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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 




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Posted in Iron Cooker Updates

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