It was cold in that old cabin sitting on the mountain that morning.
Lodged way back in the middle of the last range of hills on the back side of that
old mountain trail. The one leading up to the snow capped peak on the top of the biggest mountain range any man or woman has ever seen.
Big Jim Brown kept looking at that snow capped mountain peak this morning.
“It won’t be long till it’s here too”.
Are you ready for the long trip down the mountain Randy?
Randy just laid there looking at his master and best friend; he knew that Jim was making plans.
He watched as Big Jim Brown took them pots and pans off the wall behind the old cast iron
cook stove, to cook a big piece of venison from that deer they brought home.
There were beans and onions cooking with herbs they traded for, from trapper Bob.
Cooking in that Dutch oven in the fireplace.
They counted the minutes that led into hours and the hours into days, until Randy would
be well enough to travel down the mountain trail to the Indian village they had been invited
to spend the winter at.
The fire burned bright, and Randy watched the red and yellow flames turn the bottom
of the Dutch oven to a glowing orange color. The dog is always fascinated to see the fire and
the cast iron cookware.
It’s been close to two months since Randy had been all busted up and it is time
to make the trip now. Soon they will be on the trail to the old Indian village where
Jim and Randy have traded furs several times in the past few years.
The Indians always liked seeing Jim and Randy, because they always knew that he had
things they wanted and he would trade for things too.
It was always a welcome feeling for them and Jim both, they have become good friends.
He had packed his old winter coat and a new pair of boots that he had traded for from
a town on the other side of the mountain. The cast iron cookware will have to wait, because
they will be using it one more time.
Its something every camp has, at least one set of cast iron pots and pans.
they may be heavy but a good set of cast iron cookware will last a lifetime.
The wonderful smell filled that old cabin tonight as Jims cooking was almost done.
They would eat and make plans for the long trip to the Indian village in the morning.
Monday, November 30, 2009
Saturday, November 28, 2009
The Mountain Man and Randy
Winter is just around the corner and its time to get settled in. Big Jim Brown He as his Fire burning bright tonight, With that old dog Randy staring at the rack of "Pots and Pans". He knows its that time of day, But its been a long week and nothing to eat has been a way of life sometimes.
nothing but beans in the old [Cast Iron Cookware] tonight.
Randy kept looking at him and back at the old Cookware sets.
Jim knows the dog is hungry, and that feeling of his stomach rubbing his backbone is not a good one either.
but its just how things work out sometimes when you make a living in the mountains.
Old Jim is a trader and sometimes things are slow up here.
The post did not want his furs this time. it just was not the kind people wanted, They have started using the store bought fabric from the cities out east this year, and old Jim does not even have enough to even buy supplies for the winter.
Sorry old boy. Its going to be fish and green onions in the cast iron cookware tonight, I got to teach you how to catch one of them rabbits and bring it home. All the wile Randy is looking at them "pots and pans. Luck has always been with old Jim, But this time as he sat there looking at the Cabin he had built. Listening to the river run buy. watching the deer standing on the other side. He had his doubts.
Deer on the other side!
Oh Boy. Stand still Randy.
There is meat in the pan tonight. you just sit there and watch that old cast iron cookware.
As he ran back in the cabin door and out the back. knowing he had to be careful and quiet.
Randy spotted the deer too. his mouth was watering but Jim gave him orders and he was a trained mountain dog. Damn fine one at that. he was hungry but an order from Jim was an order to keep. Especially if you did not like the feeling of an old cast iron pot along side your ribs.
Soon Randy heard the shot. and then he knew it was his turn.
He would have to leave his wind chimes made out of them old pots and pans and go down to the river and help Jim. Randy was a big dog and strong. He swam the river and Jim tied a rope to him. together they got the deer back to the cabin.
Tonight old boy.. Tonight we eat like we are kings again.
You do not have to eat fish out of that old cast iron cookware tonight old friend. And I do not have to eat them wild onions mixed in with them.
What is that sound Randy? You here it too? No not the wind blowing them pots and pans. That twig.
There he was. not a big man but you could tell he was from a rough area. he knew how to not be heard in the woods, He let us know he was here.
He was a Trader too, From the camp on the other side of the mountain.
He had his mule and all sorts of cooking products, flour, corn meal, coffee.
And he was looking for furs that they wanted back in his camp.
Well Randy its his lucky day. We still have some that we did not take to our market yet!
Sit down old friend, grab a clean dish from them pots and pans, And after we eat we will see what i can spare to trade with you.
www.ironcooker.com< It was going to be our lucky day.
nothing but beans in the old [Cast Iron Cookware] tonight.
Randy kept looking at him and back at the old Cookware sets.
Jim knows the dog is hungry, and that feeling of his stomach rubbing his backbone is not a good one either.
but its just how things work out sometimes when you make a living in the mountains.
Old Jim is a trader and sometimes things are slow up here.
The post did not want his furs this time. it just was not the kind people wanted, They have started using the store bought fabric from the cities out east this year, and old Jim does not even have enough to even buy supplies for the winter.
Sorry old boy. Its going to be fish and green onions in the cast iron cookware tonight, I got to teach you how to catch one of them rabbits and bring it home. All the wile Randy is looking at them "pots and pans. Luck has always been with old Jim, But this time as he sat there looking at the Cabin he had built. Listening to the river run buy. watching the deer standing on the other side. He had his doubts.
Deer on the other side!
Oh Boy. Stand still Randy.
There is meat in the pan tonight. you just sit there and watch that old cast iron cookware.
As he ran back in the cabin door and out the back. knowing he had to be careful and quiet.
Randy spotted the deer too. his mouth was watering but Jim gave him orders and he was a trained mountain dog. Damn fine one at that. he was hungry but an order from Jim was an order to keep. Especially if you did not like the feeling of an old cast iron pot along side your ribs.
Soon Randy heard the shot. and then he knew it was his turn.
He would have to leave his wind chimes made out of them old pots and pans and go down to the river and help Jim. Randy was a big dog and strong. He swam the river and Jim tied a rope to him. together they got the deer back to the cabin.
Tonight old boy.. Tonight we eat like we are kings again.
You do not have to eat fish out of that old cast iron cookware tonight old friend. And I do not have to eat them wild onions mixed in with them.
What is that sound Randy? You here it too? No not the wind blowing them pots and pans. That twig.
There he was. not a big man but you could tell he was from a rough area. he knew how to not be heard in the woods, He let us know he was here.
He was a Trader too, From the camp on the other side of the mountain.
He had his mule and all sorts of cooking products, flour, corn meal, coffee.
And he was looking for furs that they wanted back in his camp.
Well Randy its his lucky day. We still have some that we did not take to our market yet!
Sit down old friend, grab a clean dish from them pots and pans, And after we eat we will see what i can spare to trade with you.
www.ironcooker.com< It was going to be our lucky day.
The Mountain Man and Randy Chapter 2
It was almost dark when they got done with their talking and trading back and forth. Each man thinking he got the best deal. And old Randy, still looking over them old pots and pans. He always got the first part of washing the dishes before they made the trip down to the river to finish them. OK.. Old boy its your turn. Yip, Yip, Yip as he heard his master bang the old cast iron cookware.
They watched the big dog eat and then Jim said, to the smaller man. You might as well set yourself in here for the night. Its going to be a cold one and we have a good fire going in that big black cast iron stove tonight. That sounds like a real good idea, I seen a cougar track down the path on the way here. It might be much safer to start out in the morning. Come on old boy, we got to get down to the river and wash these pots and pans before it gets any later. So off they went.
For some reason Randy always liked going with Jim and sitting back watching him. After a few minutes the big dogs hair stood on end. not a sound did he make, but he nudged Jim and then ran back. What is it boy, not a sound. but, his hair was up again. Jim knew not to ignore his dog, something was wrong, something bad wrong. He reached down to put that cast iron cookware in the bag he had brought from the cabin.
Then the big cat jumped out of the brush, Right for Jim. It hit him with the force of a train. Even as big as he is it knocked Jim over. He got his knife out and turned, all the wile, Randy waited, waited for the right moment. You see Randy is a well trained mountain dog. A damn fine one at that. He watched with a tear in his eye, but he knew he only had one shot at saving the man that this big cat was trying to take the life away from. Then it turned, the cats head was looking away. Randy sprang like lightning out of a thunder cloud. You could hear him like the sound of the ringing of that old cast iron pan against the wall. He sank his teeth hard in the neck of that cat. Round and round, up and down, around a big tree and back again. Randy's hold didn't loosen. Then the cats claws hit his side and blood flew. Still he didn't let loose. a moment later two lifeless bodies laid on the ground.
Jim grabbed that big old cast iron fry pan and bashed the cat in the head. Took his knife and stabbed it over and over, yelling Randy, Randy, Randy. Why Randy? Then the big dog wined. He heard his name and opened his eyes. You're not dead old boy. He carried him to the cabin and laid him on the floor. Check next time for chapter 3
http://www.ironcooker.com
They watched the big dog eat and then Jim said, to the smaller man. You might as well set yourself in here for the night. Its going to be a cold one and we have a good fire going in that big black cast iron stove tonight. That sounds like a real good idea, I seen a cougar track down the path on the way here. It might be much safer to start out in the morning. Come on old boy, we got to get down to the river and wash these pots and pans before it gets any later. So off they went.
For some reason Randy always liked going with Jim and sitting back watching him. After a few minutes the big dogs hair stood on end. not a sound did he make, but he nudged Jim and then ran back. What is it boy, not a sound. but, his hair was up again. Jim knew not to ignore his dog, something was wrong, something bad wrong. He reached down to put that cast iron cookware in the bag he had brought from the cabin.
Then the big cat jumped out of the brush, Right for Jim. It hit him with the force of a train. Even as big as he is it knocked Jim over. He got his knife out and turned, all the wile, Randy waited, waited for the right moment. You see Randy is a well trained mountain dog. A damn fine one at that. He watched with a tear in his eye, but he knew he only had one shot at saving the man that this big cat was trying to take the life away from. Then it turned, the cats head was looking away. Randy sprang like lightning out of a thunder cloud. You could hear him like the sound of the ringing of that old cast iron pan against the wall. He sank his teeth hard in the neck of that cat. Round and round, up and down, around a big tree and back again. Randy's hold didn't loosen. Then the cats claws hit his side and blood flew. Still he didn't let loose. a moment later two lifeless bodies laid on the ground.
Jim grabbed that big old cast iron fry pan and bashed the cat in the head. Took his knife and stabbed it over and over, yelling Randy, Randy, Randy. Why Randy? Then the big dog wined. He heard his name and opened his eyes. You're not dead old boy. He carried him to the cabin and laid him on the floor. Check next time for chapter 3
http://www.ironcooker.com
The Mountain Man and Randy Chapter #3 "gifts of pots and pans"
It was a long three weeks for Big Jim Brown.He sat and watched the big dog sleep the first two days. Jim wouldn't even leave the cabin. He just stared at them old pots and pans on the wall like old Randy use to do.
You see the two of them had been together almost 3 years now. Jim had traded two sets of cast iron cookware for the mountain dog when he was a pup. He didn't even tell the smaller man good by when he left. Now Jim felt bad about that now. Now that he knew more about him. He felt bad about throwing that old cast iron kettle against the wall and almost hitting the man. But that is over now.
The smaller man was known as Trader Bob.He was known in every post and every Indian village on both sides of this mountain. And when trader bob made his two day trip to the first settlement he had a story to tell. Everyone would listen to Trader Bob. He told about the big dog and his compulsive like to them big pots and pans.And then he told about the big mountain man Jim Brown,single hand taking on the biggest cougar he ever seen.And that amazing Mountain dog Randy saving his life.
Every town and every Indian village he came to it got longer and more dangerous. Everyone in the mountains knew about the story of the mountain dog and his master. They came from all over, bringing pots and pans, kettles and cast iron cookware of every kind. Everyone wanted to see the big mountain dog.Jim was just a little jealous of his big dog. But he did save his life.If it was not for that dog friend of his, Big Jim Brown wouldn't be living today.There isn't any way to repay something like that other than being there for your friend when he needs you too.
So Jim kept the bright fire going and kept the clatter of the pots and pans.He knew how much Randy liked the sound. For some reason ever since he was a pup,that dog liked the smell and sound of the cast iron cookware banging into each other.If it meant that his dog got all the attention this time that was just alright.
The winters are long up here in this country and this winter they wasn't going to have to spend it all alone on this corner of the mountain. Get up you Mountain dog. We are going to make it out of these mountains before winter sets in boy. You got us an invite down to the lower country and we are going to take it. Your side needs healing and it would be good for me too.So they are getting all the pots and panspacked into the wooden boxes to put on the mule. Boarding up the windows and in the morning they will be heading down the mountain for the village.
http://www.ironcooker.com
You see the two of them had been together almost 3 years now. Jim had traded two sets of cast iron cookware for the mountain dog when he was a pup. He didn't even tell the smaller man good by when he left. Now Jim felt bad about that now. Now that he knew more about him. He felt bad about throwing that old cast iron kettle against the wall and almost hitting the man. But that is over now.
The smaller man was known as Trader Bob.He was known in every post and every Indian village on both sides of this mountain. And when trader bob made his two day trip to the first settlement he had a story to tell. Everyone would listen to Trader Bob. He told about the big dog and his compulsive like to them big pots and pans.And then he told about the big mountain man Jim Brown,single hand taking on the biggest cougar he ever seen.And that amazing Mountain dog Randy saving his life.
Every town and every Indian village he came to it got longer and more dangerous. Everyone in the mountains knew about the story of the mountain dog and his master. They came from all over, bringing pots and pans, kettles and cast iron cookware of every kind. Everyone wanted to see the big mountain dog.Jim was just a little jealous of his big dog. But he did save his life.If it was not for that dog friend of his, Big Jim Brown wouldn't be living today.There isn't any way to repay something like that other than being there for your friend when he needs you too.
