The history of cast iron cookware

Karen Minard

The Resurgence of Cast Iron Cookware

Food Articles | December 1, 2009

My article discusses the history of cast iron cookware, as well as the many uses of, and care of the cookware. I also talk about the newest types of cast iron cookware, such as enameled cast iron, the kinds of pieces you can find, as well as the vast array of colors they come in. There is so much more available in cast iron cookware than my grandmother had available back in her day!


I say that cast iron cookware has had resurgence in use and popularity, not because people ever actually stopped using it, but because we are using it more than ever before. Cast iron cookware is available in a vast variety of item types: camping cookware, tea kettles/tea pots, Dutch ovens, trivets, fry pans, crocks, round French ovens, grills, griddles, skillets with cast iron flat iron flat presses, fondue sets, deep dish lasagna bakers, pizza pans, round griddles, covered casseroles, gingerbread house molds, corn bread pans, Moroccan tangines, and the list goes on.
One item that has intrigued me recently is the cast iron tea kettle. There are different types and brands of tea kettles from different from countries; besides American made tea kettles, Japanese kettles and Old Dutch kettles seem to be the most readily available. I noticed that the Japanese cast iron tea kettles are made in different weights of cast iron; I have seen them in 10 oz., 24 oz., 32 oz. and 45 oz. weights. The Old Dutch tea kettles I have seen are similar in weights to the Japanese kettles. These tea kettle weights in ounces of cast iron are 28 oz., 34 oz., 38 oz. and 48 oz. Because these tea kettles are the heaviest (and thickest) of the tea kettles made (in comparison to glass tea kettles, stainless tea kettles & copper tea kettles) its good to know they can be found in various sizes and weights. It should be easy to find something you prefer in both style and weight.
Types of American made cast iron tea kettles include hobnail - small & large hobnails - tea kettles, hand-painted enamel cast iron (many depicting scenes of the old farming countryside), pre-seasoned cast iron kettles, which should not rust because of the pre-seasoning (though it may need to be re-seasoned sometime down the road) and cast iron kettle humidifiers.
Rust can be a problem for these tea kettles, but if the rust can be kept from these kettles, they will probably be the most durable of tea kettles (also compared to the other types I listed above). When boiling water using cast iron tea kettles, a sort of protective layer of minerals will build up on its base overtime. With this layer, these kettles will not easily develop rust.
If, by chance, your tea kettle does develop rust (to prevent rusting, keep your cast iron kettle dry as much as possible, and take out remaining water directly after boiling), you can try the following process to try and cure it: boil in it some water mixed with baking soda and lemon juice.
As far as colors and designs go, the Old Dutch tea kettles seem to have the most variety of styles. They have a list of names for their styles of teapots: Prosperity, Nobility, Symmetry, Mythology, Purity and Tranquility. Each style has its own shape, colors and intricate designs on the sides of the teapots - the colors being rather beautiful: pale blue, mustard, black, chestnut brown and red. Actually, the Japanese cast iron tea pots are quite colorful and beautiful too, but I think I fell for the names of the Old Dutch styles! As with anything else, personal preference is as they say, "beauty is in the eye of the beholder."
History
Bare cast iron cookware may have been first used in China around 513 B.C. and later in 12th century England. Originally, the pots stood on three legs because cooking was done over an open fire. When stoves with flat tops began to be produced for common usage in the 1700's, the popularity of cast iron cookware increased.
By 1776 Adam Smith, in his book, The Wealth of Nations, could note that the actual wealth of the nation was not its gold but in its manufacture of pots and pans. Cast iron cookware was highly valued in the 18th century. George Washington's mother thought so much of her cookware she made special note to bequeath her cast iron in her will. In their expedition to the Louisiana territory in 1804, Lewis and Clark indicated that their cast iron Dutch oven was one of their most important pieces of equipment.
One important reason for old fashioned, cast iron cookwares popularity and comeback is that no matter how uneven the type of surface on which it is placed, on a stove top, an open grill or over a campfire, is it will cook food evenly. About the only place to avoid putting cast iron cookware is in the microwave or a glass electric stove top (the cast iron can scratch the surface).
Is Cooking in Cast Iron Good for Your Health?
I have been surprised to read over and again that cooking in cast iron is known to greatly increase our dietary source of iron by leaching small amounts of iron into the food we eat. People who are anemic, or have other iron deficiencies, may benefit from this effect, though those with excess iron issues (i.e., people with hemochromatosis) may suffer negative effects.
This finding seems to be especially true when cooking foods high in acid, such as tomato based sauces, and the frequent stirring of food may also increase the amount of iron in foods cooked in cast iron. As you might expect, foods that spend more time in the pot, skillet or Dutch oven will lend more iron to the body (as opposed to foods that are quickly fried in a pan/skillet). Foods cooked this way can often provide all of the iron that a body needs.
Extreme iron deficiency can cause anemia. Women are more prone to iron deficiency because of the loss of blood through menstruation. Because iron can also be lost through perspiration, athletes can also be subject to low iron. It is also known that the excessive consumption of tea or coffee can inhibit the absorption of iron by the body. I wonder what's considered excessive these days, what with a coffee shop on almost every corner - yikes! That might be a small exaggeration, but I imagine we probably consume more coffee and tea than ever before.
It should be noted that it is also possible to consume too much iron; toxicity levels begin at about 45 milligrams per day. In an average diet it is very unlikely that cooking with cast iron will bring a person to this level. Low iron is more likely to be a problem, and cooking with cast iron can be less expensive and more fun (at least more hunger satisfying!) than taking iron supplements. If you do use cast iron you should consult your doctor before taking other iron supplements.
Cast iron is much beloved by serious chefs, and lasts nearly forever if you take care of it. Seasoning cast iron cookware is necessary to ensure a non-stick surface and to prevent the pot or pan from rusting. If seasoned correctly your cookware can last a lifetime and more.
Steps

