Mercola.com Cast Iron Enamel Pans Review Luci Lock

Luci Lock reviews Mercola.com 's exclusive cast iron enamel pan set and compares them to the popular Le Creuset brand

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Cast Iron Enamel Cookware is the Perfect Choice for Fall Comfort Food

On a recent chilly fall day I had a hankering for beef stew, and the process of preparing it re-acquainted me with the old cast iron Dutch oven found years ago by my mother in an antique store, which I had since ignored and allowed to accumulate dust in the basement.

While vigorously scrubbing it with steel wool, I was reminded of the whole reason the thing was banished to the basement in the first place. It's very difficult to clean, and like all cast iron cookware, it needs proper seasoning before you can use it. It can't be put in the dishwasher because the iron will rust, and must always be coated with a layer of fat in order to keep it properly seasoned. Cast iron enthusiasts regularly debate the merits of shortening versus vegetable oil as the perfect seasoning. In fact, the process of properly seasoning cast iron cookware is an art unto itself. Maybe achieving the perfectly seasoned cast iron pans is a rewarding experience, but who has the time?

You may wonder why anyone would go to all that trouble. Cast iron has excellent heat retention properties that make it very energy efficient. You can achieve ideal cooking temperatures on medium and low heat settings, reducing the risk of burning or drying out your food. It is perfect for the long, slow cooking of our favorite comfort foods. When you remove the cast iron pot or pan from the heat source, it retains the heat for a long period of time, so your food will stay hot longer than food prepared in cookware made of other materials. The heavy, thick metal resists warping and lasts forever. These properties are why so many people, undaunted by hand washing and the need to keep it properly seasoned, swear by cast iron cookware.

Fortunately, there is another kind of cast iron cookware that gives the cook all the benefits of cast iron cooking without the drawbacks. Cast iron can be enameled, a process that seals the iron in layers of vitrified enamel. This process has numerous benefits. It eliminates the need to keep the iron properly seasoned. The smooth, glassy finish of the enamel is much easier to clean, and cast iron enamel cookware can be placed in the dishwasher. The smooth finish also allows you to safely use this type of cookware on all types of heat sources including ceramic and induction cook tops. The enamel layer allows you to cook with tomatoes and other acidic ingredients that usually react unfavorably with cast iron. And the enamel can be produced in any number of colors, like fire engine red or lemon yellow, making it a perfect choice for today's design-conscious kitchen. It's so attractive that your stew or roast cooked in a cast iron enamel Dutch oven can go right from the oven to the tabletop.

I ended up making my beef stew in my old Dutch oven and it was indeed one of the tastiest stews I ever made. It simmered gently in the oven for hours and stayed piping hot when placed on the dinner table. But unfortunately, the cleanup process confirmed that it was going right back down to the basement. Now I have a set of attractive enameled cookware hanging from my kitchen pot rack (with a matching Dutch oven), and my antique cast iron Dutch oven is again in need of a good dusting.

Dutch Oven Beef Stew

1 tablespoon vegetable oil,

2 pounds boneless beef chuck roast, trimmed, and cut into bite-sized pieces

8 ounces kielbasa, sliced in half lengthwise then sliced into bite-sized half circles

2 onions, coarsely chopped

1/2 teaspoon garlic salt

freshly ground black pepper, to taste

1 cup dry red wine

1 (10 ounce) can condensed cream of mushroom soup

1 (10 ounce) can condensed cream of celery soup

1 (8 ounce) can diced stewed tomatoes

5 medium potatoes, peeled and cut into bite-sized cubes

2 cups carrots sliced into bite-sized rounds

1/2 cup barbecue sauce

1 cup frozen green peas

1 (8 ounce) can lima beans, drained

Pre-heat oven to 300 F. In a large Dutch oven with ovenproof handles, heat the vegetable oil over medium-high heat. Add beef to the Dutch oven and brown well, stirring often. If your Dutch oven is rather small, do this in batches rather than trying to brown all the beef at once. Return all beef to the Dutch oven, add onion and kielbasa. Saute until onion is translucent, stirring often. Stir in garlic salt and pepper. Add red wine and stir to loosen browned bits. Stir in both canned soups, tomatoes with their juice, potatoes, carrots and barbecue sauce. Stir well, cover and and bake in oven for at least 3 hours. Before serving, remove the Dutch oven and place it on the stove over medium-high heat. Reduce, stirring often, until sauce thickens to desired consistency. Add green peas and lima beans and stir until heated through. Serves 10.

