What is most important when shopping for cast iron cookware?

This is the best fried chicken recipe I have ever tried!

The real secret to great fried chicken isn’t just the herbs and spices.  The covered cast iron skillet is just as necessary as the chicken and the flour.  (I found some very reasonably priced deep cast iron skillets at www.CastIronDepot.com)

Please note: All measurements are approximate.  Miss Vivian seasons her flour according to smell.

3 cups flour

2 Tblsp. Lawry’s seasoned salt

1 Tbslp. black pepper

2 tsp. poultry seasoning

1/2 tsp garlic powder

1 tsp paprika

1 tsp sage

1/2 tsp. dry mustard

Mix all ingredients in an extra large bowl.  Start with the largest pieces of chicken first.  Bury cut up chicken pieces in the seasoned flour for about 10 minutes.  Then set the pieces aside on a rack.  Add more chicken pieces and proceed as above. 

Heat 1″ to 11/2″ of cooking oil until 1 drop of water dances.

Remove 2nd batch of chicken pieces from flour to a rack and return the first pieces of chicken to the flour.  Dust chicken gently before placing them in hot oil.  Turn heat to medium and cover.  Brown on first side and turn pieces over.  Leave lid off to finish browning.  Remove chicken to a baking pan and place in a warm oven.

Add chicken pieces from second flouring to skillet and continue as above until out of chicken.

There’s something to be said for the persistent utility of cast iron as cookware, but are we actually short-changing ourselves by not going back to it entirely? Deborah Boyd of www.CastIronDepot.com has launched a new on-site blog to discuss this and other cast iron cookware topics with her customers.

Massapequa, NY (PRWEB) January 17, 2008 — There’s a pervading belief in the field of kitchenware that what is new is better; that advancements in technology for non-stick frying pans and pots are improving the way we make meals. It’s an honest assumption, of course — technology is always improving, so why shouldn’t our cookware be getting better? But the truth is that this honest assumption is an incorrect one, as anyone who owns a cast iron skillet or kettle can tell you from experience. Deborah Boyd of www.CastIronDepot.com is eager to explain the benefits of her cookware — so eager, in fact, that last week she launched a blog at www.CastIronChatter.com to discuss the topic with her customers.

www.CastIronDepot.com an online retailer of quality cast iron cookware, and Deborah Boyd swears by her products. Her love of cast iron came about quite easily — she inherited it. “I had a number of cast iron pans and pots that were my mother’s, some of which were her mother’s,” says Deborah, handsomely illustrating one of the main selling points of cast iron — its longevity. “It’s a very good value, because it holds up better than even more expensive cookware, so you’re making an investment.”

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This is so simple you will wish all of your pots and pans were .

To clean your cast iron pot it is best to just put water in in and bring it to a boil. Then simply pour out the water and wipe it clean with a paper towel.

You never want to use detergent on your cast iron. It will ruin the seasoning.

Also avoid putting your hot cast iron in cold water. This may cause cracking or warping of the pan.

* 2 tablespoons cornstarch
* 1/4 cup cold water
* 1 1/2 cups sugar
* 1 tablespoon lemon juice
* 4 cups blackberries, picked over, rinsed & drained
* 1 cup flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 6 tablespoons butter, cold, cut in small pieces
* 1/4 cup boiling water

PREPARATION:
In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries; combine gently. Transfer to a cast iron skillet, about 8-inch.

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1/2 pound bacon, sliced in small pieces
1/2 pound ground beef
1/2 diced onion1 diced red bell pepper
1 diced green bell pepper
Two 33-oz. cans of pork and beans
1/2 cup brown sugar
1/4 cup of Worcestershire sauce
2 Tablespoons of white vinegar

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Want to know how to make your basic Southern Cornbread in your Cast Iron Skillet? It isn’t that hard all you need is your skillet, 6 Tablespoons of shortening, an egg, 2 cups of self-rising cornmeal mix, 1/2 tsp baking soda, and 1 3/4 cup of buttermilk.

Heat your oven to 450 degrees and follow this simple recipe:

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Cast iron has a porous surface. The seasoning process serves to fill and smooth the surface of the pan. It’s true that the more you use and season a cast iron skillet, the more nonstick the surface becomes.

Here is how you season a new or used cast iron:

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If you take good care of your cast iron pans you will have them for generations. Here are some simple ways to make sure that your cast iron collection stays in good shape:

• Never use soap or steel wool on cast iron-it ruins the seasoning
• To clean your cast iron you just need to use hot water and a plastic scouring pad
• Always dry your pan thoroughly after washing-they can rust
• Store you pan without the lid on it to prevent moisture build up
• Don’t cook acidic food in cast iron-it’s a reactive metal
• Don’t store food in your cast iron-However Do use your cast iron to keep food warm while you are serving it.

Are you tired of Teflon flaking off in your scrambled eggs? Afraid of what the health issues might be if you ingest all the missing pieces from your old non-stick pans?

Cast Iron pans are a timeless non-stick solution. When properly seasoned cast iron pans are great nonstick pans.

Not only that but they heat very evenly. They have excellent heat retention on conductivity so you can have evenly cooked foods. They are also very versatile. You can even use them in the oven, over an open fire, and to keep your food warm while serving it.

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