1. For crusty cast ironware that you inherited or picked up at a garage sale: Your cookware may have some combination of rust and thick crackly black crud. It can be restored fairly easily to good as new condition! First place the cookware in a self-cleaning oven and run one cycle OR place in a campfire or directly on a hot charcoal fire for 1/2 hour, until dull red. The crud will be flaking, falling and turning to white ash. Then, after allowing to cool a bit to avoid cracking your cast iron, use the following steps. If you have more rust than crud, try using steel wool to sand it off.
2. Wash your cast iron cookware with warm water and soap using a scouring pad. If you have purchased your cast iron cookware as new then it will be coated in oil or a similar coating to prevent rust. This will need to be removed before seasoning so this step is essential.
3. Dry the cookware thoroughly; it helps to put the pan in the oven for a few minutes to make sure it is really dry. Oil needs to be able to soak into the metal for a good seasoning and oil and water don't mix.
4. Coat the pot or pan inside and out with lard, Crisco, bacon fat, or corn oil. Ensure that the lid is also coated.
5. Place both the lid and the pot or pan upside down in your oven at 300F for at least an hour to bake on a "seasoning" that protects the pan from rust and provides a stick-resistant surface.
6. For best results repeat steps three and four and five.
7. Ongoing care: Every time you wash your pan, you must season it. Place it on the stove and pour in about 3/4 teaspoon corn oil or other cooking fat. Wad up a paper towel and spread the oil across the cooking surface, any bare iron surfaces, and the bottom of the pan. Turn on the burner and heat until smoke starts to appear. Cover pan and turn heat off.

Second Method

1. First, if you find your cast iron needs to be stripped down and re-seasoned do not fear. All you have to do is place the utensil in your Self Cleaning Oven on the shortest cleaning cycle (usually 3 hours on most models), and it will come out looking like the day it came out of the mold. Allow it to cool overnight. Wash the residue off with WATER ONLY in the sink using a stiff abrasive pad. Make certain NO DISH SOAP comes in contact with the utensil during this procedure. If it does you will have to start over!!! Dry the cast iron utensil off with a paper towel, and IMMEDIATELY place BACK in the oven at 350 degrees Fahrenheit for 10 minutes or so.
2. Next, take the utensil out of the oven after the 10 minute drying time is complete, and lightly brush the utensil with a paper towel coated with Crisco or other solid cooking oil. Liquid vegetable oil will do in a pinch, but it is better to save the liquids until AFTER your initial seasoning. It is important in this step only to lightly coat the cast iron with a light, thin coat of oil until it only glistens. Do not allow any puddles or pools of liquid as this will cause problems at a later time.
3. Then, place the Cast Iron in the oven set to 500 to 550 degrees Fahrenheit with the COOKING SIDE FACING THE BOTTOM OF THE OVEN. This allows for any excess oil to drain off to the sides, and prevents pooling during the seasoning process. The higher heating temp allows for the oil to truly 'cook' as it should as opposed to just 'gumming up' at lower temps. Cook undisturbed for 1 hour. 

Please note: During the previous step it will be best to turn off any smoke alarms in the immediate area as it may smoke quite a lot. Ceiling fans also aid in ventilation.

1. Finally, after your cast iron is finished seasoning for 1 hour or so, take it out of the oven and IMMEDIATELY wipe it down with another extra - light coat of Crisco. Allow it to completely cool.

