The pots and pans, however, are where the real improvements have been made. The camping dishes available today are most often made of cast iron or some similar heavy duty material; you can even find enameled cast iron cookware. That means these dishes will not only last you for years of outdoor events, but it will also offer delicious meals. In fact, they’re such high quality that you can even take these dishes into the kitchen in your home!

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.

There are few items that are essential for every American home, and a set of cookware is one of them. Everyone from college students living on their own for the first time to 100-year-old great grandparents have some form of cookware in their home. Because cookware is such a staple in every household, you should put some thought into your purchasing decision.

Since you know that you are going to be using the pots and pans for years on a daily basis, be sure to opt for durable cookware. It is worth the extra money if you don’t have to be constantly replacing items out of the set. With so many sizes of sets available, think about your particular needs before you go buy a 24-piece deluxe set for just you and your spouse.

Nearly every breakfast food is quick and easy to prepare on a griddle. You can do pancakes, eggs and bacon all on the same piece of equipment. Many cast iron models even come pre-seasoned, giving your dishes extra flavor without any additives.

There are several different kinds of cookware and appliances that are great for making simple and quick meals. With appliances, few can argue whether the personal griddle is here to stay. Griddles are great for all kinds of breakfast foods, and are ideal for making large quantities of food for multiple people. Griddles can be used for eggs, pancakes, hashbrowns, sausage, and much more. For those desiring ethnic foods, consider a cast iron Fajita set. The cast iron Fajita set is designed for making delicious fajitas without a lot of clean up or mess. For people who are fond of grilled sandwiches, a Panini press is a great item to have in the kitchen.

With all cast iron cookware and appliances, it’s important to season now and then to preserve the condition of the cast iron. Seasoning isn’t all that difficult, and takes about an hour with a significant amount of wait time while the object is in the oven. It’s a good idea to season at least twice pear year with most cookware, and also after extended usage in a short period of time.

An omelette or 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, omelettes 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 omelette recipe.

 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.

1 cup canned or fresh pureed pumpkin
1/2 cup water
1/4 cup canola or veg oil
2 Teaspoons ground flax seeds
1 teaspoon vanilla
1 cup whole wheat flour
2/3 cup whole wheat pastry flour OR unbleached white flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon each: baking soda, cinnamon, salt
1/4 teaspoon freshly grated nutmeg
1/2 cup semi-sweet chocolate chips
1/3 cup chopped pecans or walnut – optional
3 teaspoons raw sugar - optional

Heat oven 350 degrees Fahrenheit. Blend Pumpkin, Water, Oil, Flax Seeds and Vanilla until well blended. Set aside.

Mix together flours, sugar, baking powder, baking soda, cinnamon, salt and nutmeg; in a large bowl, add pumpkin mixture stir until well blended (add a little water if mixture seems too dry). Fold in Chocolate Chips and Nuts , if you are using them.

Spoon into cast iron muffin pans and top with raw sugar if using it.
Bake approx 30 min
Yield: 12 muffins

There are plenty of benefits for being a vegetarian, but one of the downsides is to have a carefully planned diet so as not to miss any of the nutrients that meat and animal products would provide otherwise.

One of the biggest issues is having to take vitamins in order to compensate for the loss of iron that one would gain from eating beef.  If you cook with cast iron cookware, however, then you’re luckier than most.

Studies have shown that the minerals from cast iron cookware attach themselves to food that is being prepared, thus putting an amount of iron that would not be present in vegetarian food.  By purchasing cast iron skillets, you could have some of the same health benefits as a non-vegetarian, as well as having really great, long-lasting pots and pans.

Every chef that’s passionate about creating the best food possible knows that an essential part of every recipe is the dishes used to cook and prepare the food. Certain dishes can actually help (or hinder) the quality of the food, because some cookware materials are ideal for bringing out the natural flavors of food. For that purpose, one of the most highly regarded cooking materials is cast iron. Baking pans made with this material are noted for being durable and delivering food that is cooked evenly.

This even cooking is particularly important for any kind of bread recipe. Whether you’re trying to make the perfect muffins or the best cornbread, many chefs turn to cast iron to create a golden brown result. The only downside to these pans is that they require a bit more maintenance than stainless steel or aluminum. They must be properly seasoned, or they could rust, but many food fanatics feel this extra step is worth the results they get from these pots and pans.

Cornbread is one of those dishes that people always seem to love when it’s homemade. After all, boxed cornbreads just can’t compare to the delicious recipes that are passed down through multiple generations. And cornbread is definitely one of those recipes that becomes altered and changed as it passes from hand to hand. Some people prefer more butter, while others like to bulk up the cornmeal content. Whatever the personal preference, these recipes definitely change and improve over time.

But one of the biggest secrets to getting perfect cornbread isn’t that you alter the ingredients. Rather, it’s all in the preparation. As such, before you get down on your cornbread for not tasting like your grandmother’s, make sure that you have the right baking pan. Cast iron cornbread pans are essential for getting that melt in your mouth texture that makes homemade cornbread so irresistible. Also make sure that you keep a close eye on the pan. It should be removed from the oven when the top turns golden brown. If left too long, the bread can become hard on the edges.