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

Lodge Cast Iron Six Quart Camp Dutch Oven

Posted by Doyle Bailey for Cast Iron Cookware Shop

The Lodge Six Quart Cast Iron Camping Dutch Oven is small enough to pack easily and travel well. It is large enough to cook meals for a family or group. The flanged lid holds hot coals to facilitate cooking with heat from a above like an oven and  keeps ashes from falling into your pot. The cast iron camp lid can be turned upside down for use as a griddle. The dutch oven legs provide stability and safety for use over your campfire or fireplace. This camp dutch oven is a skillet, saute pan, casserole cooker and fry pan all in one. A castiron pot is a lifetime investment. In our family cast iron cookware is passed down from one generation to the next.

The cast iron dutch oven was originated for outdoor cooking and for centuries has done it’s job. This Dutch Oven from 1890 is an example.

Cook In Cast Iron Tonight on Your Firepit or When You Camp

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Lodge Cast Iron 15″x 11″ BBQ Grill-Grate

Posted by Doyle Bailey for Cast Iron Cookware Shop

CELEBRATE SPRING AT ITS FINEST WITH CAST IRON CAMPING COOKWARE AND ACCESSORIES FROM  CAST IRON COOKWARE SHOP. Cast Iron Lodge BBQ Grill-Grate Lodge’s BBQ GRILL-GRATE grills those vegetables AND holds them on the grill. It measures 15 x 11 inches There is no “veggie escape” into the coals. It also holds those delicate fish in place. This cast iron grill cooks your steaks, sausage, bacon and other delicious camp meals.

Cook In Cast Iron Tonight on Your Fire pit or When You Camp

Lodge Logic L10C03 4 Qt. Cast Iron Camping Dutch Oven

Posted by Doyle Bailey for Cast Iron Cookware Shop

Cook In Cast Iron Tonight on Your Firepit or When You Camp

This Lodge 4 quart cast iron camping dutch oven is small enough to pack easily and large enough to feed a family or group. The flanged lid will hold hot coals  that facilitate cooking and  keep ashes out of the pot. The cast iron camp lid can be turned upside down for use as a griddle. You actually get two cast iron cookware products for the price of one. The dutch oven legs provide stability and safety for use over your campfire or fireplace. This camp dutch oven is a skillet, saute pan, casserole cooker and fry pan all in one. How’s that for a utility castiron pot? A lifetime investment you will be able to pass it on to your children or grandchildren.  In our family cast iron cookware is passed down from one generation to the next. The cast iron dutch oven was originated for outdoor cooking and for centuries has done it’s job.

Camping is Cool/ Cast Iron Cookware is Hot

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

Cast Iron Grill-Grate Lets You Grill Great

Posted by Doyle Bailey for Cast Iron Cookware Shop

Cook In Cast Iron Tonight or When You Camp

Lodge’s BBQ GRILL-GRATE

Lodge Cast Iron BBQ Grill Grate

grills your vegetables and will not let them escape into your campfire. It  holds them on the grill. It measures 15 x 11 inches . It also holds those delicate fish in place. This cast iron grill cooks your steaks, sausage, bacon and other meats evenly without flame damage. It is great for camping and grilling on the beach.

You can really grill great with the Lodge Cast iron BBQ Grill/Grate

TASTE THE FOOD NOT THE COOKWARE WITH CAST IRON COOKWARE

Cast Iron Cookware Will Help Keep You and Your Family Healthy

Could your pots and pans be making you sick? If you are not cooking with cast iron cookware you might want to remember:

• that other non-stick cookware is required to carry a warning that the fumes emitted during cooking can kill your pet bird (if your Tweety Bird isn’t safe, what about you and your family?)

• to look at a “non-stick pot or pan” and see how much of the coating has flaked off. Where did that stuff go? Do you suppose you might have eaten it with your food?

• that you may need to toss your “non-stick cookware” or get Tweety, all of your family and you out of the kitchen when you cook.

Cooking in Cast Iron Cookware can actually be a vital component of a healthier lifestyle.

1. If your cast iron cookware is well-seasoned, is is virtually stick-free and thereby requires little or no oil, which is important for heart-healthy recipes.
2. You can use a cast iron skillet to cook healthy veggies and lean cuts of meat.
   

