Cast Iron Cookware Will Warm Your Food and Your Family

Posted by Doyle Bailey for The Cast Iron Cookware Shop

Where is the center of warmth in your home? In our home it would have to be the kitchen. My wife and I both enjoy cooking and I do not even mind the clean-up afterward. There is even a special stool where the younger grandchildren stand to help their “Nona” cook.There are rocking chairs in our kitchen for friends to rock and chat with us. There is a lot of warmth and it does not all come from the oven or cook top.

We have a large collection of cast iron cookware and I suppose these grandchildren will teach their children to cook using the same dutch ovens, roasters, skillets, cornbread pans and casseroles.

Our "Family" of Cast Iron Cookware

Sometimes we take the fun and warmth outside to a firepit where we roast hot dogs, marshmallows, S’mores.

Camp Cooking Is Fun!

Cast iron cookware travels well to the back yard or to your campsite with Waffle Makers, Panini Presses, Pie Irons, Bread Bakers and Dog ‘n Brat Makers.

Bask in the warmth of your kitchen, your backyard fire pit or at your campsite with cast iron cookware and cast iron cookware camping accessories.

Rome Panini Presses

Use cast iron cookware and cast iron camping cookware accessories to cook your food, keep it warm with cast iron’s great heat retention and help keep family relationships warm and cozy.

Rome Firepit Cookout Set

Warm up to family, food and cast iron cookware tonight. It will allow you

TO TASTE THE FOOD AND NOT THE COOKWARE.

Cook In Cast Iron Tonight or When You Camp

Mexican Casserole in Cast Iron Cookware

In these cold days of winter, what could be better than a flavor-filled  Mexican Casserole? In keeping with the “South of the Border” theme you might even want to plan an evening with family and friends and play “Mexican Dominoes“. It is a really fun game. Check it out.

Even better the Mexican Casserole is super easy to make, especially with an enameled casserole dish. Here is what you will need:

• one pound of ground beef (meat substitute works well for vegetarians version or use chicken or turkey).
• 1/2 cup taco sauce
• 1/2 cup low-fat mayonnaise
• 2 cups cheddar cheese, shredded (soy cheese works but is pricey)
• one (15-ounce) can pinto beans, drained
• one medium onion, chopped
• one (14-ounce) can diced tomatoes, drained
• one (8-ounce) bag tortilla chips, crushed

How to make it:

1. Cook the ground beef in a casserole dish.  Drain.
2. Mix together the taco sauce and mayonnaise for sauce in a large bowl.
3. Add sauce to the ground beef and set aside.
4. Combine the cheese, pinto beans, onion and tomatoes in a large bowl.
5. Stir in the beef mixture and the chips.
6. Pour mixture into an ungreased casserole dish. Cast iron is the truly non-stick cookware and is healthy by saving the use of grease or oil).
7. Heat in a 350-degree oven uncovered for 30 minutes.

Serves 6

With a cast iron enamel casserole dish that comes with a grill pan lid, you get two cast iron pieces for the price of one.

The casserole dish is so attractive you will want to use it to serve your guests at the table and it will keep your Mexican Casserole warm. Cast iron is great for its even heat distribution and heat retention.

Go Green with Cast Iron Cookware

TASTE THE FOOD NOT THE COOKWARE:  CAST IRON COOKWARE

Casserole with Grill Pan Lid

Cast Iron Cookware and Roasting Potatoes

Cast Iron Cookware Shop offers a real Holiday Helping Hand for delicious sides that will delight your family and guests. Roasted New Potatoes with Blue Cheese Ranch Dressing and Green Onions (from Chef Bobby Flay) complement any holiday meal.

Roasted New Potatoes with Blue Cheese Ranch Dressing and Green Onions

Ingredients:

2 pounds new red or yellow potatoes, halved

Canola oil

Kosher salt and freshly ground black pepper

3/4 cup buttermilk

1/4 cup Hellmann’s or Best Foods Real Mayonaise

2 cloves finely chopped fresh garlic

2 teaspoons Dijon mustard

1/4 pound crumbled blue cheese

4 green onions

Instructions:

Preheat oven to 375 degrees

Place potatoes in a casserole or roaster with the oil and season with salt and pepper.

