This Is Not Your Grandmother's Cast Iron

Unlike the awkward heavy Cast Iron Cookware of yesterday, today such cookware comes in a variety of colors and styles. In addition, many new pan types have also been created over the last several years. Thus allowing one a larger selection when it comes to shopping for such cookware.

For example, one online store offers dutch ovens, skillets, pans, casseroles, camp dutch ovens, kettles, fryers, specialty items and more. Of course, when it comes to shopping online one always has their favorite outlet. Still, when shopping for specialty items such as this cookware, to be sure one is getting the utmost quality, one need always buy for a store specializing in the product.

For, this cookware can be great to cook with; However, if not careful, cleaning can be quite a chore. This is why it is so important to both season and oil such pans before each use. Otherwise, by cooking in such a pan without having had a chance to season same, one is generally setting oneself up for disaster with regards to both taste and the cleaning of the pan.

So, before blackening that chicken, deep frying that fish or baking that casserole, always be sure to season the cookware properly as directed. Otherwise, both food and pan will pay the price in both taste and in the ability to clean the pan easier had it been well oiled and seasoned before cooking. Also, never leave a cast iron pan to dry after being washed, always dry and season such pans after each use. For, if not, one will only be left with a pan that is rusted rather than one which is functional. For great instructions on how to properly season your cast iron cookware see other articles on this blog that will show you how to season your Cast Iron Cookware in a way where it does not have to be done every-time you cook and also makes clean up a cinch!

Still, when treated appropriately with regards to their iron content, these pans can offer up the most tasty dishes one can imagine. Also, as the only true way to blacken food for Cajun style recipes is by using a such a skillet, one definitely needs to have at least one, if not a number of pieces on hand in order to cook as many varied recipes as one enjoys. To this end, regardless of the efforts involved in seasoning and cooking, it is well worth the time involved as the food when cooked correctly is often some of the best food one has ever cooked, eaten or served.

Therefore, before buying a set of cheap aluminum pans which also have now been tied to health risk in association with a variety of long-term illness, one may want to venture online and check out the many pans available on the market today. As there are many different offerings available, one may want to search on Cast Iron Collection or Cast Iron Cookware to find an online dealer which can provide these heavy duty pans in the styles one needs. Also, one can generally buy such cookware either by the piece or set which is an added bonus when shopping for cookware which can often be more expensive than cheaper counterparts due to their high quality and long life expectancy when treated with proper care as instructed.

To this end, regardless as to whether one needs a Cast Iron Cookware pan for baking, frying, blackening or other cooking methods, one can find the pan to match their needs through our online dealer site http://www.castironcollection.com. On our site you will find great savings in comparison to the manufacturers regular suggested retail prices, as well as free shipping offers on a good portion of the products we carry online. If by some chance you are not able to locate the item you are looking for please click on the "contact us" tab and let us know and we will find it for you at the best price possible.

Find your Cast Iron Cookware on our site at http://www.castironcollection.com

Fried Fish Heaven

I can't hardly write a word without wanting to fly from our hometown (Denver, Colorado) to Ocala, Florida (my wife Danielle's mom and dad have a horse ranch there, and this is where she caught this 11lb Florida Large-Mouth on the Silver River)

I grew up in a rural area outside of Tulsa, Oklahoma where bass fishing ponds are plentiful, and eating a big mess of fresh fish is very commonplace. To me there is nothing better than catching a big mess of blue gill perch, crappie, or large mouth bass and taking them home to mom to fry up (after I finish cleaning them of course). That's me holding an 8.5lb Florida Large-Mouth, caught on the same trip where Danielle caught her 11lb trophy, this was the trip of a lifetime!

So now we've got the fish! It's time to get out that cast iron fish fryer (like the one in the picture at the top of this post), and get to cooking!

There are many great recipes for fried fish, but this one, though very simple in my opinion is the absolute best:

Ingredients

Buttermilk
Flour
Corn meal
Vegetable Oil
Salt and Pepper

Directions

Clean the fish - fillets are best, but this recipe will work well even for perch, and crappie that may not be big enough for filleting (be careful for bones though!). Soak the cleaned fish in a bowl of buttermilk in the refrigerator for at least 3 hours (be sure the buttermilk totally covers the fish), be sure to salt the fish on both sides before soaking.