Tips

• If food burns, just heat a little water in the pan, and scrape with a flat metal spatula. It may mean that re-seasoning is necessary.
• If you're washing it too aggressively (for instance with a scouring pad), you will regularly scrub off the seasoning. Wash more gently or repeat oven-seasoning method regularly.
• If your pan develops a thick crust, you're not washing it aggressively enough. Follow "crusty pan" instructions.
• If storing your Dutch oven for any length of time, it is always best to place one or two paper towels in between the lid and the oven to allow for air flow.
• Also, after cleaning after each use it is always best to place it back in the oven on 350 degrees for 10 minutes or so to ensure all water has vaporized and left the surface of the cast iron.

Warnings

• Do not cook tomatoes and other acidic foods in your cast iron cookware unless it has been well seasoned (your cookware, not the food!)
• Washing pans with detergent after they have been seasoned will break down the seasoning. Either wash without detergent (if you're cooking similar foods with the pan, this is fine) or repeatedly oven-season your cookware.

Enameled Cast Iron Cookware
Enameled cast iron cookware has been manufactured in the United States since the end of World War II. Enameled cast iron is considered pre-seasoned (meaning you don't have to go through the steps of seasoning that I outlined above). The vitreous enamel (the transparent glossiness of the enamel) is completely hygienic and impervious to flavors and odors, and it's perfect to hold foods that are marinating or for storing foods (raw or cooked) in the refrigerator or freezer.
Todays enameled cookware comes from many different manufacturers, and is available in so many colors, that you're sure to find something available that will be equally at home in your kitchen as it will be on your dining room table. It is an added bonus that you can go from fridge or freezer to oven to table, especially with the beautiful look of this modern day cookware.

Article Tags: Cast Iron Cookware, Cast Iron, Iron Cookware, Dutch Oven

Source: Free Articles from ArticlesFactory.com

ABOUT THE AUTHOR

Pots and Pans

Cast Iron Dutch Ovens

Pots and Pans

Skillets 

http://www.ironcooker.com

Contest

  For everyone that reads my blog this is a head start notice.

 For January we are having a contest.  go to my site and join my newsletter,  When you join you will be sent a 
code number.  Send reply with recipe for cooking in cast iron that we may add to future newsletters and you will be entered in drawing for a new pre seasoned pan.  

 Along with special prices on cast iron cookware for newsletter readers we offer specials and free items from time to time.  and contest like this one.


go to http://www.ironcooker.com  and join the newsletter to enter contest

The Mountain Man and Randy Chapter 7 Trader Bobs Pots and Pans

 I hear that sound, that faint sound in the wind. Something or someone  was up ahead on the trail.
“What is it Randy?” I hear that sound too. And even as strange a sound as it was, Randy wasn’t even upset about the noise. His hair wasn’t up and he wasn’t even looking like something was wrong.

 That is weird; my dog knows what is ahead. Big Jim Brown always trusted his dog, but this time something was telling him to be careful. Just then it hit him. There could only be one person or
one thing that would leave that sound and it wasn’t an accident. It was meant for him to hear the noise.

 “Well Stranger, you are not any better at this than the last time I seen you”. “I could have taken all your pots and pans off that pack animal and you wouldn’t have even missed that cast iron cookware you have till you got down the mountain road a mile or two.”

 It was Trader Bob standing there in front of him. How he got there or what that other sound is was something Bob had kept a secret for a long time. It was one of them things that keeps a mountain man alive in bad situations.

 The smaller man stood there in his buckskin pants , knee high leather boots , his heavy bear  hide coat, and a thick rabbit fur hat he had traded for down in the Indian village. He carried a huge knife and pistol just inside the fold of his big coat, on his left side.  there was a big leather strap over his shoulders and tied to that  was his huge 50 caliber mountain rifle.

 “Where is that big dog that likes that cast iron cookware?” Just then as fast as the wind brought in the sound, Randy was there standing behind Trader Bob. “You found your match Bob; the dog is as quiet as you” Darn it all there isn’t a thing left to eat and I do owe this man. Maybe we can catch a fish or two.

 “I left the Indian village a week ago and they said that one of their men came up this way to meet you and nobody has seen a thing since”. “They said, you should be down there by now.”
“I packed my pots and pans, tossed in a slab of bacon and beans.  I have a big piece of beef on salt too.”

 I sure hope he don’t think that I can’t hunt or catch any fish.

“We are real grateful Bob, the venison ran out last night and I haven’t had a chance to catch any fish for tonight.” The Indian on my pack mule is the man they said came up here for me. “He broke his leg and I found him back a few miles with a tree on top of him”. The infection is gone but he is so week that I had
to tie him on to the mule so he wouldn’t fall off.


 “Looks like you have had your hands full.” The smaller man made a loud whistle, and his mule came running. You could hear the pots and pans banging all over the mountains.
Build a fire my friend and get out that Dutch oven for my 4 legged friend. All seemed like home again on that side of the mountain. as close to home as the Mountain men have ever known.