   Lodge 12 Inch Skillet to prepare any of the other dishes you would cook in a "non-stick" pan. Cast iron is not just good for the heavier "comfort foods" but you can prepare healthier, lighter fare with cast iron cookware.

3. Cooking is cast iron can also boost your intake of iron since trace amounts of iron gets absorbed into the foods you cook. That is better than the stuff that flakes-off the “non-stick” cookware you may be using.

Keep “Tweety Bird” Your Family and Yourself healthier by cooking in Cast Iron Cookware. It will allow you to TASTE THE FOOD NOT THE COOKWARE.

Cook In Cast Iron Tonight or When You Camp

Panini the Bambini Will Love from Cast Iron Cookware Shop

Panini Toasted Sandwich

Posted by Doyle Bailey for the Cast Iron Cookware Shop

What’s not to love about a toasty meat or fruit panini sandwich cooked over your firepit or campfire?

Rome Cast Iron Panini Press

About Panini

The panini toasted sandwich just may be one of Italy’s greatest cultural and culinary export in recent years.

It is incredibly simple to make but will excite your taste buds with its flavor.

Panini is simply the Italian name for sandwich. However
it is almost always used to refer to sandwiches that are placed in a two-sided cooking press that compresses and grills the sandwich until hot and toasted.

The Rome panini maker differs from an  American style sandwich cooker or pie iron  A Panini Press is not designed to crimp the bread of the sandwich. The goal is to uniformly compress the sandwich as it toasts without the ingredients or bread being trimmed by the edge of the cooker. This results of cooking in a Panini Press is a sandwich layered with a surprising variety of flavor and a layered composition.
Panini Ideas (From Rome Industries)To Get You Started:
• Ricotta, Roasted Peppers
• Basil, Mozzarella, Tomato, Balsamic Vinegar
• Eggplant Caponata, Roasted Red Peppers, Goat Cheese
• Prosciutto, Goat Cheese, Arugula
• Pesto Mayonnaise, Chicken, Red Pepper
• Ham, Mushrooms, Gruyere
• Tomato, Mozzarella, Coppa Salami
• Ham, Gruyere, Tomato
• Mozzarella, Tomato, Pancetta
• Ham, Emmental Cheese, Basil
• Tuna, Olives, Anchovies
• Roasted Eggplant, Goat Cheese, Basil
• Tuna, Tomato, Olives, Mozzarella
• Gorgonzola, Red Wine Vinegar, Olive Oil, Mixed Greens

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Cast Iron Cookware With a Spinach Salad Popeye Would Love

Every good cook should have a spinach salad in their repertoire and Chef Paul Prudhomme’s is one Popeye would love and so will you. The Chef points out that along with the traditional elements in the salad, the tasso and cane vinegar give it a decided Louisiana flavor.

Ingredients:

1/4 cup olive oil (where would Popeye be without Olive Oil?)

9 ounces tasso, or any premium-quality cooked ham, cut into 1/4- inch cubes

1 medium-size onion, cut into julienne strips

1 small red bell pepper, seeded and cut into julienne strips

1 small yellow bell pepper, seeded and cut into julienne strips

1 tablespoon minced fresh garlic

1/4 cup freshly squeezed lime juice

1/4 cup freshly squeezed lemon juice

1 teaspoon granulated sugar

1/4 cup firmly packed light brown sugar

1/4 cup dried currants

1/4 cup raisins

1/4 cup cane vinegar or any sweet vinegar

1 grapefruit, peeled and sectioned

Two 10-ounce packages fresh spinach

PREPARATION:

1. Preheat a heavy 10-inch skillet
   

   Lodge 10 1/4 Inch Skillet

   over high heat for 3 to 4 minutes. Add the olive oil, tilting the pan so the oil spreads over the entire bottom, then add the tasso, spreading it evenly. Cook, stirring and scraping the bottom occasionally, until the tasso is lightly browned, about 4 to 5 minutes. During this time notice that the seasonings from the tasso mingle with the oil.

