Lodge Cookware
Old Mountain Pre Seasoned 10161 Cast Iron Pie Pan, 12 Inch x 9 3/4 Inch x 2 Inch
- Pre Seasoned and Ready to Use
- Old Mountain logo embossed on bottom
- Loop handles
This Old Mountain cast iron pie pan is pre seasoned and ready to use. This pie pan measures 12″ x 9 3/4″ x 2″ with attached loop handles. Cast iron retains heat better than any other cooking media and is the cooking choice of many chefs and home cooks alike. Nothing bakes your pie like cast iron from Old Mountain. Our attractive Old Mountain logo embossed on the bottom adds style and value.
List Price: $ 21.70
Price:
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Cast Iron Grill Pan
Basic Essential Cast Iron 11-Inch Round Grill Pan with Assist Handle
- Draining spout
- Ribbed base creates restaurant quality grill marks
Cast Iron 11 inches Round Grill Pan with Assist Handle
List Price: $ 19.99
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Iron Skillets
Keilen 10 inch Preseasoned Cast Iron Skillet
- You can cook many dishes from sandwiches to fish and meats
- Safe on all stovetop burners and in the oven
- Cast iron construction distributes heat evenly and retains heat well
- Preseasoned and ready to use
- 10 inch diameter
With this 10 inch skillet you can cook many dishes from sandwiches to fish and meats. This cast iron piece is preseasoned and ready to use. 10 inch diameter
List Price: $ 27.00
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Must Have Kitchen Supplies
Must Have Kitchen Supplies
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Must Have Kitchen Supplies
Posted: May 13, 2009 |Comments: 0
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Must Have Kitchen Supplies
By: Lisa Parker
About the Author
Lisa Parker is a freelance writer who writes about cooking and baking, often providing recommendations such as utilizing certain kitchen supplies.
(ArticlesBase SC #914619)
Article Source: http://www.articlesbase.com/ – Must Have Kitchen Supplies
In order for any kitchen to be considered well-stocked in the way of kitchen tools and gadgets, there are a few “must have” items that every cook (or aspiring cook) needs. These cooking accessories are truly the staples of any kitchen and no cook should be without these items when preparing delicacies of any kind. Cooking accessories and kitchen tools are the basics for any recipe and a great way to build up a truly amazing kitchen. You will be able to achieve all the classic recipes that Mom taught you and even more!
The Cast Iron Skillet
While for some this may be an obvious essential cooking accessory, many people do not have a cast iron skillet in their kitchen! A cast iron skillet is one of the most basic cooking accessories available. Around for decades, cast iron skillets are so versatile (yet incredibly heavy) they can be taken from the stovetop to the oven to the grill to the campfire. You can cook anything, anytime, anywhere with a cast iron skillet. In a cast iron skillet you can make traditional cornbread, scrambled eggs, or even a restaurant style steak! Also, if you have a small cast iron skillet, you can use it as a Panini or bacon press without spending the extra money!
The Dutch Oven
No kitchen should be without a Dutch oven. In fact, one or two ovens in different sizes are an ideal addition to any kitchen. The possibilities of what a Dutch oven can be used to make are absolutely limitless. A good Dutch oven is bottom-heavy and is typically used to make baked beans, sauces, soups, chili, stews, and even chicken and biscuits. To get the most out of your Dutch oven, be sure to get one that can go from the stovetop to the oven to the table. Some of the best Dutch ovens, especially those made of cast iron covered in porcelain, cost a pretty penny but will last you the rest of your life!
The Food Processor
The food processor is one of those essential cooking accessories that every cook, especially a busy cook, should have. A food processor can be an incredible time saver. A good quality, heavy duty food processor should last a long time. Food processors with plenty of power can be huge advantages when preparing food, especially if you are pressed for time. A food processor can help chop nuts in an instant, make salad dressings, dips, and so much more. In fact, most recipes these days assume that the kitchen is stocked with a food processor and include such instructions in their details.
The Roasting Pan
Another item no cook or kitchen should be without a basic roasting pan. This cooking accessory is a classic and a must-have in any kitchen. A good roasting pan will be made with durable materials and have sturdy handles for those heavy roasts and turkeys. You will be able to prepare the best turkey, hams, and roast beefs with your roasting pan, there is no need to buy more than one. They are versatile and a good quality roasting pan can last you for years. Furthermore, you can use them on the stovetop to sear meats before roasting or to make gravy. Stay on the lookout for a roasting pan that comes equipped with a rack.
