Cast Iron Cookware and Good Ole Common Sense

Posted by Doyle Bailey for Cast Iron Cookware Shop

For me there is nothing in the world better than good ole common folks and good old fashioned common sense. Some times there seems to be a scarcity of both.

Coach John Wooden (1910-2010) was not only an excellent coach, he was a very good person who shared what I call “holy common sense” with his players. Here is a sample:

• “It’s what you learn after you know it all that counts”.
• “Be quick but don’t hurry”.
• “Failure to prepare is preparing for failure”.
• “Talent is God-given, Be humble”.
• “Fame is man-given, Be grateful”.
• “Conceit is self-given. Be careful”.
• “Don’t mistake activity for achievement”.

Your Grandmother and Mother exercised common sense when they cooked with cast iron cookware.

Here are some reasons castiron cookware makes such good, common sense. Cast Iron frying pans, skillets, dutch ovens, grills, griddles, waffle irons and pie irons are:

1. Relatively inexpensive compared to other cookware, especially when you consider they last a lifetime (several, in fact). You will pass it on to your children and grandchildren.
2. Excellent heat retention and distribution (no hot or cold spots)
3. Cleans easily when properly seasoned and it is easy to keep your pots and pans well-seasoned with a little “common sense”.
4. Prepares exceptionally good tasting and healthy meals with very little oil.

CAST IRON COOKWARE ALLOWS YOU TO TASTE THE FOOD NOT THE COOKWARE

For an excellent selection of cast iron cookware click {here}.

Choose from Lodge, Universal, Kinetic and Rome.

Filed under Camp Cookware, Camping, Kinetic, Lodge Cast Iron Cookware, Lodge cookware, Universal Cookware, advantages of cast iron, camp cookware accessories, camp dutch oven, camp waffle irons, cast iron camping cookware, cast iron camping dutch ovens, cast iron cookware, cast iron dutch ovens, cast iron fry pans, cast iron waffle iron, cast iron waffle irons, dutch ovens, griddles, rome industries, waffle irons | Tags: camp accessories, camp cooking, Camping, cast iron, castiron, cookware | Comment (0)

Get This Cast Iron Firepit Cookout Set And Be Set For Camp Cooking Fun

Posted by Doyle Bailey for Cast Iron Cookware Shop

Camping should be a change of place, a change of pace and a fun experience for all. Take along a Rome Fire Pit Cookout Set and and discover new campfire delights:

• Round and Square Cast Iron Rome Pie Irons for toasty. tasty sandwiches
• Color Coded Hot Dog Roasting Forks for Fabulous Franks
• S’More Maker snacking sensations

Click {here} for more information on how to order yours today.

Filed under Camp Cookware, Camping, Featured, S'more Makers, activities with children, camp cookware accessories, cast iron cookware, cast iron pie irons, firepit cookout sets, hot dog roaster, hot dog roasters, pie irons, rome industries, rome pie irons, sandwich makers, storage bags for firepit sets | Tags: accessories, Camping, cast iron, castiron, cookware, hot dog roasters, pie irons, S'more Makers | Comment (0)

Seafood Gumbo In A Cast Iron Dutch Oven

Posted by Doyle Bailey for Cast Iron Cookware Shop

Some gumbo recipes feature poultry and others use only seafood. This recipe from Cinnamon Cooper  uses both.  Check- out  The Everything Cast-Iron Cookbook Cinnamon recently published. It is the best!

All gumbo is thickened and is served over rice.

GUMBO RECIPE

Ingredients:

2 teaspoons paprika                                              1 pound andouille sausage
1 teaspoon garlic powder                                    2 bay leaves
1/2 teaspoon dried oregano                              3 garlic cloves, chopped
1/2 teaspoon black pepper                                2 quarts chicken stock
1/2 teaspoon dried thyme                                 1/2 pound okra,  in 1/2 ” rounds
1/2 teaspoon onion powder                              1 pound peeled shrimp
1/4 teaspoon cayenne powder                         8 ounces crabmeat
1 teaspoon salt                                                         1/2 cup cooked long-grain rice
1 small frying chicken                                                  per person
cut into 10 pieces                                                1/2 cup fresh parsley, chopped

Preparation:

