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.

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

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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.

Camp Cookware, Camping, Lodge cornbread/muffin pans, activities with children, advantages of cast iron, bread bakers, camp cookware accessories, camp waffle irons, casseroles, cast iron casserole, cast iron cookware, cast iron cornbread pans, cast iron dutch ovens, cast iron fry pans, cast iron pie irons, cast iron roasters, cast iron skillets, cornbread pans, dog'n brat roaster, dutch ovens, firepit cookout sets, hot dog roaster, marshmallow roasters, panini sandwich maker, rome panini press, rome#1305 panini press, skillets | Comment (0)

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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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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Who Ever Heard of Cornbread in a Salad? Cast Iron Cookware Shop Has

Want to try something new? Here’s an idea from Cast Iron Cooking for Dummies. Try corn bread in a salad. Make the cornbread several hours or even the day before you make your salad. Even though the cornbread will sit in the refrigerator overnight, it retains is consistency (cornbread is amazing!), giving the salad a wonderful texture and absorbing the flavors of the other ingredients. Of course, remember to bake your cornbread in cast iron cookware.

Preparation Time: 30 minutes

Cooking Time:     About 35 minutes

Yield:                   8 servings

Ingredients:

8 slices bacon

2 eggs

8 ounces sour cream

1 cup self-rising cornmeal mix

1 cup finely chopped onion

1 cup finely chopped bell pepper

1 1/2 cups chopped fresh tomato

1 cup sweet pickle relish or cubes

1 cup mayonnaise

8 to 12 ounces finely grated sharp cheddar cheese

Preparation:

1. Make the cornbread in a cast iron cornbread pan.  Preheat the oven to 400 degrees. Fry the bacon in a 10-inch cast iron skillet until crisp over medium-high heat. Drain the bacon on paper towels; let it cool. Crumble the bacon and set it aside. Reserve two tablespoons of the bacon drippings in a small cup.

2. Drain the remaining drippings and wipe the skillet clean with a paper towel. Return the reserved bacon drippings to the skillet and place it in the oven to heat.

3. In a bowl, beat the eggs. Stir in the sour cream and the cornmeal and blend well with a spoon. Carefully remove the hot skillet from the oven and pour the hot bacon drippings into the batter. Blend well. Pour the batter into the hot skillet and bake it for 20 minutes or until it is golden brown. Remove from the oven and let it cool for about 5 minutes, and turn onto a plate to cool completely. When it is cooled, crumble it into a large bowl and set it aside.

4. Make the salad in a bowl, stir together the onion, bell pepper, tomato, pickle relish, and mayonaise. Add it to the crumbled cornbread and mix well.

5. Cover and refrigerate the mixture overnight. Top it with grated cheese and bacon right before serving.

Per serving: Calories 556 (From Fat 382); Fat 43g (Saturated 15g); Cholesterol 117mg; Sodium 1,022mg; Carbohydrate 32g (Dietary Fiber 3g); Protein 14g.

TASTE THE FOOD NOT THE COOKWARE WITH CAST IRON 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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About Us At Cast Iron Cookware

Castironcookwareshop.com is an online business designed to make your Pre-seasoned and Enameled Cast Iron Cookware shopping quick, easy and affordable.

Our mission is to:
Provide you a quality and durable
cast iron cook ware product at a fair price.

Enable you to cook meals that your family
will enjoy both in your kitchen and in the
great outdoors
THE CAST IRON WAY.

Allow you to TASTE THE FOOD,
NOT THE COOKWARE.

Make your shopping safe, secure and
satisfactory.

Our emphasis is on quality and value, backed up by long-term product warranties. Our Enameled and Pre-seasoned castiron cookware products are designed and constructed with a full understanding of the product’s use.

Our cookware design draws on decades of experience
in providing cook ware that is both durable and elegant
at an affordable price.

WHY SHOP WITH US?

We love cast iron cookware.
We cook with cast iron.
We have a secure web-site.
We answer our phone personally.
We listen.
We will search for a product not in our Shop.
We regard you as a valuable customer and resource.
We respect you.
We are always friendly.
We want your ideas.
Cast iron cookware adds quality to your life.

The cornbread in the picture was baked by me to go with my homemade soup at dinner tonight. The cornbread pan is the one I used to bake the cornbread. And the missing piece? You might have guessed it. I ate it while I was writing this post. Don’t you hate crumbs on your keyboard?

