Cast Iron Jim's Irish Soda Bread

Good Morning Folks!

     Welcome to Cast Iron Jim's Blog on all things Cast Iron. Today I shall provide one of my favorite bread recipes. Irish Soda Bread is a heavy dense bread. Use this bread to soak up stew or gravy.

Cast Iron Jim's Irish Soda Bread

Ingredients

4 Cups All-purpose flour

1 cup Oats (meal)

4 tbs Sugar

1 tsp Baking Soda

1 1/2 tsp Kosher Salt

4 tbs Cold Unsalted Butter cut into 1/2 inch bits

1 3/4 cup Cold Whole Milk

1 egg lightly beaten

Directions

Preheat your oven to 375F. Remember to place your cast iron skillet in the oven to allow it to heat up as well.

Combine ingredients and mix in a bowl.

Place dough on a cutting board which has been dusted with flour. Knead dough in to a round, flat loaf approximately 2 inches thick and 8 inches in diameter. 

Take the pre-heated skillet out of the stove and oil with some coconut oil.

Score an x into the top after placing into the skillet.

Bake for 45 minutes.

   Thanks for visiting, and I hope you return soon! Until next time, Cast Iron Jim Out!

It is good to be back home.

     Over the course of the last 8 months, I have been absent from posting on Cast Iron Jim. My absence was by no means intentional, I have simply had to answer the call to duty. The majority of the time absent was spent at sea answering my Nation's calling. Unfortunately, my at sea duties prevented me from using the internet with any regularity so I chose to simply be absent for the time being.
     One of the most frequent topics sailors discuss while at sea "enjoying" the food purchased from the lowest bidder made to last for dozens of years tasting of whatever that food stuff was packaged within is well... food. By now it is well known to my fellow sailors, that I one of my favorite addictions hobbies is collecting, restoring and using cast iron. As a result I was often queried by other sailors on how to use cast iron when cooking. This is a completely reasonable, and often repeated topic that I have experienced.
     Cooking in cast iron is actually not that difficult, and when done correctly actually does make a very durable non-stick surface. Cast iron can be used to cook just about anything. Something I learned early on is that homemade corn bread using cast iron is one of the simplest and most rewarding meal items that can be cooked in cast iron. I often advise folks to cook lots of corn bread in their cast iron to assist in developing seasoning on new cast iron. The following is the corn bread recipe I developed early on to assist in seasoning cast iron. Remember the trick to successful baking of bread in cast iron is to heat the pan first, before pouring the batter into the pan. You can also find this recipe and more information located at www.castironjim.com

Jim's Traditional Cast Iron Cornbread

This recipe makes enough batter to cook in a No. 8 Skillet. You might have to double the batch to season a bigger skillet. I don't recommend halving the batch for a smaller skillet. Simply make a second cornbread when the first is done. Remember to always oil and heat the cast iron pan in the oven before adding the batter.

2 Tbs. Coconut oil

2 C. White or Yellow Cornmeal
½ C. flour, (whole wheat if your prefer) sifted
1 tsp. baking powder
1 tsp. salt
2 C. buttermilk (milk)
1 egg, lightly beaten

Butter and Honey to taste

1. Set oven to 450°F. Cover a No. 8 cast iron skillet with an even coat of coconut oil. Put the skillet in oven until set temperature reached. 

2. Mix together then and set aside the dry ingredients. 

3. Whisk together egg and buttermilk.

4. Mix the egg and buttermilk with dry ingredients, adding wet to dry, until just combined. 

5. Carefully remove skillet from oven, pour hot oil into batter, and stir to mix. Pour batter into skillet, return to oven and bake for 20 minutes. 

6. Cornbread should be browned on top, and pulling away from sides of skillet. A toothpick stuck in the center should come out clean. 

7. Remove and allow to cool a few minutes before turning out onto a plate for slicing. 

8. Serve with butter or honey.

Enjoy! And until next time Cast Iron Jim out!

The value of cast iron.

So... How much is my Cast Iron worth?

 

Wagner DO, Iron Mountain Lid, Two Griswold 866 Sheep

     That is another common question that I hear on a regular basis. Though I do my best to assist my customers in placing a price their items, it really does depend on a few factors.

     1. What is the condition? This is a common question that MUST be answered when pricing a piece of cast iron. Like any other collectible or antique, a piece of hollow ware that is in mint or near mint condition will fetch a higher price on the open market than one that has a lot of pitting or a crack.

     2. What is the brand? Most folks you talk to will recognize three major brands of Cast Iron Hollow Ware. In my opinion, out of the hundreds of manufacturers that have or do exist the US, these are the three most folks are likely to recognize: Lodge (still manufacturing cast iron today), Wagner Ware and Griswold. You can find more information on these companies here. I have customers that will only buy a certain brand of cast iron. Others simply don't care. They value functionality of the cookware more than the brand. Still others seek a specific type simply because it looks nice on a shelf. I personally favor Griswold. However, I use a Lodge No. 10 very frequently.

