Ever since the iron mongers of old learned the skills necessary to mold iron into basic cooking utensils, cast iron cookware has served the homemaker and professional chef well. Iron utensils that for years kept early pioneers well fed with hardy hot meals cooked in open fireplaces and wood stoves can still be found in today's modern kitchen happily bubbling away on top of gas, electric and even ceramic cook tops.
Everyone is familiar with the traditional iron skillet or fry pan and in many kitchens these age old designs can still be seen proudly displayed dangling from an overhead pot rack or on a hook over the stove. While many pressed or stamped pots displaying dents and areas of missing Teflon coatings are hidden well out of sight until they are needed, those old skillets are displayed like trophies for all to see.
Cast Iron Wok
While the skillet is widely known and appreciated iron has added its many benefits to many other often used but hardly remembered cooking devices. While the wok for instance has found its way into many American kitchens in its traditional stamped or spun metal variety, many cooks have discovered that the iron models with the ability to transfer heat evenly and quickly, offer many additional benefits.
Cast iron griddles in the form of large flat rectangular shapes with short raised edges can be placed over two burners on the stove and quickly produce mounds of pancakes, eggs and other breakfast favorites.
Is fondue on your dinner menu? If so you can easily find a variety of iron fondue sets from mini chocolate to 3 quart cheese fondue sets. These colorful enameled devices are at home on open gas flame or electric cook tops and work as well in the freezer, refrigerator or microwave and conventional ovens.
If you enjoy cooking stews, soups or casseroles, than you most likely have a cast iron Dutch oven in your kitchen. A Cajun kitchen would not be complete without a well seasoned and aged large Dutch oven that enhances foods with it's own special seasoned flavor.
When fresh baked bread, cornbread, muffins or biscuits are called for, nothing beats cast-iron for its ability to quickly and efficiently bring these baked goods to a golden brown. No stamped, thin skinned metal model can match its cast iron cousin in efficiently transferring heat to all Surfaces. Many varieties are available for the production of corn bread in the traditional shapes and sizes to form pie-shaped wedges, corn on the cob.
Even if your kitchen can not contain rotisserie chicken are available. These devices have a central cone or "volcano" where you can place your favorite spices. You then place the chicken on the tube, while the bird cooked in the spices that give special flavor to the whole bird.
A few minutes of researchconvincing proposals for cookware online stores like Amazon in a hurry to anyone that cast iron cookware to remain in its many forms, from traditional to colorful enameled designs fantasy here - from cast iron.
Special Price!!! Lodge Pro-Logic Pre-Seasoned 12-Inch Skillet
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Lodge Pro-Logic Pre-Seasoned 12-Inch Skillet Feature
- 12-inch skillet; made of cast iron
- Pre-seasoned and ready to use
- Convenient assist handle
- Should be cleaned with a stiff brush and hot water; oven-safe
- 2 inches deep; 8 pounds
Lodge Pro-Logic Pre-Seasoned 12-Inch Skillet Overview
The graceful rolled edges and curved lines of Pro-Logic represent a new design in cast iron cookware while offering the same legendary cooking performance. Designed with sloped sides, and loop handles. Pre-seasoned ready to use, 12 inch diameter skillet.SAVE NOW on the special offers below!
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