So Jim kept the bright fire going and kept the clatter of the pots and pans.He knew how much Randy liked the sound. For some reason ever since he was a pup,that dog liked the smell and sound of the cast iron cookware banging into each other.If it meant that his dog got all the attention this time that was just alright.
The winters are long up here in this country and this winter they wasn't going to have to spend it all alone on this corner of the mountain. Get up you Mountain dog. We are going to make it out of these mountains before winter sets in boy. You got us an invite down to the lower country and we are going to take it. Your side needs healing and it would be good for me too.So they are getting all the pots and panspacked into the wooden boxes to put on the mule. Boarding up the windows and in the morning they will be heading down the mountain for the village.
http://www.ironcooker.com
Wednesday, November 25, 2009
Dutch Oven Cooking
Dutch Oven Cooking
Author: Gary House
In the Australian bush, the Dutch oven is popularly known as “ camp oven ,” in Japan it is the “tetsunabe ” and for the French it is simply known as the “casserole dish.” But what is a Dutch oven? A Dutch oven is a type of cast iron cookware. This type of cookware is perfect for camping and outdoor cooking. Camp cooking has always been fun and enjoyable. Most of us think that having a Dutch oven means that cooking outside of the house would be very limited since you are away from your kitchen stove. What makes it so special is that the Dutch oven can cook almost anything under the sun. You can basically bake, roast, or fry by means of adjusting its temperature. Since the Dutch oven is made out of thick cast metal, it is said that it distributes heat equally making the food very hot and flavourful. In order for you to maximize the use of the Dutch oven, you must first choose a very good kind of Dutch oven. Selecting a Dutch oven mostly depends on your needs. Just like choosing any other cookware, you do not choose to fry eggs in a Dutch oven when you have a frying pan already. The camp oven comes in two (2) types: the Aluminum and Cast Iron. The Aluminum is obviously heats fast and is lighter making the food susceptible to burn easily while the Cast Iron is conducts heat slower and evenly and is heavier. Many people prefer the Cast Iron Dutch oven compared to the Aluminum Dutch oven. It is also important to select a Dutch oven which has three short fat legs making it sturdy and stable when placed under heated coals. You may also choose an oven with a lid so that you may also place hot coals on top of it. The Dutch oven comes also in different sizes to gauge how many people you are going to cook for. a) Two (2) quarts – 8 inches: this is ideal if you are going to cook for two (2) persons only. b) Four (4) quarts – 10 inches: this can accommodate a recipe that is good enough to feed up to six (6) persons. c) Six (6) quarts – 12 inches: good for fourteen (14) people. d) Eight (8) quarts – 14 inches: good enough for twenty (20) people. Experts say that if you are just with a very small group, the eight (8) or ten (10)-quart size is best. It will be very convenient to bring since it is not that heavy compared to other sizes. The Dutch oven is practically a very good piece of cookware you might consider having since you can use it at home and outdoors. And because camping outdoors is a good time to bond with family and friends, bring in a Dutch oven and cook them a very delicious meal that will surely make your adventure memorable.
Article Source: http://www.articlesbase.com/food-and-beverage-articles/dutch-oven-cooking-1183292.html
About the Author:
Gary House is the founder of Central California Dutch Oven Adventures and the host of Cooking-Outdoors.com who loves cooking outdoors with his Dutch oven for many years now. He has fun looking for innovative ways of outdoor cooking in what he calls “his adventures” and would love to share these adventures with everyone.
http://www.ironcooker.com
Author: Gary House
In the Australian bush, the Dutch oven is popularly known as “ camp oven ,” in Japan it is the “tetsunabe ” and for the French it is simply known as the “casserole dish.” But what is a Dutch oven? A Dutch oven is a type of cast iron cookware. This type of cookware is perfect for camping and outdoor cooking. Camp cooking has always been fun and enjoyable. Most of us think that having a Dutch oven means that cooking outside of the house would be very limited since you are away from your kitchen stove. What makes it so special is that the Dutch oven can cook almost anything under the sun. You can basically bake, roast, or fry by means of adjusting its temperature. Since the Dutch oven is made out of thick cast metal, it is said that it distributes heat equally making the food very hot and flavourful. In order for you to maximize the use of the Dutch oven, you must first choose a very good kind of Dutch oven. Selecting a Dutch oven mostly depends on your needs. Just like choosing any other cookware, you do not choose to fry eggs in a Dutch oven when you have a frying pan already. The camp oven comes in two (2) types: the Aluminum and Cast Iron. The Aluminum is obviously heats fast and is lighter making the food susceptible to burn easily while the Cast Iron is conducts heat slower and evenly and is heavier. Many people prefer the Cast Iron Dutch oven compared to the Aluminum Dutch oven. It is also important to select a Dutch oven which has three short fat legs making it sturdy and stable when placed under heated coals. You may also choose an oven with a lid so that you may also place hot coals on top of it. The Dutch oven comes also in different sizes to gauge how many people you are going to cook for. a) Two (2) quarts – 8 inches: this is ideal if you are going to cook for two (2) persons only. b) Four (4) quarts – 10 inches: this can accommodate a recipe that is good enough to feed up to six (6) persons. c) Six (6) quarts – 12 inches: good for fourteen (14) people. d) Eight (8) quarts – 14 inches: good enough for twenty (20) people. Experts say that if you are just with a very small group, the eight (8) or ten (10)-quart size is best. It will be very convenient to bring since it is not that heavy compared to other sizes. The Dutch oven is practically a very good piece of cookware you might consider having since you can use it at home and outdoors. And because camping outdoors is a good time to bond with family and friends, bring in a Dutch oven and cook them a very delicious meal that will surely make your adventure memorable.
Article Source: http://www.articlesbase.com/food-and-beverage-articles/dutch-oven-cooking-1183292.html
About the Author:
Gary House is the founder of Central California Dutch Oven Adventures and the host of Cooking-Outdoors.com who loves cooking outdoors with his Dutch oven for many years now. He has fun looking for innovative ways of outdoor cooking in what he calls “his adventures” and would love to share these adventures with everyone.
http://www.ironcooker.com
Tuesday, November 24, 2009
Cookware Sets
Cookware Sets
Author: David
Cookware Sets
The true essence of cooking is the cookware sets. It is true that your culinary expertise play a vital role in cooking, buy the importance of cookware sets in the process is undeniable. With proper cookware sets, your cooking improves and the whole experience of experimenting in the kitchen becomes even more efficient. Cookware sets, thus are like the tools of the craftsman without which the craft cannot take shape. When so much importance is given to the cooking then the cookware sets deserve equal importance. Through this article, we will guide you to the world of cookware sets and their significance in the kitchen. What’s more? You can also gather more information by visiting, cookwaresets.info and find the most popular products at discounted rates.
While considering cooking, we can find that in a typical kitchen, different methods of cooking are followed. Actually, they differ from culture to culture as well as from tastes to tastes. Probably, sometimes you will need to fry; sometimes steam, or roast or sauté or make soups. To suit the different methods of cooking, you would probably require different cookware sets and if you listen to us, they are actually required. These different methods require cookware’s of different shapes and sizes as per the requirement. Consider this example; if you try to make soup in shallow pan I think that is practically impossible or if you still try it would result in hassles. If you think over it, it would be more convenient to have complete cookware sets to make cooking more easy and enjoyable! Believe it or not, a good set of cookware takes your cooking to another level.
Cookware sets have evolved with time and today you can find cookware sets of stainless steel, aluminum, copper, or cast iron. Choose the best for you and take the opportunity of having a complete set of popular pots and pans close at hand. When you buy a cookware set, owners manual given along with it provides complete information and ‘Do’ and ‘Don’ts’ of every individual utensil like pots, pans, skillets stock-pots and boilers, roasters. Now lets talk about making the choice of a cookware. You will not be surprised to know that most of the housewives and professional chefs prefer cookware of stainless steel because they are more durable, easy to clean and protect food flavor. Moreover, the stainless steel cookware are long lasting and can be used for years together. No surprise, they are the most popular cookware sets available in the market.
Today, a new breed of cookware, the waterless cookware sets are also gaining popularity as this is probably the healthiest, most energy efficient means of cooking. In ‘waterless’ cooking, you use no water or very little water. The waterless cookware changes the water into steam and the food is steam cooked. Sometimes it may happen that you don’t have to buy a complete set but you just want one or two additional cookware pieces to complete your cookware set. Cookware set gives you lot many options for cooking and prepares mouth-watering dishes for your entire family. Then you don’t compromise in the kitchen by just managing by whatever utensils you have for cooking.
http://www.ironcooker.com
Author: David
Cookware Sets
The true essence of cooking is the cookware sets. It is true that your culinary expertise play a vital role in cooking, buy the importance of cookware sets in the process is undeniable. With proper cookware sets, your cooking improves and the whole experience of experimenting in the kitchen becomes even more efficient. Cookware sets, thus are like the tools of the craftsman without which the craft cannot take shape. When so much importance is given to the cooking then the cookware sets deserve equal importance. Through this article, we will guide you to the world of cookware sets and their significance in the kitchen. What’s more? You can also gather more information by visiting, cookwaresets.info and find the most popular products at discounted rates.
While considering cooking, we can find that in a typical kitchen, different methods of cooking are followed. Actually, they differ from culture to culture as well as from tastes to tastes. Probably, sometimes you will need to fry; sometimes steam, or roast or sauté or make soups. To suit the different methods of cooking, you would probably require different cookware sets and if you listen to us, they are actually required. These different methods require cookware’s of different shapes and sizes as per the requirement. Consider this example; if you try to make soup in shallow pan I think that is practically impossible or if you still try it would result in hassles. If you think over it, it would be more convenient to have complete cookware sets to make cooking more easy and enjoyable! Believe it or not, a good set of cookware takes your cooking to another level.
Cookware sets have evolved with time and today you can find cookware sets of stainless steel, aluminum, copper, or cast iron. Choose the best for you and take the opportunity of having a complete set of popular pots and pans close at hand. When you buy a cookware set, owners manual given along with it provides complete information and ‘Do’ and ‘Don’ts’ of every individual utensil like pots, pans, skillets stock-pots and boilers, roasters. Now lets talk about making the choice of a cookware. You will not be surprised to know that most of the housewives and professional chefs prefer cookware of stainless steel because they are more durable, easy to clean and protect food flavor. Moreover, the stainless steel cookware are long lasting and can be used for years together. No surprise, they are the most popular cookware sets available in the market.
Today, a new breed of cookware, the waterless cookware sets are also gaining popularity as this is probably the healthiest, most energy efficient means of cooking. In ‘waterless’ cooking, you use no water or very little water. The waterless cookware changes the water into steam and the food is steam cooked. Sometimes it may happen that you don’t have to buy a complete set but you just want one or two additional cookware pieces to complete your cookware set. Cookware set gives you lot many options for cooking and prepares mouth-watering dishes for your entire family. Then you don’t compromise in the kitchen by just managing by whatever utensils you have for cooking.
http://www.ironcooker.com
Sunday, November 22, 2009
Best Cookware
Best Cookware
Author: Seb Branson
If you want to get the best cookware made of cast iron then there are two kinds of cast-iron cookware made that you can consider — bare cast-iron and enamel cast iron cookware. People today prefer to use enamel cast iron cookware for cooking and leave their bare cast-iron to age transform (eventually) into antique cast-iron cookware. Enamel cast iron cookware doesn’t rust as easily as bare cast-iron cookware does, and is easier to clean. There are those who also believe that enamel cast iron cookware is healthier than bare-cast iron. Enamel cast iron cookware is basically bare-cast iron cookware with a protective glaze of vitreous enamel (also called porcelain enamel). Many believe that enamel cast iron cookware can leech more iron into food than bare cast-iron cookware. Another main point about enamel cast iron cookware that you must always keep in mind is that it is about the most expensive cookware on the face of the planet. The process of making the enamel cookware is a lot more complicated than making many other kinds of cookware. Soap and water will ruin cast iron cookware, turning it incurably rusty. Before you ever use your cast iron cookware, you need to be sure it’s correctly seasoned. If you receive cast iron cookware that is currently being used as cookware and has already been seasoned, then you can skip seasoning for now. It can’t hurt to at least be familiar with seasoning cast iron cookware. At this stage, a little water is not going to harm the cast iron cookware. Another way to clean tough, stuck on food is to add a cup of water to the cast iron cookware, boil it for three minutes, dump the water (and, hopefully, the stuck on food), then let cool a bit and wipe with a thick cloth. People love to collect stuff for the sake of collecting stuff we’ll never use, like antique cast-iron cookware. We might not know much about what a cast-iron cookware set in the past looked like if not for antique cast-iron cookware collectors. Antique cast-iron cookware is not just valuable – it’s also still useable, beautiful and tells more about our past than our grandparent’s stories often can. A cast iron cookware set , properly taken care of, can not only be the last cookware set you would ever need, but your kids would ever need. But, if you’re going to plunk down that much money for cooking utensils, whether it’s bare cast-iron or porcelain cast-iron cookware, you want to get your money’s worth.
