Call Us 616-929-5066 or Email Us

Archive for January, 2011

Fishing – Ice Fishing For Muskellunge

January 30th, 2011 by ironcooker

Muskellunge fishing at nail biting temps

Ice Fishing for muskellungeAs an avid fisherman I am always on the outlook for good stories about fishing
& wilderness stories.  Ice fishing for Muskellunge is a challenging adventure
that you wont want to miss. If your like us and just love being out there in the great
northern air. At Conneaut Lake fishing turnament there is something going on that
you just have to be a real sportsman or woman with fishing in your blood to understand.
Waiting all day for that one fish, throwing back the ones that are big enough to keep so they
will grow to be the prize your after.  Its a sport that takes time and patience, with a loLate season ice fishing for muskellunget of
love for good old mother nature.
That is what Ice fishing for muskellunge is all about.  Its not just about winning a
tournament or bragging about that big fish you brought home. We are packing the gear
in the back of the truck right now for our next adventure walking out on the frozen
water. Its hard to explain why or how you feel out there all alone but we are in
our own world with our friends on the lakes in the north in late January.
Get out your poles & ice auger for a day of absolute fun on your favorite lake.
Your going to need a good recipe for cooking fish & some ideas I can share
with you !  There is no better fried fish than ones you prepare
in an Iron Skillet,  that you have caught that day.
Just something about that warm fire with the smell of fresh fried fish to make a
Great ending to a wonderful day.

Posted in Hunting & Fishing Life | 5 Comments »

Ironcooker Updates – Jan 29th Newletter

January 29th, 2011 by ironcooker
Iron Cooker

Iron Cooker Dog

Welcome once again to all of our new members

There is several of you have sent in asking questions.
First of all one important one is about seasoning cast iron cookware.
Its a question that comes up a lot & there is several different opinions on how
It should be done. I can tell you how I do it & how the factory does it too.
Some like it done in an old wood stove, some say it has to be cooked for hours.
But to answer an important question.  No matter how you do it or in what oven
results are you want to open the pores of your cast iron to let cooking oil seep
in when it cools down.  over time this will build up leaving a shine.

Another person contact me with some very interesting information this week
along with some really nice comments on our products.
They are from the east coast in the Boston Area.  Bread makers
Actually the person was telling me about Artisan bread making.
He came to us to buy several dutch ovens for this purpose. Its something new
to me so we will be watching to see how things turn out. Making this special
Artisan bread in one of our cast iron dutch ovens or a big casserole cooking

Very interesting new ideas. enlightened  Thanks for all the comments and new ideas
you have sent in.  Remember this in an outgoing box so send all
your comments to

For you that took advantage of our free shipping on selected items over
Holiday season.  Free shipping is over now.  we are keeping the rates as
low as we can but please take it up with  the shipping company,  we cant do
a thing about their prices.

 Our cast iron preseasoned pizza pan is still on sale for 12 dollars a piece if
you buy more than one.  but they wont last. they are moving fast so if you want
one this is the week to grab.
Inventory is getting low .  -smile- smiley  its a good thing when it is time to order again,
means its been a good year.   Thanks to all of you !

 January is almost over , getting an itch to get the camping gear out again.
All of you watch for the cleaning out of the old shelf wile we are getting ready
to restock with more , fry pans, skillets for the fire pit this summer.
we wont be taking the sale prices off but when they are gone the new
prices come on.

Also our enamel cast cookware is running low also.
demand has been high for these items.  get them before they
are gone & the new freight bill comes to us.  

Check out the camper, dig out the fishing poles and write us to
let us know about them big ones that didn't get away.

now for a recipe that fits this newsletter.


French Artisan Bread Recipe  Crunchy Whole Grain Bread Recipe

By far one of my own favorites, this wonderful bread is soft
and light inside, and crunchy and crusty outside.
In French, it is called, Pain aux Céréales. Enjoy!

