Whether you dabble in cooking or you consider yourself a well trained chef, anyone interested in cooking acknowledges that behind every good cook is a good set of cookware. It’s very difficult, if not impossible, to create a perfect dish if you don’t have the tools necessary. And for decades, people have been singing the praises of cast iron. But what exactly makes cast iron so special? Why are so many chefs constantly clambering for cast iron cooking sets? The easy answer is that the properties of cast iron far exceed the properties of related metals or materials such as stainless steel.

Cast iron heats slowly but evenly, and a pot or pan will hold the heat for a long time after the initial heat source has been removed. This type of even heating makes it absolutely ideal for frying or searing any number of dishes from bacon to fried chicken. It also offers a great deal of range and versatility, because cast iron products can be used everywhere from the stove to the grill to the oven. It doesn’t matter if you’re using cast iron pots or cast iron Dutch ovens; these properties hold true. Just make sure you know how to properly clean and season your cookware so it doesn’t rust over.

There’s nothing better than cornbread on a cold day. It’s the perfect addition to any picnic, buffet, or barbeque dinner. And if you really want to experience cornbread right, you must never make anything from the box. Rather, try this recipe for southern cornbread. The crucial elements are the fresh and natural ingredients as well as the cast iron pan. Don’t scrimp on any element, and you’re sure to be pleased with this recipe. Also, if you’re pleased with these results, don’t forget to search out other recipes that make use of cast iron pans. You (and your taste buds) won’t be sorry!

~ Preheat oven (450 F)
~ Put 4 tablespoons shortening in pan/skillet; place in oven
~ In large bowl: beat 1 egg, ½ teaspoon baking soda
~ Add 1 ¾ cup buttermilk
~ Stir in 2 cups self-rising cornmeal mix
~ Add 2 tablespoons of the melted shortening
~ Pour batter into skillet/pan
~ Bake 20-25 minutes, or until nicely browned

Each spring and summer families from around the United States enjoy camping. One of the best parts about camping is eating food around the fire. Just don’t forget your dutch oven and cast iron cookware! Here a recipe for corn on the cob made on the campfire or if it’s winter you can cook it on your grill:

Ingredients:
~ corn on the cob, with the husks
~ butter
~ salt and pepper

Preparation:
Pull the husks back on each cob and remove the silk. Close the husks back around the cob. Dunk into a bucket of water and allow the ear to draw water up. Pluck from the water and wrap each ear of the corn in aluminum foil. Bury in the coals, or place on grill.