Cast Iron Heavy Metal Cookware For Good Health
Information About Cast Iron Cooking
Cast iron cooking pans are functional, versatile, and available in various styles, types, and sizes. Cast iron cookware can be used on the stove top, or inside the oven. They can be used over an open flame, or on an electronic range.
Cast iron cookware is the kind of heavy metal that is good for you. Cooking with cast iron is a healthy way to cook, lauded by the medical community as being a good way of supplementing your diet with iron.
First time users of this fine equipment may find it a bit weighty compared to the more modern plastic-coated aluminum products, but the flavor and quality of food cooked in cast iron makes it a superior product for the kitchen. Cast iron pots and pans are perfect for foods that require being cooked at high temperatures, and are preferred by many chefs for their durability and reliability.
Cooks have been using cast iron equipment for hundreds of years, and the pots and pans have a way of lasting throughout the test of time. They were found to be used in China as early as 206 BC. Cauldrons were among the first cast iron vessels made for cooking directly over fire. The Dutch Oven was invented during the time of the Industrial Revolution.
My Grandmother made some of the best food in the world in cast iron cookware. I have both the brand name teflon cookware and cast iron cookware. To me, food really does taste better when cooked in a cast iron pot or pan. I still use my Grandmother's cast iron pans with a great appreciation for what they are, and what they can still do.
The Best Red Pepper Soup Recipe
Bell Pepper Soup Made Easy
This is my husband's red pepper soup recipe. It is really good with a crusty piece of bread, but is excellent all on its own without crackers or anything. This creamy soup can be served warm or cold. Vegetarian friendly, and truly delicious.
- Prep time: 30 min
- Cook time: 1 hour 5 min
- Ready in: 1 hour 35 min
- Yields: 4-5 People
- 1/4 Cup Extra Virgin Olive Oil
- 4 Large Red Orange or Yellow Sweet Bell Peppers (diced flesh without seeds)
- 1 Medium Potato (peeled and diced)
- 1 Small Onion (roughly chopped)
- 1/2 Teaspoon Kosher Salt
- Red Pepper Flakes - Generous Pinch
- 1 -1/2 Cups Simmering Vegetable or Chicken Stock
This is an example of a cast iron dutch oven pan.
- In a Cast Iron Dutch Oven, heat the oil over medium high heat. Add the chopped peppers, potato, onion, salt, and red pepper flakes. Cook, stirring for 1-2 minutes. Reduce the heat to low and simmer, stirring occassionally, for about one hour. Vegetables should be totally soft and cooked down.
- Next, puree the vegetables. You can use a blender or food processer to make the puree in batches, but I prefer to use an immersion blender to puree the whole batch at once right in the pan the vegetables are cooked in. Once the vegetables are pureed, force the batch through a wire screen colander or cheese cloth to extract all the puree and remove any remaining pepper skin.
- Return the pulp to the Cast Iron Dutch Oven, and stir in the hot vegetable or chicken stock. Adjust the seasonings (salt, pepper, etc.,) according to taste. Heat to desired temperature, serve, and enjoy.
- Special Notes: It is safe to double the batch and freeze half. The Red Pepper Soup freezes very well. We have tried this and were very pleased to learn that the soup reheats beautifully, and tastes like it was freshly made. Do not add green pepper to this soup! Green bell pepper tastes bitter when cooked compared to the red, orange, or yellow sweet bell peppers.
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Dutch Oven Video
Below is a video about the Lodge Color 6-Qiart Enamel Cast Iron Dutch Oven.
The Lodge Enamel Cast Iron Dutch Oven
Cast Iron Memories
Each time I get out my old cast iron pan I think of my Mother's cornbread. Now, I think of my husband's sweet bell pepper soup. Do you or someone you know cook with cast iron pans? If you have a tip or additional information about cast iron cooking, you are welcome to share your thoughts here.
© 2013 Tonie Cook