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LARGE CAST IRON COOKWARE. IRON COOKWARE


Large cast iron cookware. Copper cookie cutters wholesale.



Large Cast Iron Cookware





large cast iron cookware






    cast iron
  • A hard, relatively brittle alloy of iron and carbon that can be readily cast in a mold and contains a higher proportion of carbon than steel (typically 2.0–4.3 percent)

  • an alloy of iron containing so much carbon that it is brittle and so cannot be wrought but must be shaped by casting

  • extremely robust; "an iron constitution"

  • Firm and unchangeable

  • Cast iron usually refers to grey iron, but also identifies a large group of ferrous alloys, which solidify with a eutectic. The colour of a fractured surface can be used to identify an alloy.





    cookware
  • cooking utensil: a kitchen utensil made of material that does not melt easily; used for cooking

  • Cookware refers to cooking pots & pans that are used on a stovetop.

  • Pots, pans, or dishes for cooking food

  • Cookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven.





    large
  • Of considerable or relatively great size, extent, or capacity

  • a garment size for a large person

  • at a distance, wide of something (as of a mark)

  • Of greater size than the ordinary, esp. with reference to a size of clothing or to the size of a packaged commodity

  • Pursuing an occupation or commercial activity on a significant scale

  • above average in size or number or quantity or magnitude or extent; "a large city"; "set out for the big city"; "a large sum"; "a big (or large) barn"; "a large family"; "big businesses"; "a big expenditure"; "a large number of newspapers"; "a big group of scientists"; "large areas of the world"











...blood with eyeballs




...blood with eyeballs





The sauce for our traditional Hallowe'en dinner. This is a simple Bolognese but with lamb instead of beef. For tonight's performance, the role of the eyeballs will be played by Black Pearl olives, whole.

As an aside, I LOVE LOVE LOVE my Le Creuset cookware. We have four pieces of it: this large skillet (which doubles as a paella pan), a 7-quart French oven/stockpot, a stovetop grill, and a stoneware baking dish (which makes the most WONDERFUL scalloped potatoes). All but the baking dish are made of cast iron, which means they do take some muscle to heft around the kitchen. But in return they heat VERY evenly, they produce a great seared finish if you're sauteeing in them, and they move from stovetop to oven for slow-cooked dishes (like my favorite, manzo brasato alla Lombarda, a braised beef dish from northern Italy).













Frying pan roast method




Frying pan roast method





For stove-top roasting, I use a ten-inch, pre-seasoned, cast-iron pan. The size is large enough for a half-pound or more of coffee, and small enough that I can shake it as I roast, in an effort to keep the roast as even as I can. I purchased the pan at Crackerbarrel. The coffee there is not as good as the atmosphere, food, and cookware!

I did not use the usual seasoning method, so that the other oil flavors would not be imparted. I never use the pan for anything but coffee -- I would not want garlic, onion, or other flavors to get into the coffee.









large cast iron cookware







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