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.

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

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.

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.

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

TO TASTE THE FOOD AND NOT THE COOKWARE.

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CAST IRON COOKWARE BEST FOR CORNBREAD

Nothing   tastes better with a meal than good corn bread

and nothing bakes cornbread better than cast iron corn bread pans. You can bake your corn bread in a good ole cast iron skillet, cast iron muffin pan, or a cast iron corn stick pan or cornbread wedge pan. The cornbread stick pan or cornbread wedge pan will give you more tasty and crispy crust.

CHAMPIONSHIP CORNBREAD (Recipe by Chef Bobby Flay)

Prep Time: 5 Minute(s)
Cook Time: 25 Minute(s)

1 package (8-1/2 oz.) corn muffin mix
1 can (11 oz.) Mexican-style corn, drained
1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
1 egg, slightly beaten

1. Preheat oven to 400°. Spray cast iron cornbread pan with nonstick cooking spray; set aside.

2. Combine all ingredients in a medium bowl until moistened.

3. Spread evenly into your cornbread pan.

4. Bake 25 minutes or until toothpick inserted in center comes out clean.
   

   Lodge Logic Cornstick Cornbread Pan

TASTE THE CORNBREAD NOT THE COOKWARE WITH CAST IRON COOKWARE

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Visit the Happiest State in the USA

Consider yourself invited to visit the “Happiest State” in the USA. If you already live in Louisiana, may you contine to enjoy happiness. To refine the search even more, you are invited to visit, what I consider the Happiest Town in Louisiana, Natchitoches.

“Happiness” is difficult to define. A study by the University of Warwick in Britain and Hamilton College in the United States, done over several years and with 1.3 million people, has found that Louisiana is the happiest state in the union. Hawaii, Florida, Tennessee and Arizona round out the top five.

So, how did the study reach its conclusions?

• Maybe it’s LSU Tiger football or the New Orleans Saints
• Could it have to do with boiled crawfish and other seafood delicacies?
• Louisiana is a Sportsman’s Paradise of hunting and fishing
• Maybe it’s Friday lunch at Galatoire’s
• Perhaps its the Christmas Festival/Festival of Lights in Natchitoches.
• Maybe it’s bonfires on the levees, Jazz Fest or a beignets in the French Quarter
• Maybe it is related to the “joy of life” generally found among the people of Louisiana
• Could it have to do with cornbread cooked in cast iron corn bread pans? Works for me! This Blog has some cornbread recipes posted.
• Maybe it it has to do with the way Louisiana cooks!  Could it have something to do with the fact that cast iron cookware is big in Louisiana?

• 

  Lodge Cornbread Wedge Pan

It could be some of these factors plus a lot more that makes Louisiana’s “joie de vivre” a reality. It is a fun place to live, dine, visit and enjoy. The people of Louisiana really do know how to live a good life, and as they say in South Louisiana, “pass a good time“.

In case you are interested, here are the top ten states:

1. Louisiana

2. Hawaii

3. Florida

4.Tennessee

5. Arizona

6. Mississippi

7. Montana

8. South Carolina

9. Alabama

10. Maine

1. 

   Cornstick Pan

   

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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

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.

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.

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.

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How to Properly Store Cast Iron Cookware

First a confession. As a Harley rider, I do not really like the idea of storing a bike nor of transporting it on a trailer. Reality suggests that at times both must be done.

Likewise the idea of cast iron cookware being put aside in storage is not my favorite image.  Cast iron is best when it is used every day. Using it properly and cleaning it correctly keeps it in peak condition and allows it to build up the best seasoning and patina. However if it must be stored, here are some things you might want to consider:

• place a layer of paper towels or a cloth if you prefer on the shelf
• turn the cookware upside down to store
• make sure air can circulate around your cast iron cookware
• do not place the lids on the dutch oven or  frying pan. Cast iron needs to have ample circulation of air and the lids will lock in air and will cause the baked in oil to become rancid.
• never store food in your cast iron cookware.