 Randy was drinking from his favorite cast iron Dutch oven. The Indian was starting the fire pit for Bob,

and Big Jim brown was unpacking that cast iron skillet to cook  the salted beef that his old friend had brought.

 Tomorrow they will build a cart to pull behind the mule so it wont be so hard on the Indian they named Pete.  Dang if I can say the young man’s Indian name.
They ate and caught up on all that was going on around the mountain that evening. It was good to see his old friend again. Next time it will be me helping out.

 They slept that night and dreamed about big cats and bears on the mountain, and the long trails they had taken in the past. Tomorrow our journey starts again my friend. Tomorrow we start down the mountain again.

http:www.ironcooker.com

Your Best Guide to Cookware Sets by David H. Urmann

Cookware sets are one of the more essential items in a kitchen. One uses the right cookware depending on what's cooking, and the number of people to serve. Cookware is considered as one of the more important items in the kitchen. You use the right cookware for the right type of cooking. It makes kitchen procedures easier and more organized.
There are many kinds of cooking utensils, each serving different specified functions, to make cooking easy and more enjoyable. Different kinds of cookware are made from different kinds of materials, showcasing different uses. Always consider the appropriate utensil to use.
Here are some useful things about the different types of cookware and what you need to consider when buying the right cookware for your kitchen.
Take into consideration the kind of food you will be cooking and how often this equipment will be used. Consider the number of people you need to cook for. This will help you determine the size of the cookware you need. Always select the sturdy utensils made of the finest materials. High quality items are more durable and lasting. Heavy duty pans may be more beneficial to you.
Cookware is so varied it can easily overwhelm you. Start with the basics and more essential purchases, like spatula, vegetable peeler, and wooden spoons.
In general, in deciding what to buy, choose cooking items made from very durable materials. For example, the thin, steel-coated type of finish looks shiny, more scratch-resistant and easier to clean. However, steels can sometimes cause uneven cooking, or can result to scorched foods.
Aluminum cookware on the other hand, is very lightweight and good conductors of heat. If you plan to buy aluminum cookware, make sure it is coated. Uncoated aluminum can contaminate food once acidic foods react to the aluminum.
Worn out aluminum cookware can cause splintering and mixing with the food being cooked. There have been reports that large volumes of aluminum in the body can cause Alzheimer's disease. So be extra careful with aluminum cookware also. Dispose old ones if needed.
When frying or baking, using pots are enough. Raise the pot out of the heat source to better control your cooking.
Cookware lids are very important to close pots. Food cooks faster in closed pots. Heat is circulated inside.
For wooden utensils, make sure it has a smooth finish. For the cheaper makes with rough finish, sand them first before using. Otherwise, it could splinter on the food.
If you plan to buy non-stick types of cookware, choose the rubber-coated or wooden utensils. Those metal-based utensils can scrape off the coating of pans and pots.
Stainless steel and polished aluminum cookware sets are cheaper than copper and anodized aluminum cookware sets.
Most chefs prefer cast iron type of cookware because they are durable, perform efficiently and are good heat conductors.
Some cooks prefer copper materials because it conducts heat better than others. However, it requires periodic polishing and cleaning to maintain a shiny and clean appearance.

Cast iron cookware sets

The Cookware Store

Cast Iron Cookware

Jambalaya pots and Jambalay cuisine by Stephen Kember

The Jambalaya tradition is alive and well and spreading far and wide, well beyond its Cajun origins in Louisiana. If your thinking about getting into Jambalaya cooking there are a few things its good to know. Jambalaya pots are truly multi-purpose; they are great for stews, soups, gumbos, popcorn and much more. The truth be known you can cook nearly all types of food using cast iron cookware so Jambalaya pots are the supreme example of large scale 'anything goes' cooking equipment
Jambalaya pots, being made of cast iron, are a great cooking medium as their near perfect heat conduction and heat retention mean that they are very efficient, heating evenly & consistently without heat spots.
There is one piece of advice that is paramount, don't buy cheap. A Jambalaya pot is an investment that your grand children's children will be enjoying, such is there lifespan, so aim to buy well. By comparative standards they are not expensive and when measured over their extended lifetime they are incredibly cheap.
As a simple piece of advice, we have found that the Bayou Classic range of jambalaya pots are superb, they represent the very best in Jambalaya outdoor cooking equipment. The Outdoor Cooking Equipment Store has some great Bayou Classic Jambalaya cookware offers; its worth a look
Jambalaya pots are ideal for outdoor cooking but they can be a little heavy, especially the larger models. This said the common advice from many users is, if you think you've chosen the right size then go for the next size up as there surely will come a time when you'll have need of the additional capacity. This said do also bear in mind that when going from say, a 7 gallon up to a 10 gallon pot you're going from being able to serve 60 people, to being able to serve 100.
It's really healthy to cook with cast iron jambalaya pots because you can cook fat free. A properly seasoned Jambalaya pot will be 'stick-free' so it requires no oil for cooking. So, when cooking with cast iron food slides easily and freely in the pan.
Jambalaya pots are easy to clean:
1. once the pot is cooled, simply wash it using normal washing up liquid, then rinse and dry with a paper towel; don't listen to those that say just wipe it out; this is not hygienic. 2. after washing put the pot onto the stove/burner to completely dry it out and before its cooled very lightly oil with a vegetable oil, inside of the pan; then leave it on the stove for a few minutes; then take it off the stove and wipe away any excess oil with a paper towel; 3. after thoroughly drying your cookware you should never store it with its lid on as this can allow moisture to build up inside, which can result in rust! To help avoid rusting still further it can help to put a paper towel inside the pot to any absorb moisture; and 4. if you do experience rust, scour with steel wool, until the rust is gone, wash and re-season.
Finally here are just a few dos and don't when cooking with your Jambalaya pots:
1. Ideally don't use your pot for boiling water. 2. Always preheat your pot before starting cooking. You've got the temperature right when drips of water sizzle then jump around. Its too hot if the water turns to steam straight away and too cold if the water just bubbles. 3. Never pour cold water into a really hot pot as it may shatter. And 4. Never touch the jambalaya pot itself when cooking as it gets really hot. Keep a good pair of very heavy duty oven gloves handy if you must touch it or move it.