Article Source: http://www.articlesbase.com/main-course-articles/best-cookware-807770.html
About the Author:
Cooking with cast iron cookware is a walk in the park when you use the best cookware . To learn more visit our site which provides many types of cookware set .
http://www.ironcooker.com
Author: Seb Branson
If you want to get the best cookware made of cast iron then there are two kinds of cast-iron cookware made that you can consider — bare cast-iron and enamel cast iron cookware. People today prefer to use enamel cast iron cookware for cooking and leave their bare cast-iron to age transform (eventually) into antique cast-iron cookware. Enamel cast iron cookware doesn’t rust as easily as bare cast-iron cookware does, and is easier to clean. There are those who also believe that enamel cast iron cookware is healthier than bare-cast iron. Enamel cast iron cookware is basically bare-cast iron cookware with a protective glaze of vitreous enamel (also called porcelain enamel). Many believe that enamel cast iron cookware can leech more iron into food than bare cast-iron cookware. Another main point about enamel cast iron cookware that you must always keep in mind is that it is about the most expensive cookware on the face of the planet. The process of making the enamel cookware is a lot more complicated than making many other kinds of cookware. Soap and water will ruin cast iron cookware, turning it incurably rusty. Before you ever use your cast iron cookware, you need to be sure it’s correctly seasoned. If you receive cast iron cookware that is currently being used as cookware and has already been seasoned, then you can skip seasoning for now. It can’t hurt to at least be familiar with seasoning cast iron cookware. At this stage, a little water is not going to harm the cast iron cookware. Another way to clean tough, stuck on food is to add a cup of water to the cast iron cookware, boil it for three minutes, dump the water (and, hopefully, the stuck on food), then let cool a bit and wipe with a thick cloth. People love to collect stuff for the sake of collecting stuff we’ll never use, like antique cast-iron cookware. We might not know much about what a cast-iron cookware set in the past looked like if not for antique cast-iron cookware collectors. Antique cast-iron cookware is not just valuable – it’s also still useable, beautiful and tells more about our past than our grandparent’s stories often can. A cast iron cookware set , properly taken care of, can not only be the last cookware set you would ever need, but your kids would ever need. But, if you’re going to plunk down that much money for cooking utensils, whether it’s bare cast-iron or porcelain cast-iron cookware, you want to get your money’s worth.
Article Source: http://www.articlesbase.com/main-course-articles/best-cookware-807770.html
About the Author:
Cooking with cast iron cookware is a walk in the park when you use the best cookware . To learn more visit our site which provides many types of cookware set .
http://www.ironcooker.com
How Cast Iron Pans Enable Good Control of the Cooking Temperature
How Cast Iron Pans Enable Good Control of the Cooking Temperature
Author: Muna wa Wanjiru
From the whole range of cookware available in stores and on the Internet, cast iron pans are probably among the most accessible in terms of price: they are either inexpensive or moderately costly. Unlike aluminum, another metal used for cookware manufacturing, cast iron pans are a lot heavier, but they are definitely to be appreciated thanks to the fact that they distribute heat evenly. If you're using cast iron pans do not expect them to heat as rapidly as those made of aluminum or stainless steel, the heating process is pretty slow, but once the pan reaches a high temperature it definitely preserves it.
Many chefs consider that cast iron pans are truly professional cooking tools, given the fact that they enable a good control of the cooking temperature, thus preventing food burning. Furthermore, there is no risk of hot spots formation, hence, cooking can go on smoothly and evenly for any dish you choose to prepare in such cookware. Cast iron pans are also part of traditional gastronomy, since they are believed to be some of the oldest pans used by our forerunners.
There are certain disadvantages about cast iron pans which are very likely to appear on long term use. Here we should include rusting, stain formation and decaying when exposed to certain foods, air or excessive humidity. Hence, if you want to prolong the life of your cast iron pans you will have to take extra care when washing and cleaning them. Never leave food in a cast iron pan, once you've finished cooking and the dish is already cold, transfer it into another pot before putting it into the refrigerator. This should not be a problem since cast iron pans are most commonly used for frying and slow cooking.
Cast iron pans can be used both on top of the stove and in the oven, there are definitely no restrictions to that. When cleaning such cookware, it is important not to leave any traces of moisture on the surface of the pan. First of all, before washing the cast iron pots, it is advisable to wipe them clean with a piece of paper and use hot water to remove any food stuck to their surface. After washing, make sure you dry the pans thoroughly in order to prevent rusting; moreover, some people say that you should also coat cast iron pans with a very thin layer of oil so as to keep them safe from decay.
Article Source: http://www.articlesbase.com/accessories-articles/how-cast-iron-pans-enable-good-control-of-the-cooking-temperature-333074.html
About the Author:
Muna wa Wanjiru Has Been Researching and Reporting on Pans for Years. For More Information on Cast Iron Pans, Visit His Site at CAST IRON PANS
http://wwwironcooker.com
Author: Muna wa Wanjiru
From the whole range of cookware available in stores and on the Internet, cast iron pans are probably among the most accessible in terms of price: they are either inexpensive or moderately costly. Unlike aluminum, another metal used for cookware manufacturing, cast iron pans are a lot heavier, but they are definitely to be appreciated thanks to the fact that they distribute heat evenly. If you're using cast iron pans do not expect them to heat as rapidly as those made of aluminum or stainless steel, the heating process is pretty slow, but once the pan reaches a high temperature it definitely preserves it.
Many chefs consider that cast iron pans are truly professional cooking tools, given the fact that they enable a good control of the cooking temperature, thus preventing food burning. Furthermore, there is no risk of hot spots formation, hence, cooking can go on smoothly and evenly for any dish you choose to prepare in such cookware. Cast iron pans are also part of traditional gastronomy, since they are believed to be some of the oldest pans used by our forerunners.
There are certain disadvantages about cast iron pans which are very likely to appear on long term use. Here we should include rusting, stain formation and decaying when exposed to certain foods, air or excessive humidity. Hence, if you want to prolong the life of your cast iron pans you will have to take extra care when washing and cleaning them. Never leave food in a cast iron pan, once you've finished cooking and the dish is already cold, transfer it into another pot before putting it into the refrigerator. This should not be a problem since cast iron pans are most commonly used for frying and slow cooking.
Cast iron pans can be used both on top of the stove and in the oven, there are definitely no restrictions to that. When cleaning such cookware, it is important not to leave any traces of moisture on the surface of the pan. First of all, before washing the cast iron pots, it is advisable to wipe them clean with a piece of paper and use hot water to remove any food stuck to their surface. After washing, make sure you dry the pans thoroughly in order to prevent rusting; moreover, some people say that you should also coat cast iron pans with a very thin layer of oil so as to keep them safe from decay.
Article Source: http://www.articlesbase.com/accessories-articles/how-cast-iron-pans-enable-good-control-of-the-cooking-temperature-333074.html
About the Author:
Muna wa Wanjiru Has Been Researching and Reporting on Pans for Years. For More Information on Cast Iron Pans, Visit His Site at CAST IRON PANS
http://wwwironcooker.com
Thursday, November 19, 2009
Cast Iron Skillets.... Their Back in Style!
With all the latest gadgets on the market today, it is amazing that the cast iron skillet has survived the test of time. Nothing seems to last as long in the kitchen as that old iron skillet.
Cast Iron cookware is a heat conductor, which means it heats evenly and consistently, it is affordable and will last a lifetime or two! It is the old fashioned way to cook "fat free"
A cast iron skillet can go from stove to oven, and you don't need any special utensils to cook with it (unlike teflon style pans) they don't warp, and they clean up well.
All our grandmothers had cast iron skillets and stove top griddles. They were quite often passed down to the next generation. You simply cleaned them with soap and water, or a stiff brush and then "seasoned" them to prevent rusting etc, .
How to season:
Seasoning is when you add a protective layer to your cast iron skillet, or cookware, to prevent rusting and to provide a non stick surface for cooking. Once seasons properly, a cast iron skillet will last for generations.
Seasoning is a three step process, you need to clean the skillet or pan and then apply a layer of animal fat or vegetable oil, and then heat the cookware to bond the fat to the metal.
If you have an older pan, then it has naturally become seasoned over time from years of cooking, and you simple have to clean with soap and water.
You could buy a new one, but why not check the local flea markets, second hand stores and the internet?.. These are great places to start, and cast iron skillets have become collectables, as they are a part of history and have stood the test of time.
Some people are actually making a business of buying and selling old cookware, such as the trusty cast iron skillets and griddles, and therefore are a good investment. You can't break them or wear them out, they are heavy and have been known to make a good weapon in a pinch!
Cast Iron cookware is a heat conductor, which means it heats evenly and consistently, it is affordable and will last a lifetime or two! It is the old fashioned way to cook "fat free"
A cast iron skillet can go from stove to oven, and you don't need any special utensils to cook with it (unlike teflon style pans) they don't warp, and they clean up well.
All our grandmothers had cast iron skillets and stove top griddles. They were quite often passed down to the next generation. You simply cleaned them with soap and water, or a stiff brush and then "seasoned" them to prevent rusting etc, .
How to season:
Seasoning is when you add a protective layer to your cast iron skillet, or cookware, to prevent rusting and to provide a non stick surface for cooking. Once seasons properly, a cast iron skillet will last for generations.
Seasoning is a three step process, you need to clean the skillet or pan and then apply a layer of animal fat or vegetable oil, and then heat the cookware to bond the fat to the metal.
If you have an older pan, then it has naturally become seasoned over time from years of cooking, and you simple have to clean with soap and water.
You could buy a new one, but why not check the local flea markets, second hand stores and the internet?.. These are great places to start, and cast iron skillets have become collectables, as they are a part of history and have stood the test of time.
Some people are actually making a business of buying and selling old cookware, such as the trusty cast iron skillets and griddles, and therefore are a good investment. You can't break them or wear them out, they are heavy and have been known to make a good weapon in a pinch!
Wednesday, November 18, 2009
Seasoning Cast Iron Like the Pros
In the days before we had non-stick cookware, we had the next best thing - seasoned cast iron cookware. While non-stick cookware has certainly outdone cast iron cookware in the non-stick category, cast iron pots and pans are still favored by many chefs, including the professionals because of their durability and ability to retain flavor.
But, if you're not lucky enough to have a hand-me-down from Grandma, you may find yourself confused about how to become a cast iron chef. Have no fear - you can learn to season cast iron cookware with the pros and keep them in great shape for years to come.
Seasoning New Cast Iron Cookware
The process is actually quite simple. When done correctly, your pans will last a long time and may even become your own hand-me -downs in the future.
1. Heat your oven to 300 degrees.
2. Coat the pan with lard or grease. (Be sure that you do not use vegetable oil or commercial cooking sprays. While they may seem easier, they will not only cause your cookware to be seasoned incorrectly, but they will also leave a sticky film on the outside of the cookware that is impossible to remove.)
3. Place the pan in the oven on the middle rack and allow it to bake for 15 minutes.
4. Remove the pan and pour out any excess grease or lard.
5. Put the pan back into the oven and bake for another two hours.
6. Repeat as needed
Many cast iron enthusiasts will swear upon repeating the seasoning process several times before ever using the cookware the first time. Each time you season the cookware, the seasoning bond becomes stronger. Many people will recommend that the first few times the cookware is used it should be used to cook greasy foods (bacon, fatty meats, etc.) to again strengthen the seasoning bond.
Re-seasoning Cookware
If you find that you seasoned the pan improperly the first time, or if food starts to stick to the pan after a period of time in use, you may want to re-season the cookware.
1. Wash the cookware thoroughly with a steel wool pad (doing this while the pan is warm and still safe to touch is best).
2. Make sure the pan is fully dry (use a towel if needed).
3. Follow the seasoning steps above to re-season the pan.
Cleaning Your Cast Iron Cookware
To make your cookware last the test of time, be sure to take proper care of it. Remember the creed of every enthusiast of cast iron - no soap and no steel wool. Soap and steel wool will cause a breakdown in the seasoning bond and should not be used to clean your cookware on a regular basis. If you're baffled at this moment, have no fear. Cleaning cast iron cookware is a breeze.
1. You'll need to rinse your cookware while it is still hot. If food is stuck to it, then scrape the pan or pot as needed.
That's it! Remember not to store food in your cast iron cookware because it may attach a metallic flavor to the food. In addition, store your pans with the lids off to prevent moisture from accumulating and rusting from occurring.
Now that you know the ins and outs to cast iron cookware, you can start creating your own family heirloom - as well as some great food!
But, if you're not lucky enough to have a hand-me-down from Grandma, you may find yourself confused about how to become a cast iron chef. Have no fear - you can learn to season cast iron cookware with the pros and keep them in great shape for years to come.
Seasoning New Cast Iron Cookware
The process is actually quite simple. When done correctly, your pans will last a long time and may even become your own hand-me -downs in the future.
1. Heat your oven to 300 degrees.
2. Coat the pan with lard or grease. (Be sure that you do not use vegetable oil or commercial cooking sprays. While they may seem easier, they will not only cause your cookware to be seasoned incorrectly, but they will also leave a sticky film on the outside of the cookware that is impossible to remove.)
3. Place the pan in the oven on the middle rack and allow it to bake for 15 minutes.
4. Remove the pan and pour out any excess grease or lard.
5. Put the pan back into the oven and bake for another two hours.
6. Repeat as needed
Many cast iron enthusiasts will swear upon repeating the seasoning process several times before ever using the cookware the first time. Each time you season the cookware, the seasoning bond becomes stronger. Many people will recommend that the first few times the cookware is used it should be used to cook greasy foods (bacon, fatty meats, etc.) to again strengthen the seasoning bond.
Re-seasoning Cookware
If you find that you seasoned the pan improperly the first time, or if food starts to stick to the pan after a period of time in use, you may want to re-season the cookware.
1. Wash the cookware thoroughly with a steel wool pad (doing this while the pan is warm and still safe to touch is best).
2. Make sure the pan is fully dry (use a towel if needed).
3. Follow the seasoning steps above to re-season the pan.
Cleaning Your Cast Iron Cookware
To make your cookware last the test of time, be sure to take proper care of it. Remember the creed of every enthusiast of cast iron - no soap and no steel wool. Soap and steel wool will cause a breakdown in the seasoning bond and should not be used to clean your cookware on a regular basis. If you're baffled at this moment, have no fear. Cleaning cast iron cookware is a breeze.