Lodge Cornbread Wedge Pan



Our Cast Iron Cookware

When you are ready to use your cast iron cookware again, and hopefully that will be soon, you will want to:

• rinse your cookware with warm, non-soapy water (never in a dishwasher!) Soap will remove the seasoning from your cookware.
• dry carefully with a clean cloth or paper towels

Cast iron cookware is a joy to use and can make the most modest cook seem like a professional chef. It retains and distributes heat in a remarkable fashion and is a great nonstick cooking surface.

This cast iron cookware would love to live at your house:

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TURDUCKEN FOR THE HOLIDAYS

A little boy was asked how he liked the holiday turkey. He replied “I like the bread he ate“.  If he had been served turducken I suppose he would have said he liked the chicken and the duck. What is turducken? It is a chicken stuffed inside a duck which is then stuffed inside a turkey. The term turducken comes from the combination of tur(key), duck, and (chick)en. It has fast become a popular recipe for the Thanksgiving and Christmas Holidays.  Each slice contains portions of chicken, duck, and turkey with stuffing in between the layers. Allow adequate preparation time. It’s not difficult to make, but it is a little time-consuming. The end result is a worth the effort.

(Recipe Peggy Trowbridge, Home Cooking Guide)

You will need:
• 10 to 12-pound turkey, deboned, except for wings and legs.
• 5 to 6-pound duck, completely deboned.
• 3 to 4-pound chicken, completely deboned.
• Prepared stuffing (see recipe).
• Metal skewers.
• Large roasting pan.

Prep Time: 1 hour

Cook Time: 4 hours

Ingredients:

• 2-3/4 cups prepared savory bread stuffing, at room temperature, divided use
• 2 cups prepared cornbread stuffing, at room temperature, divided use
• 1/4 cup chopped pecans
• 1/2 cup whole berry cranberry sauce
• 1 (10 to 12-pound) turkey, deboned
• 1 (4 to 5-pound) duck, deboned
• 1 (3 to 4 pound) chicken, deboned
• 4 Tablespoons butter
• 3 cloves garlic, cut in quarters
• 6 fresh sage leaves
• 2 Tablespoons fresh thyme leaves
• 1 Tablespoon browning sauce (such as Gravy Master® or Kitchen Bouquet®)
• 1 Tablespoon olive oil
• Salt and freshly ground black pepper

Preparation:

Have the turkey, duck, and chicken already deboned (save the bones for stock) before you begin to assemble the turducken. Keep all of the poultry stuffing. refrigerated until you are ready to use it. Do not assemble turducken until you are ready to bake it in order to avoid food-borne  illness from contaminated  stuffing.

Measure out 2-1/4 cups of bread stuffing and set aside. Place remaining 1/2 cup of bread stuffing in another bowl and add 1/2 cup of the cornbread stuffing along with the whole berry cranberry sauce and pecans. Toss gently to combine. Place remaining 1-1/2 cups cornbread stuffing aside. You should have 3 separate stuffings.

In a food processor fitted with the metal blade, combine butter, garlic sage , and thyme until herbs are finely chopped.

Run your hand under the skin to separate and make a pocket, but do not separate skin completely from the meat. Distribute the butter herb mixture evenly under the skin.

Rub the skin of the turkey with the browning sauce (promotes even browning but doesn’t add flavor), then the olive oil. Sprinkle generously with salt and freshly ground pepper .

Flip the turkey over so it is open and skin-side down. Sprinkle with salt and pepper.

Preheat oven to 300 F.

Spread bread stuffing evenly over turkey cavity. Place duck on top of bread stuffing, skin-side down.

Spread cranberry nut stuffing on top of open duck cavity. Top with chicken, skin-side down.

