Cast iron care and delicious treats

Cast iron cookware has been painting the pages of our culinary history books since 513 BC. George Washington's mother specified who was to receive her cast iron pots in her will; Adam Smith spoke of it as a measure of a country's prosperity in The Wealth of Nations, and Lewis and Clark stated that their cast iron Dutch oven was one of the most important tools they carried. In 1896 Joseph Lodge founded Lodge Manufacturing to perfect the art of cast iron. In South Pittsburg, Tennessee, Lodge is one of the oldest American cookware companies in continuous operation, and they continue to flourish with new and impressive products that are sure to last as long as Mrs. Washington's.

You may have received a new Lodge cast iron piece for Christmas, and though you are eager to try it out, you may not be quite sure how to use it. Maintaining your cast iron is essential, but if you have never owned cast iron cookware before, it can be perplexing. These suggestions for using, cleaning, and seasoning cast iron will keep your Lodge looking new. I have even thrown in a couple of recipes to get you started.

Using and Cleaning Cast Iron:

• When you are finished cooking clean with a stiff nylon brush
• Never use soap or detergents
• Do not put hot cast iron into cold water (The pan will crack)
• Always towel dry to avoid rust
• Never wash cast iron in a dishwasher

Seasoning Cast Iron:

• Always use vegetable oils
• Coat the pan with oil and place in a 300-500 degree oven for 30-60 minutes; the oil will bond to the cast iron, creating a non-stick finish
• The more you cook, the more you are seasoning!

Tips for Cooking with Cast Iron:

• Rinse your cast iron with water before you cook
• Before you cook apply a thin layer of vegetable oil and pre-heat to desired temperature
• After cooking, do not store food in cast iron
• Be careful using acidic foods, as they may produce a metallic taste

Now that you are informed on your new cast iron, it's time to get to work. Here are a couple of delicious and easy to make recipes for your new Lodge Dutch oven:

Campfire Dutch Oven Pizza:

Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. In a medium bowl add ground beef, italian seasoning, garlic powder, salt and pepper; mix together with your hands. Drop ground beef by small pieces into the hot Dutch oven and fry until brown. Remove browned beef from Dutch oven and wipe oven down with a paper towel. Pour olive oil into Dutch oven and spread evenly over bottom of oven. Unroll the can of crescent rolls and line the bottom of the oven with a layer of flattened rolls. Spoon pizza sauce evenly over crescent rolls. Sprinkle evenly with seasoned ground beef, red onion, bell peppers, mushrooms, olives, and top with Cheddar and Mozarella cheeses. Cover and bake using 8-10 briquettes bottom and 16-18 briquettes top for 20-30 minutes until crust is browned on edges and cheese is bubbly. Serves: 6-8

  Fudgy Skillet Brownies:

Enjoy a homemade treat in less than an hour with a recipe that uses the same skillet to melt the chocolate and bake the brownies. Then scoop them right from the pan.

Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt. In a medium ovenproof nonstick skillet, bring butter and cream to a simmer over medium heat. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted; about 1 minute. Remove from heat, and let cool 5 minutes. Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet. Bake until a toothpick inserted in center comes out clean, about 40 minutes. Serve from skillet, warm or at room temperature.