When I was a kid growing up here at the Manse, one of the small appliances that was in extremely heavy rotation in our kitchen was the electric frying pan. My mum, Lorna Sedgwick, used it for all the things that many people would have used a non-electric frying pan for: that is, frying bacon and eggs, sautéing (canned) mushrooms, and making grilled cheese sandwiches. She also used it to fulfill what is now the primary role of the then-uninvented microwave oven: to warm up leftovers. And finally, she used it for what I have decided was its highest and best purpose, which was to warm up dinner rolls from the bakery or supermarket.
Since I grew into a teenager as snotty and snarky as is the next teenager, I used to make fun of my mum’s use of this old-fashioned appliance. (Which, by the way, she had almost certainly been given as a wedding or shower gift; she and my dad were married in 1959.) I haughtily informed her that bacon, and most other things that one fried or grilled, tasted better when done in a cast-iron frying pan that sat directly on the stove. And also that in using such a pan (or its successor in my culinary life, the non-stick non-electric frying pan) there was no bother about an electrical cord and, besides, it was easier to wash up. But Mum always stoutly defended her electric frying pan, cord and all, and in fact does to this day.
Can you see where I’m going with this? Of course you can. Guess who just recently acquired the very first electric frying pan of their lives? It’s Raymond and me, of course. Which means that once again there is just such a thing in that same Manse kitchen.
Here’s how it came about – and in telling you the tale I might be doing you a shopping service. When Raymond and I were down in Picton, in neighbouring Prince Edward County, one day late last month, we noticed a sign for a “Proctor-Silex/Hamilton Beach factory outlet.” Well! Picton seemed like an odd place for such a thing, but that made it all the more important that we check it out. And sure enough, there, in an utterly nondescript building with minimal and unenthusiastic signage, was indeed a Proctor-Silex/Hamilton Beach factory outlet! With all kinds of different appliances at pretty decent prices, especially the ones that were on back-to-school special.
Wondering how the heck this happened to be, I asked a pleasant person behind the counter whether the “factory” of the “factory outlet” in the place’s title was also in the building, or at least in Picton. She told me that the appliances were all made elsewhere and imported, but that the Picton operation is the distribution centre for the whole of Canada. Now isn’t that something!
We left with three appliances: an ice-cream maker (electric, that is; not the kind that requires rock salt, a bucket, and endless hours of churning); a coffee maker (to replace our old one, which dripped coffee all over everything when you poured); and – yes – an electric frying pan. They were on special sale, you see. And as I noted to Raymond, we don’t have a microwave, so warming up leftovers is kind of a nuisance.
And way more to the point, there is no better way to warm up dinner rolls than in an electric frying pan. Why? Because the low heat you can set it to, and the lid you place securely on top, allows them to get warm while staying nice and soft – not too crispy, as happens when you put them in the oven, but not too mushy, which is the inevitable result of microwaving them.
And how did I know this wondrous thing about electric frying pans? Because my mum told me, that’s how. Raymond and I put it to its first test this past weekend, warming up some buttermilk tea biscuits (yum) from Madoc‘s Hidden Goldmine Bakery to accompany the corn chowder that I’ve already told you about – the one that was delicious but would have been better had some slab bacon been available to add to it.
Anyway, the tea biscuits were perfect. Raymond was happy. And my mum was right.