1. You'll need to rinse your cookware while it is still hot. If food is stuck to it, then scrape the pan or pot as needed.
That's it! Remember not to store food in your cast iron cookware because it may attach a metallic flavor to the food. In addition, store your pans with the lids off to prevent moisture from accumulating and rusting from occurring.
Now that you know the ins and outs to cast iron cookware, you can start creating your own family heirloom - as well as some great food!
Values of Cast Iron Cookware
Cast iron cookware has been a tradition for a long time, and it stays around because it works. There are always new, inventive styles of cookware and bakeware coming out every day, and these have their place, but don’t overlook the value of the old standard – cast iron pots, pans, and bakeware. Cast iron that is properly seasoned is superior when it comes to most of the very common kitchen tasks of frying, deep frying, hearth cooking, and more. When it comes to searing, cast iron really doesn’t have much competition out there even in the newer and more advanced technologies.Their variety is very enjoyable, since you always find what you want, and they always have only the very best quality items – cast iron cookware, bakeware and everything else you may need for your kitchen.
Now, when you’re buying kitchenware items, it pays to have a lot of information at hand. You need to know what you need, and make sure you get items that server the purposes to which you intend putting them. I did some research on cast iron cookware, and found out you can use all-purpose cast iron pots and pans for many key cooking methods, including to sear meat, cook cornbread, fry eggs, or prepare a host of other foods.
Now, when you’re buying kitchenware items, it pays to have a lot of information at hand. You need to know what you need, and make sure you get items that server the purposes to which you intend putting them. I did some research on cast iron cookware, and found out you can use all-purpose cast iron pots and pans for many key cooking methods, including to sear meat, cook cornbread, fry eggs, or prepare a host of other foods.
Tuesday, November 17, 2009
Cast Iron Cookware - Is it Really a Health Risk
I'm sure you've all heard the rumor that cast iron can leak particles of iron into your food, and if you haven't, I'm going to tell you about it right now. A lot of people have turned away from cast iron cookware in fear that they may be getting iron forced into their system through the meals they fix. People freak out when they hear that metal is being put in their food and quickly buy the first glass pan they can find. You'd probably like me to say next that this is all a lie and that cast iron leaks nothing at all...but then I'd be lying to you.
The great news is that iron is actually good for you! In fact, your body needs iron to produce red blood cells which your body uses to transport oxygen. A lot of people have iron deficiencies, so cooking with cast iron can actually help their bodies function better, not worse. Women who are about to enter menopause may find this quite helpful as their diets usually don't contain enough of the iron they need. Overall, a little bit of metal may not be that bad.
Iron can be dangerous though for people who have an overabundance of it in their systems. Too much iron can increase a person's risk of heart disease, increased aging, or even cancer. People who eat a lot of red meat, dried fruit, nuts, or greens may already have a sufficient amount of iron in their bodies. Anyone who has been diagnosed or may be diagnosed with iron overload disease (hemochromatosis) should probably avoid cast iron cookware or use it only in moderation.
You can see why people are a little scared of cast iron cookware. For some it can be great, but for others it can be quite dangerous. So why use cast iron cookware at all? It's better to be safe than sorry, right? Though this may be true, by eliminating cast iron from your kitchen, you are missing out on some of the most durable and everlasting cookware on the market. Investing in a good cast iron pan is sometimes pricey, but they last forever.
Another way to get the benefits of cast iron cookware while minimizing any issues regarding iron leakage is to choose enameled cast iron. The enamel coating on quality cast iron completely encapsulates that cast iron essentially eliminating the iron contact with your food. But the heat distribution and retention characteristics are totally retained. .
If you choose to use the traditional cast iron, the trick to staying healthy and still eating well is in the seasoning of the iron. You'll want to choose a piece of cookware that has a pretty smooth surface with few divots or chips in them (you might be surprise at what you can find at garage sales). The smoother the surface, the easier it will be to season and the longer it will last. The oil layer on the outside of the pan will help reduce some of the iron emitted and will also protect the integrity of the piece.
Unless you know that you have too much iron in your system, you should have no reason to worry about cast iron cookware. If you're still worried about using cast iron, use the enamel alternative which is just as versatile and is available in an array of designer colors.
Cast iron may not be for every occasion but is one of the more versatile options for the kitchen. You should have one or two pieces in yours.
The great news is that iron is actually good for you! In fact, your body needs iron to produce red blood cells which your body uses to transport oxygen. A lot of people have iron deficiencies, so cooking with cast iron can actually help their bodies function better, not worse. Women who are about to enter menopause may find this quite helpful as their diets usually don't contain enough of the iron they need. Overall, a little bit of metal may not be that bad.
Iron can be dangerous though for people who have an overabundance of it in their systems. Too much iron can increase a person's risk of heart disease, increased aging, or even cancer. People who eat a lot of red meat, dried fruit, nuts, or greens may already have a sufficient amount of iron in their bodies. Anyone who has been diagnosed or may be diagnosed with iron overload disease (hemochromatosis) should probably avoid cast iron cookware or use it only in moderation.
You can see why people are a little scared of cast iron cookware. For some it can be great, but for others it can be quite dangerous. So why use cast iron cookware at all? It's better to be safe than sorry, right? Though this may be true, by eliminating cast iron from your kitchen, you are missing out on some of the most durable and everlasting cookware on the market. Investing in a good cast iron pan is sometimes pricey, but they last forever.
Another way to get the benefits of cast iron cookware while minimizing any issues regarding iron leakage is to choose enameled cast iron. The enamel coating on quality cast iron completely encapsulates that cast iron essentially eliminating the iron contact with your food. But the heat distribution and retention characteristics are totally retained. .
If you choose to use the traditional cast iron, the trick to staying healthy and still eating well is in the seasoning of the iron. You'll want to choose a piece of cookware that has a pretty smooth surface with few divots or chips in them (you might be surprise at what you can find at garage sales). The smoother the surface, the easier it will be to season and the longer it will last. The oil layer on the outside of the pan will help reduce some of the iron emitted and will also protect the integrity of the piece.
Unless you know that you have too much iron in your system, you should have no reason to worry about cast iron cookware. If you're still worried about using cast iron, use the enamel alternative which is just as versatile and is available in an array of designer colors.
Cast iron may not be for every occasion but is one of the more versatile options for the kitchen. You should have one or two pieces in yours.
Cast iron cookware in context
Cast iron cookware is a very, very old form of cookware that has made a remarkable resurgence over the recent past. The reasons for this are not difficult to see as it is highly regarded for its even heating, versatility and durability and for being totally forgiving., It is also iconic harping back to early times in the great American tradition, with close associations with colonial and pioneering times.
Cast iron cookware is made by pouring molten iron into molds in the desired shapes such as baking pans, skillets, Dutch ovens, Jambalaya pots of all sizes and cornbread pans at the other extreme, The majority of cast iron cookware is molded from a single piece of cast iron and will not have attached handles; avoid those that do.. Whilst its antecedence is timeless, cast iron cookware is not a thing of the past as many a chef and home cook use it on a daily basis in favour of all other forms of cookware.
So where does all the fanaticism surrounding cast iron cookware come from as certainly it comes with, what might be seen by some, as drawbacks: its heavy, it has to be washed carefully, it can crack if seriously mistreated, it has to be seasoned before use and must be re-oiled after use and it has to be kept away from acidic foods, which can cause undue damage!
On the positive side there is much to be said for cast iron:
1. Cast iron cookware has exceptional heat retention and even cooking properties; as such it is excellent for stewing, browning, frying and baking
2. After seasoning 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;
3. It is versatile, heavy duty, rugged, durable, sturdy, long lasting and forgiving; as such it is excellent for when out hunting, fishing, camping or scouting;
4. Using cast iron is a good way to add trace elements of iron into your diet. By contrast with much else on the market it is totally free of additives found in other cookware, such as Teflon;
5. It is excellent for recipes needing to be cooked at high temperatures such as when searing or frying;
6. It is one of the most versatile forms of cookware on the market; all other forms of cookware are far more limited in their use
7. Cast iron cookware is unquestionably the best value cookware you’ll ever purchase, especially as it can be used on the stovetop, in the oven and on top of a fire; not forgetting the fact that it lasts for generation upon generation meaning it will become a family heirloom enjoyed by your great-grandchildren’s great grandchildren;
8. Cast iron cookware is worth every penny for peace of mind and protection of the planet.
One of the top cast iron cookware brands from our extensive reviews across the marketplace is the Bayou Classic range of Cast iron Cookware and Jambalaya pots, the best seller of which, just for your information is the oval roasting pan.
We conclude that cast iron cookware is not a thing of the past; it is not only alive and well but outperforming all that modernity can throw at it by way of competition.
Cast iron cookware is made by pouring molten iron into molds in the desired shapes such as baking pans, skillets, Dutch ovens, Jambalaya pots of all sizes and cornbread pans at the other extreme, The majority of cast iron cookware is molded from a single piece of cast iron and will not have attached handles; avoid those that do.. Whilst its antecedence is timeless, cast iron cookware is not a thing of the past as many a chef and home cook use it on a daily basis in favour of all other forms of cookware.
So where does all the fanaticism surrounding cast iron cookware come from as certainly it comes with, what might be seen by some, as drawbacks: its heavy, it has to be washed carefully, it can crack if seriously mistreated, it has to be seasoned before use and must be re-oiled after use and it has to be kept away from acidic foods, which can cause undue damage!
On the positive side there is much to be said for cast iron:
1. Cast iron cookware has exceptional heat retention and even cooking properties; as such it is excellent for stewing, browning, frying and baking
2. After seasoning 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;
3. It is versatile, heavy duty, rugged, durable, sturdy, long lasting and forgiving; as such it is excellent for when out hunting, fishing, camping or scouting;
4. Using cast iron is a good way to add trace elements of iron into your diet. By contrast with much else on the market it is totally free of additives found in other cookware, such as Teflon;
5. It is excellent for recipes needing to be cooked at high temperatures such as when searing or frying;
6. It is one of the most versatile forms of cookware on the market; all other forms of cookware are far more limited in their use
7. Cast iron cookware is unquestionably the best value cookware you’ll ever purchase, especially as it can be used on the stovetop, in the oven and on top of a fire; not forgetting the fact that it lasts for generation upon generation meaning it will become a family heirloom enjoyed by your great-grandchildren’s great grandchildren;
8. Cast iron cookware is worth every penny for peace of mind and protection of the planet.
One of the top cast iron cookware brands from our extensive reviews across the marketplace is the Bayou Classic range of Cast iron Cookware and Jambalaya pots, the best seller of which, just for your information is the oval roasting pan.
We conclude that cast iron cookware is not a thing of the past; it is not only alive and well but outperforming all that modernity can throw at it by way of competition.
Sunday, November 15, 2009
Advantages of Using Waterless Stainless Steel Cookware!
Advantages of Using Waterless Stainless Steel Cookware! by Marcia Klun
in Cooking Tips (submitted 2009-11-07)
Whether an experienced cook or just a novice, stainless steel cookware will make your life in the kitchen easy and more pleasurable. Stainless steel cookware has become increasingly popular. Why? Stainless steel cookware is made up of a mixture of metals. It combines iron, nickel, chromium, and several other metals. Because stainless steel by itself is not a good conductor of heat, the additional metals offer the user the best of all worlds. The flat encapsulated bottoms normally have copper or aluminum components that allow for even distribution of heat. You never have to worry about hot spots and thus sticky messes!
Waterless Stainless Steel Cookware Advantages
The popularity of stainless steel can be attributed to its advantages. They include:
*Healthier and Tastier Meals. If you use waterless stainless steel cookware, cooking and eating will be a pleasure. Not only will you be cooking healthier because you are using less fats and oils in the food preparation process, but going waterless means that your foods are cooked in their own juices. The result-enhanced flavor and texture with minimal loss of vitamins and minerals. Foods cooked without oils and fats reduce calories and cholesterol. *Surgical stainless steel is both durable and tough. With proper care, it should last for a lifetime. It is not prone to chipping, rusting, or even staining. It won't dent or scratch easily. You don't have to worry about particles from the pan getting into your food. While stainless steel cookware is made up of steel and other metal alloys, it is only stainless steel that is on the outer portion of your cookware. Therefore, you will never taste any of the metal alloys in the food that you cook. The non-stick protective coating prevents that from happening.
*Stainless steel is hard and non-porous. This makes it crack proof and leak proof. Because of its surface, it is typically found in hospital environments because it one of the most sterile surfaces. The 304 surgical stainless steel prevents the growth of bacteria because it is corrosion resistant, temperature resistant and is not easily scratched or warped. With proper care, stainless steel cookware will remain looking like new for quite some of time.
*Easy Maintenance. Proper maintenance is not time-consuming; yet, it can insure that your cookware will look like new 10 to 20 years from now. Stainless steel contains nickel, an alloy that helps it maintain that polished new look.
*Multi-ply stainless steel cookware disperses heat evenly. Stainless steel is not a good conductor of heat. However, the aluminum added to the bottom improves this heat transfer process. This ensures that heat is distributed throughout the pan and food is cooked evenly and quickly. The ease of use and the reduced cooking time allow you to spend more time on other pleasurable pursuits.
*Stainless steel cookware is perhaps the safest cookware to use. Unlike Teflon, particles from the pot or pan will never chip off and enter into your foods. You do not have to worry about metal poisoning. However, there is one exception. If you are allergic to nickel, you should avoid using stainless steel cookware.