The Knives
Go ahead and splurge on a set of good quality knives, you will be thankful in the coming years. No matter what recipe you choose to make, chances are there will be a fair amount of slicing, dicing, and chopping. The best kitchen knives are made of forged metals – usually steel. Forged knives simply have the blade go all the way to the bottom of the handle so no ugly mishaps with falling blades occur. To go with your knife set, be sure to get a good quality knife sharpener to keep them razor sharp everyday!
The Butcher Block and Kitchen Cart
If your kitchen has the space, invest in a butcher block and kitchen cart. Most nice kitchen carts come with a butcher block right on top. The benefits of this combination are two-fold. You have the ultimate cutting surface right on the top (with a lot of extra work and prep space) as well as additional storage for your kitchen. Even the most basic kitchens can benefit from such a set up.
The Cookbooks
Whether you consider yourself a seasoned chef or a cooking novice, a set of good cookbooks is an essential kitchen accessory. Not everyone knows how to make everything. Every kitchen should be the home to a cookbook that shows how to make basic sauces and dishes – along with pictures so that you know what it’s supposed to look like! A good cookbook can be a lifesaver, even to the experienced cook when he or she runs out of ideas for the week.
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Lisa Parker is a freelance writer who writes about cooking and baking, often providing recommendations such as utilizing certain kitchen supplies.
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Filed under Iron Skillets by on Nov 22nd, 2010. Comment.
Cast Iron Dutch Oven
Cajun Cookware Cast Iron Dutch Oven – 12 Qt.
Heavy-duty cast iron dutch oven. Interior measures 14 inches wide x 5 inches deep. Includes lid. This item should be cured before use. Nonstick when seasoned. Cast iron makes for superior heat retention and even heating of foods. Heavy-Duty and durable, designed to last for years. Hand wash with stiff brush and hot water. Cooking with cast iron provides nutritional iron intake
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Try Our Favorite Squirrel Recipe
Try Our Favorite Squirrel Recipe
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Home Page > Sports and Fitness > Outdoor Sports > Try Our Favorite Squirrel Recipe
Try Our Favorite Squirrel Recipe
Posted: Mar 13, 2010 |Comments: 0
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Try Our Favorite Squirrel Recipe
By: Dave
About the Author
Northeast Hunting is the ultimate hunting blog for New England hunters. We are here to provide hunting information to hunters of all New England states which include Maine, Massachusetts, New Hampshire, Vermont, Connecticut, and Rhode Island. Test and Keep FREE Hunting Gear!
http://www.NortheastHunting.com
(ArticlesBase SC #1984412)
Article Source: http://www.articlesbase.com/ – Try Our Favorite Squirrel Recipe
Many hunters take a look at the hunting regulations guide for their state and just glance over the part about squirrels despite many areas in the Northeast having open season on them all year long.
For many, a squirrel just happens to be that noisy critter that is constantly running through the leaf piles and disturbing the tranquility of a nice hunt in the fall and chittering and squawking like mad whenever a sportsman enters the woods.
What you might not realize, however, is that squirrel can prove to be one tasty little dish. With the sheer amount of them in a variety of places, it often is not hard to take a few while out for the morning or afternoon and have them in a pot and ready for eating for dinner that evening.
There are a variety of ways to cook them up and enjoy them, from simple pan frying to roasting and even grilling them. One way that we particularly enjoy is turning squirrel into a nice stew.
First and foremost, go out and bag yourself three squirrels. Depending on the day, that might take as little as an hour or less. Skin them, dress them and quarter them. Fresh meat, in our opinion, is the best to cook with, but you can refrigerate or freeze squirrel meat like any other game you hunt. Just prep it, wrap it up and store it away for future use.
Besides the squirrel meat, here is what else you are going to want to gather for one heck of a stew.
5 cloves garlic, finely chopped
1 bell pepper, chopped
2 stalks celery, chopped
1 onion, chopped
4 potatoes, cubed
5 cups water
Quarter cup red wine
4 strips thick cut bacon, diced
Three Quarter cup flour
Half stick of butter
Salt and pepper
Once you have got everything ready to go, grab your squirrel meat and rub it down with a nice mixture of salt and pepper. We like to use fresh ground pepper out of a mill and some kosher or some sea salt. The former is because of the taste and the latter is because of the ease of use and it reduces the chance of over salting.
Grab a pan, preferably a cast iron Dutch oven, but you can use any strong stock pan and heat it over the stove on medium high heat. Drop the butter in and let it begin to melt and toss in the diced up bacon.
