OUR PAN COOKING GUIDE
Panning for gold
Of all the EGG’s many modes, pan cooking is among the widest ranging. The only common factor is the presence of a pan. From a full English breakfast to an authentic Valencian paella, from a quick-cooked fish fillet to the slowest of ragus, it’s a mode that’s made for every mood, every season and every conceivable cuisine. As with everything you use on the Big Green Egg, quality is key – the right iron, steel, ceramic or enamelware pan will serve you well for decades on end.
Dutch Ovens
With their thick walls, generous depth and securely fitted lids, Dutch Ovens (more commonly known as casserole dishes on this side of the pond) are the perfect vessels for stews, braises, pot roasts, chillies and so much more. Essentially, if there’s something you want to cook for a good long time in its own delicious juices, a Dutch Oven is the place to start.
Skillets
These wide, shallow iron pans are endlessly versatile. Over direct fire they distribute heat quickly and evenly, perfect for frying, searing and toasting. They work just as well with indirect cooking modes such as baking and roasting. Our big, two-handled Cast Iron Skillet is an everyday workhorse, and we also sell various sizes of wrought iron skillet made by our Australian friends, Solidteknics.
Paella Pan
Our enamelled Paella Pan provides quick and even heat distribution, practically guaranteeing the toasty, caramelised ‘socarrat’ crust that every Valencian demands of their region’s famous rice dish. It’s not just for paella, though: this pan’s non-stick surface is perfect for any high-contact cooking, from risottos and jambalayas to curries and egg dishes.
Oven to Table pans
This all-purpose style of cookware manages to be a frying pan, pie pan, cake tin and roasting dish, all in one, but with the added benefit of looking great in the middle of the table. We love using the Solidteknics oven to table pans for side dishes such as cauliflower cheese or roast veg. Falcon Emanelware’s iconic collection is a go-to for sweet or savoury bakes.
How to set up for pan cooking
Pan cooking on the Big Green Egg is a simple affair. There are two basic setups: one direct, one indirect. For direct cooking, usually in a Skillet or Paella Pan at a high temperature, all you need is a Stainless Steel Grid directly above the coals. For indirect cooking – the kind of slow-cooked dishes you would make in a lidded Dutch Oven – install the ConvEGGtor in a legs-up positions, topped with the grid. After that, it’s all about the pan.
