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Iron Cooker Updates – Previous Newsletter
December 5th, 2010 by ironcooker
Welcome to our Newsletter
We have been researching new products here at Iron Cooker, and have came up with several brands.
Some good and some not so good. We are being selective on what is being loaded on our pages and checking them out as we go.
With our new line of Porcelain enameled cast iron, we are adding several new things.
An assortment of colors and sizes of skillets, dutch ovens & baking dishes or pans.
There is going to be woks added in the next few weeks also.
Come to our site and look around , and check often to see what we are doing there.
As far as the enamel cookware ,
What is the safety difference between Teflon and Cast Iron, or Enamel Coated Material?
A. Porcelain Enamel is a glass coating, not lead paint, and is used for a variety of food related purposes, including cookware, bakeware and grills.
Porcelain Enamel has proven to be a safe and attractive coating for cookware. New study indicates that Teflon can flake off into food and be ingested, the small amount of fluoride leached maybe linked to cancer.
However, Cast iron is strong, durable, inexpensive, and is an even conductor of heat useful for cooking. Nutritionists suggest that iron is essential to produce red blood cells. Large amounts can be poisonous, but in North America, we are more likely to lack iron than have too much. Iron cookware provides less than 20 percent of total daily iron intake – well within safe levels.
Besides, enamel coated outside of cast iron not only gives the cookware a luxury gloss, but also an unharmful material to human body, and it’s well within safe limits.
Porcelain enamel Cast Iron Cookware is suitable for use on all types of stove top cooking surfaces and in the oven. When using Cast Iron on glass or ceramic cooking surface, do not slide the cookware on the surface—always lift to move.
Now for a new recipe for you. Kind of a different twist but I think you will enjoy the desert recipe
. Filling: 6 cups green apples (peeled/sliced)
3/4 cup white sugar
2 tablespoons brown sugar
1/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1/4 cup hot water
1-1/2 tablespoon butter
Topping: 1 cup flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
In a large bowl, combine all filling ingredients (except butter), gently in a toss-like motion. Pour this mixture into a pie dish, or square baking dish that is lightly buttered or sprayed with non-stick spray. Now, place butter on top of filling in the center. Prepare topping by mixing all topping ingredients in a separate medium bowl. Mix with a spoon until batter is smooth. Drop batter on top of the filling with a spoon, as evenly as possible. The batter will spread while being cooked. Bake at 350°F for 30 minutes. Serve with vanilla ice cream or whipped topping. Serves 6.
Thanks to everyone that has been a part of this newsletter and your comments are always welcome.
from all of us at Iron Cooker.
Posted in Iron Cooker Updates