While that starts to warm up, roll your squirrel meat in flour and then toss it in the pan. You are going to want to let the meat brown up nice and evenly. Avoid rolling it around too much. The brown bits of flour will just mix in well with the stew base and help give it that golden color.
Once the meat is browned, remove it from the heat and set it aside. Toss in the garlic, onion, pepper and celery and saute until the veggies are soft and the onion is translucent.
Add the meat back to the pan, add the water and the potatoes and bring to a boil before reducing the heat and simmering for about two hours.
Use a pair of prongs and pull the squirrel pieces out of the pot. Use a fork to pull the meat from the bone and return back to the pot. Discard the bones.
Turn the heat back to medium high, add the wine and bring back to a boil before reducing heat and simmering for a final 15 minutes.
If the stew is not as thick as you would like, add some corn starch to a half cup of milk and mix and then add to the pot while stirring.
Serve while hot.
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(ArticlesBase SC #1984412)
Dave -
About the Author:
Northeast Hunting is the ultimate hunting blog for New England hunters. We are here to provide hunting information to hunters of all New England states which include Maine, Massachusetts, New Hampshire, Vermont, Connecticut, and Rhode Island. Test and Keep FREE Hunting Gear!
http://www.NortheastHunting.com
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Related Cast Iron Dutch Oven Products
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Cast Iron Dutch Oven
Cajun Cookware Seasoned Cast Iron Dutch Oven 20 Qt.
Heavy-duty cast iron dutch oven. Interior measures 16. 25 inches wide x 6. 5 inches deep. Includes lid. Preseasoned Finish. Pre-Seasoned to perfection and ready for use. Cast iron makes for superior heat retention and even heating of foods. Heavy-Duty and durable, designed to last for years. Hand wash with stiff brush and hot water. Cooking with cast iron provides nutritional iron intake
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Suggestions and Guidelines for Using a Solar Cooker
Suggestions and Guidelines for Using a Solar Cooker
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Home Page > Food and Beverage > Cooking Tips > Suggestions and Guidelines for Using a Solar Cooker
Suggestions and Guidelines for Using a Solar Cooker
Posted: Jan 21, 2009 |Comments: 0
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Suggestions and Guidelines for Using a Solar Cooker
By: Dev Baloria
About the Author
(ArticlesBase SC #731666)
Article Source: http://www.articlesbase.com/ – Suggestions and Guidelines for Using a Solar Cooker
These are just a couple of many questions that come up in my classes when people are first introduced to the concept of solar cooking.
In fact they are probably two of the most frequently asked questions due to concerns related to food illnesses that are an inherent risk in food preparation, more particularly when it comes to meat.
For more details go to: www.book-of-cookies.com Nevertheless, if traditional food handling and cooking safety guidelines are followed and if suggestions and guidelines for using a solar cooker are followed, then it is possible to cook any variety of meat safely and deliciously.
Most all professionally manufactured solar cookers are capable of reaching and sustaining the requisite temperatures needed for cooking meats and all other types of foods.
And most, well built, home made solar cookers can perform the same task just as well or better than a commercially manufactured cooker.
So, just how does the sun cook the food inside of a solar cooker?
Solar cooking is done by means of the suns UV rays, it is not the sun’s heat that cooks the food, nor is it the outside ambient temperature, though this can somewhat affect the rate or time required to cook, but rather it is the suns rays that are converted to heat energy and this heat energy is then retained by the pot and the food by means of a covering. In much the same way that a greenhouse retains heat or a car with its windows rolled up. An effective solar cooker will use the energy of the sun to heat a cooking vessel and efficiently retain the energy (heat) for maximum cooking effectiveness.
This is best explained with a mental diagramming of the process.
* First, you would need a darkened or blackened pot with a lid. This can be a pot such as a cast iron Dutch oven, a black enameled roasting pan such as a chicken or turkey roaster or any pot that you might blacken on the outside with a non-toxic, weatherproof paint. For can visit to: www.cooking-groundbeef.com Dark surfaces become very hot; they heat up more quickly than shiny surfaces which reflect the suns rays away.
* Then you will need to obtain a clear transparent covering such as a large glass bowl or a durable plastic oven cooking bag. This will be used for retention of heat and will also allow the rays of the sun to be able to penetrate to the darkened cooking pot and food, thus raising the cooking temperatures and preventing the heat from escaping.
* Next you will need a material that will reflect extra sunlight towards the cooking apparatus so as to concentrate the suns rays. This is usually accomplished in the form of some type of reflecting surface such as mirrors, aluminum foil and buffed tin or sheet metal. With the help of a reflecting surface you will be able to increase the temperatures and to cook the food more rapidly.