About the Author

Stephen Kember is the Proprietor of The Outdoor Cooking Equipment Store where you'll find a range of exceptional value Jambalaya pots and cooking equipment ranging from 2.75 to a 30 gallon Jambalaya pot! And there are Dutch ovens, a Stew Pot, tripod stands & much else.

Benefits to Cooking with Cast Iron

Info  PR: n/a  I: 3,000,000  L: 0  LD: 113,673,528  I: 88000 Rank: 7  Age: Oct 12, 1999  I: 0  whois source Robo: yes Sitemap: no  Rank: 1179  Price: 1614189 Links: 10|3 Density

Experts Say There Are Benefits to Cooking with Cast Iron

Consider using a healthier cookware. If you're cooking in something other than cast iron, you are missing the chance to add iron to your family's diet; and missing out on some of the most delicious food you'll ever cook.

As a child, I do not recall my grandmother using cookware other than cast iron. I remember the crusty cornbread she made and the fluffy biscuits. And let's not forget that crispy fried chicken on Sundays. These, and most other, delicacies were fried or bakedon

 pans.

Best Cookware
 by: Seb Branson

AdsSpy: 34 sites by this AdSense ID  AdsSpy: 30 sites by this AdSense ID  AdsSpy: 34 sites by this AdSense ID

<!---- End Ad Box --->
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.

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://www.ironcooker.com

How To Make The Most From Dutch Oven Cooking by Chris Huddle

Having served generations of cooks with a delicious variety of foods, perhaps no other kitchen tool has remained as unchanged and revered as the Dutch oven. In a modern microwave pace of life, it's easy to feel intimidated by its reputation, yet many have found that it remains a versatile option that can be readily used by cooks of with any small level of skills and experience.

Here are some tips to help you make the most of your Dutch oven cooking-

1. The best Dutch ovens have sturdy legs cast as part of the base. Many cooks will not consider it a true Dutch oven without the integral legs. Check that the lid seals well to keep in the heat. List it to make sure it has significant heft. Examine the casting to see how even it is in thickness. Even thickness makes for even heating. The handle or bail should be firmly attached, or it will likely spill the contents when it comes off. If you are unsure of the bail's quality, put the oven on the floor, place your foot on the lid, and slowly and firmly pull up to simulate a full oven's weight. It cannot bend or warp too much when carrying or lifting a full oven.

2. The first step after buying a Dutch oven is curing it. Not only does proper curing help prevent rust, it makes a convenient non-stick coating between the iron and the food. If the oven is rusty, sand it with fine grade sandpaper to remove the rust, then wash with mild soap and hot water. After the Dutch oven has dried thoroughly, use a paper towel or cloth to coat all surfaces with a thin layer of lard or shortening. Place the Dutch oven upside down in a 350 degree oven for an hour, and then let the oven cool. Place a cookie sheet or pan under the Dutch oven to catch any runoff.

3. Never use metal tools when cooking with a Dutch oven. To avoid scraping the metal (and removing the cure layer you created) use only wooden spoons, spatulas, forks, and turners. Well-fitting leather or welder's gloves can save you from a serious burn when handling the oven. Other tools good to have include a lid lifter, lid holders, sturdy tongs, and a shovel with a whisk broom.

4. Learn to place the coals in the best positions. To determine the number of coals required, double the inch diameter of the oven. To know where to place the coals regarding on top of the lid or under the oven, it depends on what you're cooking. Simmering requires more coals under the oven than on the lid. Baking needs more coals on the lid than under. Roasting can best be done with an even number of coals on the lid and under the oven.

