Cast Iron Enamel Red Roaster with Grill Pan Lid by Kinetic

Posted by Doyle Bailey for Cast Iron Cookware Shop

4.75 qt Roaster by Kinetic. Measures 15 3/4 X 8 1/2 X 4″, with lid depth is 5 7/8 “.

WITH THIS MOST VERSATILE ROASTER  you get two products for the price of one: a Roasting Pan and Lid that can be used as an open Broiler Pan. Because this Roaster is so attractive you can use both Roaster and Lid as serving pieces.
This Cast Iron Roaster cooks evenly on stove top or in the oven.

Meat and vegetables all fit inside.
Use the ribbed lid for easy broiling..
Black Enamel Interior
Red Exterior

TASTE THE FOOD NOT THE COOKWARE WITH CAST IRON COOKWARE

Cook In Cast Iron for Flavor and Convenience

Cookware with Benefits for Everyday and Gourmet Cooking: Castiron Cookware

Posted by Doyle Bailey for Cast Iron Cookware Shop

Castiron Cookware combines the versatility of cooking for everyday and for gourmet.

Lodge Cast Iron Cookware

You can cook just about anything in cast iron. Of course castiron cookware is best known for its good old fashioned cooking but do not let this reputation fool you. Due to its even heating qualities (heat retention and distribution),and the fact it can be used in the oven and on the stove top, you can cook just about any food, including gourmet in it.

Cast iron cookware offers:

1. a large selection of pots, pans, and cookware shapes. You can choose from cast-iron griddles, grill pans, serving pots, Dutch ovens, pizza pans, roasters, casseroles, waffle makers, muffin pans, corn bread pans, camping cookware, bread bakers, dog’n brat, panini sandwich toasters, pie irons roasters and more.
   

   Cast Iron Cookware

2. multi-use pans A single pan covers a multitude of dishes. A single cast iron skillet can be used to bake a cake, make cornbread, sear a fillet, roast a chicken, fry potatoes, or stir-fry vegetables. You can get a cast iron casserole with a grill pan lid and have two pieces for the price of one.
   

   Kinetic Casserole Enamel Grill Pan

3. cast iron cookware does not particularly care where you use it. You can prepare a dish in enameled cast iron cookware and take it to the table and serve from it there. It is so attractive that it will enhance your table with a presentation appeal and it will keep your food warm throughout your dinner due to its heat retention. Cast iron camping cookware is at its best at your backyard fire pit cookout or at your camp site in the great outdoors.
4. cast iron cookware can cook almost anything (including gourmet dishes). “Cast-Iron Cooking for Dummies“  by Tracy Barr has great techniques for cooking and recipes as well.
   

   Cook In Cast Iron Tonight or When You Camp

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

Camp Cookware, Grills/Griddles, Lodge Products, advantages of cast iron, bbq grill/grate, camp dutch oven, casseroles, cast iron camping cookware, cast iron camping dutch ovens, cast iron casserole, cast iron cornbread pans, cast iron fry pans, cast iron roaster with grill pan lid, cast iron skillets, enamel casserole, grill pan lid | Comment (0)

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)

TURDUCKEN FOR THE HOLIDAYS

"Turducken"

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.

Enamel Roaster/GrillPan Lid

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.

Lodge Cornbread Wedge Pan

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.

"Turducken"

Yield: 12 to 14 servings

TASTE THE FOOD NOT THE COOKWARE WITH CAST IRON COOKWARE

HOW TO ROAST ANY VEGETABLE

To me, when it comes to cooking or anything else for that matter, simplicity is the operative word. Take for instance some cauliflower.  What could be more simple than to slip a cast iron casserole into the oven for a simple olive-oil-topped roast?

Cast Iron Enamel Casserole/Grill Pan Lid

Why not find some fresh vegetables to roast from your local market or backyard garden?

Here is a simple formula (thanks to Sara Kate Gillingham-Ryan) to start with when thinking about roasting vegetables. Practice and be creative with your veggies. I think there are two ways to be creative.

One, come up with something no one has done before. That is difficult and few can do it.

Two, use familiar ingredients and procedures in a different combinations. This is easier and we all can do it.

How to Roast Any Vegetable:

Pre-heat oven to 425°F
Chop or break up vegetables, or roast them whole. The larger the piece, the longer it will take to cook.
Place in an oven-safe skillet or cast-iron pan, or a roasting pan. Have neither? Make a boat out of aluminum foil. Whichever you use, tent the top with foil.
Drizzle with a spoonful or two of olive oil, just enough to very lightly coat when tossed. Toss.
In general, the harder (to the touch) the vegetable, and larger in size, the longer it takes to roast. Whole beets can take an hour or more, while asparagus will roast up in about 10 minutes and doesn’t need the tenting.
Test to see if done by pricking with the tip of a paring knife. Knife should pull out easily. Also notice the aroma becoming rich and even listen for sounds from the oven.
For a crispy finish, remove when you have 5-10 minutes left.
Serve with a light shower of sea salt or sprinkle nuts (whole, chopped or ground), breadcrumbs, or grated cheese (like Parmesan) on top.
Don’t be afraid to experiment: while the classics like potatoes, squash, beets and carrots are always good, try branching out with cabbage, fennel, leeks, even fruit like grapes, oranges, quince. Be creative but remember simple things usually are the tastiest.

Cauliflower Roasted

Cast iron Enamel Red Roaster/ Grill Pan Lid

Happy roasting.

Cast Iron Cookware Sales Rising

The International Housewares Association reports dollar sales
of cast-iron cookware are up 20 percent.

Cookware You Can Love

Why is this?