Spread cornbread stuffing on top of open chicken cavity. Skewer the back of the chicken closed. Bring up the sides of the duck to cover the chicken. Skewer the back of the duck closed. Repeat process with the turkey. Carefully turn the turducken over, so it is seam-side down and breast-side up. Remove all skewers except the last one holding the turkey together.

Place turducken in a heavy roaster. Roast 3 to 4 hours, until meat thermometer inserted in the very center of the chicken stuffing reaches 165 F. Baste once per hour with pan juices. If turducken begins to get too brown, tent loosely with heavy-duty aluminum foil that has been coated with vegetable spray.

Let turducken rest 30 minutes before carving. To serve, slice turducken across the breast to show off each layer.

Yield: 12 to 14 servings

TASTE THE FOOD NOT THE COOKWARE WITH CAST IRON COOKWARE

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3-Bean Pot with Apple Dessert Pizza

This is a delicious, nutritious, healthy and easy-to-make dish, and you only need one pot. A cast iron dutch oven

The kids can help dump all the ingredients in and stir it up. Serve it with corn bread for a hearty, healthy supper. A cast iron cornbread pan is ideal.

Serves: 4
Preparation Time: 10 min
Cooking Time: 4 hr
Ingredients:
6 mushrooms, sliced
3/4 cup chopped onion
2 cloves garlic, minced
1 medium zucchini, cut into 1/2
1 15-ounce can white beans, drained
1 15-ounce can red beans, drained
1 15-ounce can black beans, drained
1 8.25-ounce can sliced carrots, well drained
2 14.5-ounce cans Cajun style stewed tomatoes
1/3 cup fresh basil, chopped
1/2 teaspoon white pepper
Instructions:
Combine all ingredients in a cast iron pot and heat on stove, stirring occasionally, until warm (about 20 minutes).

Note: For variety, add 1 cup of your favorite cooked, diced meat, such as Polish sausage or chicken. It’s also a good way to use leftover turkey from Thanksgiving.
(Recipe Lion)

Then you can delight your family or guests with a  great dessert.

Apple Dessert Pizza
Description:
Looking for one of the best fruit pizza recipes? Give this easy fruit pizza recipe a try. Combine an easy pizza dough recipe that is full of flavor with a fruit pizza recipe for a delicious dessert.
Ingredients:
pie crust recipe for two 9 inch pie crusts
8 Granny Smith apples
juice of 1 lemon
1 tablespoon water
1/2 teaspoon grated lemon rind
1 cup sugar
1/4 cup peanut butter
1/4 cup butter
1/2 cup flour
1/2 cup sugar
Instructions:
1.Roll out the pie crust to fit on a cast iron pizza pan.

2.Peel core and thinly slice 8 Granny Smith apples into a large bowl. Mix in lemon juice, water, lemon rind and 1 cup of sugar. Arrange apple slices evenly over the pie crust.

3.Cut peanut butter and butter into flour and 1/2 cup of sugar until crumbly. Cover apples with the crumb mixture.

4.Bake for 45 minutes to 1 hour at 350 degrees F.

(Recipe Lion) A marvelous source for great recipes.

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

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Cast Iron Cookware Shop With A Vegan Cornbread Recipe

Vegan Cornbread (by Isa)

prep time: 10-15 minutes | cooking time: 30-35 minutes | makes
12-16 squares

This is a delicious basic vegan cornbread that is moist and crunchy. It is not a sweet bread, but a bread to be savored with soup or smothered with guacamole. For best results, use old-fashioned cornmeal.

Ingredients:

2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soy milk
2 teaspoons apple cider vinegar
1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees, preferable in a cast iron corn bread pan.
Spray the bottom lightly with non-stick vegetable cooking spray.

In a medium bowl, wisk together the soy milk and the vinegar and
set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour,baking powder and salt).
Add the oil and maple syrup to the soy milk mixture. With a wire wisk or a fork and mix ingredients until foamy and bubbly. (about 2 minutes).

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared cast iron baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.

Reviews? Speak your mind with a comment.