Cooking with a Dutch oven isn't very complex. Follow these tips, go easy on the heat, and you will be soon enjoying Dutch oven cooking.

About the Author

Chris Huddle has been authoring websites for over ten years, and his specialty is SEO. His latest site features men's cashmere sweater deals at MensCashmereSweaterDeals.com

http://www.ironcooker.com

Pots and Pans: The Foundation of Any Kitchen by Victoria Rosendahl

When stocking a new kitchen, one of the first items to buy are pots and pans. They are essential to making any food, from eggs at breakfast to macaroni and cheese at dinner. The pots and pans in a home will get the most use so choosing a high quality -- and getting them in sets to save you money -- will make them last for a long time and continue to cook well. Cookware can come in sets or as single items, depending on your needs and the amount of storage space you have. Pots and pans come in a variety of shapes, styles and materials. You can find all stainless steel or coated in materials like Teflon, or aluminum. The material you choose depends on your needs. Non-stick is a good general choice, whereas aluminum distributes heat better. Cookware made from cast iron is a excellent choice when frying or grilling, but you must be careful while cleaning it never to use soap. Seasoning a cast iron pan is as simple as wiping off the grease, rinsing with water and gently applying a thin coat of oil.
The size of your pots and pans is important as well. Different dishes need different sized pans. A large twelve or sixteen inch frying pan is what will be most used, as well as a medium sized pot for boiling water or making sauces.
Small sauce pans are invaluable for creating sauces. Some pans resemble a griddle for cooking items like pancakes or bacon. Large woks are perfect for stir frying vegetables.
Big soup pots - or stockpots -- are great for soups, or cooking live seafood. Dutch ovens are designed to be used on the stove, in the oven, and during serving. Lids are also important to keep splattering down, and to properly cook some foods. Many sets of cookware include steamers, strainers and other accessories to make cooking easier.
The types of pots and pans that you choose will be largely based on your specific needs and budget. If you are working with a small budget, you can do this two ways: buy a few of the basics or getting a set.
If you like to experiment with food, you are better getting a large set of cookware that gives you unlimited options for experimentation. Then you can add other items as you go along.

About the Author

Victoria Rosendahl is a home chef and loves creating delicious baked goods for her family and friends. For great kitchen tools, cookware products and recipes, go to http://www.thekitchentoolstore.com.

Cast Iron Griddles-Use Cast Iron For Perfect Cooking by Mike Connery

All the Many Uses of Cast Iron
Cast iron griddles are a great addition for someone who has just gotten their own place or they cannot afford to have the gas on just yet. This will typically be college students or others on their own for the first time. If you need some kitchen supplies to really get you going until you're all set up then you'll definitely want to consider cast iron cookware.
You may also get tired of using pots and pans that are long since worn out. They make too much noise when you use them, or they just make too much of a mess to make them worth your time. Cast iron griddles offer you a great alternative as well as the ability to get more and save time in the process.
One of the many benefits you'll enjoy when you use cast iron griddles
Have you ever noticed that your food doesn't always taste the way you want it to when you use regular pots and pans? When you use cast iron griddles you'll be shocked at how well your food will taste. It will be very good and crisp; you won't taste anything that shouldn't be there.
You can pre-treat the griddle so that the flavor will be released when you cook food on it. This is not a benefit you enjoy when you use regular pots and pans. The main reason being depending on their quality the flavor can be absorbed long before you place the food on it to be cooked.
Using a cast iron griddle may be good for you if you suffer from low iron levels
This benefit may not appeal to everyone, but if you use cast iron griddles you can make up for iron deficiency. When you use cast iron some of the mineral absorbs into the food and you'll more than likely consume it. No need to worry, this is not a bad thing. You just need to be sure that you don't have a condition where you suffer from too much iron otherwise it may cause you unwanted problems.
I'm still having a hard time understanding the benefits; could you give me one more to push me over the edge?
Cast iron griddles have a lot of advantages over pots and pans designed for the sole purpose of making your food not stick. A lot of these pots and pans contain material like Teflon and various other non stick materials that can be harmful if not monitored the right way.
Go to your kitchen and look at all the pots and pans that have some sort of scratch in it. Or the ones that have eroded over time, you can bet all the money you have in the bank that this material was consumed and it cam off in your food. You won't have to worry about this when you use cast iron. So put away the old pots and pans and try cast iron griddles out for yourself.

About the Author

There are many online sources for cast iron griddles and learning how to use them in your kitchen. Stop by and find out more about cast iron cooking and the things you can do when you use cast iron griddles. They'll be your new secret weapon in the kitchen.

http://www.ironcooker.com

Pots and Pans Thanks to our readers

 A little note to thank all the people that have been and have started following my blog here and in blogger.
Thanks for your comments on the Pots and Pans  and the stories I have sent in about cast iron cookware.