Preparation Time: about 20 minutes
Cooking Time: about 30 minutes
Resting Time: about 2 hours


3.5 cups Whole Wheat Flour
1 tbsp. Sugar
1 to 2 tsp. Salt
1 Packet Dry Active Yeast
1 cup Mixed Unsalted Seeds (any kind, any combination)
Additional 1/2 cup Seeds

How to make it:

1. Sift flour into a large bowl. Mix in salt and sugar with hand. Move the ingredients to the sides

of the bowl, creating a large "well" (an empty space) in the middle.
2. Pour the yeast into the "well" and pour 1 cup of lukewarm water over the yeast.

Sprinkle about 1 tbsp. of flour over top. Wait (about 10 minutes) for bubbles to appear in the yeast.
3. Once the bubbles have appeared, you can start to mix together the ingredients

(hands work best) to form the dough. The best way to do this, is to gradually

incorporate the flour that is "waiting" on the sides of the bowl.

Doing it all at once will be too difficult. So, go bit by bit, if it's too liquid,

just add a bit more flour at the end. Once flour is incorporated, add 1 cup of seeds

& continue working until they are evenly dispersed. You should finish this

"pre-kneading" stage with a round, firm ball of dough.

Again, if it's too sticky, add a little more flour.
4. Kneading: remove the bread from the bowl and place on a lightly floured surface.

Knead it by pushing your palms into and then turning it one quarter
Keep kneading and doing quarter turns for about 5-10 minutes,
or until the bread is supple and non-sticky.
5. Place the bread in a lightly floured bowl and cover with a damp dish cloth.
Let it rise for about 1 hour (depends on the room temperature,
you want it to be fairly warm). It should double in size.
6. Re-sprinkle a counter top (or other surface) with flour.
Prepare a baking pan by lightly oiling and flouring it
(or bake on top of parchment paper). With your hands, remove bread
& place on floured surface. Punch it down once, hard, with your palms.
Now, re-shape it into a ball. Roll the top and sides of ball in rest of seeds
(1/2 cup). Put the ball on the baking pan.
Cover with dish towel and let rise for about 1 hour. It should double in size.
7. Put in oven at 375°F and bake for 30 minutes
(more or less, depending on how much you like it browned).


If your yeast doesn't bubble, it's no longer active or you didn't use lukewarm water.
You should start over in this case, because the bread will not rise.

Freezing: If you are planning on freezing the bread, only bake it for 20 minutes.
Wait for it to cool, then wrap in tin foil, put in a plastic bag and freeze.
When you want to serve it, just preheat oven to 400°F,
bake inside of foil for 10 minutes and then remove foil and let brown for about 5 minutes.


Add anything that you would like to make different kinds
of whole grain French artisan bread recipes…
raisins, dried cherries, chopped dried apricot, nuts…

You can also go in the other direction and make this bread

sesame seed only  or  poppy seed only…

In any case, the possibilities for whole grain
French artisan bread recipes are endless! So, enjoy your culinary creativity!

Serving Ideas:

The recipe above will make one large, country style round loaf.
Of course, you can vary the size of artisan bread recipes.
You can cut up the dough and make smaller loaves right before transferring to the baking pan.

Ready for some more French artisan bread recipes? Just keep reading!

Until next week.  Thanks from all of us at Iron Cooker.

Once again, Thank you everyone  , check us out at  wilderness outdoors

or go to  our web store at 




To be removed from this mail list , send reply to 
with remove from mail list  in the  subject line.  With the e mail address that this e mail goes out to in the body


Posted in Iron Cooker Updates | 6 Comments »

