EngelElzen is more than a pan. It's a tool that will last you a lifetime, and it's designed to make cooking easy, no matter what you're doing.
EngelElzen is made with solid cast iron, so it can be used on everything from induction cooktops to a roaring campfire. Its high sides help prevent oil spitting, while its solid handles make lifting easy.
Developed by Chef Michael Van de Elzen and Engineer Carl Engel, EngelElzen was created to bring you cooking success whatever cooking element you use. And for us here at EngelElzen, the goal is much more than just making sure that you have the best cast iron pan out there—it's about helping people like us (and YOU!) learn how to cook better and enjoy food more.
Designed and cast in New Zealand. EngelElzen cookware has been engineered to give you maximum cooking enjoyment. Designed to cook on induction cooktops, to a roaring campfire, an EngelElzen pan is up for the task.
Below some of our favourite recipes to try, thanks to the team at EngelElzen
EngelElzen - Gem Iron
Prep time: 25 min | Cook Time: 15 min | Makes 12
Looking for a new take on a classic treat? Look no further than EngelElzen's Cardamon & Ginger Gems! Made using our signature Gem Iron, these delightful little cakes are infused with warm and spicy ginger flavour, making them the perfect dessert or snack. Whether you're hosting a dinner party or simply looking for a fun baking project, EngelElzen's Ginger Gems are sure to be a hit with everyone who tries them.
- 50g unsalted butter
- 1/2 cup caster sugar
- 1 egg
- 2 tablespoons golden syrup
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamon
- 1/4 tsp fine salt
- 1/4 tsp baking powder
- 1 cup plain flour
- 1/2 cup milk
- 1 tsp baking soda
- 2 tbsp cooking oil
Pre-heat your oven to 180 degrees Celsius.
Place the butter and sugar into a mixer and beat on high for 4-5 minutes or until pale.
Add the egg and golden syrup and mix well. Sieve the flour, baking powder, ginger, cardamon, cinnamon and salt into the batter mix.
Fold till combined.
Mix the baking soda with the milk and stir until well dissolved. Fold through the batter mix. Set aside and allow to rest for 20 minutes.
Place the EngelElzen Gem Iron into the oven to pre-heat.
Taking the Gem Iron out of the oven, place a little oil into each gem and quickly using a pastry brush, carefully brush up the sides. Tip a tablespoon of the batter into each space and place back in the middle of the oven to bake for 15 minutes.
Remove from the oven and leave for 5 minutes before removing from the pan. Allow to cool on a wire rack.
Coddled Eggs with Meatballs
AUGUST 19, 2022
Coddled eggs with meatballs, a true gourmet delight! Cooked in the EngelElzen cast iron pan and packed with garlic, onion and thyme flavours. The great thing about this dish - it's suitable for any time of the day.
- 200g beef mince
- 100g pork mince
- ¼ pumpkin, grated
- 2 tsp Dijon mustard
- 1 x 400g tin whole peeled tomatoes
- 1 x 400g tin white haricot beans, drained
- 1 onion, finely diced
- 3 cloves garlic, finely chopped
- 2 Tbsp chopped fresh thyme
- 1 Tbsp Worcestershire sauce
- 4 eggs
- 2 Tbsp cooking oil
- Salt and cracked pepper
- 5-6 sprigs sage or herbs
- Oil for frying herbs
Preheat the oven to 180*C.
Mix the mince, mustard, pumpkin and 1 Tbsp fresh thyme in a bowl and season with salt and pepper. Roll the mix into 30g balls. Heat a little oil in a EngelElzen pan and lightly fry the meatballs until well coloured on all sides.
Add in a little more oil if required and sauté the onion, garlic and remaining thyme. Add the tomatoes, beans and Worcestershire sauce, cook for one minute. Remove from the heat and place in the meatballs, then gently crack the eggs in around the balls.
Bake in the oven or in an Engel fire for around 15-20 minutes or until the egg white is cooked (the yolks should still be a bit runny).