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Castiron Cookware
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Iron Skillets
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Cast Iron Dutch Oven
World Cuisine Round Enamel Cast Iron Dutch Oven 6 3/42 Quart with Lid, Blue
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Cooking Ideas For The Campground
Cooking Ideas For The Campground
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Home Page > Travel > Camping > Cooking Ideas For The Campground
Cooking Ideas For The Campground
Posted: Oct 01, 2010
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Cooking Ideas For The Campground
By: Jeff Matura
About the Author
Jeff Matura has been fishing during the open water season and through the ice for over twenty years in the Midwest including the Mississippi River for crappie, walleye, and bass. Jeff also spent considerable time duck hunting in the states of Iowa, Kansas, Missouri, and Oklahoma.
Enjoy the outdoors while escaping bitting insects and enjoy the shade of a pop up screen tent or consider Coleman screened tents.
(ArticlesBase SC #3385919)
Article Source: http://www.articlesbase.com/ – Cooking Ideas For The Campground
Many people enjoy camping for the simple fact that it provides a means to escape the sometimes over whelming life styles they lead. Time to relax and enjoy the outdoors is easily found while camping. But just because you’re living outside doesn’t mean you can’t enjoy good food. With a little planning a head of time enjoying great tasting food cooked outdoors is possible.
Cooking over an open fire is most certainly an option but cooking on a camp stove is certainly easier and takes a lot less time to become comfortable with. Regulating heat and obtaining a stable level platform to hold pans is most often difficult over a open camp fire. Gas camp stoves are relatively cheap and as easy to cook on as the range in your kitchen is. For baking a cast iron dutch oven works very well and this method of cooking can work with a smaller camp fire without a lot of practice. When planning meals a head time take note of the utensils needed along with other cookware items and not only will items not be forgotten at home, but extra items will not have to be packed either. Such items may include forks, spoons, plastic plates and cups, spatula, tin can opener, and storage containers for food items.
By planning meals ahead of time you will know just how much food to bring along with knowing how much cooler space will be needed. Bringing foods that won’t spoil is always a good idea especially in the hotter months of summer and include items nuts, bread, granola, peanut butter, potatoes, and dried fruits. Fresh foods to consider that are easily cooked outside on a portable grill include hamburgers, hot dogs, chicken kabobs, vegetables, steak, and fish. Several days before leaving making your own ice using gallon ice cream pails will also save money. Screened tents placed over a picnic table provide the perfect shelter for foot items, food preparation, and eating.
Whether cooking over a campfire or grill tinfoil packs are a great way to cook a variety a variety of meals. Vegetable packs can be made with cut up potatoes and carrots along with onion for extra flavoring. Just smear butter on the tinfoil, add vegetables, and tightly fold. To make fish in a foil pack smear a lighter coating of butter on the tinfoil, season with salt and pepper. Olive oil can also be substituted for the butter and adds a more unique flavor to the fish. Of course don’t forget the hot dog sticks for making quick snacks or roasting marshmallows with. Another favorite of many kids are fruit pies that can be made with a Hobo pie irons.
Retrieved from “http://www.articlesbase.com/camping-articles/cooking-ideas-for-the-campground-3385919.html”
(ArticlesBase SC #3385919)
Jeff Matura -
About the Author:
Jeff Matura has been fishing during the open water season and through the ice for over twenty years in the Midwest including the Mississippi River for crappie, walleye, and bass. Jeff also spent considerable time duck hunting in the states of Iowa, Kansas, Missouri, and Oklahoma.
Enjoy the outdoors while escaping bitting insects and enjoy the shade of a pop up screen tent or consider Coleman screened tents.
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Jeff Matura has been fishing during the open water season and through the ice for over twenty years in the Midwest including the Mississippi River for crappie, walleye, and bass. Jeff also spent considerable time duck hunting in the states of Iowa, Kansas, Missouri, and Oklahoma.
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Filed under Iron Skillets by on Nov 10th, 2010. Comment.
Cast Iron Dutch Oven
Cajun Cookware Cast Iron Dutch Oven – 4.5 Qt.