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Check Out Paula Deen Enamel on Steel 14.5 Quart Open Roaster, Red for $24.88

Paula Deen Enamel on Steel 14.5 Quart Open Roaster, Red Review

love this roaster! just the right size to roast a broiler/ fryer chicken butterflied!
can pretty much span two burners for better sauce reduction and the enamel cleans up nicely!
overall a great product but might be too small for a large family
also very pretty and great for lasagna!
havent tried it yet but I imagine it'd be great for cobblers and grunts as well!
one thing... havent used the rack yet so dont know how it cleans up... I roast on top of veggies
would absolutely recommend to friends!

Paula Deen Enamel on Steel 14.5 Quart Open Roaster, Red Feature

• Steel roasting pan protected by easy-to-clean porcelain enamel; 14-1/2-quart capacity
• Red speckled exterior contrasted with white interior and accented with shiny steel rim
• Porcelain enamel resists stains and odors
• Removable wire rack keeps foods out of fats and oils, and promotes even heat distribution for perfect browning
• Oven safe to 500 degrees F; hand washing recommended

Paula Deen Enamel on Steel 14.5 Quart Open Roaster, Red Overview

"For those who love contemporary design, I did my best to take traditional enamel and give it an updated look. You'll be reaching for these items all the time to whip up a batch of soup, boil pasta and your favorite roast chicken dish. I know I'll be using them just about every time I'm cooking." - Paula Deen

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• Paula Deen 2 Piece 1.5 Quart and 3 Quart Enamel on Steel Mixing Bowl Set, Red

Customer Reviews

*** Product Information and Prices Stored: Feb 15, 2010 23:00:07

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Check Out Paylesscookware Quality Enamel Cast Iron Oval Dutch Oven 4-qt

Paylesscookware Quality Enamel Cast Iron Oval Dutch Oven 4-qt Review

Paylesscookware Quality Enamel Cast Iron Oval Dutch Oven 4-qt Feature

• Enamel Cast Iron
• Interior: Enameled Beige
• Exterior : Enamel Coated Orange
• Capacity: 4 Quarts

Paylesscookware Quality Enamel Cast Iron Oval Dutch Oven 4-qt Overview

Paylesscookware is energy efficient, versatile and long lasting. Energy efficient enamel cast iron distributes heat evenly, prevent foods from burning or forming lumps, and retains heat longer to keep foods hot for serving. This remarkable cookware is safe for stovetop, oven and dishwasher-you can even use it to store food in the refrigerator. Tight-fitting lids. Payless Cookware Porcelain Enamel Cast Iron Cookware is hand-cast from molten iron in individual sand molds. The raw iron pieces is hand prepared before several layers of enamel are applied and baked in very high temperature ovens. As a result of the traditional hand casting and finishing process, you may notice small irregularities which will not affect the quality and cooking performance. · No seasoning required · Safe on all cook tops and in the oven to 475 degrees · Hand washing is recommended to preserve the cookware's original appearancePlease check www.paylesscookware.com for different colors available.

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*** Product Information and Prices Stored: Feb 06, 2010 22:30:05

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Cast Iron Enamel Cookware is the perfect choice for the event Comfort Food

On a cold autumn day last year I had a weakness for beef stew, and the process of preparation that made me once again with the old cast iron Dutch oven found years ago by my mother in an antique shop, which Since then I have ignored and allowed to gather dust in the cellar.

