Do You Have A Cast Iron Stomach? If So, Good For You!

Posted by Doyle Bailey for Cast Iron Cookware Shop

Cast Iron Cookware Clearly Makes Good Sense

The wrestling matches between Pepper Gomez and Ray Stevens, during the early part of the 1960s set an unusual tone. Gomez, at the time, had the reputation of having a “cast iron” stomach. He constantly challenged other wrestlers to jump on his stomach. Gomez accepted a challenge from Ray Stevens to jump on his stomach off from a twelve foot ladder which was placed in the center of the ring. Stevens did so from the half way point on the ladder and then from the top of the ladder. Instead of jumping off feet first, he quickly switched to using his ” Bombs Away knee drop”. The impact caused Gomez to spit blood and put him out of action for several weeks.

The subject of this post is not to have people stomp on your stomach. Neither is this about Army chow or other dubious cooks you have known where you felt like you needed a “cast iron” stomach to digest and survive.

The true meaning, for me, of a “cast iron” stomach is to:

1. benefit from meals cooked in cast iron cookware that “Allows you to taste the Food not the cookware”.
2. enjoy the healthiest way to cook your meat and veggies. You can use a little olive or vegetable oil and not add additional fats to your food. The cleanup is easy for cast iron cookware well seasoned is the true non-stick cookware.

Casserole with Grill Pan Lid/ Two Pieces for Price of One

Cast Iron Fry Pan with Veggies

Lodge Red Enamel Casserole

Light Up the Holidays with Red Enamel Cast Iron Cookware

Posted by Doyle Bailey for Cast Iron Cookware Shop

Cheer up your holiday table by preparing tasty meals with your red enamel cast iron cookware:
Here are some serious advantages of and reasons for your investment in Red Enamel Cast Iron Cookware:

1.  With proper seasoning these pieces are your best non-stick cookware on the market.
2.  They are so attractive that you can cook a wonderfully tasty meal and serve your family or guests directly
from your enamel cookware. The festive red enamel will enhance the holiday decor of your table.
3.  Cast Iron is noted for its even heat distribution and heat retention. You food will stay warm right on your table.
4.  Cast Iron Cookware is an investment that will last for generations. You children and grandchildren will use
this cookware with warm and fond memories.
5.  Notice that the Red Enamel Casserole and the Red Enamel Roaster both come with a grill pan lid. In effect
you get two pieces of cookware for the price of one. This is a true value

Click }{here}{ to visit Cast Iron Cookware Shop or on any product in the list or the images below.

Cast Iron red Enamel Casserole with Grill Pan Lid

Casserole with Grill Pan Lid

Cast Iron Enamel Red Oval Roaster

Cast Iron Enamel Red Roaster with Grill Pan Lid

Cast Iron Red Enamel Casserole with Basting Lid

Lodge Enamel Oval Casserole

Lodge 3 Quart Red Enamel Dutch Oven

Lodge Red Enamel Dutch Oven

Lodge Red Enamel Casserole

Cast Iron Red Enamel Roaster by Kinetic

Goldilocks Would Find Cast Iron Cookware Just Right

Posted by Doyle Bailey for Cast Iron Cookware Shop

It is not often that we get something that is “just right”.

Like Goldilocks, we search constantly and this can even apply to the cookware we use.

Cast iron cookware has some amazing advantages . In my experience, this time-honored cookware is:

• not too hot for it has even heat distribution and can even conserve energy.
• not too cold for it has excellent heat retention. You can even take it to your table and serve from your cast iron casserole or skillet, particularly the attractive enameled cookware.
• not too expensive compared to other cookware and it lasts for generations.
• not difficult to maintain. When properly seasoned, it is the best non-stick cookware on the market.

Cast Iron Cookware Made This Just Right For Me

You may have been cooking with cast iron cookware for years. If so, you likely agree about its good qualities.

If you have never used cookware like your grandmother and mother likely used, maybe you are ready to give it a try. I predict that you, like Goldilocks, will discover that it is just right for you.

Lodge Skillet with Glass LidLodge Cornbread Wedge Pan

Lodge Logic Cornstick Cornbread Pan

Cast Iron Fajita Skillet

CASTIRON COOKWARE ALLOWS YOU TO TASTE THE FOOD NOT THE COOKWARE

Casserole with Grill Pan Lid

Cast Iron Cookware Shop Suggests Ways to Cut Fat in Cooking

Posted by Doyle Bailey for Cast Iron Cookware Shop

Kinetic Casserole Enamel Grill Pan

Two observations to begin:

1. These are easy steps to take and anyone can follow them. Start by implementing a few of them and add others as you go.
2. Cooking in cast iron cook ware makes most of these suggestions even easier to follow.

Here we go:

1. Use nonstick cooking spray ( I like to use vegetable or olive oil spray) to replace  butter or oil. Cast iron cookware with its non-stick qualities allows you to do this.

2. Select extra-lean meat and skinless chicken breast

3. Trim all visible fat from meat.

4. Grill, broil, bake, braise, steam, and  slow-cook foods instead of frying them. Sautéing is ok with minimal amounts of oil, or use nonstick spray, or broth instead. Once again, castiron cookware is the choice of many good cooks for its versatility.

Black Cast Iron for Amazing Cooking

5. Drain fat from cooked meats and blot them with paper towels if necessary.

6. Replace some of your meat dishes with vegetables, beans or whole grains. Nothing beats the taste of beans cooked in a cast iron dutch oven or a camping cast iron dutch oven. Substitute two meat dishes each week with fish or vegetarian meals.