Heavy-duty cast iron dutch oven. Interior measures 9. 25 inches wide x 3. 75 inches deep. Includes lid. This item should be cured before use. Nonstick when seasoned. Cast iron makes for superior heat retention and even heating of foods. Heavy-Duty and durable, designed to last for years. Hand wash with stiff brush and hot water. Cooking with cast iron provides nutritional iron intake
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Teflon Bakeware is Still a Popular Choice for Its Nonstick Properties
Teflon Bakeware is Still a Popular Choice for Its Nonstick Properties
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Home Page > Food and Beverage > Recipes > Teflon Bakeware is Still a Popular Choice for Its Nonstick Properties
Teflon Bakeware is Still a Popular Choice for Its Nonstick Properties
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Teflon Bakeware is Still a Popular Choice for Its Nonstick Properties
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Article Source: http://www.articlesbase.com/ – Teflon Bakeware is Still a Popular Choice for Its Nonstick Properties
Bakeware is a necessity in the modern kitchen, even if you don’t fancy yourself a baker. Just because you might not be ready to make homemade loaves of bread each week, you’ll need a good collection of baking utensils to be able to do most oven related cooking tasks. There are a variety of styles and finishes to choose from when selecting Bakeware.
Stoneware is a popular choice, known for even cooking. This heavy Bakeware goes from the oven to the table easily, and can be found in almost any color and style you can imagine. For more results please login on to www.chicken-wing-cookbook.com. Stoneware is nonporous, so it’s almost impossible to stain, and it won’t absorb moisture that can damage the pieces and cause them to crack. The biggest disadvantage with stoneware is that it can chip and break.
Pyrex is the original glass Bakeware. You can see through the dishes to see what you’re cooking. It’s no longer just available in clear glass, though, you can purchase different shades of Pyrex to coordinate with your kitchen. That way you can take the dishes out of the oven and put them right on the table, giving it even more appeal. Unfortunately, glass can chip, crack and break, so if you drop Pyrex or other glass dish, it’s probably a goner.
Teflon Bakeware is still a popular choice for its nonstick properties. The slick coating makes easy work of clean up, and leaves the food intact. Cookies and breads slide right off the coated surface making it ideal to use when a pretty presentation is essential. Extra care must be taken when using and cleaning Teflon so it doesn’t become scratched, which will ruin the nonstick properties of the surface. Metal utensils should be avoided; instead plastic tools must be used to avoid scratching the nonstick coating.
Some people still swear by cast iron Bakeware and cookware. This heavy duty material is known for its ability to retain heat and handle extremely hot temperatures, which makes it ideal for frying pans and woks. Cast iron Dutch ovens are another popular choice. Cast iron does require special care before it’s even used. It must be seasoned with a layer of grease, which cannot be later washed off with soap. Cast iron must be scrubbed with plain hot water, or hot water and corn starch or salt, to avoid removal of the seasoned nonstick surface.
And one of its chief advantages, how heavy duty and long lasting it is, is one of its biggest drawbacks. Cast iron cookware is extremely heavy, so pulling them in and out of the oven might be a challenge for some. And the typically large size of the pieces can make them a challenge to store when not in use.
Metal Bakeware is still available, but has lost much of its appeal in the age of the microwave. Though heavy duty metal pieces can still be found in most kitchens, their uses appear limited when compared to stoneware and Pyrex which look nice on a tabletop. Metal can also scratch and rust, unlike these other surfaces, limiting its usefulness.
A relatively new development in Bakeware is the use of silicone. It is extremely lightweight, unlike heavy stoneware and glass pieces. And you can bend silicone pieces, which makes storage extra easy. You can also go to www.404self-improvement-tips.com. It can’t chip or rust, and it won’t break, which makes using this safer than stoneware or glass. These properties make silicone extremely long lasting, too.
Silicone is easily to clean with soap and water, and doesn’t require special tools. It bakes evenly, and releases food well so there is no sticking. The biggest problem with silicone is that it’s new, and many still look at it skeptically. It seems less substantial than a bulky stoneware dish, and that makes it seem less worth the price even though the investment will last for years.
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Find More Cast Iron Dutch Oven Products
Filed under Iron Skillets by on Nov 10th, 2010. Comment.
Cast Iron Dutch Oven
World Cuisine Oval Enamel Cast Iron Dutch Oven 4 1/4 Quart with Lid, Red
- Enameled twice
- Lid knobs heat resistant up to 400 degrees
- Easy to clean
- Durable and compatible with standard stovetops, induction ranges, and conventional ovens
- Matching lid
The primary use of the Dutch oven is to slowly braise or simmer. The ability of the Dutch oven to evenly distribute heat makes it perfect for tenderizing any cut of meant for stews or heavy cassoulets. These ovens are easy to clean, durable and compatible with standard stovetops, induction ranges, and conventional ovens. Each oven comes with a matching lid to keep in heat and moisture. The “Chasseur” cookware line has been enameled twice. First there is a black enamel, which you can see on the r
List Price: $ 179.00
Price:
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