• Interest is growing thanks to pre-seasoned pans.
• Celebrities using the pots on TV cooking shows.
• Consumers’ growing concerns that nonstick coatings can flake off. Is it any wonder that simple, rib-sticking foods like bacon and eggs
  are back on the plate?

There is no better time than now to fall in love with cast iron cookware or fall in love all over again with the cookware loved by your mother and grandmother. There is nothing old-fashioned about the cookware that is the truly non-stick, lasts forever and allows you…

TO TASTE THE FOOD AND NOT THE COOKWARE.

Enamel Roaster/Grill Pan Lid

Cast Iron Red Enamel Roaster

This casserole "beauty" with grill pan lid would love to live in your home.

Lasagna with Cast Iron Cookware

Enamel Roaster/GrillPan Lid Two pieces for the price of one.

Don’t know what to prepare for dinner? Here is an easy and quick recipe for the whole family.

Lasagna

Ingredients:

2 containers (15 oz. ea.) ricotta cheese

1/2 cup grated Parmesan cheese, divided

2 eggs

1/2 tsp. salt

1/4 tsp. ground black pepper

2 jars tomato & basil sauce or your favorite homemade tomato sauce

12 lasagna noodles, cooked and drained

8 ounces fresh mozzarella cheese, thinly sliced

Instructions:

• Preheat oven to 375°. In large bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, eggs, salt and pepper; set aside.
• Spread 1 cup sauce in cast iron casserole or roaster. Layer 4 lasagna noodles, then 1 cup sauce and 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella cheese; repeat. Top with remaining 4 noodles, then 1 cup sauce and remaining 1/4 cup Parmesan cheese.
• Cover with aluminum foil and bake 1 hour. Remove foil and top with remaining mozzarella cheese. Bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving. Garnish, if desired, with fresh basil leaves.
• Top with any remaining sauce (heated) and serve directly from your cast iron enamel roaster or casserole.

Enamel Cast Iron Casserole with Grill Pan Lid. Two pieces for the price of one.Camp Cooking at its best with Cast Iron

TASTE THE FOOD NOT THE COOKWARE WITH CAST IRON COOKWARE

Cast Iron Cookware Shop Offers Tip on Buying Pots and Pans

Cast Iron Red Enamel Roaster by Kinetic

Buying Pots and Pans

Camp Cooking at its best with Cast Iron

You do not have to be a professional chef to need good pots and pans. They are a necessary investment. Even to make a grilled cheese sandwich properly you need a good skillet (my personal preference is a cast iron skillet). But have you seen the prices of pots and pans lately? It’s no small investment so you need to choose wisely.  Here are a few tips  to help you choose the right cookware for you.

Tip #1: Keep a list of what you make for meals for one month and what  pots and pans you use. It may surprise you how many pots and pans you have that you rarely use. The ones you use on a daily or regular basis may need to be re[laced or upgraded.

Which Cookware for Me?

Tip #2: If you’re still stumped about which pots and pans your kitchen absolutely needs, start with a 6-quart sauce pan, a 4-quart sauce pan, a 2-quart  sauce pan and a 10-inch sauté pan, says Maria Kopsidas, founder and owner of Cookology, a cooking school and retail store in Sterling. Real Simple magazine, on the other hand, recommends a Dutch oven, a roasting pan,
a pasta pot, a frying pan and a sauce pan.

Tip #3: Know what you’re buying. Pots and pans are made from different metals, such as anodized aluminum, cast iron, copper and stainless steel. Each type cooks the food differently. Anodized aluminum is good for slow cooking, cast iron is good for searing meat, copper is known for evenly heating up food and stainless steel is good for high-temperature cooking, according to Real Simple.

Tip #4: Kopsidas says cookware should last about 10 years. Cast iron cookware will last a lifetime and beyond. But if the handle starts to shake and Teflon is coming off, it’s time to toss them. Check if your cookware has a lifetime guarantee.  Lodge cast iron cookware comes with a lifetime guarantee. If so, you might be able to get free replacements.

Tip #5: Look at reviews of pots and pans. Kopsidas recommends
Cook’s Illustrated’s reviews. Only Cookware, Consumer Reports and Consumer Search also have reviews. And talk to cooking friends. Most have strong opinions on what works and what doesn’t.

Tip #6: If you’re ordering pots and pans online or through a catalog,
make sure you get a deal on shipping. Cookware can be bulky and heavy,
so any break on shipping would help. One word of caution. Some sites that offer “Free Shipping” have simply added additional cost to the price of the product.

Tip #7: Once you know what kind of pots and pans you want, shop around.
Prices vary widely. Kopsidas says some of the biggest sales on pots and pans are around the holidays.

Do your research and homework but be sure you consider the advantage of using cast iron cookware.

Cast Iron Cookware is not just a purchase. It is an investment. It has been in use for centuries. It is relatively low cost. Cast Iron Cookware meets all your cooking needs. Castiron is a heavy duty product that heats evenly and retains heat longer than other cookware. These dutch ovens, fry pans and griddles are made of iron alloys that give them additional strength. It is more versatile than other products. Fry, saute, brown, bake, grill, broil or stew. Use it in your home kitchen, travel kitchen or over your camp fire. The cast iron roasters and casseroles, along with all cast iron products, will go from stove top to oven to table trivet. The enamel paella pan and sauce pan, the pre-seasoned cornbread stick pan and biscuit pan as well as the camping dutch oven add variety to your Cast Iron Cookware selection. Invest in an heirloom. Pass it down to your children and grandchildren.You can’t afford not to invest in cast iron cookware!

Lodge Cast Iron Dutch Oven

TASTE THE FOOD NOT THE COOKWARE WITH CAST IRON COOKWARE

Casserole with Grill Pan Lid

Cast iron Enamel Red Roaster/ Grill Pan Lid by Kinetic