE MAN, THE MYTH, THE LEGEND

We know he’s not exactly a household name, but we owe a lot to Benjamin Thompson. Sir Benjamin Thompson, to be exact, though known by most as Count Rumford is the man to thank for most of our modern meals, our 21st century kitchens, and—without a doubt—our cast iron. (He was also a bit of a turncoat, but that’s another story.)

October 27, 2021