There seems to be a lot of debate regarding what it means to "cook waterless." Does it mean using no water at all? Some would argue that waterless cooking means "no water" at all. However, the more popular view is that some water should be added. How much really depends on the type and amount of food that you are preparing. Dry foods, like beans, rice, and pastas, require water. With other foods, the general rule of thumb is to add 1 ounce of water per quart of cookware. However, this is only a guideline. Once you gain experience with waterless cookware and your stove, you can alter this to your own personal taste.
We hope you found this information helpful. If you decide that you would like to investigate stainless steel cookware further, visit our site - The Gourmet's Cookware. Not only do we provide additional information about waterless cooking, we have also included some great waterless cooking recipes.
Waterless Stainless Steel Cookware Advantages
The popularity of stainless steel can be attributed to its advantages. They include:
*Healthier and Tastier Meals. If you use waterless stainless steel cookware, cooking and eating will be a pleasure. Not only will you be cooking healthier because you are using less fats and oils in the food preparation process, but going waterless means that your foods are cooked in their own juices. The result-enhanced flavor and texture with minimal loss of vitamins and minerals. Foods cooked without oils and fats reduce calories and cholesterol. *Surgical stainless steel is both durable and tough. With proper care, it should last for a lifetime. It is not prone to chipping, rusting, or even staining. It won't dent or scratch easily. You don't have to worry about particles from the pan getting into your food. While stainless steel cookware is made up of steel and other metal alloys, it is only stainless steel that is on the outer portion of your cookware. Therefore, you will never taste any of the metal alloys in the food that you cook. The non-stick protective coating prevents that from happening.
*Stainless steel is hard and non-porous. This makes it crack proof and leak proof. Because of its surface, it is typically found in hospital environments because it one of the most sterile surfaces. The 304 surgical stainless steel prevents the growth of bacteria because it is corrosion resistant, temperature resistant and is not easily scratched or warped. With proper care, stainless steel cookware will remain looking like new for quite some of time.
*Easy Maintenance. Proper maintenance is not time-consuming; yet, it can insure that your cookware will look like new 10 to 20 years from now. Stainless steel contains nickel, an alloy that helps it maintain that polished new look.
*Multi-ply stainless steel cookware disperses heat evenly. Stainless steel is not a good conductor of heat. However, the aluminum added to the bottom improves this heat transfer process. This ensures that heat is distributed throughout the pan and food is cooked evenly and quickly. The ease of use and the reduced cooking time allow you to spend more time on other pleasurable pursuits.
*Stainless steel cookware is perhaps the safest cookware to use. Unlike Teflon, particles from the pot or pan will never chip off and enter into your foods. You do not have to worry about metal poisoning. However, there is one exception. If you are allergic to nickel, you should avoid using stainless steel cookware.
There seems to be a lot of debate regarding what it means to "cook waterless." Does it mean using no water at all? Some would argue that waterless cooking means "no water" at all. However, the more popular view is that some water should be added. How much really depends on the type and amount of food that you are preparing. Dry foods, like beans, rice, and pastas, require water. With other foods, the general rule of thumb is to add 1 ounce of water per quart of cookware. However, this is only a guideline. Once you gain experience with waterless cookware and your stove, you can alter this to your own personal taste.
We hope you found this information helpful. If you decide that you would like to investigate stainless steel cookware further, visit our site - The Gourmet's Cookware. Not only do we provide additional information about waterless cooking, we have also included some great waterless cooking recipes.
Saturday, November 14, 2009
Cooking Lesson: Seasoning Cast Iron Like the Pros
Cooking Lesson: Seasoning Cast Iron Like the Pros by Michael Lansing
in Food (submitted 2005-06-02)
But, if you're not lucky enough to have a hand-me-down from Grandma, you may find yourself confused about how to become a cast iron chef. Have no fear - you can learn to season cast iron cookware with the pros and keep them in great shape for years to come.
Seasoning New Cast Iron Cookware
The process is actually quite simple. When done correctly, your pans will last a long time and may even become your own hand-me -downs in the future.
1.Heat your oven to 300 degrees. 2.Coat the pan with lard or grease. (Be sure that you do not use vegetable oil or commercial cooking sprays. While they may seem easier, they will not only cause your cookware to be seasoned incorrectly, but they will also leave a sticky film on the outside of the cookware that is impossible to remove.) 3.Place the pan in the oven on the middle rack and allow it to bake for 15 minutes. 4.Remove the pan and pour out any excess grease or lard. 5.Put the pan back into the oven and bake for another two hours. 6.Repeat as needed
Many cast iron enthusiasts will swear upon repeating the seasoning process several times before ever using the cookware the first time. Each time you season the cookware, the seasoning bond becomes stronger. Many people will recommend that the first few times the cookware is used it should be used to cook greasy foods (bacon, fatty meats, etc.) to again strengthen the seasoning bond.
Re-seasoning Cookware
If you find that you seasoned the pan improperly the first time, or if food starts to stick to the pan after a period of time in use, you may want to re-season the cookware.
1.Wash the cookware thoroughly with a steel wool pad (doing this while the pan is warm and still safe to touch is best). 2.Make sure the pan is fully dry (use a towel if needed). 3.Follow the seasoning steps above to re-season the pan.
Cleaning Your Cast Iron Cookware
To make your cookware last the test of time, be sure to take proper care of it. Remember the creed of every enthusiast of cast iron - no soap and no steel wool. Soap and steel wool will cause a breakdown in the seasoning bond and should not be used to clean your cookware on a regular basis. If you're baffled at this moment, have no fear. Cleaning cast iron cookware is a breeze.
1.You'll need to rinse your cookware while it is still hot. If food is stuck to it, then scrape the pan or pot as needed.
That's it! Remember not to store food in your cast iron cookware because it may attach a metallic flavor to the food. In addition, store your pans with the lids off to prevent moisture from accumulating and rusting from occurring.
Now that you know the ins and outs to cast iron cookware, you can start creating your own family heirloom - as well as some great food!
Cooking In Cast Iron Cookware
Cooking In Cast Iron Cookware by James Brown
in Internet (submitted 2007-06-06)
You can probably recall your grandparents using cast iron frying pans and skillets. On Sunday, you were sure to have fried chicken cooked in a cast iron frying pan and some delicious gravy to cover that rice.
There are many pieces of cast iron cookware. Many a fine meals have been prepared in cast iron frying pans and skillets. Cast iron has handles that can endure the heat. When you're not using your cookware, it is best to grease it down to prevent rust . Cleaning cast iron is rather simple if cleaned while warm. Wash out and towel dry. Storing food in cast iron is not recommended. Moisture can form and cause rust to develop . This could be very harmful.
Cast Iron Cookware : Fry Pans- great for frying chicken or fish Dutch Ovens- Can be used for many purposes. This can be used when camping out or cooking your favorite pot of soup or beans. Cornbread Pan- ideal for cooking cornbread or small pieces of fish. Flat Bottom Square Skillet- used for frying up that bacon or sausage. Country Kettle- makes some great chili, soups and stews. Cast Iron Charcoal Grill - great for grilling on picnics. You can find this cookware at ball games where tailgating is permitted.
Campers use cast iron cookware to prepare their outdoor meals. Haven't you ever eaten that fried bacon, eggs and outdoor toast? Catching fish and frying them up outdoors by the creek is awesome. Sporting events , is an excellent place to see cast iron cookware put through a test.
Cast Iron cookware isn't all that expensive. It does require more maintenance than other cookware. Preserving your cookware is simple. Keep it clean and greased down.
If your parents and grandparents used cast iron cookware , you can believe that it is durable and can stand the heat. The weight of the cast iron helps to equalize the heat. Cast iron is great for slow cooking .
When selecting your cookware , cast iron is the only one that has multiple uses. Indoor and outdoor usage. Having cast iron cookware will benefit your family for generations to come. Carry your children and grandchildren down to the creek and fry those fish up. Camp out and enjoy the scent of that bacon cooking and that coffee brewing. Your life will never be the same , once you invest in cast iron cookware. Prepare to hand down your cast iron cookware to your children. It is that durable.
in Internet (submitted 2007-06-06)
You can probably recall your grandparents using cast iron frying pans and skillets. On Sunday, you were sure to have fried chicken cooked in a cast iron frying pan and some delicious gravy to cover that rice.
There are many pieces of cast iron cookware. Many a fine meals have been prepared in cast iron frying pans and skillets. Cast iron has handles that can endure the heat. When you're not using your cookware, it is best to grease it down to prevent rust . Cleaning cast iron is rather simple if cleaned while warm. Wash out and towel dry. Storing food in cast iron is not recommended. Moisture can form and cause rust to develop . This could be very harmful.
Cast Iron Cookware : Fry Pans- great for frying chicken or fish Dutch Ovens- Can be used for many purposes. This can be used when camping out or cooking your favorite pot of soup or beans. Cornbread Pan- ideal for cooking cornbread or small pieces of fish. Flat Bottom Square Skillet- used for frying up that bacon or sausage. Country Kettle- makes some great chili, soups and stews. Cast Iron Charcoal Grill - great for grilling on picnics. You can find this cookware at ball games where tailgating is permitted.
Campers use cast iron cookware to prepare their outdoor meals. Haven't you ever eaten that fried bacon, eggs and outdoor toast? Catching fish and frying them up outdoors by the creek is awesome. Sporting events , is an excellent place to see cast iron cookware put through a test.
Cast Iron cookware isn't all that expensive. It does require more maintenance than other cookware. Preserving your cookware is simple. Keep it clean and greased down.
If your parents and grandparents used cast iron cookware , you can believe that it is durable and can stand the heat. The weight of the cast iron helps to equalize the heat. Cast iron is great for slow cooking .
When selecting your cookware , cast iron is the only one that has multiple uses. Indoor and outdoor usage. Having cast iron cookware will benefit your family for generations to come. Carry your children and grandchildren down to the creek and fry those fish up. Camp out and enjoy the scent of that bacon cooking and that coffee brewing. Your life will never be the same , once you invest in cast iron cookware. Prepare to hand down your cast iron cookware to your children. It is that durable.
Friday, November 13, 2009
Cookware Sets
At Iron cooker we are adding new products.
Stainless steel cookware and aluminum cookware set, For the Holiday season,
This is a special offer with reduced prices and Free Shipping .
We Still have our main line of Cast Iron Cookware that we will always carry.
But for the Holidays we are putting in a few other things for out customers.
Check out our Holiday sale items.
The Free Shipping is a limited time offer so don't delay your orders.
We can only offer this for selected products and for limited times.
Its our Thank you for our Customers for choosing our pots and pans in
the past.
And as always don't forget to check back for our monthly sale items along
with new cast iron cookware.
Once again Thank you and Happy Holidays .
From everyone at Iron Cooker
http://www.ironcooker.com
Stainless steel cookware and aluminum cookware set, For the Holiday season,
We Still have our main line of Cast Iron Cookware that we will always carry.
But for the Holidays we are putting in a few other things for out customers.
Check out our Holiday sale items.
The Free Shipping is a limited time offer so don't delay your orders.
We can only offer this for selected products and for limited times.
Its our Thank you for our Customers for choosing our pots and pans in
the past.
And as always don't forget to check back for our monthly sale items along
with new cast iron cookware.
Once again Thank you and Happy Holidays .
From everyone at Iron Cooker
http://www.ironcooker.com
Cast Iron Barbecue Grill
The Benefits of a Cast Iron Barbecue Grill Grate by Christopher W. Smith
in Cooking Tips (submitted 2009-09-21)
Do you ever stop and think about your barbecue grill grate or is it one of those things you just take for granted? Do you wash it meticulously every time you use it or give it a cursory scrape before using it again? Everyone has their own ways of grilling, and there are dozens of different kinds of grills that come with different kinds of grates. Some of the most lavish and expensive grills have cast iron grates in them. You may already know that cast iron provides an ideal cooking surface which spreads heat evenly and keeps foods from burning so easily. However, most of us are unable to afford a high-end barbecue grill with a cast iron grate and have to settle for the cheaper models that are often equipped with less-than-ideal cooking grates. You may be glad to learn that you can buy a separate cast iron grate to fit onto your grill, and it isn't going to be all that expensive. Several companies offer grates made from cast iron. Lodge Cast Iron, situated in South Pittsburg, TN, has built a reputation for fine cast iron cookware. The company also makes barbecue grill grates and other accessories to use when grilling. Lodge grates are designed to heat slowly to give you a consistent cooking surface and temperature. Although you can buy most Lodge products unseasoned, you might prefer buying one of their pre-seasoned grates. What this means is that you'll be able to use the grate right out of the box instead of having to spend time seasoning it yourself.
If you have always liked using Weber grills and equipment, you'll be able to purchase a cast iron grate made to fit several specific models. Weber, a premier maker of top-quality barbecue grills, offers porcelain-enameled cast iron grates for certain grill models. This process is achieved by cooking the porcelain enamel right into the cast iron. The enamel will keep the grate from rusting without detracting from the look and feel of the cast iron. These Weber cast iron barbecue grill grates run about double the price of the Lodge models, but they are designed to perfectly fit their Genesis and Spirit gas grills.
If you have always liked using Weber grills and equipment, you'll be able to purchase a cast iron grate made to fit several specific models. Weber, a premier maker of top-quality barbecue grills, offers porcelain-enameled cast iron grates for certain grill models. This process is achieved by cooking the porcelain enamel right into the cast iron. The enamel will keep the grate from rusting without detracting from the look and feel of the cast iron. These Weber cast iron barbecue grill grates run about double the price of the Lodge models, but they are designed to perfectly fit their Genesis and Spirit gas grills.