All of you that ended up here from following me on other sites, Face Book, Twitter,  and the Article sites that
I have sent in to.  Its really nice hearing things like that, and I just wanted to say,  Thank you to Everyone.

Just to stir up things a little bit.  I am looking at the old Dutch oven on the shelf.  It seems like a good
day for a big pot of stew. Its such a cold winter day and I just think that big old cast iron pot will add a little spice to the cold day.

I try to post a little something here every day so don't forget to keep checking in, and on my web site
http://www.ironcooker   sign up for my newsletter for special offers  and recipes.
along with special free offers in the newsletter for our customers.

http://www.ironcooker.com

Pots and pans

Natural Cast Iron

Cast Iron Cookware

If you're looking for a new set of pots and pans you should seriously look at a set of cast Iron cookware

Its an investment that will last years and will probably be used by your family years from now.

Cast iron Cookware

Quality Cast Iron Cookware, Dutch Ovens, Pots And Pans  We are Ironcooker.com. Welcome to our website. We have many cast iron cookware items, Pots and pans and dutch ovens. Click on the products below to check out all of our Outdoor and Household Products for your shopping for pleasure.     10% Off Retail Prices. Be sure not to miss our special deals on all items, and discounted shipping. Click on the images below to visit our store pages. 166-10101 6.5" Preseasoned Skillet 166-10160 Loaf Pan 166-10129 Cast Iron Tea Kettle       We are ironcooker.com.  Your total resource for cast iron cookware and household Products.  We have pots and pans, dutch ovens and kettles for your cooking enjoyment. Check out our stainless steel cookware, or our aluminum pans. Our flatware is top quality. And we have line of clocks you will truly enjoy too.We are adding more cookware sets and bakeware all the time so stop back to check us out on a regular basis. And do not forget to look for our special offers on everything from cake pans to bakeware for your camp kitchen. Click on our pages, to check out all of our great products.  The benefits of cast iron cookware stands out above all others. There is no need for expensive toxic chemicals to create a non stick surface in modern cookware. The use of cast iron eliminates this. And its good for you, small amounts of iron leach from the product so you get the benefit of this in your diet. Almost everyone will benefit from this,especially women in child bearing years. So for a great cake or a fantastic loaf of bread choose our bakeware.  Using your cast iron is also a natural way of cooking fat free. Even distribution of heat is another of the advantages of using a cast iron , while it may take a bit longer to get up to temperature, when it reached the desired temperature the heat is evenly distributed.Its the only cookware sets in my camp kitchen and We are sure you will agree when you choose your cast iron bakeware for your favorite cookout from us. Choose our pots and pans, dutch ovens or cake pans and know; because of the great heat retention and the easy care of the products, along with the convenience. Many chefs consider that cast iron pans are truly professional cooking tools.  For any of your cast iron cookware questions. Call or write our customer service department and we will be happy to service your needs. If its an order question on pots and pans or needing instructions on seasoning a dutch oven. We keep an open ear 24 hours a day and will answer back as quick as possible  We are always here for you. Customer satisfaction is our number one priority at Ironcooker.com.  We always like hearing from our customers.Call us today, e mail or write your comments to us. We are always looking for ways to make a great deal for our customers. So let us know how you feel. Come in and click  on our products and enjoy your stay. 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!   Iron Cooker P.O. Box 323 Kingsley, MI  49649 United States of America Phone: 616-929-5066 info@ironcooker.com

Black Iron Dude: Guest Posters? Anyone Interested?

Black Iron Dude: Guest Posters? Anyone Interested?

For Cast Iron Pots and Pans, Dutch Ovens and Kettles
and for free offers and recipes join our newsletter.
http://www.ironcooker.com

cast iron cookware Queenie's Cornbread

I seen this and had to share the post with you.

Queenie's Cornbread

September/04/2009 08:41 AM

Posted by Rick Mansfield

As most cast iron aficionados know, there's more to cast iron than cornbread. However, having said that, the ability to make good cornbread is essential—foundational—to any cast iron cook's repertoire. There are many different cornbread recipes out there, from basic to elaborate. Northern cornbread tends to be sweet, while Southern cornbread is not. I've often said I've never met a cornbread I didn't like, but I'll quickly admit that I don't want sweet cornbread in my bowl of purple hull peas!

Most cornbread recipes are fairly easy to make whether using a pre-made mix or making it from scratch. For folks just learning to cook, cornbread is something that can easily build confidence. It's difficult to mess up cornbread unless you burn it! And even overcooked cornbread can still taste good with a little butter or in a bowl of peas or beans as long as it's not too burnt.