7. Oven-fry potatoes instead of making or buying French fries.

8. Use one egg and two egg whites per person in your favorite egg dishes or cakes; or cut fat and cholesterol completely by using egg substitute.

9. Use one egg and two egg whites per person in your favorite egg dishes or cakes; or cut fat and cholesterol completely by using egg substitute.

10. Add flavor to your food. Use herbs, spices, fruits and salsas.

Fiona Haynes, About.Com Guide is a great resource for this subject.

Cast iron Enamel Red Roaster/ Grill Pan Lid

Lodge Camp Dutch Oven

Sausage And Egg Casserole Is Simple to Prepare and Tastes Great Made In Cast Iron Cookware

Posted by Doyle Bailey for Cast Iron Cookware Shop

Casseroles are marvelous for any one-dish meal and any meal of the day. A breakfast casserole is always a treat for family or guests and is easy to prepare and makes a tasty and healthy meal.

Here is what you need:

• 6 slices bread, cubed. Whole wheat bread is good.
• 1 pound sausage, browned, drained. Turkey sausage works well.
• 1 1/2 cups shredded Cheddar cheese
• 8  eggs, beaten. You can also use Egg Beaters for 1/2 this portion.
• 2 cups milk, low fat or non-fat to stay healthy
• 1 teaspoon, salt or a salt substitute
• pepper to taste

Here Is How You Make It:

Cube bread and place evenly in lightly oiled casserole pan or you can use your cast iron dutch oven.

Lodge Red Enamel Dutch Oven

Sprinkle the sausage and cheese evenly. Mix eggs, milk, salt and pepper separately and pour over ingredients in your casserole pan.  Bake 45 minutes at 325 degrees or until set. Serve in squares.

Kinetic Casserole Enamel Grill Pan

You, your family or guests will be pleased with a dish that tastes great and it is non-stick with properly seasoned cast iron cookware.

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

Cook In Cast Iron for Health, Flavor, Comfort and Convenience

Cast Iron Cookware Rocks

Posted by Doyle Bailey for Cast Iron Cookware Shop

fry pans, dutch oven, griddle

Why does cast iron cookware rock?

1. For one reason, rocks are used in the process of manufacturing cast iron cookware. Barbara and I recently toured the Lodge Foundry in South Pittsburg, Tennessee. The cookware is conveyed on a belt with rocks that knock off the rough edges. The rocks never wear out and neither does their cookware.

Cast Iron Cookware "Rocks"

2. Castiron Cookware rocks and  is experiencing growth in both the high and low end of the market, according to The NPD Group/ Retail Tracking Service. (Jan 25, 2009)

“In the total cookware category, cast iron was up by a 9.8 dollar percent change in 2008 over 2007 for the year January through December. Dollar volume sales for cast iron cookware in 2007 were just shy of $26 million, jumping to $28.5 million in 2008″ according to The NPD Group.

3. Cast iron cookware rocks because of:

• consistent heat conduction and retention
• low maintenance and cost
• easy clean-up, the truly non-stick cookware
• lasting for generations
• its capability to go from stove top to table top. We use our cast iron cookware on a glass top range and have done so for years without a problem of scratching.
  
• its wonderful enameled colors that brighten kitchen and dining room
  

  Enamel Roaster/GrillPan Lid

  

  Kinetic Blue Enamel Roaster

Braise It In a Way They Will Praise It in Cast Iron Cookware

Posted By Doyle Bailey for Cast Iron Cookware Shop

Cook In Cast Iron for Health, Flavor and Convenience

Braise a chicken in cast iron cookware in a way your family will praise it. A garlic-braised chicken with olives and mushrooms is the perfect dish for when it is no longer winter but spring has not quite arrived. Serve it over rustic grains like farro and it will make a comforting dinner.

Braised Chicken with Olives

Braised Chicken with Olives

Ingredients:

• 1 tablespoon olive oil
• 4 whole chicken legs, skinned and cut into thighs and drumsticks (about 2 1/2 pounds)
• 1 medium yellow onion, cut into 1/2-inch dice
• 3 carrots, cut into 1/2-inch dice
• 2 garlic cloves, minced
• 1 1/2 inch piece fresh ginger, finely chopped (about 2 tablespoons)
• 1 cup low-sodium canned chicken broth
• 1 cup water
• 1 cup dry white wine
• 4 sprigs thyme
• 1/3 cup raisins
• 1/2 cup pitted and roughly chopped large green olives, such as Cerignola (about 6)
• 3/4 cup canned chickpeas, rinsed and drained

Preparation:

Lodge 12 Inch Skillet

1. Preheat oven to 350 degrees. In a large ovenproof skillet or Dutch oven, heat olive oil over medium heat. Place chicken pieces in skillet, being careful not to overcrowd the pan. Saute until chicken is nicely crisped and browned on both sides, about 5 minutes per side. Transfer chicken to a large plate, and set aside.
2. Reduce heat to medium-low; to the same skillet, add onion, carrots, garlic, and ginger. Saute, stirring frequently, until onion is soft and translucent, about 5 minutes. Add chicken broth, the water, and wine; bring to a boil, and deglaze pan by scraping up any browned bits from the bottom with a wooden spoon. Return chicken to skillet, and add thyme. Bring liquid back to a boil; cover, and transfer to the oven. Braise 45 minutes.
   

   Cast Iron Enamel Dutch Oven

3. Remove skillet from oven, and stir in raisins, olives, and chickpeas. Return to oven; continue braising, uncovered, 20 minutes more. Remove from oven, and discard thyme. Serve hot.

From Martha Stewart Living, June 2002

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

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

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

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