Cast iron cookware in context
Cast iron cookware in context by Stephen Kember
in Cooking Tips (submitted 2009-11-09)
Cast iron cookware is a very, very old form of cookware that has made a remarkable resurgence over the recent past. The reasons for this are not difficult to see as it is highly regarded for its even heating, versatility and durability and for being totally forgiving., It is also iconic harping back to early times in the great American tradition, with close associations with colonial and pioneering times. Cast iron cookware is made by pouring molten iron into molds in the desired shapes such as baking pans, skillets, Dutch ovens, Jambalaya pots of all sizes and cornbread pans at the other extreme, The majority of cast iron cookware is molded from a single piece of cast iron and will not have attached handles; avoid those that do.. Whilst its antecedence is timeless, cast iron cookware is not a thing of the past as many a chef and home cook use it on a daily basis in favour of all other forms of cookware.
So where does all the fanaticism surrounding cast iron cookware come from as certainly it comes with, what might be seen by some, as drawbacks: its heavy, it has to be washed carefully, it can crack if seriously mistreated, it has to be seasoned before use and must be re-oiled after use and it has to be kept away from acidic foods, which can cause undue damage!
On the positive side there is much to be said for cast iron:
1. Cast iron cookware has exceptional heat retention and even cooking properties; as such it is excellent for stewing, browning, frying and baking 2. After seasoning 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; 3. It is versatile, heavy duty, rugged, durable, sturdy, long lasting and forgiving; as such it is excellent for when out hunting, fishing, camping or scouting; 4. Using cast iron is a good way to add trace elements of iron into your diet. By contrast with much else on the market it is totally free of additives found in other cookware, such as Teflon; 5. It is excellent for recipes needing to be cooked at high temperatures such as when searing or frying; 6. It is one of the most versatile forms of cookware on the market; all other forms of cookware are far more limited in their use 7. Cast iron cookware is unquestionably the best value cookware you'll ever purchase, especially as it can be used on the stovetop, in the oven and on top of a fire; not forgetting the fact that it lasts for generation upon generation meaning it will become a family heirloom enjoyed by your great-grandchildren's great grandchildren; 8. Cast iron cookware is worth every penny for peace of mind and protection of the planet.
One of the top cast iron cookware brands from our extensive reviews across the marketplace is the Bayou Classic range of Cast iron Cookware and Jambalaya pots, the best seller of which, just for your information is the oval roasting pan.
We conclude that cast iron cookware is not a thing of the past; it is not only alive and well but outperforming all that modernity can throw at it by way of competition.
So where does all the fanaticism surrounding cast iron cookware come from as certainly it comes with, what might be seen by some, as drawbacks: its heavy, it has to be washed carefully, it can crack if seriously mistreated, it has to be seasoned before use and must be re-oiled after use and it has to be kept away from acidic foods, which can cause undue damage!
On the positive side there is much to be said for cast iron:
1. Cast iron cookware has exceptional heat retention and even cooking properties; as such it is excellent for stewing, browning, frying and baking 2. After seasoning 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; 3. It is versatile, heavy duty, rugged, durable, sturdy, long lasting and forgiving; as such it is excellent for when out hunting, fishing, camping or scouting; 4. Using cast iron is a good way to add trace elements of iron into your diet. By contrast with much else on the market it is totally free of additives found in other cookware, such as Teflon; 5. It is excellent for recipes needing to be cooked at high temperatures such as when searing or frying; 6. It is one of the most versatile forms of cookware on the market; all other forms of cookware are far more limited in their use 7. Cast iron cookware is unquestionably the best value cookware you'll ever purchase, especially as it can be used on the stovetop, in the oven and on top of a fire; not forgetting the fact that it lasts for generation upon generation meaning it will become a family heirloom enjoyed by your great-grandchildren's great grandchildren; 8. Cast iron cookware is worth every penny for peace of mind and protection of the planet.
One of the top cast iron cookware brands from our extensive reviews across the marketplace is the Bayou Classic range of Cast iron Cookware and Jambalaya pots, the best seller of which, just for your information is the oval roasting pan.
We conclude that cast iron cookware is not a thing of the past; it is not only alive and well but outperforming all that modernity can throw at it by way of competition.
Sunday, November 8, 2009
Cast Iron Skillets
Cast Iron Skillets -- Cooking Advantages With Traditional Cookware by Terry Retter
in Food (submitted 2009-07-17)
Not all good things come with a hefty price tag! It's very apt when we talk about the cast iron skillets. You can buy expensive modern cookware made of lighter metals and alloys, but the advantages of iron are unique as compared to other cookware. Be it price, durability, heat distribution or heat retention, cast iron cookware is definitely the best choice for some applications. Although it sounds old fashioned, cast iron skillets and Dutch ovens are important kitchen tools. Some of the advantages of using cast iron are as follows:
* Even Distribution of Heat One of the advantages of using a cast iron is that, while it may take a bit longer to get up to temperature, when it reached the desired temperature the heat is evenly distributed throughout the entire utensil. Also, once heated, it retains heat for some time unlike aluminum and other cookware metals. Cooking in a cast iron skillet or pans would great choices for braising or browning, would provide constant temperature for soups, stews or thick sauces and would be superb for recipes that mix vegetables with roasts for slower cooking. The results would also be tastier meals.
* Durable and long lasting The durability of cast iron skillets and cookware is yet another advantage. Cast iron cookware has been known to be passed down from generation to generation. With proper care, it will continue to perform well for many more decades. Newer versions include enamel coated cast iron which has the same durability but adds fashion colors along with different shapes and sizes.
* Easy maintenance. In contrast to general belief, cast iron skillet is fairly easy to maintain. Reconditioning can be done in your oven. After heating to a high temperature for several hours followed by cleaning with baking powder or other biodegradable scrubbing powder, rinse thoroughly and then apply a coating of fat or oil on the surface and allow the oil to fill in the porous surface of the pan. After each use, apply a thin coat of oil to the clean surface. This will create a barrier for protecting the surface.
* Non-stick properties While aged and conditioned cast iron is not truly non-stick, traditional cast iron does obtain a sheen and finish that has characteristics similar to non-stick.
* Wide variety Cast iron skillets are available in many types. You can find different sizes of frying pan, griddles, Dutch ovens and roasting pans. The enamel alternatives add an array of colors as well. The versatility of this cookware is unmatched by any other style. Roasting, stewing, grilling and baking are just some to the options possible. Since cast iron can go from stove to oven to table to refrigerator with no special handling needed, you are limited only by imagination
* Health Benefits. Cooking in cast iron adds marginal amounts of iron into the food. For most people this is a positive result. When compared to some other alternatives, according to many reports, cast iron is a safer alternative.
* Cheap and affordable price. While it may be possible to find traditional cast iron cookware that is pretty inexpensive, newer versions are no longer really cheap option. Enamel cookware can be expensive as demonstrated by Le Creseut and Lodge. There are other quality brands that are not quite as expensive such as Chasseur a French manufacture or Color Cast a US producer.
Even though there are multiple benefits of using cast iron skillets, there is one common myth, which needs to be resolved. The myth that says do not use soap to clean your cast iron cookware at it can damage or corrode it, but this is not the case. A mild antibacterial soap and baking soda can be used to clean your cast iron cookware easily.
The effectiveness of cast iron cookware is surely going to continue far into the future. New metals and engineering will continue evolve and cookware will change but cast iron will remain a mainstay in kitchens well into the future no matter what new alternatives are developed.
* Even Distribution of Heat One of the advantages of using a cast iron is that, while it may take a bit longer to get up to temperature, when it reached the desired temperature the heat is evenly distributed throughout the entire utensil. Also, once heated, it retains heat for some time unlike aluminum and other cookware metals. Cooking in a cast iron skillet or pans would great choices for braising or browning, would provide constant temperature for soups, stews or thick sauces and would be superb for recipes that mix vegetables with roasts for slower cooking. The results would also be tastier meals.
* Durable and long lasting The durability of cast iron skillets and cookware is yet another advantage. Cast iron cookware has been known to be passed down from generation to generation. With proper care, it will continue to perform well for many more decades. Newer versions include enamel coated cast iron which has the same durability but adds fashion colors along with different shapes and sizes.
* Easy maintenance. In contrast to general belief, cast iron skillet is fairly easy to maintain. Reconditioning can be done in your oven. After heating to a high temperature for several hours followed by cleaning with baking powder or other biodegradable scrubbing powder, rinse thoroughly and then apply a coating of fat or oil on the surface and allow the oil to fill in the porous surface of the pan. After each use, apply a thin coat of oil to the clean surface. This will create a barrier for protecting the surface.
* Non-stick properties While aged and conditioned cast iron is not truly non-stick, traditional cast iron does obtain a sheen and finish that has characteristics similar to non-stick.
* Wide variety Cast iron skillets are available in many types. You can find different sizes of frying pan, griddles, Dutch ovens and roasting pans. The enamel alternatives add an array of colors as well. The versatility of this cookware is unmatched by any other style. Roasting, stewing, grilling and baking are just some to the options possible. Since cast iron can go from stove to oven to table to refrigerator with no special handling needed, you are limited only by imagination
* Health Benefits. Cooking in cast iron adds marginal amounts of iron into the food. For most people this is a positive result. When compared to some other alternatives, according to many reports, cast iron is a safer alternative.
* Cheap and affordable price. While it may be possible to find traditional cast iron cookware that is pretty inexpensive, newer versions are no longer really cheap option. Enamel cookware can be expensive as demonstrated by Le Creseut and Lodge. There are other quality brands that are not quite as expensive such as Chasseur a French manufacture or Color Cast a US producer.
Even though there are multiple benefits of using cast iron skillets, there is one common myth, which needs to be resolved. The myth that says do not use soap to clean your cast iron cookware at it can damage or corrode it, but this is not the case. A mild antibacterial soap and baking soda can be used to clean your cast iron cookware easily.
The effectiveness of cast iron cookware is surely going to continue far into the future. New metals and engineering will continue evolve and cookware will change but cast iron will remain a mainstay in kitchens well into the future no matter what new alternatives are developed.
Learning About Cast Iron Cookware
Learning About Cast Iron Cookware by David H. Urmann
in Food (submitted 2009-10-16)
For discussion, one of the more common and popular material is iron. Iron has many innate characteristics that make it a dependable element in producing several cooking items. It is loved for its non-toxic qualities. It has become popular because of its excellent diffusion and amazing heat retention properties. Moreover, it can be molded very easily.
Iron is a very heavy material, and this makes iron products like cookwares very durable and long lasting. Most professional cooks and other cook enthusiasts prefer this material for their cookware.
For years, vessels made out of bare cast iron have been favored for cooking purposes. It is an all-time favorite, particularly for frying and searing because of its ability to maintain and withstand high temperatures. Its superb retention and heat diffusion characteristics make it the best choice for braised dishes or long-cooking stews.
In addition to this, since cast iron skillets have a tendency to develop exceedingly "non-stick" surfaces, they are perfect for egg dishes such as scrambled eggs, pineapple and cornbread upside-down cakes.
Bare cast iron cookware comes in frying pans, dutch ovens, tetsubin, deep fryers, potjies, woks, griddles and flattop grills.
Since cast iron cookware can leach a little amount of iron onto the food, people with iron deficiencies can even benefit from this. It is advisable for anemic people but unwise for those with diagnosed excessive iron issues. For enameled cast iron cookware however, it already has some coating, and leaching is no longer an issue.
When cleaning, it is advisable not to use a dishwasher or scourer. It can damage or remove the seasoning of bare cast iron pots and pans. You only need to wipe them after every use or utilize a stiff brush with some hot water. If greasy, use mild soap and water.
Conventional cast iron are mostly produced in the US, Italy, France, Sweden, Denmark, and UK.
Countries that manufacture un-enameled and enameled cast iron cookware include Korea, India, China and Japan. Famous brands are Grisworld, Lodge, Wagner, John Wright and All-Clad.
The enameled types of cast iron feature a somewhat vitreous enamel glaze. This type was also very popular from the late 19th up to the mid 20th centuries, after which, it was replaced by "modern metal alloys". However, it remains very popular to Dutch ovens.
This enamel coating is placed over the cast iron to prevent rusts from attacking. It works in the same way as stainless steels preventing coppers from rusting. It is easy to clean. The pigments used in the enameling process produce vibrant colors. Although this is more expensive compared to bare cast iron, it is safer to use.
The Added Benefits of Chasseur's Porcelain Enamel Coating
Cast Iron Cookware - The Added Benefits of Chasseur's Porcelain Enamel Coating by Terry Retter
in Food (submitted 2009-09-14)
Are you torn between traditional black cast iron cookware and colorful porcelain enameled cast iron? Both types of cookware will give you a lifetime of service, durability, and even heat distribution. Both can be used to create a large variety of foods, from those which are gently simmered to those which are quick fried. However, investigating and understanding the process and assets of the enamel on your cookware may help to clear up any indecision you may have. The Chasseur Cast Iron Cookware has been manufactured at the Invicta foundry, which was established approximately 75 years ago in Donchery, France. Located just outside the Champagne region of northern France, you can be sure that it comes from an area of the world famous for gastronomy! These fine cooking vessels have been created by those who are passionate about cooking and preparing foods to bring out their finest qualities. All the fine features of cast iron cookware desired by French chefs are encased in the porcelain enamel surrounding the cast iron. This enhances the cast iron cookware with a beautiful, colorful, inert and hygienic surface. All benefits chefs and aspiring chefs will appreciate.
The enameling process begins by grinding down glass fragments, minerals and color pigments until a fine powder is formed. Next, a coating of this high-grade porcelain enamel material is sprayed onto the cast iron pan. Now it is ready to be fired in an oven at a temperature of 800 degrees Celsius (1472 degrees Fahrenheit!) The glass melts at this high temperature, and forms a glass like outer shell over the cast iron. This process is repeated a second time to give the Chasseur Cast Iron Cookware a strong, durable seal over the cast iron, which defies corrosion and gives it a beautiful, shiny finish. The first coat of the porcelain is a black layer, which you can see on the rim or base of the pan, and serves as a primer for the final coat. The second coat gives the process additional strength and a gorgeous appearance.
