If you are just starting out or are in need of replacing your pots and pans, think about
buying a set. This can save you money and you also get a variety. If you want something
that will last and could be passed down from generation to generation, you should  consider
cast iron cookware sets. Did you know that George Washington’s Mom put in her will that
her cast iron cookware be handed down in her will. I guess if it’s good enough for the first
President of the United States, it’s good enough for me.

Buying your skillets or frying pans in sets not only gives you
a variety of sizes to choose from for cooking, it will also save
you money. When buying your cast iron cookware sets you
will need to determine what type of cooking you will be doing.
For example, if you are cooking breakfast you may need 3
skillets, 1 for eggs, 1 for hash browns and one for bacon.
One things for sure, if you love cooking you can never have
to much.

I love using my cast iron bacon press for bacon. If I am making a BLT sandwich I like my
bacon flat so the whole sandwich stays together better. What I like using it for the
most is making “Smash Burgers”. Just take your burger and make it into a
ball and then smash it with the bacon press. Make a really neat looking burger
that is fun to serve. Cook it in your cast iron griddle and you are good to go.
Try it, it’s fun!

Ingredients:
2 pounds of ground beef, veal and pork mixture
2 eggs
1 clove garlic, crushed
¼ cup fresh parsley, minced
1 cup bread crumbs
salt, to taste
splash of milk

Directions:
1. Combine all ingredients except garlic in a large mixing bowl. Shape into meatballs.
2. Fry until browned in your seasoned cast iron skillet with olive oil and garlic. Add to tomato sauce, allow to simmer there for at least 3 hours.

Ingredients:
6 ounces crab meat
1 egg, whipped with water
2 Tsp. extra virgin olive oil
2 Tsp. margarine
1 clove garlic, minced
½ cup flour
½ cup skim milk
1 tsp. sherry
1 tsp. paprika
¼ tsp. cayenne pepper
flour (additional)
bread crumbs

Directions:
1. Cook green pepper and garlic in margarine and EVOO in saucepan until tender. Add milk, stirring until thick.
2. Shred crab, adding sherry, cayenne pepper, and meat to pan. Allow 2 hours for chilling.
3. Form crab into small balls with a 1-Tsp. scoop. Roll them in flour and dip in mixture of egg and water. Roll in crumbs and refrigerate until ready to serve.
4. Fry 3 or 4 balls at a time in your seasoned cast iron skillet until they are browned to satisfaction, and enjoy.

With camping cookware, campers can enjoy a delicious meal outdoors. The cookware is made especially for the outdoors and is convenient and light enough to carry in a backpack. Camping cookware can make a meal cooked over a campfire taste like it was home made.

A cast iron skillet can go from stove to oven, and you don’t need any special utensils to cook with it, compared to Teflon type cooking pans. They are easy to clean and don’t warp. No wonder most our grandmothers had cast iron skillets. They were usually passed down to the next generation. There are many dependable brands out there, but I prefer Old Mountain cookware.

You’d know that smell anywhere. It’s the aroma of bacon as it sizzles over the stove. Even vegetarians are hard-pressed to resist the succulent delicacy that is smoky, crispy bacon. In recent years, the ever-popular meat has even become trendy in elite cuisine circles. High-end specialty restaurants are serving novel bacon-related condiments such as jam. There are at least two varieties of bacon-flavored vodka on the market.

But sometimes it’s nice to get back to basics. What could be more comforting than some crisp strips fresh out of  your seasoned cast iron skillet, using your bacon press to keep them flat, served in tandem with scrambled eggs and washed down with some refreshing, fresh-squeezed orange juice? Although bacon isn’t strictly a breakfast food, it is perhaps best enjoyed early in the morning, when its undeniable fragrance awakens the senses.

An omelet is a combination of beaten egg cooked with butter or oil in a frying pan, usually folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above. Traditionally, omelette’s are partially cooked on the top side and not flipped prior to folding. To obtain a fluffy texture, whole eggs or egg whites are usually beaten with a small amount of milk or cream, or even water. Below is my favorite omelet recipe. For this I like to use my old mountain cast iron cookware skillet.

2 eggs
- 1 tbs milk or water
- The fillings of your choice (I like to use 50g mushrooms, thinly sliced; 1 rasher bacon or ham, finely chopped; 1/2 tomato, finely chopped and a small amount of red bell pepper and onion)
- Salt & freshly ground pepper
- 2 tsp olive oil
- 5g butter
- 1/4 cup grated cheddar

Step 1
Use a fork to whisk eggs and milk together. Season well with salt and pepper. Set aside.

Step 2
Heat oil in a small (16cm base) non-stick frying pan over medium high heat. Add onion, red pepper, mushrooms and bacon or ham. Cook for 3 mins or until mushrooms soften. Stir in tomato. Cook 1 min. Remove from pan and set aside. Wipe pan with paper towel.
Step 3
Melt butter in the frying pans over medium-high heat. Add eggs to the pan. Use a fork to quickly draw the cooked egg back from edge of pan to allow uncooked egg to run to the edge. Continue until egg is almost set. Cook for a further 30-45 seconds or until egg is just set.

Step 4
Spoon mushroom mixture over half the omelette. Sprinkle over cheese. Use a fork to lift one side of the omelette over to enclose filling. Carefully slide onto serving plate.

Directions
1.) Mix dry ingredients in large bowl.
2.) Cut in shortening or batter.
3.) Add in and lightly mix buttermilk.
4.) Knead dough on a floured surface for 30 seconds
5.) Pat dough into 1/4″ thickness
6.) Cut into rounds
7.) Cook the biscuits on a lightly greased cast iron skillet about one inch apart.
8.) Brown biscuits 3 to 4 minutes on each side