Now add your vegetable oil (you should fill the skillet with enough oil to cover the amount of fish you are going to fry, usually 1" of oil is plenty. Now heat your cast iron skillet at medium temperature (size of skillet will vary based on how many fish you are going to fry), for a normal fish fry a 10" cast iron skillet should do the trick. I should also note that this process works especially well with one of the many fish deep fryers we have available on our site at http://www.castironcollection.com.

You will now want to have a plate filled with a mixture of cornmeal and flour right next to the stove. Now take the fish out of the buttermilk one piece at a time and coat it with your corn meal/flour mix and then lay the fish into the skillet. (be careful not to burn your hands, and use metal tongs if necessary), after the skillet is full of fish add salt and pepper, then take your tongs and turn the fish in the oil until fried to a golden brown.

Be sure to fry up some southern fried potatoes, some deep fried okra, & bake some of that awesome corn bread! Slice up some home grown tomatoes, and you have got a feast fit for a king.

It's good to be the king!

Yum Yum !!! Enjoy! -

If you need to learn how to clean fish, please contact an experienced fisherman, or fisher-woman. The cleaning process is too dangerous in my opinion to teach with out a hands on demonstration.

Campfire Style Corn Bread

Any great campfire meal is not complete without some corn bread baked in a cast iron skillet. Corn bread goes good with so many great campfire meals, whether it's fried large-mouth bass, chuck-wagon chili, or just some good old ranch style beans, it's just not the same unless you've got some of that great campfire corn bread to go with it.

Follow this recipe and the entire campground will be begging for more!

Ingredients:
	Corn Meal	1 Cup		Flour	1 Cup
	Sugar	½ Cup		Baking Powder	3 tsp.
	Salt	1 tsp		Cooking Oil	¼ Cup
	Eggs	2		Milk	1 Cup

If you like it spicy at 1/4 cup of diced fresh jalapeno peppers to the mix

Utensils:

8" cast iron skillet, Mixing Bowl, Measuring Cup

Instructions:

Preheat Oven to 350°, cover the bottom of an 8" cast iron skillet with cooking oil (coconut oil works great) and preheat. Mix dry ingredients, Add eggs; milk; oil, mix thoroughly. Pour into the preheated skillet. This forms a good crust. Bake 45 - 60 minutes. (until done)

Be sure to have some cultured butter, and honey on hand which will add to a natural flavor that every camper will be raving about!

Be sure to visit our site http://www.castironcollection.com where you will find all of the cast iron cookware you need to meet all of your cast iron cooking needs.

Chuck-Wagon Chili In Your Camp Dutch Oven

Just the sound of it brings back so many great memories. Isn't it funny how we associate good food with good memories? At least I do, I can remember camping as a kid up in the mountains above Continental Divide, New Mexico with my church youth group. We would sit around the camp fire, sing gospel songs, drink that awesome campfire coffee, and yes the best part of all the youth pastor would help us cook up a big batch of chuck-wagon chili in our cast iron camp dutch oven.

Follow this recipe and you are sure to be making memories too!

Ready in: 2-5 hrs
Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
2 pounds round steak -- cubed
2 tablespoons vegetable oil - coconut oil works great too
1 cup chopped onions
1 cup chopped celery
1 cup chopped green bell pepper
3 cloves garlic -- minced
16 ounces whole tomatoes -- undrained
12 ounces beer - your choice of brand
1 cup barbecue sauce - Kraft regular flavor is best
2 tablespoons chili powder
1 teaspoon dried oregano -- crumbled
1 teaspoon salt
1/2 teaspoon pepper - 30 ounces red kidney beans -- rinsed and drained -

Then if you like it spicy then add in 1/4 cup of diced fresh jalapeno peppers (don't do this unless you want it spicy, as this will really fire it up!)

Directions:

In a large soup kettle or Camp Dutch oven over medium-high heat, brown beef in oil. Add onion, celery, green bell pepper, and garlic; cook until soft. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. This recipe is great with fresh camp cooked corn bread! (see article on this blog entitled Campfire Corn Bread for recipe)

This recipe for Chuck-wagon Chili serves/makes 8

Be sure and check out our site at http://www.castironcollection.com for all of your cast iron cookware needs.

Enjoy!