Enameled cookware is considered non-reactive because after the firing process is complete, the porcelain coating will not react chemically with other foods. This is important when cooking acidic foods, such as wine or tomatoes. If acidic foods are cooked in a reactive pan (metallic), the flavor may be tainted from the metal. This is especially true when a sauce or soup is cooked for a lengthy amount of time, and if a metallic utensil is used such as a metal spoon or whisk. If the soup or sauce is light colored, such as a Bechamel or Alfredo sauce, it may even become discolored from cooking or storing it in reactive cookware. The addition of the porcelain enamel layer on the cast iron prevents any of this from occurring. When you use the Chasseur Cast Iron Cookware foods can be marinated, cooked, stored, refrigerated and even frozen for later use, with no metal flavor imparted to the food!
The enameling process begins by grinding down glass fragments, minerals and color pigments until a fine powder is formed. Next, a coating of this high-grade porcelain enamel material is sprayed onto the cast iron pan. Now it is ready to be fired in an oven at a temperature of 800 degrees Celsius (1472 degrees Fahrenheit!) The glass melts at this high temperature, and forms a glass like outer shell over the cast iron. This process is repeated a second time to give the Chasseur Cast Iron Cookware a strong, durable seal over the cast iron, which defies corrosion and gives it a beautiful, shiny finish. The first coat of the porcelain is a black layer, which you can see on the rim or base of the pan, and serves as a primer for the final coat. The second coat gives the process additional strength and a gorgeous appearance.
Enameled cookware is considered non-reactive because after the firing process is complete, the porcelain coating will not react chemically with other foods. This is important when cooking acidic foods, such as wine or tomatoes. If acidic foods are cooked in a reactive pan (metallic), the flavor may be tainted from the metal. This is especially true when a sauce or soup is cooked for a lengthy amount of time, and if a metallic utensil is used such as a metal spoon or whisk. If the soup or sauce is light colored, such as a Bechamel or Alfredo sauce, it may even become discolored from cooking or storing it in reactive cookware. The addition of the porcelain enamel layer on the cast iron prevents any of this from occurring. When you use the Chasseur Cast Iron Cookware foods can be marinated, cooked, stored, refrigerated and even frozen for later use, with no metal flavor imparted to the food!
5 Reasons Why Cast Iron Cookware Is So Green...
Cast iron is naturally non-stick. Properly seasoned (see below) nothing will stick to it. Cast iron eliminates the need for the costly, toxic chemicals used to create the non-stick surfaces in modern cookware.
Eco-easy clean up. All cast iron cookware requires for clean up is hot water and a stiff brush, so you avoid any harmful chemicals in detergent or solvents.
Cast iron can take the heat. It can withstand much hotter temperatures and will distribute the heat more evenly than traditional cookware. And since it holds heat well, you can use less energy to cook. Plus it’s perfect for outdoor cooking. Just remember that cast iron gets hot. so use an oven mitt when handling a hot pan.
It’s a great upcycling opportunity. Don’t ever worry about buying a cast iron skillet or other cast iron cooking vessel—like a dutch oven—from a resale shop or garage sale. Even if it looks rusty and dirty, it can be cleaned and re-seasoned and continue on cooking, forever.
It’s good for you. Cast iron cookware leaches small amounts of iron into food, so you get a little extra iron each time you use it. Almost anyone, especially women in their child bearing years, will benefit from this.
Eco-easy clean up. All cast iron cookware requires for clean up is hot water and a stiff brush, so you avoid any harmful chemicals in detergent or solvents.
Cast iron can take the heat. It can withstand much hotter temperatures and will distribute the heat more evenly than traditional cookware. And since it holds heat well, you can use less energy to cook. Plus it’s perfect for outdoor cooking. Just remember that cast iron gets hot. so use an oven mitt when handling a hot pan.
It’s a great upcycling opportunity. Don’t ever worry about buying a cast iron skillet or other cast iron cooking vessel—like a dutch oven—from a resale shop or garage sale. Even if it looks rusty and dirty, it can be cleaned and re-seasoned and continue on cooking, forever.
It’s good for you. Cast iron cookware leaches small amounts of iron into food, so you get a little extra iron each time you use it. Almost anyone, especially women in their child bearing years, will benefit from this.
Getting ready for Thanksgiving.
We are getting ready for Thanksgiving.
The turkey is running by and looking very nervous.
Its the time of year when we hear them old cast iron pots and pans
in the kitchen. All that cast iron cookware comes off the shelves
and it smells like a small piece of heaven in the house.
Baked pies in that old cast iron pie plate.
Bread in the oven in that cast iron loaf pan.
There isn't any better way to cook things like that.
no cookware has the even heat and holds the temperature the
way that cast iron cookware does.
once the oven is set and the temperature right.
It will stay the same and even all the wile its cooking.
Yes maybe they are a little heavier, maybe they are not as pretty as
the ones in the store and maybe some are a little expensive.
But when it gets right down to it. What is the most important ?
Your Family..
Knowing they are not eating that old Teflon that came off the old pans.
Knowing that you made the best meal for them, and knowing that
by cooking in your cast iron cookware , you can prepare a close to
fat free meal as you can.
If you use the good pre seasoned pans we offer at ironcooker.com
you don't have to worry about them things.
No paint to chip, No Teflon to scrape off them old pots and pans.
And you will be adding a trace amount of iron in your diet.
something we all need small amounts of.
So when your thinking about the holidays. Treat yourself along with the
rest of the family.
Take a look at a new cookware set and let them know too.
Maybe it will be under the tree at Christmas time.
The turkey is running by and looking very nervous.
Its the time of year when we hear them old cast iron pots and pans
in the kitchen. All that cast iron cookware comes off the shelves
and it smells like a small piece of heaven in the house.
Baked pies in that old cast iron pie plate.
Bread in the oven in that cast iron loaf pan.
There isn't any better way to cook things like that.
no cookware has the even heat and holds the temperature the
way that cast iron cookware does.
once the oven is set and the temperature right.
It will stay the same and even all the wile its cooking.
Yes maybe they are a little heavier, maybe they are not as pretty as
the ones in the store and maybe some are a little expensive.
But when it gets right down to it. What is the most important ?
Your Family..
Knowing they are not eating that old Teflon that came off the old pans.
Knowing that you made the best meal for them, and knowing that
by cooking in your cast iron cookware , you can prepare a close to
fat free meal as you can.
If you use the good pre seasoned pans we offer at ironcooker.com
you don't have to worry about them things.
No paint to chip, No Teflon to scrape off them old pots and pans.
And you will be adding a trace amount of iron in your diet.
something we all need small amounts of.
So when your thinking about the holidays. Treat yourself along with the
rest of the family.
Take a look at a new cookware set and let them know too.
Maybe it will be under the tree at Christmas time.
Saturday, November 7, 2009
How to Season your Cast Iron Cookware by: Johnny Waymire
Cast iron has a porous surface. The seasoning process serves to fill and smooth the surface of the pan. It's true that the more you use and season a cast-iron, the more non-stick the surface becomes. Here is how you season a new or used cast-iron utensil:
1. If the pan is new, be sure any adhesive label is completely removed.
2. Wash, rinse and dry the utensil.
3. Grease the inside surface with Crisco or other solid shortening. A medium-light coating, as you would grease a cake pan, is sufficient.
4. Heat the oven to 350ºF, and position the oven rack in the top third of the oven.
5. Open your windows because there is going to be some smoke.
6. Rub a thin layer of shortening (like Crisco) or oil (bacon grease works great, too) all over the inner bottom and sides of the pan with a paper towel.
7. Place your pan upside down on the top oven rack with a rimmed baking sheet or a roasting pan underneath to catch the drippings.
8. Bake the pan this way for 1 hour. Then turn off the oven and allow it to cool with the pan inside.
When the pan is correctly seasoned, the cooking surface should be smooth and shiny. It helps if the first few things you cook with your newly seasoned pan involve oil, try frying or sautéing something.
To eliminate any concerns about using too much shortening, you can put the pan in the oven upside down. Put a cookie sheet or aluminum foil on the rack below to catch any drips.
A skillet or other utensil can be seasoned as often as necessary to maintain a good surface. Let's say you've just made tortillas and, after all that heat, the surface of your cast iron looks dry. Just season it again before you put it away.
Until the pan is very well seasoned, either by many uses or repeated seasonings, do not attempt to cook foods with a high acid content (tomatoes, for instance). The corrosive nature of high-acid foods will not react well to unseasoned cast-iron. Once a pan is well-seasoned, however, you can use it for just about anything. I do believe my mother could have fried plutonium in her big skillet.
Perhaps the most difficult thing for a particularly fastidious cook to do is refrain from using soap or detergent in the cleaning process. Seasoned cast-iron utensils may be cleaned very nicely with boiling water and a stiff-bristled brush. (I have a short-handled brush with stiff nylon bristles that I use only for cleaning my cast-iron skillets.) And often, say after making cornbread, I merely brush the skillet vigorously, wipe it with a damp sponge, and dry it with a paper towel. It is important to dry cast-iron utensils well after use; they will rust unless thoroughly dried. Cast-iron utensils will darken with use, turning from a steely gray, when new, to dark gray or black.
Over years of use, my cast-iron skillets have become old friends. Although I would never choose to replace them, if I had to (let's say an astute kitchen thief broke in and recognized my skillets for the treasures they are), I could buy new skillets, season them well, and have some new old friends.
1. If the pan is new, be sure any adhesive label is completely removed.
2. Wash, rinse and dry the utensil.
3. Grease the inside surface with Crisco or other solid shortening. A medium-light coating, as you would grease a cake pan, is sufficient.
4. Heat the oven to 350ºF, and position the oven rack in the top third of the oven.
5. Open your windows because there is going to be some smoke.
6. Rub a thin layer of shortening (like Crisco) or oil (bacon grease works great, too) all over the inner bottom and sides of the pan with a paper towel.
7. Place your pan upside down on the top oven rack with a rimmed baking sheet or a roasting pan underneath to catch the drippings.
8. Bake the pan this way for 1 hour. Then turn off the oven and allow it to cool with the pan inside.
When the pan is correctly seasoned, the cooking surface should be smooth and shiny. It helps if the first few things you cook with your newly seasoned pan involve oil, try frying or sautéing something.
To eliminate any concerns about using too much shortening, you can put the pan in the oven upside down. Put a cookie sheet or aluminum foil on the rack below to catch any drips.
A skillet or other utensil can be seasoned as often as necessary to maintain a good surface. Let's say you've just made tortillas and, after all that heat, the surface of your cast iron looks dry. Just season it again before you put it away.
Until the pan is very well seasoned, either by many uses or repeated seasonings, do not attempt to cook foods with a high acid content (tomatoes, for instance). The corrosive nature of high-acid foods will not react well to unseasoned cast-iron. Once a pan is well-seasoned, however, you can use it for just about anything. I do believe my mother could have fried plutonium in her big skillet.
Perhaps the most difficult thing for a particularly fastidious cook to do is refrain from using soap or detergent in the cleaning process. Seasoned cast-iron utensils may be cleaned very nicely with boiling water and a stiff-bristled brush. (I have a short-handled brush with stiff nylon bristles that I use only for cleaning my cast-iron skillets.) And often, say after making cornbread, I merely brush the skillet vigorously, wipe it with a damp sponge, and dry it with a paper towel. It is important to dry cast-iron utensils well after use; they will rust unless thoroughly dried. Cast-iron utensils will darken with use, turning from a steely gray, when new, to dark gray or black.
Over years of use, my cast-iron skillets have become old friends. Although I would never choose to replace them, if I had to (let's say an astute kitchen thief broke in and recognized my skillets for the treasures they are), I could buy new skillets, season them well, and have some new old friends.
Best Cookware by: Seb Branson
If you want to get the best cookware made of cast iron then there are two kinds of cast-iron cookware made that you can consider — bare cast-iron and enamel cast iron cookware. People today prefer to use enamel cast iron cookware for cooking and leave their bare cast-iron to age transform (eventually) into antique cast-iron cookware.
Enamel cast iron cookware doesn’t rust as easily as bare cast-iron cookware does, and is easier to clean. There are those who also believe that enamel cast iron cookware is healthier than bare-cast iron. Enamel cast iron cookware is basically bare-cast iron cookware with a protective glaze of vitreous enamel (also called porcelain enamel).
Many believe that enamel cast iron cookware can leech more iron into food than bare cast-iron cookware. Another main point about enamel cast iron cookware that you must always keep in mind is that it is about the most expensive cookware on the face of the planet. The process of making the enamel cookware is a lot more complicated than making many other kinds of cookware. Soap and water will ruin cast iron cookware, turning it incurably rusty.
Before you ever use your cast iron cookware, you need to be sure it’s correctly seasoned. If you receive cast iron cookware that is currently being used as cookware and has already been seasoned, then you can skip seasoning for now. It can’t hurt to at least be familiar with seasoning cast iron cookware.
At this stage, a little water is not going to harm the cast iron cookware. Another way to clean tough, stuck on food is to add a cup of water to the cast iron cookware, boil it for three minutes, dump the water (and, hopefully, the stuck on food), then let cool a bit and wipe with a thick cloth.
People love to collect stuff for the sake of collecting stuff we’ll never use, like antique cast-iron cookware. We might not know much about what a cast-iron cookware set in the past looked like if not for antique cast-iron cookware collectors. Antique cast-iron cookware is not just valuable – it’s also still useable, beautiful and tells more about our past than our grandparent’s stories often can.