Campfire Cooking – Outdoor Cooking Grills

January 16th, 2011 by ironcooker

BBQ Grilling at campgrounds

barbecue outdoor cooking grillOld feelings about bbq outdoor cooking grills years ago,
was round looking items filled with charcoal.
Today there is so many different styles to choose from
& so many sizes, from a fire pit to a small portable
to take to a ball game on your tailgate.
Even electric grills for times when your either in a hurry
or don’t want to mess with the charcoal.
With so many outdoor cooking grills you have to choose
what type is  going to be the best for your situation, & what type of cookware
you will need for each. Some you will cook right on the grate and others
you will want a griddle or cast iron pan.tailgating party outdoor cooking grill
What ever your needs you will find this bbq grill article
interesting & informative
We have two types of bbq grills we take camping with a use for each one.
A  small portable gas grill we take in the back of our truck when we make trips.
Stopping along in roadside stops to cook a hot dog or hamburger.
Its really fun & you don’t have to run way back to town to eat lunch.
Our other one is a small charcoal grill we have at the campsite
to burn the sides of steak on . But best of all is the red coals of our campfire
where we hang the dutch oven filled with baked beans.
Best tasting beans you will ever have is the ones cooked over an open fire.

Posted in Campfire Cooking | 22 Comments »

Outdoor Hiking – Snowshoeing

January 8th, 2011 by ironcooker

Snowshoeing in January

Snowshoeing TracksThere are a lot of fun things to do in the winter & one of the most fun and less expensive activities is snowshoeing.
There are many great places to go with many great adventures in the outdoors that you never see in the summertime. The sun coming over iced covered trees in the morning. a rabbit jumping out and bouncing in the snow ahead.  You can go at your own pace and only as far as you are comfortable.
The state of New york has many areas to snowshoe and because of it’s location, there is always snow in our Capital Region.
Naturaly there is going to be a learning curve to any new activity, but get out there and enjoy yourself.
There are even moonlit tours in many areas with guides for kids.snowshoeing rest stop
One detailed outfitter we have come across for information on places to stay, things to do, & just general outdoor fun is set up for people with experience in this area & for the new also.  A lot of fun for everyone.
If your snowshoeing adventure takes you out over night you will want to invest in camping equiptment.  A good tent will make all the difference in the world.
So get out there and have fun this winter.

Posted in Outdoor Hiking | 11 Comments »

Iron Cooker Updates – Newslettter 1-14-2011

January 7th, 2011 by ironcooker

Some issues have come across my desk that shouldn’t , but with any company
you can not please everyone all the time.  We try very hard and have taken care
of all calls and letters as they have come in.
Our suppliers have stated to us and we have passed on policy in our website.
Please read the details before you call or try to return an item.
That is absolutely why we write it down

It has been busy this first month of the year,  we are still running some sales.
Our big sellers is  the 15 inch cast iron skillet.  its sale priced at  $28.50
but we only have 15 left on the old supply list.
when we restock we are going
to have to raise the price on this item.
Another sale item we have been very happy with is

Universal Preseasoned Cast Iron 3PC Skillet Set
sale priced at $24.50 .
This is also an item that is going up in price when we add the new stock to our shelves.
Take advantage of these low price sales.

As you know diesel fuel went up & so has cost of bringing in the items
Follow the links to the items and look at the rest of our sales.
We have added a new line of  non stick bakeware at reduced prices.
A  brand new heavy duty tripod for cooking over your campfire.

don’t forget follow Ironcooker on twitter, Facebook & Digg

Now our recipes
Pork – the other white meat – can be great on the grill

Friday, January 14, 2011

Pork is a moist and mild meat, which means it tastes great off the grill
even better with marinades or sauces. Pork is also usually very affordable,
since it’s less prone to grilling problems,
it’s great for those who are new to the art of barbecue.

Simple Grilled Pork Chops

1/4 cup lemon juice
3 tablespoons soy sauce
1 tablespoon olive oil
1/2 teaspoon brown sugar
1/4 teaspoon chopped fresh rosemary
salt and pepper
4 pork rib chops, about 1 inch thick

1. Combine all the ingredients except the pork chops and whisk together.
Pour into a re-sealable bag or a covered glass dish.
Add the pork chops and toss to coat. Marinate for thirty minutes in the refrigerator.

