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)

Eat Pecans for Your Eyes. Use Cast Iron for the Your Palate

In a study conducted by the US Department of Agriculture (USDA), it was found that pecans are particularly rich in antioxidants. The National Eye Institute Age Related Eye Diseases Study reported that patients with macular degeneration who had adequate intakes of antioxidants were 29% less likely to experience disease progression than those with lower intake levels. The most serious of eye diseases, including cataracts and macular degeneration, are caused, in part, by free radicals. The antioxidants you get in nuts and other plant foods fight free radicals to help keep the eyes free of disease.

Heart Healthy Bonus from Pecans: Vitamin E found in pecans reduces the tendency of LDL cholesterol to oxidize and stick to the walls of your arteries. Pecan are also high in phytosterols, plant compounds that are similar to the active ingredients in cholesterol-lowering margarines, such as Benecol.  (Bottom Line’s Health Breakthroughs 2009)

Here’s a recipe from About.com Home Cooking using pecans.

Maple Pecan Scones Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 3 cups flour
• 1-1/2 Tablespoons baking powder
• 3/4 teaspoon salt
• 3/4 cup cold unsalted butter
• 1 cup pecans, chopped
• 2/3 cup maple syrup, plus additional for brushing
• 1/3 cup heavy cream

Preparation:

Preheat oven to 350 F. Line a baking sheet with a cast iron drop biscuit pan or a cast iron muffin pan.  (Alternatively, grease and flour the pan.)

In a large bowl, whisk together flour, baking powder, and salt. Cut in butter with a pastry blender, two butter knives, or use your fingers, until the mixture resembles coarse meal. Stir in pecans.  Set aside.

In a small bowl, whisk together maple syrup and heavy cream until smooth.

Make a well in the flour mixture. Pour the cream mixture in the center. Stir briskly with a wooden spoon until mixture begins to come together into a dough. Do not overmix.

Drop dough into lightly greased muffin or biscuit molds.  Brush tops with maple syrup.

Bake scones 15 to 20 minutes until lightly browned. Serve warm with butter.

Yield: about 12 scones

Lodge Cast Iron Cookware, Lodge cornbread/muffin pans, Recipe, Useful Information, cast iron cookware, cast iron cornbread cooker, drop biscuit pan | Comment (0)

Eggs in a Bacon Basket in Your Cast Iron Pan

Here’s a great idea for breakfast/brunch for a crowd. It is simple to make and you can turn out 12 at a time and the baskets stays warm, unlike scrambled eggs which  seem to get cold when left on the plate.

You can make them 2 ways, some scrambled with cheese, and others just baked with a soft center. You may have difficulty deciding which you like best.

PREPARATION:

1. Spray a 12 cup cast iron muffin pan (or use two 6 cup pans) with cooking spray.

2. Lightly cook 12 strips of bacon (or how ever many baskets you are making).  Note: Do NOT cook the bacon till crisp, but just enough to get rid of some of the grease. A few seconds on each side. Drain on paper towels.

3. Coil your bacon slices around the wells of the muffin pan.

4. Crack an egg and pour into the well. Sprinkle with salt and pepper.

You can also whisk your eggs together and add some cheese, like a quiche, and pour this mixture into the bacon baskets.

5. Baked them at 375 for 10 minutes for a runny center (to soak up with toast), or 12 minutes for the scrambled and cheese version.

6. With a spoon, remove the baskets from the cast iron muffin pan and serve! They are so pretty and better than the usual bacon and eggs.

TASTE THE FOOD NOT THE COOKWARE WITH CAST IRON COOKWARE

Featured, Lodge cornbread/muffin pans, Recipe, muffin pans | Comment (1)

Get It Straight With Cast Iron Straight Sided Cornbread and Muffin Pan

The entire family will enjoy cornbread muffins from your Lodge straight-sided 6 muffin pan. Cornbread muffins are timeless favorites with soups, chili or stews. How about a change of pace with Mexican cornbread? How about blueberry muffins for a special breakfast treat? The cornbread pan measures 7.5 inches by 5.25 inches. The muffins are 2.50 inches in diameter and 1.50 inches in depth. You might need two pans for a full batch of muffins or corn bread. Pre-seasoned and ready to use when you open the box. Made in the USA, Lodge is a name you can trust
for lasting quality.

[caption id="attachment_472" align="alignleft" width="160" caption="Cornbread Muffins"][/caption]

Mexican Cornbread Recipe by Diana Rattray, Southern Food Guide

Cook Time: 30 minutes
Ingredients:

* 1 cup yellow cornmeal
* 1/3 cup all-purpose flour
* 2 tablespoons sugar
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 2 teaspoons baking powder
* 2 eggs, beaten
* 1 cup buttermilk (or use buttermilk powder with water as directed to make 1 cup)
* 1/2 cup vegetable oil
* 1 small can (approximately 8 ounces) cream-style corn
* 1/4 cup finely chopped onion
* 2 tablespoons chopped bell pepper (red and green both)
* 1 to 2 tablespoons finely chopped jalapeno pepper, optional
* 1/2 cup shredded Monterey Jack cheese

Preparation:
In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and the baking soda. Stir to blend. In another bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese. Blend into the dry ingredients until moistened. Pour into a greased 9-inch square baking pan*.
Bake at 350° for 30 to 35 minutes, or until cornbread is browned.
*For a crispier crust, heat the greased pan before adding batter.

Lodge cornbread/muffin pans, Recipe, cornbread pans, muffin pans | Comment (0)