Roast in the oven until golden brown and tender, about 25 minutes

Transfer potatoes to a platter (you can actually continue preparation and even serve your potatoes from you enamel cast iron casserole or roaster.

Whisk together the buttermilk, mayonaise, mustard and garlic in a bowl and season with salt and pepper.

Fold in the blue cheese and green onions

Spoon the sauce over the potatoes and serve (serves 4 persons)

You family will love this dish, especially when prepared in cast iron cookware.

Lodge Red Enamel Casserole

Red Enameled Roaster

Get the Right Pan for the Job

When is comes to cooking, it is important to get the right pan for the job.

Cast iron cookware is a very old-fashioned manner of cooking. It has made a remarkable comeback over the last few years. There are reasons for this:

• even heating
• heat retention
• versatility
• durability
• non-stick, when properly seasoned

Enamel Roaster/GrillPan Lid

Cast iron cookware is made by pouring molten iron into molds to fashion the designed configurations for baking pans, skillets, dutch ovens, jambalaya pots and cornbread pans.  Cast iron cookware is not a thing of the past but the wave of the future to really make your cooking “pan” out as delicious and healthy. Make sure you get the right pan for the job.

Lodge 6 Quart Camping Dutch Oven

What are the advantages of cooking with cast iron pans?

2. It is excellent for stewing, browning, frying and baking.

3. After seasoning, the surface of the cast iron is totally non- stick. You can cook  with little or no oil making it an exceptionally healthy form of cooking.

4. It is versatile, heavy duty, rugged, durable, sturdy and lasts for generations.

fry pans,dutch oven, griddle

5. It is excellent for cooking when hunting, fishing, camping or scouting, back yard fire pits or even in your fireplace.

6. Using cast iron adds trace elements of iron into your diet.

7. Unlike much cookware on the market it is totally free of  additives that can flake off into your food.

8. It  is excellent for recipes that need to be cooked at high temperatures  as in searing or frying.

9. Compared to other cookware, it is one of the most versatile forms of cookware you can buy.

10. Cast iron cookware is unquestionably the best value cookware you’ll ever purchase. It can be used on the stove top, in the oven and on top of a fire. The fact that it lasts for generations means you will not be reinvesting in cookware every few years. Cast iron cookware is not a purchase, it is an investment. It will become a family heirloom to be enjoyed by your grandchildren and great grandchildren.

11. Cast Iron Cookware allows you to taste the food not the cookware.

Lodge Cornbread Wedge Pan

Lodge Red Enamel Casserole

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Crispy Salmon with Green Herb-Caper Sauce and Asparagus Cheese Puffs

What a wonderful recipe from Bobby Flay, who for years has shared excellent cooking ideas with us. Make your crispy salmon recipe taste even better when you prepare it in a cast iron casserole and if you have one with a grill pan lid it is like getting two cooking pans for the price of one. If you prepare your  healthy meal in a holiday red enamel casserole, you can serve your family or guests directly from the attractive dish on your table. Cast iron cookware not only has even heat distribution as you cook, it retains the heat to keep you food warm. Another plus is that cast iron cookware is unsurpassed when it comes to clean-up time.

Ingredients:

• 4 (7 ounce salmon fillets, skin on)
• freshly ground pepper and salt
• 1 cup of rice flour
• 1/2 cup water
• olive oil for searing
• Herb Caper Sauce, recipe follows
• 4 lemon wedges for garnish
• Asparagus Cheese Puffs, recipe follows

Directions

Season fillets with salt and pepper, to taste. Combine rice flour with water to make a light loose batter. Heat a large skillet with about 1/4-inch of olive oil. Coat fillets with batter, place meat side down, and sear until golden brown about 2 to 3 minutes. Turn over and sear the skin side for 1 to 2 minutes.

Lodge 10 1/4 Inch Skillet/ Fry Pan

Immediately plate and drizzle each fillet with the Herb Caper Sauce. Serve with a lemon wedge.

Serve the salmon with Asparagus Cheese Puffs.

Herb-Caper Sauce:

• 1/2 cup olive oil

• 1/4 cup finely chopped flat leaf parsley
• 1/4 cup capers
• 3 tablespoons chopped fresh chives
• 2 cloves garlic, finely chopped
• 1 teaspoon chopped fresh thyme
• 1 teaspoon fresh chopped oregano
• 1 teaspoon chopped fresh rosemary
• Salt and freshly ground pepper
• 2 tablespoons fresh lemon juice

Combine all ingredients, except for the lemon juice, in a medium bowl and season with salt and pepper. Whisk in the lemon juice just before serving.