Keep It Clean

Proper Care and Cleaning Instructions For Your Cast Iron Cookware

• Rinse with hot water after each use (never soak)
• Scrub with a food brush or fill cookware with water and boil to remove food particles.
• Avoid using detergents as they remove the seasoning from the cast iron cookware surface.
• If you do decide to use dish detergent you will need to re-season the surface of your cast iron skillet, dutch oven, or grill pan (any cast iron cookware item) prior to re-using.
• Dry thoroughly and immediately, then store your cast iron cookware and store it in a warm dry place.
• NEVER place cast iron cookware in the dishwasher (unless it is enamel coated). The dish detergents and humid environment will remove the seasoning and cause rusting to occur.
• It is normal for the surface of your cast iron cookware to turn black after repeated uses.
• When storing be sure to place a paper towel inside your cookware to absorb moisture, and be sure to store your cast iron pot and lid separately.
• With proper care your cast iron cookware product will last a lifetime (or more).
  

I hope these easy to follow instructions are helpful to you and as always: HAPPY COOKING TO ALL! Remember you can find ALL of your cast iron cookware needs at our website, http://www.castironcollection.com

Seasoned For Success

I want to make sure that the cooking surface of your cast iron cookware is well seasoned before you start cooking with it. There are many schools of thought on this, but here is some step by step instructions on one of the best methods out there:

• Wash your cast iron cookware in a warm soapy water to remove the paraffin wax coating.
• Rinse and dry thoroughly
• Coat the entire surface of the cookware with solid vegetable shortening (Lard, Crisco or bacon drippings are best, flax seed oil works well too!) using a paper towel. Do not season with butter, margarine, or salted fat.
• Place in a 300'F oven for one hour. When you place your cast iron pot in the oven it should look like the pot in the photo above, it should be turned upside down, with foil underneath it to catch any excess dripping of the cooking oil that is being used to cure your cast iron cookware surface.
  
• This will cause some smoking and odor for a little while, so be sure to turn on your exaust fan and open a window.
• Remove from oven and wipe off excess grease with a paper towel. BE CAREFUL the cookware could be HOT, so handle with care.
• You will want to season your cast iron cookware at least two or three times prior to use, some items may take five or more repetitions, but it is worth it. After each use you will want to apply a thin coat of vegetable shortening (the same one you used in the seasoning process) to the cooking surface of your cast iron cookware. Improperly seasoned cookware can cause food to stick during the cooking process, but when seasoned properly it will have wonderful non-stick qualities.

I wish you many years of enjoyment as you continue to properly care for your cast iron
cookware products. HAPPY COOKING TO ALL!! Be sure to stop by our website http://www.castironcollection.com where you will find all of your cast iron cookware needs.

Common Sense Cooking In The Great Outdoors

If you are headed to the mountains to go hunting or fishing, or to a camp ground bar-be-cue you simply have to take along your best assortment of outdoor cast iron cookware.

Not much taste better than chili con carne that has been slow cooked all morning over the open fire in a cast iron dutch oven, and if your dutch oven is properly seasoned you won't even need to take along extra cooking oil, butter, or lard as the cast iron camp dutch oven when properly seasoned will have a natural non-stick surface. Add some hot coals to the top of the lid and you will get an even heating surface all around the oven.

The camp dutch oven is also great for baking some outdoor biscuits and gravy too! Here is a great recipe for making biscuits in your cast iron camp dutch oven! Make sure that the surface of your cast iron cookware is properly seasoned before you try this recipe. For a great list of instructions on keeping your cast iron cookware properly seasoned please refer to our the instructions at the bottom of this post.

Biscuits

4 cups flour		1 tsp. salt
2 tbsp. baking powder		1/2 cup shortening
1-1/2 cup milk or water

Combine dry ingredients. Work in shortening and add milk gradually. Knead and pinch off desired amount and place in greased 12" or 14" camp Dutch oven and bake 15-20 minutes at 325º F.

For step by step instructions on how to properly season the surface of your cast iron cookware, feel free to check out our site at http://www.castironcollection.com where you will find a great selection of cast iron cookware at great prices, you will also see a tab labeled "other resources", click on this tab and you will see a link to http://gnowfglins.com, click on this link and you will find great step by step instructions for proper seasoning of all of your cast iron cookware cooking surfaces.