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Texsport Cast Iron Care and Cooking Tips

 

Texsport carries a wide variety of cast iron pieces, some non-seasoned, some pre-seasoned, but all are great for in or outdoor cooking!

All our pieces are hand crafted, durable and long lasting. And to keep your cast iron pieces in great condition for years to come, please follow our cast iron tips below.

PRE-SEASONED

USAGE:
Step 1             Use mild dish soap for the FIRSTCLEANINGONLY. Rinse in hot tap water and dry thoroughly.

Step 2             Wipe the inside surface with a cooking oil or spray and preheat to prepare. This allows the food to cook evenly and without sticking.
 

CLEANING:
Step 1             After cooking, clean using hot tap water and a non-abrasive cleaning pad or brush. Do not use liquid dish soap.
Step 2             Dry thoroughly
 

CARE: Re-season your cast iron cookware on a regular basis.
Step 1             Lightly coat the surface with vegetable oil or cooking spray.
Step 2             Heat oven at 300˚F and place inside oven for 1 hour.
Step 3             Wipe away any excess oil
Step 4             Store in a cool, dry place with a paper towel to absorb any additional moisture.
Step 5             NEVER PLACE HOT CAST IRON IN COLD WATER.
Step 6             NEVER STORE FOOD IN CAST IRON.
Step 7             NEVER WASH IN A DISHWASHER.
Step 8             DO NOT USE ABRASIVE UTENSILS AND CLEANING PRODUCTS.

 

NON-SEASONED

USAGE:

Step 1             Heat your cast iron to melt off wax. Do this outside on charcoal barbecue grill or propane stove, because cast iron will “smoke” smell or could cause a fire. This process should take about one hour
Step 2             Wipe off melted wax with paper towels.
Step 3             Wipe the inside surface with a cooking oil or spray and preheat to prepare. This allows the food to cook evenly and without sticking.

 

CLEANING:
Step 1             After cooking, clean using hot tap water and a non-abrasive cleaning pad or brush. Do not use liquid dish soap.
Step 2             Dry thoroughly

 

CARE: Re-season your cast iron cookware on a regular basis.
Step 1             Lightly coat the surface with vegetable oil or cooking spray.
Step 2             Heat oven at 300˚F and place inside oven for 1 hour.
Step 3             Wipe away any excess oil
Step 4             Store in a cool, dry place with a paper towel to absorb any additional moisture.
Step 5             NEVER PLACE HOT CAST IRON IN COLD WATER.
Step 6             NEVER STORE FOOD IN CAST IRON.
Step 7             NEVER WASH IN A DISHWASHER.
Step 8             DO NOT USE ABRASIVE UTENSILS AND CLEANING PRODUCTS.

Remember: Seasoning takes some time and use before it develops that shiny, non-stick, black surface. Cast Iron only gets better with regular use and re-seasoning.

 

Great Cast Iron Recipes

Provided by renowned outdoor cook Colleen Sloan,

author of many cast iron cook books like

 

 

Baked Chicken Barbecue

Ingredients:

1 medium red bell pepper

1 medium green bell pepper

1 small onion

2 clove garlic

2 tablespoon chicken broth

2 tablespoon water

2 can (8 ounce) tomato sauce

1/4 cup raisins

3 tablespoon molasses

1 tablespoon cider vinegar

1/2 teaspoon hot-pepper sauce

1 teaspoon mustard powder

1/2 teaspoon black pepper

1/4 teaspoon salt

4 - whole chicken legs

Directions:

In a medium saucepan, combine the bell peppers, onion, garlic, broth, and water. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer, stirring occasionally, for 5 minutes, or until the vegetables are tender-crisp.

Stir in the tomato sauce, raisins, molasses, vinegar, hot-pepper sauce, mustard powder, black pepper, and salt. Bring to a boil over high heat.

Place the chicken pieces in the prepared roasting pan. Spoon the sauce over the chicken, turning to coat.

Bake oven to 425°F, turning the pieces and basting occasionally with the sauce, for 30 minutes, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear.