Asparagus Cheese Puffs:

• 1/2 pound fresh asparagus, trimmed, cut into 1/4-inch pieces and blanched

• 3/4 cup milk
• 5 tablespoons unsalted butter, cut into  small pieces
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour
• 1/4 teaspoon curry powder
• Pinch of cayenne
• 3 large eggs
• 1 cup coarsely grated Manchego
• 1/2 cup finely grated Parmigiano-Reggiano

Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.

Bring milk and butter to a boil in a medium saucepan or casserole over medium high heat. Combine salt, flour, curry, and cayenne in a small bowl. Remove the milk from the heat and add the flour mixture. Mix with a wooden spoon until the mixture thickens and pulls away from the sides. Place pan back on the heat and cook for about 20 to 30 seconds until the mixture becomes a little dry. Scrape the mixture into a large bowl and let cool slightly. Add the eggs, 1 at a time, adding another only when the previous has been incorporated. Add the asparagus and both cheeses to the dough and mix until combined. Season with salt and pepper.

Kinetic Enameled Casserole with Grill Pan Lid

Spoon rounded tablespoons of the mixture onto the sheet pan. Bake in the middle of the oven until golden brown, about 15 to 20 minutes. Remove the puffs from the parchment and serve immediately.

Yield: 4 servings (Recipe Bobby Flay, 2001)

TASTE THE FOOD NOT THE COOKWARE WITH CAST IRON COOKWARE

Kinetic Cast Iron Cookware, Lodge skillets, Recipe, casseroles, cast iron casserole with grill pan lid, enamel casserole, grill pan lid | Comment (0)

Pollo Moruno with Grilled Vegetables

Chicken on your grill with vegetables makes for an easy, healthy meal for the holidays.

Ingredients:

Chicken

• 2.200 pounds (1 kilo)boneless skinless chicken, breasts

• 2 teaspoons ground coriander

• 2 teaspoons ground cumin

• 2 teaspoons Spanish paprika

• 1 teaspoon chili, flakes

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1 tablespoon pureed garlic

• 2 tablespoons fresh lemon, juice

• 1 tablespoon olive oil

• 1 tablespoon water, optional

• 6 wooden skewers, soaked in water, for an hour

Vegetables

• 1 red pepper

• 1 green zucchini

• 1 garlic, clove, chopped

• 1 tablespoon olive oil

• a liberal sprinkling of dried basil

• a liberal sprinkling of dried oregano

• salt and pepper, to taste

Preparation:

Chicken

1. Preheat oven to 350 degrees F.

2. Place the chicken breasts in a bowl. Combine the rest of the marinade ingredients. Mix very well. Coat the chicken thoroughly. If you find that the marinade is too thick you can add the water.

3. Cover and marinate a minimum of 3 hours.

4. Place the chicken breasts on a very hot grill. Grill the chicken for 4 to 5 minutes per side. Slice chicken into large bite size pieces.

5. Cut red pepper and zucchini into large bite size pieces. Toss vegetables with garlic, oil, herbs and pepper. Grill vegetables.

6. Alternately skewer chicken with vegetables. Finish cooking skewered chicken and vegetables in the oven for a few minutes until chicken is cooked through.

Yield: 6

Recipe courtesy of Michell Perez

TASTE THE FOOD NOT THE COOKWARE WITH CAST IRON COOKWARE

Cast iron Enamel Red Roaster/ Grill Pan Lid Casserole with Grill Pan LidLodge BBQ Grill Grate

OVEN ROASTED APPLE-CRANBERRY CRISP IN CAST IRON COOKWARE

Apple Cranberry Crisp

OVEN ROASTED APPLE-CRANBERRY CRISP WITH CREAMY SPICED CHANTILLY
A Bobby Flay Recipe

Ingredients:

1/2 cup very cold heavy or whipping cream
3 Tbsp. firmly packed light brown sugar
1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
1/2 tsp. ground cinnamon
5 medium Granny Smith apples*, cored and cut into eighths
1/2 cup granulated sugar
1 cup fresh or thawed frozen cranberries*
1 cup plain granola cereal

Preparation:

1.Combine cream with brown sugar in medium bowl and whip to soft peaks with large whisk or hand-held mixer; set aside. Combine Hellmann’s® or Best Foods® Real Mayonnaise with cinnamon with wire whisk in medium bowl. Gently fold in whipped cream mixture.
2.Preheat oven to 375°. Combine apples with granulated sugar in casserole baking dish and roast 15 minutes or until slightly soft. Stir in cranberries and roast an additional 15 minutes or until apples are very tender and the cranberries have popped.