1. Preheat oven to 350F.
2. Mix all the spices together and rub over the pieces of chicken.
3. Place in a Dutch oven.
4. Cut the sausage at an angle into 1/4 thick slices. Sprinkle the sausage over the chicken.
5. Cook in the oven for 40 minutes. Pour off all the fat.
6. Save the sausage on a platter. Lay the chicken pieces out to cool. Once it is cool to the touch, remove all the meat from the bones and set the bones and skin aside for making stock.
7. Place the chicken meat and sausage back in the Dutch oven. Add the bay leaves and any leftover seasoning mix to the pan. Tuck the garlic cloves around the meat with the bay leaves. Cover with chicken stock by 2″. Turn the heat to a medium-high, cover, and boil. Lower the heat to a simmer and cook for 45 minutes. Stir to prevent sticking.
8. Add the okra and cook for 30 minutes. Sprinkle the shrimp on top, cut up the crabmeat and add to the cast iron pan.  Cook for 6-8 minutes. Taste and salt if necessary.

When you ladle the gumbo over rice in a bowl, garnish with parsley. Serve with Tabasco and a crusty bread. Cornbread is marvelous with gumbo.

TASTE THE FOOD NOT THE COOKWARE WITH CASTIRON COOKWARE

Filed under Lodge Cast Iron Cookware, Lodge cookware, Recipe, Useful Information, advantages of cast iron, cast iron cookware, cast iron dutch ovens, cinnamon cooper, cookbook, dutch ovens, gumbo | Tags: cast, castiron, cooking, cookware, gumbo, iron, Lodge | Comment (0)

Cast Iron Cookware Shop Suggests Ways to Cut Fat in Cooking

Posted by Doyle Bailey for Cast Iron Cookware Shop

Two observations to begin:

1. These are easy steps to take and anyone can follow them. Start by implementing a few of them and add others as you go.
2. Cooking in cast iron cook ware makes most of these suggestions even easier to follow.

Here we go:

1. Use nonstick cooking spray ( I like to use vegetable or olive oil spray) to replace  butter or oil. Cast iron cookware with its non-stick qualities allows you to do this.

2. Select extra-lean meat and skinless chicken breast

3. Trim all visible fat from meat.

4. Grill, broil, bake, braise, steam, and  slow-cook foods instead of frying them. Sautéing is ok with minimal amounts of oil, or use nonstick spray, or broth instead. Once again, castiron cookware is the choice of many good cooks for its versatility.

5. Drain fat from cooked meats and blot them with paper towels if necessary.

6. Replace some of your meat dishes with vegetables, beans or whole grains. Nothing beats the taste of beans cooked in a cast iron dutch oven or a camping cast iron dutch oven. Substitute two meat dishes each week with fish or vegetarian meals.

7. Oven-fry potatoes instead of making or buying French fries.

8. Use one egg and two egg whites per person in your favorite egg dishes or cakes; or cut fat and cholesterol completely by using egg substitute.

9. Use one egg and two egg whites per person in your favorite egg dishes or cakes; or cut fat and cholesterol completely by using egg substitute.

10. Add flavor to your food. Use herbs, spices, fruits and salsas.

Fiona Haynes, About.Com Guide is a great resource for this subject.

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Fact Or Fiction About Cast Iron Cookware?

Posted by Doyle Bailey for Cast Iron Cookware Shop

Sometimes some of the things that”every body knows” are not true.

How many of the following statements are true for you?

True or False?

• When you cook with castiron cookware, your food will taste like the previous dish you prepared.
  

• Do not cook tomatoes and other acidic foods in your cast iron cookware.
• You can not use cast iron cookware on an electric range with a glass top.
• You can wash your cast iron pots and pans in your dishwasher as long as you use a mild detergent.
• Cast iron cooking utensils are very expensive and do not last.

In my experience, all of these statements are false. I welcome your response to enlighten me.

• When you cook with cast iron cookware, if your pot, pan or casserole is well-seasoned, you will not detect the taste of the previously prepared meal in the utensil. The secret is to keep your cookware well-seasoned. We use a tag line at Cast Iron Cookware Shop that we find completely true: “Cast Iron Cookware Allows You to Taste the Food Not the Cookware”.
  
• As to cooking tomatoes or other acidic foods in your cookware, once again the secret is in the seasoning. Clean your cast iron immediately after use.
• We have an electric range with a glass top and have used our heavy duty dutch ovens, skillets and casseroles on it for years. We are careful not to drop a utensil or set it down hard.
• Never put a cast iron utensil in your dishwasher. Wash with warm water, use a plastic scrubbie (I do not use soap) dry completely. I will usually spray a light coating of vegetable oil on the utensil.
• Cast iron cookware is likely your best investment in cookware because you will not have to replace it every few years. You can pass it on to your children and grandchildren.
  

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