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JOIN US at the Lodge Cast Iron 125th Anniversary Spring Fling!

Thu, 04 Mar 2021 21:22:28 GMT

LODGE CAST IRON 125th Anniversary Spring Fling

L OCATION: 8656 Concord Mills Blvd ,Concord NC 28027

DATE: Saturday March 20, 2021

TIME: 11AM- 3PM

We are thrilled to be invited guests by Lodge Cast Iron at their 125th Anniversary Spring Fling in Concord, NC. We will be showcasing our private, Lodge collection and selling unique and collector's items.

Lodge Cast Iron has been making heirloom-quality cookware and accessories since 1896 and it is one of our top sellers and favorites. If you are in the Concord, NC area stop by for restoration tips, shopping, and cooking demos. It is going to be a blast!

Cast Iron Pizza Recipe

Fri, 17 Jul 2020 21:24:24 GMT

True crispy crust is attained through high heat which makes using your cast iron skillet perfect!

We love getting creative with toppings, but this recipe walks you through the basics of preparing your cast for the extra crispy, delicious crust every pizza deserves! Once you've mastered these basics, share with us on social media your pizza creation!

Ingredients

1 pound frozen store-bought pizza dough, thawed, and risen

3 TBSP olive oil
1/2 cup store-bought pizza sauce
1/2 cup pepperoni
4 ounces fresh mozzarella pearls or shredded mozzarella

Cooking Steps

Place a rack in top-most position of oven; preheat to 475°. Place dough on a work surface; drizzle with 1 Tbsp. oil, turning to coat and cover with plastic wrap until ready. Pre-heat your cast iron for at least 20 minutes in the oven. This will elevate the oven heat which will result in the pizza cooking faster and crispier.

Very carefully remove the hot skillet from your oven and place on a oven pad or trivot to protect your countertop. Then, take a large wad of paper towels or napkins and coat the inside of the skillet with 1-2 Tablespoons of oil. Be extra careful during this process as the pan will be very hot. Unwrap and lay the dough inside (use spoon to help you extend dough all the way to the edges). Spread pizza sauce over the entire surface of dough. Top with mozzarella and pepperoni.

Bake for 14-16 minutes uncovered. The cheese should be bubbling and slightly browned and crust should be golden.. Peek underneath the crust—the bottom should be golden brown and crisp from residual heat in the skillet. If it’s not, set over medium-low and cook until crust is golden brown, about 3 minutes. Let cool for 5 minutes and Voila! Pizza is ready!

Rosemary Focaccia Bread Recipe

Fri, 17 Jul 2020 16:35:04 GMT

Homemade Bread Is Best In Cast Iron!

Ever since my Grandma Brown blessed us with her homemade rolls, learning how to perfect baking is an ongoing mission. This recipe is from Cast-Iron Baking by Brooke Bell with a few, small modifications.

Dough:
1 cup warm water
2 tablespoons sugar
1 (0.25-ounce)package active dry yeast
2 1/2 cups all purpose flour
1 1/2 teaspoons of kosher salt
2 tablespoons olive oil

Rosemary Focaccia:
6 tablespoons olive oil, divided
Dough (recipe precedes)
4 tablespoons chopped fresh rosemary, divided

1 tablespoon sea salt

For Dough:
In a medium bowl, stir together 1 cup warm water, sugar, and yeast. Let stand until frothy and bubbling, about 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, combine flour and salt. With the mixer on low speed, add yeast mixture and oil, beating just until combined. Switch to the dough hook attachment. Beat at medium speed until the dough is smooth and elastic, about 7 minutes.
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft free place (75 degrees) until doubled in size, about 1 hour.

For Focaccia:
Drizzle 2 tablespoons oil into 2 (9 inch) cast iron skillets.
Lightly punch down dough. Add 2 tablespoons rosemary, kneading until combined. Divide dough in half, and place in prepared skillets. Press dough into bottom of skillets. Cover and let rise in a warm, draft free place (75 degrees) until doubled in size, about 45 minutes.
Preheat oven to 375.
Using your fingertips, press dough to create divots. Brush with remaining oil. Sprinkle remaining rosemary and sea salt.
Bake until golden brown, about 20 minutes.