Lodge Red Enamel Casserole

3.Divide the fruit into 4 bowls or goblets, then sprinkle with granola. Top each with a large dollop of the spiced chantilly mayonnaise. If you choose, you can serve your Apple-Cranberry Crisp directly from the attractive holiday-red enamel casserole dish at the dinner table.
*SUBSTITUTION: Use peaches instead of apples and 1 pint of fresh raspberries instead of cranberries.

Serves: 6
Prep Time: 15 Minute(s)
Cook Time: 30 Minute(s)

TASTE THE FOOD NOT THE COOKWARE

Chipotle Orange Glazed Pork Chops

Looking for an easy dinner? An easy-to assemble glaze will give your pork chops a sweet and spicy flavor. Chipotle Orange Glazed Pork Chops, done in a cast iron grill is your savory solution.

Cast iron Enamel Red Roaster/ Grill Pan Lid

Ingredients:

2 tbs. pure maple syrup

2 tbs. thawed frozen orange juice concentrate

1 tsp. finely chopped, seeded, canned chipotle chili, plus 1/2 tsp. adobo sauce in which it comes packed

4 3/4-inch-thick (about 8 oz. each) center cut, bone-in pork loin chops

1/2 tsp. salt

Casserole with Grill Pan Lid

Preparation:

1. In small bowl, combine maple syrup, orange juice concentrate, and chipotle.

2. Coat cast iron grill pan with cooking spray and preheat over medium-high heat.

3. Sprinkle both sides of chops with salt. Brush one side generously with glaze. Place chops in grill pan, glazed side down. Brush other side with glaze.

4. Cook over medium-high heat until cooked through but with slight blusgh in center, 3 to 4 minutes per side.

Lodge BBQ Grill Grate

(Ellie Kriegar, from Reader’s Digest)

Apple Puddings for Your Holidays

APPLE CUSTARD PUDDINGS.
Put a quart of pared and quartered apples into a casserole, with half a
cupful of water and cook them until they are soft.

Lodge Casserole

Remove from the fire and add half a cupful of sugar, two tablespoonfuls of butter an  the grated rind and the juice of a lemon.

Have ready mixed two cupfuls of grated bread crumbs and two tablespoonfuls of flour.

Add this also to the apple mixture, after which stir in two well-beaten eggs.

Turn all into the enamel casserole dish and bake forty-five minutes in a
moderate oven.

Serve with sugar and cream or hard sweet sauce. The beautiful red enamel casserole dish is so attractive you can take the dish to your table and serve the pudding from the dish.

APPLE TAPIOCA PUDDING
Soak three-quarter cup of tapioca and boil it in one quart of water
until clear, sweetening to taste.

Pare and core six apples and place
them in a cast iron casserole dish.

Casserole with Grill Pan Lid

Fill the cores with sugar, pour the tapioca
around them and grate a little nutmeg over the top.

Cover and bake in the casserole until the apples are soft Serve with cream.

Cheesy Chicken Enchiladas in Lodge Enamel Cast Iron Casserole

Cheesy Chicken “Enchiladas”

Ingredients:
4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15)
jar of salsa
shredded mexican cheese ( 3- 4 cups)

Directions:

Cook chicken breasts  until cooked through. A cast iron casserole works wonderfully and is non-stick when seasoned properly. Set aside to cool a bit.

Lodge Casserole

While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.

Preheat the oven to 375°. Spray the casserole lightly with vegetable oil Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the casserole dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving. The Lodge Red Enamel Casserole Dish is an attractive serving dish to take to your table and it will maintain heat to keep your enchiladas warm.

Quesadillas Deliciosas

(Adapted from the Barefoot Contessa Cookbook)

Featured, Lodge cookware, Recipe, casseroles, enamel casserole | Comments (2)