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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 FIRST CLEANING ONLY.
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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