Demetri - Cast Iron Cooking Stove, Grill, and Campfire Recipes!

Summary

Cast iron cooking dates back hundreds of years and has recently experienced a surge in popularity. The recipes in this report are some of the best to cook in cast iron vessels either on a stovetop, grill or in an open campfire.

Regardless of the cooking method used, youll be pleased with the delicious dishes that this cookware produces. The meats sear well, cook perfectly and all the vegetables retain most of their nutritional values. The evenly distributed heat makes cooking a breeze.

If you dont own any cast iron yet, purchase at least one piece and give some of these recipes a try. We are sure youll be hooked on cast iron cooking.

Enjoy!

Introduction

In his book, The Wealth of Nations, from 1776, Adam Smith said that the really true wealth of the nation was in its manufacture of pots and pans, not in its gold. He was, of course, referring to the growing availability of cast iron pots and pans. It is also said that George Washingtons own mother bequeathed her collection as part of her will. And Lewis and Clark said their cast iron was among the most important things they had on their trip. Cooks who use cast iron today feel pretty much the same way. It is a method of cooking that is hard to cease.

Cast iron cookware began being mass produced in the early 1800s when stove tops became popular methods of cooking versus open fires outside or in large fireplaces. While many pieces of cast iron had three legs on them for sitting in open fires, the bottoms of pots and pans became flat as cooking tops became more popular. Too, the variety of pieces began to broaden as bread and cake pans, griddles and cupcake trays began to hit the shelves. Many of the earliest manufacturers names can still be found on cast iron cookware in antique shops and at auctions, and they bring a nice price, too, such as Wagner and Griswold.

It does take a little knowledge to cook with cast iron, such as knowing to preheat the vessel and test it with a drop of water sprinkled over it. When the water dances across the surface, the pan is ready; if the water instantly evaporates, the surface is too hot. Cast iron is fine for use on ceramic glass stove tops, but it must be handled lightly without sliding across the surface or sitting it down too hard. Most cooking in cast iron is done over medium heat.

There is no transfer of flavor from a cast iron pan to the food, although some people have said they could tell a difference. It is believed, however, that some iron is actually transferred from the vessel to the food, which should not be harmful to anyone. If there is concern, talk to a health professional. Seldom will foods stick in cast iron once it is cured and properly cared for.

One of the best things about cast iron is its versatility you can cook over or on any heated surface with it. No need to worry about burning a handle, scorching the bottom or ruining a lid. It can be used for baking a cake, frying chicken, searing a steak or making an omelet all without special care or treatment. In the South, cast iron cornbread can be found in almost every home and the fried chicken from a cast iron skillet (chicken fryer) is beyond comparison.

Cast iron cooking is popular for a reason the food is delicious.

Table of Contents

(To access a recipe, place the cursor on the title, hold CTL and CLICK)

Campfire Scrambled Eggs

With goat cheese and chives

Ingredients:

• 4 tablespoons butter
• 1 small red onion, chopped
• 1 chopped jalapeno
• 2 dozen eggs, lightly beaten with a whisk
• Salt and pepper to taste
• 8 ounces goat cheese, crumbled
• 1/2 cup chopped chives

Instructions:

1. In a large cast iron pan on a stove or open campfire, melt the butter; add the onion and jalapeno and cook for 5 minutes.
2. Add the eggs to the pan, season to taste with salt and pepper; cook until the eggs form soft curds, about 10 minutes, stirring constantly.
3. Remove the pan from the heat and stir in the cheese and chives; stir until the cheese is almost all melted and the chives are evenly distributed among the eggs.
4. Serve at once.

Blackberry Coffee Cake

An old favorite from cast iron

Ingredients:

For the cake batter portion:

• 2 cups all-purpose flour
• 1 1/4 cups sugar
• 3 teaspoons baking powder (not baking soda)
• 1/2 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/4 cup canola oil
• 1 teaspoon vanilla
• 3 cups washed blackberries
• 1/4 cup butter
• 1/2 cup each: chopped pecans and brown sugar
• 1/8 teaspoon each: cinnamon and nutmeg

Instructions:

1. Preheat the oven to 375 degrees. Lightly spray a 10-inch cast iron skillet with oil.
2. Over medium heat, melt the 1/4 cup butter and the sugar together in the skillet, stirring until blended. Remove from the heat and add the pecans and seasonings. Sprinkle the blackberries even over the top of the cinnamon/nutmeg and set aside.
3. Mix the batter ingredients together in a bowl, stirring until all lumps are gone, about 5 minutes. Pour over the blackberries in the pan; do not stir.
4. Bake for 45 minutes or until a tester comes out clean; let stand for about 5 minutes before serving.
5. Serve from the pan or turn out onto a plate and slice.

Cast Iron Griddle Pancakes

The best pancake EVER

Ingredients:

• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon cinnamon or nutmeg
• 2 large eggs (bring to room temperature)
• 1 1/4 cups milk (bring to room temperature)
• 1/2 teaspoon vanilla
• 3 tablespoons butter and more as needed, melted

Instructions:

1. Whisk the sugar, baking powder, salt, cinnamon and flour together in a large bowl. In a different bowl, beat the milk, vanilla, butter and eggs together with a whisk.
2. Combine the wet and dry ingredients; whisk until a thick batter is formed (some lumps are okay).
3. Heat a skillet or griddle (pictured) to medium heat and test for the right temperature by sprinkling with a tiny bit of water. If the water dances across the surface, the pan is hot enough. Use 1/4 cup of the batter for each pancake, spacing them far enough apart on the cooking surface so turning will be easy.
4. Cook on one side until bubbles form, about 2 minutes. Turn with a spatula and cook another 1 minute on the other side.
5. Either serve immediately or keep warm in the oven until ready to serve. Add butter to the skillet/griddle if the pancakes start to stick.

Real Hash Browns

Made from scratch