While this is cooking, shallow fry the sage in a little hot vegetable oil until crispy. Set aside on absorbent kitchen towel.
Garnish the baked dish with the sage and serve.
Use the oil from frying the herbs again for another dish when cool.
Mikes Pad Thai with Asian Greens
JULY 4, 2022
Prep time: 10 min | Cook Time: 20 min | Serves 6
Mike's Pad Thai is cooked in a traditional asian style sauce and made with chicken, prawns and a combination of our favourite asian greens. All brought together in the EngelElzen cast iron pan! Top it with fresh coriander and lime - this dish will transport you to Thailand without having to leave the house.
- 2 chicken breast, poached & shredded
- 1 cup cooked prawns
- 1 Tbsp brown sugar
- 2 Tbsp Sweet chili sauce
- 2 Tbsp Soya sauce
- 2 tbsp peanut butter
- 1 chilli, fresh
- 1 egg
- 1 onion, finely sliced
- 4 cloves garlic, crushed
- 2 tbsp cooking oil 300g Flat noodles, soaked for 30 minutes in cold water
- 1 cup mung bean sprouts
- 1 Spring onion, diced
- 1/4 cup roasted peanuts
- 1 small bokchoy
- coriander for garnish
- 1 lime, optional
Firstly make up the sauce by heating in a small pot the brown sugar, sweet chilli, soya and peanut butter. Add in the chilli if you want it a bit hotter! Cook slightly until the brown sugar is dissolved.
Heat your EngelElzen pan over a medium heat. Add in a tbsp of cooking oil followed by the egg, use a fork scramble and set aside.
Add a touch more oil, then the onions and garlic to the pan and saute until tender.
Add the prawns followed by the drained rice noodles then pour over the sauce.
Stir in the cooked chicken, egg, spring onion, asian greens and finally the beansprouts.
Serve on plate with some sprinkled peanuts, extra coriander and a slice of lime.
Molten Chocolate Cake Baked in a Salted Caramel Sauce
AUGUST 19, 2022
Prep time: 25 mins | Cook time: 35 mins | Serves 6
What’s better than chocolate cake? Caramel drizzled, salted chocolate cake baked in the EngelElzen Cast Iron Pan. This decadent dessert will be a crowd pleaser for sure!
Chocolate cake ingredients
- ½ cup vegetable oil
- 250ml cream
- 50ml espresso or strong coffee
- 1 cup boiling water
- 1 tsp vanilla essence
- 2 eggs, beaten
- 2 cups sugar
- 1 tsp salt
- 2 tsp baking soda
- 2/3 cup cocoa powder
- 1¾ cups plain flour
- ½ cup walnut pieces
- ½ cup dried cranberries
- 300ml mascarpone
Preheat oven to 180*C. Lightly spray some muffin tins or small ramekins.
Place oil in a large mixing bowl and, stirring with a whisk, add first nine ingredients, one at a time in the order listed, mix until combined.
Sift together cocoa and flour and add to the wet mix. Whisk well to combine (the mixture should be quite runny).
Pour in to the ramekins and bake for about 30 minutes or until a skewer inserted in the middle comes out clean. Remove
Salted caramel sauce ingredients
- 1 cup caster sugar
- 100g butter, cut into small cubes
- 150mls cream
- 1/2 tsp flaky salt
Pour the sugar into your EngelElzen and allow to melt down over a low heat. When melted, turn up the heat and allow to bubble until you achieve a nut brown caramel colour. Carefully whisk in the butter a bit at a time. Now whisk in the cream and return to the boil. Remove from the heat and allow to cool, add salt to taste.
Remove the molten cakes from the moulds and place into the pan onto of the caramel, spoon some caramel over the top and then sprinkle over the walnut pieces and cranberries.
Place the EngelElzen into a oven or over some flames and heat until the sauce is bubbling. Serve with lashings of mascarpone.