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Cast Iron Cookware
Copyright 2000 Amanda Formaro
http://www.familycorner.com
It has been said, over and over in fact, that there is nothing better
than food prepared in a cast iron pan.
Several dishes, including Mexican fajitas, Cajun
seafood, sausage & eggs, and of course, cornbread, are hailed as delicious
when prepared in these pans. Cast iron is also the cookware of choice amongst serious campers and hikers, but be sure to
bring the pack mule, this stuff is heavy!
Why Cast Iron?
There are several reasons that people rave about this type of cookware,
many won't use anything else. Besides being an ideal heat conductor, cast iron
heats evenly and consistently, is inexpensive, and will last a lifetime with the
proper care. When seasoned, a cast iron pan will be stick resistant and provide delectable meals every time.
Seasoning
When you season cast iron, you are embedding grease in to the pores of
the cookware. Without proper seasoning, cast iron will rust after coming
in contact with water. To season your cookware, first warm your pot or
skillet, then rub a thin layer of shortening (or corn oil as some cooks
suggest) all over the the surface of the pan, inside and out. Lay the pan upside down inside a 350
degree oven. Most cookware manufacturers suggest heating the pan for one
hour, while some cooks suggest up to 4-5 hours for just the right amount of seasoning. The shortening will turn
in to a non-sticky, hard coating. Allow the pan to cool overnight as it
will be quite hot. Remember, cast iron retains heat very well, so allow
for ample cooling time. Some cooks recommend repeating this process one,
or even two times, before using your cookware. Seasoning should also be
repeated after each use of the cookware.
Note: Acidic foods, such as tomatoes, can deteriorate the seasoned coating of your pots and pans.
Using Your Cast Iron
Preheat your cookware before preparing your meal. Water droplets should
sizzle, then roll and hop around the pan, when dropped on to the heated
surface. If water disappears immediately after being dropped, the pan is
too hot and will surely burn your food. If water only rests and bubbles,
the pan is not quite hot enough.
Caution: Do not pour significant amounts of cold liquid in to a hot skillet or pot, this can cause the cast iron to break.
Blackened Catfish & Shrimp
1/2 C paprika
6 T kosher salt
1/4 C coarsely ground black pepper
3 T basil
3 T filé powder
2 T garlic powder
2 T dry mustard
2 T onion powder
2 T dried oregano
2 T cayenne (reduce by 1/2 if you want it mild)
2 T white pepper
2 T dried thyme
Mix all ingredients together to make the Cajun Dynamite Dust that you will use
in the Blackened Catfish. To store, place in an airtight container in a cool, dark place.
To use:
Place the Cajun Dynamite Dust seasoning on a flat plate. Coat each catfish
fillet and shrimp with seasoning. Using your hands, rub the seasoning into the fish and shrimp.
Heat a cast iron skillet over high heat until very hot, add butter and
heat until sizzling. Add catfish and shrimp and pan fry until blackened
on both sides, turning once. Serve on a bed of Red Beans and Rice.
Click here for Part 2 of this
articles...great recipes! 
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