A cast iron cookware set, properly taken care of, can not only be the last cookware set you would ever need, but your kids would ever need. But, if you’re going to plunk down that much money for cooking utensils, whether it’s bare cast-iron or porcelain cast-iron cookware, you want to get your money’s worth.
Enamel cast iron cookware doesn’t rust as easily as bare cast-iron cookware does, and is easier to clean. There are those who also believe that enamel cast iron cookware is healthier than bare-cast iron. Enamel cast iron cookware is basically bare-cast iron cookware with a protective glaze of vitreous enamel (also called porcelain enamel).
Many believe that enamel cast iron cookware can leech more iron into food than bare cast-iron cookware. Another main point about enamel cast iron cookware that you must always keep in mind is that it is about the most expensive cookware on the face of the planet. The process of making the enamel cookware is a lot more complicated than making many other kinds of cookware. Soap and water will ruin cast iron cookware, turning it incurably rusty.
Before you ever use your cast iron cookware, you need to be sure it’s correctly seasoned. If you receive cast iron cookware that is currently being used as cookware and has already been seasoned, then you can skip seasoning for now. It can’t hurt to at least be familiar with seasoning cast iron cookware.
At this stage, a little water is not going to harm the cast iron cookware. Another way to clean tough, stuck on food is to add a cup of water to the cast iron cookware, boil it for three minutes, dump the water (and, hopefully, the stuck on food), then let cool a bit and wipe with a thick cloth.
People love to collect stuff for the sake of collecting stuff we’ll never use, like antique cast-iron cookware. We might not know much about what a cast-iron cookware set in the past looked like if not for antique cast-iron cookware collectors. Antique cast-iron cookware is not just valuable – it’s also still useable, beautiful and tells more about our past than our grandparent’s stories often can.
A cast iron cookware set, properly taken care of, can not only be the last cookware set you would ever need, but your kids would ever need. But, if you’re going to plunk down that much money for cooking utensils, whether it’s bare cast-iron or porcelain cast-iron cookware, you want to get your money’s worth.
Friday, November 6, 2009
How to Cook With Cast Iron Cookware
- The handles of cast iron cookware get hot so you will need a pair of gloves, or oven mittens, or hot pads, in order to move the cast iron pots after they get hot. Since some of the larger skillets have a front assist handle, you will need 2 gloves, or mittens, or pads. (Note: Handle covers are also available for cast iron, but they are not designed to be left on the handle while cooking. And you will still need something that will allow you to grasp the front assist handle. Therefore I personally do not recommend the cast iron handle covers.)
- Do not store food in your cast iron cookware. Use your cast iron for cooking and then immediately remove the food from the pot when it is fully cooked. If you allow your food to remain in your cast iron cookware then the food will gradually begin to acquire a metallic taste, and you will be creating the ideal conditions for the formation of rust. Always remove your food from your cast iron cookware as soon as the food has finished cooking.
- Wash your cast iron cookware immediately after you have eaten the meal you cooked using the cookware.
- Do not wash your cast iron cookware in an automatic dishwasher.
- Do not use metal spoons, forks, or spatulas with your cast iron cookware. Instead use plastic or wood utensils. Protect your cast iron cookware the same way you would a Teflon coated non-stick cook pot.
- Do not store your cast iron cookware with the lids on the cookware. The lids should be stored off the cookware. This will prevent the possible accumulation of moisture from humid air inside the pot which could eventually lead to a rust problem.
- Preheat your cast iron skillet over low heat for about one-minute before you place any food into it.
- Put a few drops of cooking oil, shortening, or lard in the bottom of the skillet and let it melt. Spread the melted oil over the entire bottom surface of the skillet. The skillet is now ready to receive the food.
- Do not put frozen or very cold food or cold liquids into your skillet. All foods and liquids should be at room temperature before they are put in the skillet.
The following suggestions apply specifically to campfire cooking:
- Use dry wood to build the campfire. Sticks that are off the ground are much dryer than sticks lying on the ground. Look for sticks that are caught in the limbs of shorter trees or bushes.
- Do not build a campfire bigger than required for your immediate objective.
- If there is a breeze then you will need to protect your fire with some type of wind break or wind deflector. Even a gentle breeze will cause the fire to burn faster, and hotter, and the breeze will consume your firewood and your red hot coals at a much faster rate. Install your wind break on the incoming wind side of your fire. Or build your campfire beside a natural windbreak, such as a very large rock. Do not build a campfire out in the open on an extremely windy day.
- If you have a camp shovel, then dig a shallow pit about 6 inches deep for your campfire. Then dig a cooking trench about 10 inches wide and 6 inches deep on one side of your fire pit. Firmly pack the dirt from your hole into the shape of a dirt wall on the incoming wind side of your fire. (Note: If there is a noticeable breeze then dig your fire pit at least 9 inches deep.)
- Safely build your fire in the middle of your fire pit. Wait for some of the wood to burn down to red hot coals. Scrape those red hot coals into the cooking trench beside your fire.
- Do not cook over the open flames of your campfire. Instead always cook over the red hot coals that you moved to one side of your fire.
- If you have a metal grill piece from an old charcoal grill then place it about 2 or 3 inches above the red hot cooking coals. Then put your cast iron cookware on the metal grill piece and cook in the same way you would when cooking on a charcoal grill or a gas grill.
- If you do not have a camp shovel and you built your campfire on level ground, then support your metal grill on top of three or four flat rocks of the appropriate size. If you do not have a metal grill, then support your cast iron skillet on some flat rocks. Never use rocks from a creek or stream because those water saturated rocks may explode or burst when exposed to the heat of a campfire.
Trail Camp
Its late Friday night, you can hear the frogs down by the back pond.
The owl in the old oak tree and the coyote far away yelling at the moon.
The first flakes of snow are falling on your campfire and sizzling on the
old cast iron pan you have on the edge. You have had that piece of
cast iron cookware since you was a boy back on the farm.
Now you are chasing them steers to market, the way you have done so many
times before. The cooks wagon is one of the only noises you here tonight
in the camp. pots and pans banging against the rocks and the sound of that
cast iron cookware when he hits it with a big steel spoon to tell you
supper is ready.
Its a hard life but one that you have always loved. Some would say its
lonley , But its only lonley if your alone.
Then it happened.........
There was the sound of a big Cat. It was trying for one of the steers,
and when it did they all took off in a panic.
over went the cooks wagon. Pots and pans and all
a cast iron kettle of beans, a big skillet of pork
and within 5 minutes the camp was a total mess.
Cattle all over 20 acres and the big cat gone again.
So you see its not lonley, we got them cattle back at 4 in the morning,
we finally got to sleep at 5 and got up at 7.
the cook had cleaned up that old cast iron cookware and made us some bacon
and beans.
Who could ask for much more than that.
The owl in the old oak tree and the coyote far away yelling at the moon.
The first flakes of snow are falling on your campfire and sizzling on the
old cast iron pan you have on the edge. You have had that piece of
cast iron cookware since you was a boy back on the farm.
Now you are chasing them steers to market, the way you have done so many
times before. The cooks wagon is one of the only noises you here tonight
in the camp. pots and pans banging against the rocks and the sound of that
cast iron cookware when he hits it with a big steel spoon to tell you
supper is ready.
Its a hard life but one that you have always loved. Some would say its
lonley , But its only lonley if your alone.
Then it happened.........
There was the sound of a big Cat. It was trying for one of the steers,
and when it did they all took off in a panic.
over went the cooks wagon. Pots and pans and all
a cast iron kettle of beans, a big skillet of pork
and within 5 minutes the camp was a total mess.
Cattle all over 20 acres and the big cat gone again.
So you see its not lonley, we got them cattle back at 4 in the morning,
we finally got to sleep at 5 and got up at 7.
the cook had cleaned up that old cast iron cookware and made us some bacon
and beans.
Who could ask for much more than that.
Advantages of Cast Iron Cookware
Advantages of cast Iron Cookware
The advantages of cast iron cookware is many, and most people don't even realise
what they have in the back shed or in the garage sitting on the back room collecting
dust. Them old pots and pans are about the best cookware set you will ever own. As you know they have already been around forever, Just look at them,
Will your teflon pan you bought back years ago, do you even know where it is ?
If treated right you will never ruin or wear out your cast iron cookware'
and its easy to take care of. If you do happen to scorch it, no problem
Take that old cast iron kettle and wire brush, reseason it and your old
pots and pans are as good as new.
Another advantage is the iron in your diet, Iron is essential to produce red blood cells. in North America, we are more likely to lack iron than
have too much. Iron cookware provides less than 20 per cent of total
daily iron intake - well within safe levels.
and its an old fashioned way to cook fat free.
I think the best advantage I have ever come across though is that I have
never had to buy another cast iron cookware set.
I have bopught new because i like them and wanted to. but my old cast iron
pans have never worn out.
one big advantage is the cleaining and seasoning steps.
I have detailed information that my suppliers have gave me to use and pass on.
here is the information.
Cleaning: After cooking in your Old Mountain Cast iron cookware, it can be cleaned by putting in hot water and bringing to a boil. Never use detergent to clean seasoned cookware sets, as it will remove the seasoning: Also, avoid putting hot pots and pans into cold water. This can cause it to warp or crack.
After pouring out boiling water, wipe your cast iron pan dry with a paper towel. If something sticks to the surface, dislodge it by simply using a spoon. Do not use any abrasive item to scrub your pots and pans. Again, this can cut into seasoned surface. While pan is still warm from washing, apply a fine coating of oil or spray on all surfaces of the cast-iron.
If metallic taste or signs of rust are noticed on your cookware sets, simply wash with hot, soapy water. Scour off the rust, and then re season your cookware
Store your cast iron cookware in a cool dry location. If storing with lid, place a paper towel between the lid and base of your kettle, or any other pots and pans to allow circulation of air for all your cookware sets.
Seasoning: This is a simple process of oil absorbing into into the pores of your cast iron cookware leaving a black, nonstick surface. Follow instructions below if your Old Mountain cast iron cookware ever requires reseasoning.
1. Preheat oven to 350 degrees.
2. Wash pots and pans with hot, soapy water, and a stiff brush. Rinse and dry.
3. Completely coat inside and outside surfaces with melted vegetable oil or shortening (some people prefer lard) or bacon fat).
4. Place cast iron cookware on middle rack for 30 minutes. Remove cookware sets and wipe them almost dry to prevent pooling of shortening or oil. Place back in oven for another 30 minutes
Essential for any kitchen, Old Mountain cast iron cookware heats evenly, retains the heat, and is more versatile than any other type of cookware available. Cast-iron will fry, saute, grill, roast, stew, bake, as well as the guarantee of an Old Mountain skillet to keep the orneriest of husbands in line!
I hope this information is helpful to all that read this.
If there is anything I can answer or if you have comments,
Please log onto my web sight and go to my forum to post.
http://www.ironcooker.com
The advantages of cast iron cookware is many, and most people don't even realise
what they have in the back shed or in the garage sitting on the back room collecting
dust. Them old pots and pans are about the best cookware set you will ever own. As you know they have already been around forever, Just look at them,
Will your teflon pan you bought back years ago, do you even know where it is ?
If treated right you will never ruin or wear out your cast iron cookware'
and its easy to take care of. If you do happen to scorch it, no problem
Take that old cast iron kettle and wire brush, reseason it and your old
pots and pans are as good as new.
Another advantage is the iron in your diet, Iron is essential to produce red blood cells. in North America, we are more likely to lack iron than
have too much. Iron cookware provides less than 20 per cent of total
daily iron intake - well within safe levels.
and its an old fashioned way to cook fat free.
I think the best advantage I have ever come across though is that I have
never had to buy another cast iron cookware set.
I have bopught new because i like them and wanted to. but my old cast iron
pans have never worn out.
one big advantage is the cleaining and seasoning steps.
I have detailed information that my suppliers have gave me to use and pass on.
here is the information.
Cleaning: After cooking in your Old Mountain Cast iron cookware, it can be cleaned by putting in hot water and bringing to a boil. Never use detergent to clean seasoned cookware sets, as it will remove the seasoning: Also, avoid putting hot pots and pans into cold water. This can cause it to warp or crack.
After pouring out boiling water, wipe your cast iron pan dry with a paper towel. If something sticks to the surface, dislodge it by simply using a spoon. Do not use any abrasive item to scrub your pots and pans. Again, this can cut into seasoned surface. While pan is still warm from washing, apply a fine coating of oil or spray on all surfaces of the cast-iron.
If metallic taste or signs of rust are noticed on your cookware sets, simply wash with hot, soapy water. Scour off the rust, and then re season your cookware
Store your cast iron cookware in a cool dry location. If storing with lid, place a paper towel between the lid and base of your kettle, or any other pots and pans to allow circulation of air for all your cookware sets.
Seasoning: This is a simple process of oil absorbing into into the pores of your cast iron cookware leaving a black, nonstick surface. Follow instructions below if your Old Mountain cast iron cookware ever requires reseasoning.
1. Preheat oven to 350 degrees.
2. Wash pots and pans with hot, soapy water, and a stiff brush. Rinse and dry.
3. Completely coat inside and outside surfaces with melted vegetable oil or shortening (some people prefer lard) or bacon fat).
4. Place cast iron cookware on middle rack for 30 minutes. Remove cookware sets and wipe them almost dry to prevent pooling of shortening or oil. Place back in oven for another 30 minutes
Essential for any kitchen, Old Mountain cast iron cookware heats evenly, retains the heat, and is more versatile than any other type of cookware available. Cast-iron will fry, saute, grill, roast, stew, bake, as well as the guarantee of an Old Mountain skillet to keep the orneriest of husbands in line!
I hope this information is helpful to all that read this.
If there is anything I can answer or if you have comments,
Please log onto my web sight and go to my forum to post.
http://www.ironcooker.com
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