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How to Care for Enameled Cast iron Cookware
How to Care for Enameled Cast iron Cookware
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Home Page > Home Improvement > Kitchens > How to Care for Enameled Cast iron Cookware
How to Care for Enameled Cast iron Cookware
Posted: Nov 23, 2010 |Comments: 0
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Enameled cast iron cookware can be great to look at, and even better to use. However, they need special care to ensure that they do not get damaged. Think of the cookware like the composition of your teeth. The enamel is used to protect the inside and lock it away from moisture. In pans, moisture causes rust and damage.
Cast iron cooking is very popular simply because it is efficient and effective. The metal tends to absorb the flavors of the food you cook. This affects the outcome of the next batch of food you will cook. In effect, it adds a very unique flavor to every dish. However, this isn’t necessarily a good thing for all cases. You don’t really want your cakes to taste meaty. Furthermore, because cast iron is very porous, maintenance can be a lot of heavy work. You will have to keep seasoning your pots and pans from the first day you buy it or else it will rust. At the same time, you won’t be able to put it in the dishwasher or wash it with soap and water.
Some people stay away from cast iron simply because it is such a hassle to have. Enamel coated cast iron cookware has become a lot more popular, probably because of this. It prevents the flavor from being absorbed into the cast iron, so the next batches of food you cook won’t have an aftertaste. You also won’t have to season your pots and pans at all.
Enameled cast iron cookware still needs some work, but they’ll be as easy as pie. There are just some limitations to what the cookware can do and take. For instance, you won’t be able to use it in very high temperatures like traditional cast iron pots and pans. The enamel will crack, causing it to get damaged. Furthermore, it is very delicate and if you drop it or accidentally bang it, it does have the tendency to get cracked or chipped. In fact, if you use metal utensils on this kind of cookware, chances are that you’ll scratch the surface of the enamel.
Stains also tend to develop in enameled cast iron pots and pans. Just like our tooth that gets dirty and stained after smoking, drinking coffee or not brushing, enamel will stain if you put certain food groups in. You can easily remedy this situation by using baking soda to clean the stained parts of the pot.
Enameled cast iron pans are a lot more expensive than cast iron pans, and with good reason. You know where your money will go when it comes to one of these high quality pieces of cookware. You’ll be able to do everything you want in the kitchen. You can probably get a good quality enamel coated cast iron pan at a hundred to a hundred and fifty dollars, depending on the brand. Lodge is one of the leading brands when it comes to cast iron cookware. Happy Shopping!
Cast iron kettles have a centuries long history of reliability and long service life. Today’s kettles, made with modern technology and advances in metallurgy, are of higher quality than ever before and there is a place for one in every kitchen.
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Cast iron kettles have a centuries long history of reliability and long service life. Today’s kettles, made with modern technology and advances in metallurgy, are of higher quality than ever before and there is a place for one in every kitchen.
The name Dutch Oven; has been used to refer to a variety of lidded pots over the generations. However, to fully understand what a real Dutch oven is and why this pot is important you have to understand the history behind this incredible cooking apparatus.
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Cast iron kettles have a centuries long history of reliability and long service life. Today’s kettles, made with modern technology and advances in metallurgy, are of higher quality than ever before and there is a place for one in every kitchen.
The name Dutch Oven; has been used to refer to a variety of lidded pots over the generations. However, to fully understand what a real Dutch oven is and why this pot is important you have to understand the history behind this incredible cooking apparatus.
Article from articlesbase.com
Filed under Iron Skillets by on Feb 2nd, 2011. Comment. 
Lodge Cookware
Lodge Logic 4-Piece Cookware Set
Set includes:
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• Interchangeable cast-iron lid
• “A Skillet Full” cookbook
America’s original cookware company introduces a pre-seasoned 4-piece cookware set, enhancing the versatility of cast iron as a healthy alternative to nonstick baking and cooking. Seasoned with Kosher-certified vegetable oil and baked at a high temperature, the superior seasoning by the Lodge experts enables you to use this cookware right out of the box. W
Price:
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Filed under Iron Skillets by on Jan 9th, 2011. Comment.
Cast Iron Dutch Ovens
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Cast Iron Dutch Ovens
Cajun Cookware Enamel Coated Cast Iron 12 Qt. Dutch Oven
- Enamel Coated
- Cast Iron
- 13 5/8 inches Inside diameter
- 14 1/2 inches Outside diameter
- 5 inches Depth
Enamel Coated Cast Iron 12 Qt. Dutch Oven. Inside diameter 13 5/8 inches. Outside diameter 14 1/2 inches. Depth 5 inches.
