March 26th, 2015 by ironcooker
A great recipe you are sure to enjoy that is made just for two
As always we are looking for new recipes to use with our cast iron cookware .
This cooks in our Universal Cookware cast iron skillet very well.
1/2 pound round steal cut into 1/4 inch strips
1 small onion thinly sliced
1 small green bell pepper
1 cup water
2 teaspoons corn starch
1/4 cup sweetened pineapple juice
1/4 teaspoon brown sugar
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
1/8 teaspoon peeled and grated ginger
1/4 cup canned pineapple chunks, packed in their own juices
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon low sodium soy sauce
1 tablespoon low sodium Worcestershire sauce
Spray the inside of a medium heavy cast iron skillet 12 inch with non stick vegetable cooking spray.
Place over high heat until very hot, but not smoking. Ad meat and sauté for 3 minutes, or until brown, stirring constantly
to prevent burning. Add the onion and bell pepper, continue stirring for about 10 minutes. When mixture starts sticking to the skillet stir in the water;
continue cooking for 10 minutes longer
Meanwhile in a small bowl, dissolve the cornstarch in the pineapple juice. When all the liquid is evaporated from the skillet stir in the dissolved corn starch.
Stir in all the remaining ingredients and reduce the heat; simmer uncovered for 20 minutes or until meat is tender and gravy is thickened
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March 13th, 2015 by ironcooker
A Beef Pot Roast With Mushroom Soup-wine Gravy made in a cast iron dutch oven is something you will never regret making
4 lb Beef round tip roast
2 tb Cooking fat
1 md Onion; thinly sliced
10 1/2 oz Cream of mushroom soup
3/4 c Burgundy wine
2 tb Finely chopped parsley
1/8 ts Garlic powder
1/4 c Flour; for gravy
In a Dutch oven, , brown meat in fat. Season
with salt and pepper and remove from pan. Pour off fat drippings.
Cook onion in drippings remaining in pan until soft but not browned; stir often.
Add mushroom soup, wine, parsley, and garlic powder; mix well.
Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook
in a 325 degree F oven for same amount of time).
Turn meat once to cook it evenly throughout. When done, remove meat and keep
For 2 cups gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1
minute to allow fat to come to top. Discard all but 4 tablespoons (or less) of fat.
Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan.
In same cup, measure 1/2 cup cold water and blend in flour. Add mixture slowly to
liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3
minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper.
Slice meat; serve gravy separately, or spoon over meat.
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March 10th, 2015 by ironcooker
Meat loaf cooked in a cast iron loaf pan
Recipe for a great tasting meat loaf
1 pound hamburger
1 – 14 ounce can sweetened condensed milk
1/2 cup Parmesan cheese
1 medium onion
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
Chop onion fine and wisk together with 2 eggs
Add salt, pepper,garlic & condensed milk
Mix in Parmesan Cheese
Add mixture to hamburger and mix well
Pour into a well oiled 9 x 5 cast iron loaf pan
Bake in a preheated oven at 350* for 1 hour
Temperature and time may vary depending on your location
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March 6th, 2015 by ironcooker
A One Stop Solution to Explore Culinary
Baking cake, frying chicken or stir-fry is incomplete without utensils made out of cast iron. With this metal pan, you can explore a wide gamut of culinary wonders. It is fun to cook in this pan. Use of these utensils, date back to the Han Dynasty, when they were used for the evaporation of salt. In kitchens across the globe, this cookware is treasured by generations owing to its manifold benefits. Over the years, appearance of this appliance has evolved. For the convenience of users, handles and stands are attached to these cooking vessels. Durability and even heat distribution are two important attributes that have made it a must have for any kitchen.
An age-old asset
You do not require any special utensil to cook food in this. Be it oven or stove, you can cook anything in a Cast Iron Cook Pot. A seasoned pot improves with age and lasts for a lifetime. These pans are made from a single sheet of metal and helps in uniform distribution of heat while cooking. Professional chefs, as well as your mother and grandmother, depend on this cookware owing to its temperature control attribute. Around the globe, enthusiasts opt for this vessel for fat-free cooking as food glides its surface seamlessly. Owing to even circulation of heat, you can use this cookware for searing, frying and baking.
Take care of seasoning
Versatility of cast iron pans and skillets makes it stand out. In fact, you can utilize your creative best and experiment with different cuisines. Cast iron is non-stick in nature. Curing and seasoning prevent food particles to stick to the surface and appearance of cracks. If you are using a frying pan, then preheat it. Avoid pouring cold liquid on a hot surface, as it will lead to cracks. While cooking in Cast Iron Cook Pot on the electric stove, you need to take extra care. Preheating and setting the temperature should be done with utmost care. If you heat the pan too fast then, it might form hotspots.
Maintenance of utensils
Every time you cook in these pans, the surface will appear smooth as seasoning fills the microscopic pores of cast iron surface. Maintenance of pots decides durability of Cast Iron Cook Pot. You can wash utensils in brief intervals and then dry to get rid of excess oil. Unlike utensils of other makes, you cannot wash a cast iron cookware in dishwasher. You can use water and dishwashing soap for cleaning utensils. Never let the water rest on the surface, as it will lead to the formation of rust.
Prevent it from rust formation
In case, your food tastes metallic or has a blackish appearance then know that layer of seasoning has depleted. In Cast Iron Cook Pot, avoid storing food as it affects the curing level. Refrain from boiling water in these pans as it affects seasoning applied on the surface and causes it to rust. Metal pans are preferred for its unique cooking properties. Those suffering from iron deficiencies can benefit from the process of absorption of iron. However, quantity of iron absorbed depends on the age of cookware and duration of cooking.
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November 7th, 2014 by ironcooker
A Dutch baby is a puffy, baked pancake.
A preheated cast-iron skillet enables the batter to start cooking immediately and causes it to puff. Cook the bananas while the Dutch baby is in the oven, so they’ll be done at the same time.
3/4 cup 2% reduced-fat milk
1/2 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs
2 tablespoons butter, divided
1/3 cup semisweet chocolate chips
3 large firm bananas, halved lengthwise
1/2 cup coffee-flavored liqueur (Kahlúa)
1/2 cup frozen reduced-calorie whipped topping, thawed
Preheat oven to 450°.
Place a 9-inch cast-iron skillet in a 450° oven for 15 minutes. Combine first 5 ingredients, stirring with a whisk until smooth. Melt 1 tablespoon butter in preheated pan until browned, swirling to evenly coat pan. Add batter; sprinkle evenly with chocolate chips. Bake at 450° for 10 minutes or until puffed and browned.
Cut banana halves in half crosswise. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add bananas; cook 2 minutes on each side or until browned. Add liqueur; simmer 1 minute. Serve with Dutch baby; top with whipped topping.
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November 2nd, 2014 by ironcooker
The Travelling Skillets Journey
Iron Cookers travelling skillet has started journey at Cecil Nye’s In Michigan, where it has made a cherry pie.
A home made crust that consist of one cup flour
1/3 cup vegetable shortening & 2 tablespoons of water.
Mix, form into a ball and sit in refrigerator for at least an hour before you try to roll out.
One can of pie filling fits nicely into this size skillet and that is what I used for this pie.For the top crust mix a double batch of pie crust & 1/3 cup of cooking oil.
You will want it more flexible to be able to weave the crust.
It is something you have to play with to make it the right consistency.
Now it will be packaged and sent on its way to Kentucky
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