Blue Ribbon Fried Chicken

Ingredients:

1 Cup Buttermilk

2 1/4 tsp. Black Pepper, divided

1 tsp. Salt

1/4 tsp. Cayenne Pepper

1 Whole Chicken or Thighs, Breasts, or Legs = 8 Pieces

1 1/2 Cups All-Purpose Flour

2 tbsp. Paprika

2 tsp. Dry Mustard

1 1/2 tsp. Garlic Salt

2 1/2 Cups Vegetable Oil

Directions:

Place the buttermilk, 1/2 tsp. black pepper, salt and cayenne pepper in a large re sealable plastic bag. Add the Chicken, seal and shake to coat. Chill for 30 minutes or up to 2 hours, if possible. Place the flour, paprika, mustard, garlic salt and remain pepper in a separate bag. Add 1 Chicken piece to the bag, close and shake to coat your chicken. Transfer to a plate or wire rack. Repeat with the remaining chicken pieces.

Preheat your 12" deep dutch oven. You just want it warm so that you can put the fried chicken in to keep warm. You may want to put a paper towel or so in the bottom to take up any grease off the chicken. Heat your cast iron skillet to 350 degrees with vegetable oil. Add your chicken pieces to your skillet.....not too many now 3 to 4 pieces depending on what you are frying. Reduce the heat and cover and cook for 10 minutes.

Turn the chicken over and cook, uncovered, until the juices run clear when the chicken is pierced with a knife, about 10 minutes longer, Drain the chicken on a paper towels. Transfer to the 12" Deep Dutch Oven. Repeat the steps for frying and draining for the remaining chicken pieces. You want to serve your Chicken Hot!!!


Dutch Oven Beef Stew

Ingredients:

2 lbs. Beef round cubs

2 tbsp. All purpose Flour

3 stalks Celery

1/4 cup Olive Oil

1 1/2 cups Baby Onions

3/4 lbs. Carrots, peeled and sliced

1/4 lbs. Bacon, chopped

4 tsp. Worcestershire Sauce

2 Bay Leaves

2 sprigs Fresh Thyme

4 cups Beef Broth

1/8 tsp. Salt

1/8 tsp. Black Pepper

Directions:

In a large bowl, toss the beef in the flour until evenly coated. Trim and slice the celery and set aside  Heat the olive oil in your 12" regular Dutch Oven. Add onions and saute for 5 minutes. Remove with a slotted spoon and set aside. Saute the beef until golden brown.  Add the celery, carrots, bacon, Worcestershire sauce, bay leaves and thyme to the dutch oven. Saute for 4 minutes. Gradually stir in the broth. Add the Salt and Pepper. Cover with lid and cook for 1 hour and 15 minutes. Add the onions and bake until the sauce thickens and vegetable are tender. When you smell it or see steam coming from under the lid....now its done!!!!


Dutch Oven Pot Roast

Ingredients:

2 tbsp. Unsalted Butter

1 tbsp. Corn Oil or Sunflower Oil

1 Large Onion, cut into wedges

3 lbs. Boneless Top Round or Rump Roast

3 Carrots, peeled and thinly sliced

3 Medium White Potatoes, cubed

2 Bay Leaves

1/2 tsp. Salt

2 Envelopes Onion Soup Mix, 1.4 oz. each. You can replace the Onion Soup Mix with an herb soup or mushroom soup mix for a different flavor.

1 tbsp. Cornstarch

Directions:

Warm your 12" Deep Dutch Oven. Put the butter, onion and beef in. Put Carrot's, Potatoes, and Bay Leaves around the Beef. Sprinkle with Salt. In a bowl combine the soup mix with 3 cups water, stirring until smooth. Pour the soup mixture over the beef and the vegetables in your Dutch Oven. Let cook until done. When done take out all your goodies and place in a dish. Now you can make the gravy. Combine the Cornstarch and about 1 tsp. water; stir to form a paste. Add to the mixture in the bottom of your Dutch Oven. Stirring until the gravy has thickened. Slice the beef and serve with vegetables and gravy.


Apple Dumpling

Ingredients:

1 pkg. ready to bake crescent rolls (8 in pkg.)

4 tsp. sugar

2 sm. tart apples, peeled and sliced

1/2 cup water

3 tsp. cinnamon, divided

2 tsp. diet butter

Directions:

Preheat dutch oven. Cook at 350 degrees. Separate crescent rolls into 8 pieces. Flatten and stretch each piece. Mix the sugar and 2 teaspoons cinnamon and roll apple slices in this mixture; divide evenly over dough. Fold dough over apples and pinch sheet.

Mix water and cinnamon and pour over dumplings. Dot each with 1/4 teaspoon light butter. Bake 25-30 minutes until rolls are done. Yield: 8 dumplings.

 

For more delicious recipes like these by Colleen Sloan, check out her web site at www.logcabingrub.com

 


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