List Price: $ 123.13
Price:
Escudella Recipe – How To Make A Perfect Andorran Dish
Escudella Recipe – How To Make A Perfect Andorran Dish
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Home Page > Food and Beverage > Recipes > Escudella Recipe – How To Make A Perfect Andorran Dish
Escudella Recipe – How To Make A Perfect Andorran Dish
Posted: Nov 29, 2010 |Comments: 0
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]]>
While Andorran cuisine is mostly Catalan, it also bears some influence from Italy and Spain, due to the close proximity to this small country. Due to its mountainous regions, sheep is a common livestock animal, making lamb the favoured meat, but pork features quite often in Andorran cuisine as well, especially in the form of sausages and ham. Due to its large sea opening, fish is another common ingredient as well.
Fresh vegetables are paramount for the very finest of Andorran cuisine, and the most commonly used vegetables are potatoes, tomatoes, cabbage and salary. Staples tend to be pasta and bread, which is usually served with cheese and wine. Foei gras is also very commonly found on the Andorran dining table. Andorran cuisine is well known for using a variety of cooking methods and techniques. Using just the right amount of spices, or being able to pair the correct wine with your food is considered an essential part of Andorran dining.
Escudella
Escudella is a classic Catalan dish, but with the deft flourishes and infectious personality imparted to it by generations of Andorran cooks, Andorra now has its own version Escudella, and it amazing enough to be referred to as Andorra’s national dish.
It is basically a stew made from gelatinous bone broth, with the protein in it coming from chicken, ham and sausage, along with veal or beef bones. There are many variations of Escudella, which is expected since it is considered a traditional peasant dish, and is a comfort food to a lot of Andorrans. Some cooks find the Escudella lacking in color contrast and vibrancy, but that’s just a visual component: once you’ve tasted it, you’ll be coming back for more and more and more. It’s definitely a hearty, one-dish wonder.
The Ingredients:
2 cups dry white beans
1 small ham bone
1 marrow bone (veal or beef)
1/4 chicken (or used several pieces, according to your taste for white or dark)
400 g raw pork sausages, sliced or formed into balls
2 slices cured ham, cut in chunks
1 large potato, cut in eights (Desiree or white)
1/4 cup rice
1 cup of pasta noodles (or pasta shells)
1 cup of cooked chick peas (yes, you can used canned ones to save time)
Salt and pepper (according to your tastes)
The Instructions:
Gently cook the sausage pieces/balls in a cast iron Dutch oven with vegetable oil over medium heat until browned. If you don’t have Dutch oven, a pot or flame proof-Casserole dish will do just as well.
Rinse the dry white beans in cold water and tie the ham bone and marrow bone in cheesecloth.
Put the beans, bones in cheesecloth, cooked sausage and ham in the pot or casserole. Fill it up with 8 cups of cold water, and add salt according to taste.
Bring to a boil, then reduce the flames and let it cook gently, covered, for about 2 hours. A good test of seeing whether it is ready is to check that the beans are cooked, and whether the chicken is very tender.
Remove the bones and discard them. If you like eating marrow, and most people do, you can save it for later.
Remove the chicken pieces and put them aside.
If there is only a little liquid left, you can add a bit more water.
Bring it to a rapid boil.
When it’s boiling, put in the cabbage, potatoes, rice, noodles (or shells), cooked chick peas and add pepper to taste.
Turn the flames down to a medium heat.
Cook for 30 minutes. You can test to see whether it’s ready by checking on the softness of the rice and potatoes.
Before serving, put the chicken back inside. If it’s on a bone, and you don’t like bones, you can remove them from the meat before putting it back into the pot or casserole.
Cook for a few more minutes. This is so that the chicken in the stew/soup is heated back up.
Season to taste.
Serve warm.
Suggestions:
Baguettes or other French/Italian bread are the perfect accompaniment for this dish.
Notes:
The final result should be a mix of stew and soup: think of the consistency of split pea soup.
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Find More Cast Iron Dutch Ovens Products
Filed under Iron Skillets by on Dec 25th, 2010. Comment.