While vigorously scrubbing with steel wool, I was the reason for the entire issue has been mentioned banished to the basement, in the first place. It 'very difficult to clean, and like all cast iron cookware, youNeeds proper seasoning before using. It can not be placed in the dishwasher, as the rust of iron and should always be covered with a layer of fat to maintain properly seasoned. Fans of iron regularly debate the merits of reduction compared to vegetable oil as the perfect condiment. In reality, the process is properly seasoning cast iron cookware is an art in itself. Perhaps the realization of perfectly seasoned cast iron pan is a rewarding experience, but has theTime?

One might ask why anyone would go all the problems. Cast iron has excellent thermal insulation properties that make it very efficient. You can get an ideal temperature for cooking at low heat settings and media, reducing the risk of burning or drying your food. And 'perfect for the long, slow cooking of our favorite comfort foods. If you remove the cast iron pot or pan from the heat source, maintains the heat for a long period so that your food will stay hotlonger the food in pots of other materials. The heavy, thick metal resists warping and lasts forever. These characteristics are why so many people, undeterred by washing hands and the need to swear properly seasoned, cast iron cookware for '.

Fortunately, there is another type of cast iron pans, the cook all the advantages of cooking in cast iron, is without its drawbacks. Enameled cast iron can be a process that seals in the layers of ironGlazed enamel. This process has many advantages. Eliminates the need to maintain the iron properly seasoned. The smooth surface of vitreous enamel of the teeth is much easier to clean and enameled cast iron cookware can be placed in the dishwasher. The smooth surface also makes it possible to ensure this type of cookware for all types of heat sources including ceramic hobs and induction use. The layer of enamel allows, with tomatoes and other acidic ingredients, the cook usuallyreact unfavorably with cast iron. And the tooth enamel can be produced in unlimited colors, like red fire engine or lemon yellow, makes it a perfect choice for today's design-conscious kitchen. It is so attractive, that you can walk to your stew or roast in a cast iron Dutch oven cook-mail right out of the oven to the table.

I wrote to my beef stew in my old Dutch oven and was in fact was one of the tastiest stews I've ever done. E 'was bubbling slowly in the oven for hours and remainedhot when they put on the table. But, unfortunately, has confirmed the cleanup process that went straight down into the cellar. Now I have to hang a number of interesting pots enameled pot rack in my kitchen (with matching Dutch oven), and my old cast iron Dutch oven is again needed a good dusting.

Dutch Oven Beef Stew

1 tablespoon vegetable oil

2 pounds boneless beef chuck roast, cut, cut and cut them into bite size pieces

8 ouncesKielbasa, cut in half lengthwise then cut into bite-sized slices of semicircles

2 onions, coarsely chopped

1st / 2 teaspoon garlic salt

ground black pepper to taste

1 cup dry red wine

1 (10 ounce) can condensed cream of mushroom soup

1 (10 ounce) can condensed cream of celery

1 (8 ounce) can tomatoes stewed meat, diced

5 medium potatoes, peeled and cut into bite-sized cubes

2 cups sliced carrots in small sizeRounds

1 / 2 cup barbecue sauce

1 cup frozen peas

1 (8 ounce) can beans, drained

Pre-oven at 300 C. In a large Dutch oven with refractory handles, heat the vegetable oil over medium heat. Add meat to Dutch oven and brown well, stirring constantly. If your Dutch oven is rather small, do this in batches rather than trying to Brown all the meat once. Return all meat to Dutch oven, add onions and Kielbasa. Roast until the onion is transparent,Stirring frequently. Stir in garlic, salt and pepper. Add the red wine and stirring to loosen browned bits. Stir in both cans of soup, tomatoes with their juice, potatoes, carrots and barbecue sauce. Mix well, cover and cook in oven for at least 3 hours. Before serving, remove the Dutch oven and place on stove over medium heat. Reduce, stirring constantly, until thick sauce to desired consistency. Add the peas and beans and stir until heated through. Serves 10

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