While quality cast iron cookware used to be pretty tricky to find down here at the bottom end of Africa, there’s been a cast iron invasion in the last couple of years. So now, every time I have a couple of thousand to spare for a new frying pan, I need only pop by the nearest mall to take my pick from multi-hued stacks of classic French cookware. But being of a somewhat ‘otherwise’ bent, I now find myself setting my sights on more unattainable cast iron cookware: for me, it’s all about Aga now.


Clockwise, L-R: Traditional EggfryerHard anodised kettle ; Traditional cast iron Danish pot ; Traditional Casserole