Cast Iron

I fried some bacon the other day. Deep fried! Here is how you deep fry bacon. Used peanut oil, 375ºF. Fry until crispy & drain on paper towels. Equipment Used 5 quart Lodge Dutch Oven Max Burton 6200 1800-W Induction Cooktop This also calls for a good splatter screen. I’ll show you the one I [...]

One of the main reasons why people choose a cast iron skillet for cooking is because cast iron cookware can be used for almost anything.

Whether you want to sear potatoes, bake a cake or stir-fry vegetables, one cast iron frying pan is all you need. However, because cast iron cooking can be a lot of fun, especially for someone new to the idea, you may find yourself with more than just a single pan.

Here are some other reasons why you may consider cooking with cast iron:

Here are a couple of very convenient accessories for your cast iron skillets. Lodge Polycarbonate Pan Scraper A great accessory is the Lodge Polycarbonate Pan Scraper. This little tool allows you to clean your cast iron cookware well without using soap or compromising the sought after non-stick seasoning. The polycarbonate material is strong and hard enough [...]

There isn’t anything more American than the Super Bowl. And, when I think about the hot competition on the Gridiron, my mind wanders a bit to other hot iron. CAST IRON. Our Founding Fathers settled this land with their wagons loaded up with provisions and cast iron. Let’s honor them this Sunday by using some cast iron.

The use of cast iron for cookware is centuries old and many of the vintage pieces can still be used today. For example, cast iron Dutch ovens were used by the settlers of the United States as they traveled westward. Without their wood burning stoves, the camp Dutch oven provided a way for the travelers to cook their meals over an open fire.

I love pizza. Or, pretty much anything that has most or all the components of pizza, such as a calzone. Today, I will be sharing my experience making calzones on the grill and some reasons why you might want to do this. About 50% of the time, you can see a ball of dough in my refrigerator resting, slowly rising, and developing great sourdough like flavors, waiting to be kneaded (pun intended).

I might bake a loaf of bread, na’an, pita, pizza, or flatbread. Once, I even made some cinnamon rolls with Nutella spread over the top. The recipe for the dough that I make varies slightly but our cast iron pizza recipe has a good one to start with.

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