2. Add the onion, stir well and scrape up any brown bits that may stick to the bottom of the skillet, and cook, stirring occasionally, until the onion is brown around the edges (as its sugar caramelizes), it’ll lose its acid taste as well), about 4 to 5 minutes, then stir in the bell peppers, garlic, and citrus juices and cook, stirring occasionally, until the colors of the peppers become very bright, almost glowing, then darken as they are lightly browned from the heat, about 6 to 8 minutes.
3. Stir in the granulated sugar, brown sugar, currants, raisins, and grapefruit. Cover, remove from the heat, and let cool to room temperature, during which time the currants and raisins will plump and absorb the other flavors.
4. Remove (when the dressing is cool) the stems and any bruised leaves from the spinach and wash well. Shake or spin the spinach dry, place it in a large serving bowl, and pour the dressing over it. Toss lightly to coat all the spinach leaves and distribute the ingredients evenly. Serve at once.

Chef Paul Prudhomme’s Louisiana Tastes: Exciting Flavors from the State that Cooks. This is a good one.

You may not be Olive Oil cooking for Popeye, but you will all enjoy this savory salad prepared in a cast iron skillet.

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Cast Iron Cookware Camping Essentials

Essentials for Camping

When camping, it is important to eliminate the non-essential and pack as lightly as possible. While not exactly light, there are two pieces of cast iron cookware that I will always take with me.

ONE:  a cast iron camping dutch oven

Lodge Camp Dutch Oven

The cast iron camping dutch oven is small enough to pack easily and large enough to feed a family or group. The flanged lid will hold hot coals to facilitate cooking and to keep ashes out of the pot. The cast iron camp lid can be turned upside down for use as a griddle. The dutch oven legs provide stability and safety for use over your campfire or fireplace. This camp dutch oven is a skillet, saute pan, casserole cooker and fry pan all in one. A castiron pot is a lifetime investment. In our family cast iron cookware is passed down from one generation to the next. The cast iron dutch oven was originated for outdoor cooking and for centuries has done it’s job.

Add to Your Outdoor Cooking Enjoyment

Two: a cast iron 10 inch skillet

The cast iron skillet is ideal for eggs, bacon sausage, pancakes and omelets for breakfast. You can fry saute, make desserts like stewed apples and other fruits.  You can grill your meats. The cast iron skillet also can serve as a grill, and griddle.

Lodge 10 1/4 Inch Skillet

Why You Should Use Cast Iron Cookware Tonight

Lodge Cast Iron Cookware

You perhaps have and use a nonstick pan all the time. Do not forget about the cast iron cookware you may have stored away in your cabinet.

There are reasons why you should get out the cast iron and use it tonight.

• cast iron cookware is so versatile that it can go from stove top to oven to grill with ease
• cast iron cookware allows you to bake a gooey pineapple upside-down cake in it as well as fry unbelievably crisp and tasty catfish
• cast iron cookware will enhance your reputation as an excellent cook

Pull out your hand-me-down skillet, or purchase a new pre-seasoned pan and try this recipe for Pork Chops with Pepper Jelly Sauce.

Lodge 10 1/4 Inch Skillet

Ingredients:

4 (1/2 inch-thick bone-in pork loin chops (about 2 1/2 lbs.)

1 tsp. salt

3/4 tsp.freshly ground pepper

3 Tbsp. butter, divided

3 Tbsp. olive oil

1 Tbsp. all-purpose flour

1 laege jalapeno pepper, seeded and minced

1/2 cup dry white wine

1 cup chicken broth

1/2 cup red pepper jelly

Steps:

1. Sprinkle pork with salt and pepper. Melt 1 Tbsp. butter with oil in a 12 inch cast iron skillet over medium high heat. Add pork chops and cook 8 minutes; turn and cook 10 minutes or until a meat thermometer inserted into thickest portion registers 150 degrees. Remove from skillet, and keep warm.
2. Add flour and jalapeno to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Add wine, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced.
3. Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to four minutes or until thickened. Remove from heat. Stir in remaining 2 Tbsp. butter. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.

Cook with a cast iron skillet tonight and you will be an avid advocate of cast iron cookware.

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

Cook In Cast Iron Tonight