Cast Iron Cookware: A Fan Not A Fanatic
Cast iron cookware is the predominant cookware in our kitchen by a long shot.
fry pans,dutch oven, griddle
Do we have and use other types of cookware? Yes. For example this morning I made grits in an aluminum pot and eggs in a Lodge cast iron skillet, sunny side up, to top them off. If you have never tried this, give it a try. You do not have to be from the South to like grits and eggs. I also baked some banana-nut muffins in a cast iron muffin pan.
Lodge Logic Cast Iron Muffin Pan
I can tell you for a fact that the clean-up with the two cast iron pieces was much easier than with the lighter aluminum pan. Just a little warm water for the cast iron cookware, dry them throughouly before putting them away. Never put them in a dishwasher. Use them often and they just get better with use. Cast Iron Cookware is a very old type of cookware. It has made a remarkable resurgence over the recent past. There are reasons for this:
- Cast Iron Cookware is highly regarded for its even heating, versatility and durability. It is relatively inexpensive when you consider it will last for a lifetime. Actually it will last for several lifetimes and you can pass you cast iron pots, skillets, and dutch ovens on to your children and grandchildren.
- Cast Iron Cookware puts you in touch with earlier times in the great American tradition, with close associations with colonial, pioneer, and cowboy cooking. It is timeless cooking.
- Cast Iron Cookware has exceptional heat retention and even cooking properties; as such it is excellent for stewing, browning, frying and baking. The day is young and already I have done two out of four of these cooking methods.
- Cast Iron Cookware is the truly “non-stick cookware” for me. Again, I am a real fan but not a “fanatic“. However, doesn’t the word “fan” come from the word “fanatic“? Hmmm. After seasoning properly, the surface of the cast iron is totally non- stick meaning you can cook with little or no oil making it an exceptionally healthy form of cooking.
Lodge Skillet/ Fry Pan
- Cast Iron Cookware is excellent for outdoor use in your fire pit cookouts in your back yard or when out hunting, fishing, camping or hiking.
Lodge Camp Dutch Oven
- Cast Iron Cookware excels with recipes that require cooking at high temperatures such as when searing or frying.
Try cooking with cast iron and you will likely become a “fan“. If you are already cooking with cast iron cookware, add to your selection. You can do so without danger of becoming “fanatical“.
Go Green with Cast Iron Cookware
In conclusion, cast iron cookware is not just a thing of the past. It has been a part of our past and is very much a part of our present and future. Cast Iron Cookware is thriving and outperforming all other more recent cookware that seeks to compete with it.
TASTE THE FOOD NOT THE COOKWARE WITH CAST IRON COOKWARE
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Cast Iron Cookware Helps with Your Apple a Day
Apple Pie Cupcakes
Bake these apple pie cupcakes in your cast iron muffin pan. Sample and get your apple for the day. Send the rest to school with your children for their lunches. Do not forget the “apple” for the teacher.
These cupcakes are actually surprisingly simple to make. You use the cone method. Use a paring knife and cut a cone shape out of the top of your cupcake to leave room for filling. You want an open-faced cupcake so I in the best tradition of doughnut holes you can eat the tops. It is a tough job but someone has to do it! As a dessert what could be better than a combination of apple pie and cupcakes? You can’t beat the cuteness factor either! Make these for a fall get-together, they are sure to be a hit!
Apple Pie Cupcakes
Yield: 24 cupcakes
Ingredients:
For the cupcakes:
3 cups sifted cake flour
1 tbsp. baking powder
½ tsp. salt
1 cup butter, at room temperature
2 cups sugar
4 eggs
1 ½ tsp. vanilla extract
1 cup milk
For the apple filling:
2 tbsp. butter
2 tsp. cinnamon
2-3 tbsp. sugar
3 large Granny Smith apples, peeled, cored and diced
For decorating:
vainilla buttercream (about 3/4 of a batch)
Directions:
To make the cupcakes, preheat the oven to 350°. Use two cast iron cupcake pans.
In a medium bowl, sift together the cake flour, baking powder and salt. In the bowl of an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Add the vanilla extract and mix well to combine. Add in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir until just combined.
Divide the batter evenly between the cast iron cupcake pans filling them about 2/3-3/4 full. Bake until golden and a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Remove from the oven and allow to cool for 5 minutes in the pans. Transfer to wire racks to cool completely.
To make the apple filling, heat the butter a medium skillet over medium-high heat. Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble. Lower the heat to medium and stir in the apples. Mix well. Cook until the apples are somewhat tender, about 10 minutes. Remove from heat and allow to cool.
While the apple mixture is cooling, use the cone method (explained above)to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake. Fill the holes with the cooled apple mixture. To decorate, top each cupcake with a swirl of vanilla buttercream.
Source: adapted from Fatty Fat Fats
Nothing can bake your Apple Pie Cup Cakes like cast iron muffin pans.
Lodge Logic Cast Iron Muffin Pan
Lodge Logic Drop Biscuit Pan
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Eggs in a Bacon Basket in Your Cast Iron Pan
Cooking at its best with Cast Iron
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.
Baked Eggs in Bacon Basket
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
Lodge Logic Cast Iron Muffin Pan
Lodge Logic Drop Biscuit Pan
Get It Straight With Cast Iron Straight Sided Cornbread and Muffin Pan
Lodge Straight-Sided Cornbread/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.
Blueberry Muffins
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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.