While cornbread mixes are okay (I can't knock them too much because they usually taste pretty good), it doesn't take much more effort to prepare cornbread from scratch. I really encourage folks to find a cornbread recipe they like and use that instead of the mixes. And as mentioned a couple of posts back, any baking in the oven, including cornbread, is very "healthy" for your cast iron skillet's seasoning.

This particular recipe belonged to my grandmother on my mother's side, Queenie Pennington. We simply called her "Mammaw." The ingredients are fairly common, and she may have simply adapted a standard recipe over time. I have the advantage of not just having her cornbread recipe, but also having the skillet she used to make cornbread in on nearly a daily basis. I recall many wonderful meals at her house accompanied by her cornbread. When cooked in her pan, there is a particular texture to the outer crust which I cannot duplicate in any other cast iron I've tried. It's not that this particular texture of the crust is superior to other cornbreads; rather, its taste and feel in my mouth so strongly reminds me of my grandmother who died last year at the age of 88. This cornbread doesn't just taste good to me; it also has sentimental value. Every time I cook Mammaw's cornbread, it's like having her back again.

Greg from the "Black Iron Dude" blog recently identified my grandmother's skillet as a product of the Birmingham Stove and Range (BS&R) company. Her skillet is at least 70-years-old and may be older than that.

Above is a picture of my grandmother, Queenie Pennington, and me--probably
taken around 1970. Doesn't she look like someone who would be named Queenie?
Doesn't she look like someone you'd call Mammaw?
And doesn't she look like someone who could just naturally make good cornbread?

My grandmother's recipe below uses a combination of both cornmeal and flour, creating a light and moist cornbread. A basic trick for making any cornbread is to allow your cast iron pan to warm up in the oven while it preheats. I grease the skillet and place it in the oven before I set the temperature. That way it heats up with the oven itself. Then when pouring the batter, the hot iron immediately starts cooking the outer layer making a perfect crust.

If you try this recipe, you'll notice that it creates a very moist batter. Don't worry that's it's too moist. After twenty minutes in a 450° oven, it will be absolutely perfect. Of course some folks like their cornbread a bit more well done, and if that's you, simply keep it in the oven a little while longer.

In the recipe below, note the occasional footnotes. I'll add the notes to the bottom of the post.

QUEENIE'S CORNBREAD

Cast Iron Required:

• 10.25" cast iron skillet¹

Ingredients

• 1 1/2 cups white corn meal²
• 1 cup flour
• 1 tsp salt
• 1 tsp baking soda³
• 3 level tsp baking powder
• 2 cups buttermilk
• 1 egg
• 2 tbsp bacon drippings⁴

Directions
Sift dry ingredients into a mixing bowl. Add buttermilk and egg, stirring until combined. Grease skillet with shortening and preheat in 450 oven. Melt drippings and add to batter. Pour batter into very hot skillet and bake at 450 for 20 minutes.


My grandmother's cornbread in the same pan she used for well over six decades.


Notice how nicely the cornbread came out of the pan without sticking. This is testimony to a pan seasoned over decades of use. My mom says that when she was growing up, many times she saw my grandmother flip the cornbread straight from the pan into the air before putting it on a plate. I haven't been brave enough to try this yet.


And finally, the pièce de résistance--my grandmother's cornbread in a bowl of purple hull peas!


I have one more fond memory of my grandmother's cornbread. After we'd finished the wonderful meal she cooked, one or two slices of cornbread always remained. My grandfather would take a slice and submerge it in a glass of ice cold milk. This was essentially his dessert, or his way to cap off a good meal. When I was a boy, I tended to do everything he did when I was around him, so I'd take the other remaining piece of cornbread and ask for a glass of milk myself. I never liked this as much as he did, so I rarely finished the entire glass. But when I was young, a slice of cornbread in a glass of milk seemed like pretty exotic fare.

---

Notes
¹If you prefer cornbread muffins, this recipe yields 12-14 muffins in a standard-sized muffin pan. I haven't experimented yet to see how many cornsticks the recipe will make. I'll determine this and update the post at a later date.

² My mother wrote down the essential recipe when she was 18 and had just married. In the original draft, as dictated by my grandmother, it specifically says "Aunt Jemima" white cornmeal. We sometimes have difficulty finding this brand, so we often use something different. I haven't discovered any discernible difference in taste or quality.

³ The original recipe as dictated by my grandmother called for "3 pinches; 4 if buttermilk is old" in regard to the baking soda.

⁴ Kathy and I normally cook with olive oil and don't keep a whole lot of bacon grease around. However, I always use bacon grease for my grandmother's cornbread. I've learned through experience that cooking four slices of bacon yields about one tablespoon of grease. Cooked bacon keeps for a while, so fry up eight or so slices to use in sandwiches throughout the week.

For cast iron pots and pans go to http://www.ironcooker.com