Castiron Cookware
Lodge Mfg 15-1/4′ Ci Skillet Cookware Cast Iron
- Versatile 15 inch deep cast-iron skillet for large cooking tasks
- Preseasoned with vegetable oil formula and ready for immediate use
- Cast-iron construction heats slowly and evenly
- Includes looped cast-iron side handle and opposite helper handle; hand wash only
- Measures 2-1/4 inches deep; lifetime warranty
15′ Diameter, Pre-Seasoned Cast Iron Skillet.
List Price: $ 38.29
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Filed under Iron Skillets by on Dec 9th, 2010. Comment.
Cast Iron Dutch Oven
Cajun Cookware Seasoned Cast Iron Dutch Oven 9 Qt.
Heavy-duty cast iron dutch oven. Interior measures 11. 5 inches wide x 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
Price:
Enameled Cast Iron Shopping Opportunities
Enameled Cast Iron Shopping Opportunities
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Enameled Cast Iron Shopping Opportunities
Posted: Nov 04, 2010 |Comments: 0
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Enameled Cast Iron Shopping Opportunities
By: Elyshia
About the Author
CastIrons.com seeks to enhance the cooking experience of consumers by offering quality cast iron cookware at reasonable prices. We offer cast iron Dutch ovens, skillets, grills, griddles, sauce pans and more. You will not be disappointed with the quality that you will receive. In addition to enameled and traditional cast iron cookware, CastIrons.com also offers Paula Deen cookware, Rachael Ray cookware, as well as pressure cookers.
(ArticlesBase SC #3612000)
Article Source: http://www.articlesbase.com/ – Enameled Cast Iron Shopping Opportunities
From the oven to the dinner table – with class. Enameled cast iron cookware is fashionable, durable, dependable, and can last a lifetime. This is a smart purchase and arguably one of the best types of cookware types you could. It is also a great choice of to display before your dinner guests.
Cast iron cookware has been a useful tool for generations. People choose cast irons because of the long life span and durability they know that they can depend on. Some people have passed their cast irons from one generation to another. That alone testifies of the quality and durability of cast irons.
Enameled cast irons maintain the quality expected of traditional cast irons; however less maintenance is required. First, because of the enamel, the surface of the cast iron is already smooth, which eliminates the need to season or pre-treat your cookware. Second, the enamel surrounding the cast iron prevents rusting of your cookware. This allows you to clean your enameled cast iron cookware thoroughly. Third, enameled cast irons, at least those sold at CastIrons.com, are safe to cook on all cook tops and in the oven up to 500®F.
Perhaps CastIrons.com can offer you the right cast iron cookware for your cooking needs. Enameled cast iron cookware is also a great gift for the holidays. CastIrons.com offers round and oval Dutch Ovens, regular as well as deep skillets, grills & griddles, sauce pans, and more. There are several colors to choose from. We are sure you will not be disappointed.
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(ArticlesBase SC #3612000)
Elyshia -
About the Author:
CastIrons.com seeks to enhance the cooking experience of consumers by offering quality cast iron cookware at reasonable prices. We offer cast iron Dutch ovens, skillets, grills, griddles, sauce pans and more. You will not be disappointed with the quality that you will receive. In addition to enameled and traditional cast iron cookware, CastIrons.com also offers Paula Deen cookware, Rachael Ray cookware, as well as pressure cookers.
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CastIrons.com seeks to enhance the cooking experience of consumers by offering quality cast iron cookware at reasonable prices. We offer cast iron Dutch ovens, skillets, grills, griddles, sauce pans and more. You will not be disappointed with the quality that you will receive. In addition to enameled and traditional cast iron cookware, CastIrons.com also offers Paula Deen cookware, Rachael Ray cookware, as well as pressure cookers.
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Related Cast Iron Dutch Oven Products
Filed under Iron Skillets by on Dec 1st, 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
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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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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!
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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
Filed under Iron Skillets by on Nov 21st, 2010. Comment.
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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Cast Iron Grill Pan
Emerilware™ 11-piece Hard Enamel Nonstick Cookware Set with Cast-Iron Grill Pan
Outfit your kitchen for culinary adventure with the Emerilware 11-piece Hard Enamel Nonstick Cookware Set with Cast-Iron Square Grill Pan. This magnificent set is made of highly conductive aluminum and features nonstick interiors and porcelain-enamel coated exteriors for reliable food release and easy cleanup. The 10″ cast-iron grill pan is perfect for making burgers, steaks and chops right on your stovetop or in your oven. Emerilware Hard Enamel 11-piece Nonstick Cookware Set with Cast-Iron Squ
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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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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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