Cast Iron Cookware Allows you to Taste the Food Not the Cookware

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Cast Iron Cookware Helps You Serve-Up Tasty, Golden Cornbread

This 13″ x 5 1/2″ 7-Stick Cornbread Pan by Universal serves up cornbread for the whole family. 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.

Cornbread Recipe

Creamed Corn Cornbread
2 cans cream style corn

1 c jiffy cornbread mix
(I use the whole box, not too much difference)

1 2oz.chopped and drained pimento (in small jar)
4 beaten eggs
1/3 c oil
1 c grated cheddar cheese (I use more)
1 tsp garlic powder (we use more)

Combine all except cheese, pour into sprayed casserole dish, top with cheese. Bake 45 min. at 325.
Jenny in Ky

Firecracker Cornbread
New Orleans Seafood Cookbook
by Ralph Brennan
A New Year’s Day feast in New Orleans often centers around blackeyed peas, eaten to bring luck during the coming 12 months. This well seasoned, spicy hot and colorful cornbread would be a great accompaniment to the peas, as well as many other Southern-style dishes. The flavor is deliciously enhanced by the addition of fresh corn to the batter.
For one 9-inch round loaf or 6 to 8 servings

Note: The cornbread may be prepared up to three hours ahead and kept uncovered at room temperature.

Ingredients
• 2 ears sweet corn in the husk, each 8 to 9 inches long
• 1/4 pound (1 stick) unsalted butter, softened and cut in 1/4-inch cubes, plus butter or bacon fat to grease the baking pan
• 1 1/4 cups yellow cornmeal
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 cup finely sliced green onions, green parts only
• 2 tablespoons minced fresh jalapenos with seeds, or more to taste*
• 2 yolks from large eggs
• 1 cup whole milk

* If your jalapenos are fairly mild, use 3 tablespoons minced, being sure to include the seeds, which contain much of the heat of the peppers.

Directions
1. Preheat oven to 350°F.

2. Soak the ears of corn in the husk in a pan of water for 30 minutes. Drain and bake uncovered on a baking sheet until corn is just cooked, about 35 minutes. Let the corn cool, then strip off the husks and silk, and cut the kernels from the ears. You should have about 1 1/4 cups.

3. Increase the oven setting to 400°F.

4. Generously butter or grease a 9-inch glass or metal pie pan and set it aside.

5. In a large mixing bowl thoroughly combine the cornmeal, flour, sugar, kosher salt and baking powder. Add the reserved corn kernels, and the green onions and jalapenos, mixing well.

6. Add the butter cubes and egg yolks, mixing well with your hands until all the dry ingredients are moistened. Add the milk, mixing just until large lumps are broken up and the milk is blended in. Do not over-mix.

7. Spoon the batter into the prepared pie pan and smooth the top with the back of the spoon. Tap the pan solidly on a counter three or four times to expel air bubbles.

8. Bake the cornbread until it is golden brown and a toothpick inserted into the thickest part comes out clean, 20 to 30 minutes, depending on whether your pan is glass or metal. Remove from oven and let sit 30 minutes before cutting into wedges for serving.

Serving Suggestion: If prepared in advance, reheat in a microwave oven or covered in a conventional oven.

Cast Iron Cookware help you serve up tasty, golden brown cornbread.

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Cast Iron Cookware Offers You and Your Kids Chance to Bake Something “Fishy” or Something “Prickly”

Nothing “fishy” about this cornbread and muffin pan except the delightful fish shaped corn sticks or muffins you will bake. Loads of fun to use, Your children or grandchildren will love them. The pan measures 15 1/4 inches L x 5 5/8 inches W x 1 inch deep. Two pans will bake a full batch of muffins. Lodge will include recipes with your pans. For cornbread or blueberry muffins, you cannot go wrong with Lodge cast iron baking pans. The Lodge family has made quality cast iron cookware in the USA since 1896.

There is nothing “prickly” about these Lodge Saguaro cactus pans. Kids love them and they are fun to use. The pan measures 15 1/4 by 5 3/4 by 1 inches and has 5 saguaro impressions. Two pans will handle a regular batch of muffin or cornbread batter. Add a little corn or salsa to your cornbread or corn muffins recipes for a taste of the Southwest. Lodge cast iron baking pans are heavy duty but bake a light as a feather. Joseph Lodge began making cast iron cookware in 1896 and has grandchildren still make it today in the USA. Lodge cookware, like their family, lasts forever.

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