2. Remove the pork chops from the refrigerator and allow to come to room temperature.

3. Grill over high heat for three minutes on each side. This will sear the meat.

4. Allow to cook for six to eight minutes over medium heat.
Sprinkle with salt and pepper and serve immediately.

Basic Pork Ribs

Pork ribs are a barbecue staple, and this recipe is the simplest way to try them yourself.

1 cup of your favorite barbecue sauce
3 pounds pork spareribs

1. Grill the whole rib rack over low heat for one to one and a half hours.

2. Brush with the barbecue sauce during the last fifteen minutes,
taking care not to let the sauce burn.

3. Cut the ribs into three-rib portions.

Southern Pulled Pork

This is a southern specialty and is the center of many summer parties.
It’s usually served on buns with coleslaw piled on top and lots of hot vinegar sauce.

2 tablespoons paprika
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon sugar
1-1/2 teaspoons black pepper
2 teaspoons salt
1 teaspoon ground red pepper
1 boneless pork shoulder roast, 4 to 5 pounds

1. Combine all the spices to form a dry rub & press into all surfaces of the pork roast.

2. Grill over low heat for two and half to three hours.
It should be about 170 degrees in the center.
Let stand for ten minutes after you remove it from the grill.

3. Shred the pork into pieces with two forks.
This is called pulling the pork, which is where it gets its name.

4. Mix in plenty of the vinegar sauce. The recipe for that is below.

Hot Vinegar Sauce for Pulled Pork

3/4 cup apple cider vinegar
3/4 cup white vinegar
2 tablespoons sugar
1 teaspoon red pepper flakes
1 teaspoon hot pepper sauce
Salt and pepper

Until next week.  Thanks from all of us at Iron Cooker.

Once again, Thank you everyone  , check us out at  wilderness outdoors

or go to  our web store at


To be removed from this mail list , send reply to
with remove from mail list  in the subject line.
With the e mail address that this e mail goes out to in the body

Posted in Iron Cooker Updates | 5 Comments »

Iron Cookware Recipes – Easy Recipes

January 2nd, 2011 by ironcooker

Easy outdoor camping recipes

Easy recipe Chicken StewWe are always looking for new recipes for our camping & backpacking trips. One good recipe that we have come across that is fast ,easy & very tasty is called simple chicken. This easy recipe is much like a stew recipe that combines many vegetables.  Although it is made like a stew, it has its differences. It is made without adding water so it has a much stronger taste to it. To describe it in more detail, it is like a roast with vegetables. There are many easy recipe dutch oven beef stewvariations for this dish.You can add pork or beef , even lamb if that’s your taste. It can be made a vegetarian dish too if that’s what you like. An easy recipe that can be found with many other others at this cookware recipe blog.  “link” For a great apple pie cooked in a dutch oven over  your  campfire.This is a great easy recipe for your oven & one we really enjoy on the cold winter days. So dig out that big old cast iron dutch oven & enjoy some good old home cooking.

Posted in Iron Cookware Recipes | 10 Comments »

Fishing – Ice Fishing For Muskellunge

Sunday January 30th, 2011 in Hunting & Fishing Life | 5 Comments »

Ironcooker Updates – Jan 29th Newletter

Saturday January 29th, 2011 in Iron Cooker Updates | 6 Comments »

Campfire Cooking – Outdoor Cooking Grills

Sunday January 16th, 2011 in Campfire Cooking | 22 Comments »

Outdoor Hiking – Snowshoeing

Saturday January 8th, 2011 in Outdoor Hiking | 11 Comments »

Iron Cooker Updates – Newslettter 1-14-2011

Friday January 7th, 2011 in Iron Cooker Updates | 5 Comments »

Iron Cookware Recipes – Easy Recipes

Sunday January 2nd, 2011 in Iron Cookware Recipes | 10 Comments »

Recent News



Outdoor Topics

RSS Featured Cookware

Join Us On Facebook

- Facebook Members WordPress Plugin

Cooking Resources

Hunting Resources

Outdoor Resources