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Cast iron Cookware Shop And Real Southern Cornbread

CORNBREAD

Forget excuses and stay away from mixes. You can make cornbread. All you need is a little know-how
and we are about to give that to you right now.

You need to “know how” to mix your corn bread recipe and
You need to “know how” to get your cast iron skillet in case you do not have one now.
Go to “www.castironcookwareshop.com” and get yours today.

REAL SOUTHERN CORNBREAD

Real southern cornbread is not sweet. In fact it has little or no sugar. It gets its flavor from bacon grease or cornbread.

Preparation Time: 10 minutes
Cooking Time: 30-40 minutes
Yield: 8 slices

3 tablespoons bacon grease or vegetable oil
2 cups white, self-rising cornmeal mix
½ teaspoon baking soda
2 eggs, beaten (or Egg Beaters)
2 cups buttermilk
Pre-heat your oven to 450 degrees
Put the bacon grease into a 9-inch cast iron skillet and place it in the oven to get it really hot (or spray the skillet with vegetable oil and heat it on the stove top, if you prefer)
Blend the cornmeal mix, baking soda, eggs, and buttermilk in a bowl, using a spoon or fork
When the skillet and bacon grease is really hot, carefully remove the skillet from the oven or stove top and pour the hot bacon grease into the batter. Quickly stir the bacon grease into the batter.
Pour the batter into the hot skillet. Bake for about 30 minutes or until golden brown.
Remove from the oven and let it cool for 5 to 10 minutes. Invert onto a plate. Cut into wedges and serve hot (with butter if you like)

Per serving: Calories 204 (From Fat 58); less with vegetable oil, (Saturated 2 g); Cholesterol 60mg; Sodium 692mg;Carbohydrate 29 (Dietary Fiber 2g); Protein 7g.

Cast Iron Lodge Logic Pre-Seasoned Cornbread Wedge Pan
Cast Iron Lodge Logic Pre-Seasoned Cornbread Wedge Pan
Click to enlarge image(s)

Cook your favorite cornbread recipe in this Cast Iron 8 impression pan by Lodge. Each piece leaves the pan with a delicious crispy crust. Scones or other breads are equally easy to bake in this non-stick cornbread skillet. This wedge baking pan is heavy duty,versatile and clean up is quick and easy. Clean with warm water. Use a nylon scrubber and a little dish washing soap if needed.

You do not have to be a Southerner to cook and enjoy real southern cornbread.

However, you need cast iron cookware to “taste the food and not the cookware“.

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My Grandma Did Not Cook With Cast Iron Cookware. She Could Not Cook

Everybody in the family knew it but no one would say it. Both my parents worked and I was the original “latch key kid” left with Grandma. When it came to meals we had two options. Eat it or leave it. More often than not I left it for it was awful. I got very skinny in those days. Where is Grandma when I need her now?

Am I saying that she would have been a better cook with cast iron cookware? Who knows? It certainly could not have hurt anything and would likely have helped. Those of you who use cast iron cookware are likely to say you are better cooks because of it. For one thing cast iron cookware allow you “to taste the food and not the cookware“.

The pre-seasoned 8 wedge cornbread skillet is my favorite. It makes wonderfully browned corn bread. I use it often and find that the bread falls right out of the skillet and it cleans up easily with a little hot water and a plastic scrubbie. I most definitely am a better cook with cast iron and use it almost daily. For me it is really the true non-stick cookware and you will not see unidentifiable things flaking off into your pan and food.

Some may prefer to cook their cornbread in sticks and have more golden crust. This 7-Stick Cornbread Pan by Universal is the ticket. Each stick has its own delicious crispy crust. Cornbread is not cornbread if it’s not made in Cast Iron. This Cornbread Pan cooks evenly and can be used for other cast Iron bread baking as well.

[caption id="attachment_673" align="alignright" width="114" caption="You Get the Picture"][/caption]

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