     3. What is the functionality of the specific item? In the world of Cast Iron Hollow Ware, there are three major types. Collectibles: These are not to be cooked on or with. They tend to be museum quality and usually fetch the highest prices. Users: These may be old, they tend to be common enough or in a less than perfect condition that folks are willing to take the risk of damaging them by using them. This is the most common type that I sell. The last are decorative or reproduction (spoken fake). The danger with these pieces are that they may have been made using questionable manufacturing techniques. In fact, I have come across tiny cast iron skillets used with candles. They have a big sign in bold letters that say "DO NOT USE FOR COOKING". Ever since I have found these I tend to avoid cast iron pieces of questionable origins.

No 7 Lodge Skillet Lid. A fairly uncommon piece.
Since the skillet is uncommon, it was a hard sell. I had
to find a buyer that already owned the skillet.

     4. Is there any sentimental value to the cast iron? A lot of times this hidden emotion will get in the way of somebody selling their cast iron. I actually had a friend who's wife did not know how to cook with cast iron. She became frustrated and told him to get rid of it and give it to me. He didn't really care about it, so he approached me about this. I asked him where she got it and he said he didn't know, but he knew that her dad got it somewhere. I had a funny feeling about the whole thing so I told him that we were going to re-season the cast iron and I would show him how to teach her to use the cast iron correctly. She came home from a trip to perfectly seasoned cast iron using methods found here. She was then very happy that he did not give away the collection of cast iron. As I suspected, over half of her collection were heirlooms that she received from a great-grandmother. The collective prices that I would have put on all these pieces would have added up to more than $400. For her though, they were worth far more.

     5.How rare or in demand is the item? With the advent of online auctions, many items that were once rare became quite available. Another consideration in rarity is that popularity of certain types of hollow ware cycle. For example, about 20 years ago Gem Pans became quite popular. In fact there a very nice collectors guide titled Griswold Muffin Pans which was published by Schiffer in 1997. This book is a fantastic aid in identify the scarcity and types of these pans. Nowadays it seems that the Lodge Wildlife Series the larger (Size 14 or 20) skillets are the desirable style.

I found this pan buried in the back bottom cabinet at an
antique store with a tattered and faded price tag for
$32.50. This same pan recently sold at auction for
$152.50. You can find the description of this pan in the
Griswold Muffin Pans on page 42.

     6. Lastly, and in my opinion, the largest driving factor in the price of an item is the price agreed upon by the person selling the item and the person purchasing the item. The value of an item is more of a philosophical ideal than anything. For example, my friend's wife who almost gave me a collection of cast iron. As stated before, I would have priced all the items for around $400. She valued those much more than that. She was a little upset when she realized that she almost gave away a family heirloom.

     What if you have a one of a kind skillet? Perhaps it is even a prototype? Well, that may be, but you will only receive for it what somebody is willing to pay for that item. If you have only one customer you may not have as high of a price compared to have two competing customers. I have lots of one of a kind rocks out back. Sure, they may be granite or some other common mineral type, but each one has its own shape and weight making it unique. If you are into collecting one of a kind items, I have some stones for sale. On the other hand, when it comes to a rare or one of a kind cast iron item, it just might be very desirable and therefore command a very high price in an open market.

     In closing, I cannot claim to be an expert on the value of your item. I am however, happy to answer any questions you might have on this topic. I do sell decent amount of cast iron and have a general idea of what prices different types of items tend to command. Please e-mail me using jim@castironjim.com with your questions. Please include pictures of the item as this will help in judging quality. Remember, you can always find more information at www.castironjim.com. Thanks for visiting and until next time, Cast Iron Jim out.

I wiped my boots on the rug.

 Okay, so I cannot exactly say that my addiction hobby of finding, collecting, and refurbishing cast iron started because I inherited Great Great Grand-Uncles stew pot he used during the Civil War and only on Sundays. It actually started because I wiped my feet on the entry rug when I entered a tiny little Antique Store in Sequim, WA. This place is called Two Sparrows. I live about 65 miles away. I was actually up near the Olympic National Forest doing some prospecting for gold. One of my other addictions hobbies. At any rate, I walked in to the place actually looking for Fiesta Ware for my wife. She collects the stuff. I like to find it for her. She likes Fiesta, I like Hollow Ware. It is one of those live and let live relationships I suppose. But here I go digressing again... When I entered the building, the owner noticed I wiped my feet. Without hesitation she says, "Would you rent a booth from me?"

  Naturally, I was quite taken aback. I had never been offered a business opportunity the moment I walked into a door so I asked her, "Why?".

  "Well, you wiped your feet on the rug. Not many people do that and if you respect my business that much I figure you would be a good vendor."

  The next question I had for her was, "What should I sell?" Her two word answer is what started it all:

 "Cast Iron."

  Well, that conversation became an obsession for me. I focused on cast iron hollow ware, started learning the different brands. I wanted to become an 'expert' knowing there when it comes to hollow ware, there really aren't any experts. There are folks that know more than others or know how to do things differently than others but no real experts. All I know is that I found a useful hobby, something that people can get a real benefit out of. Using and restoring cast iron preserves a little bit of American History. I get to talk to folks about how they use there skillets and pots and pan. I can help them find a skillet or kettle or dutch oven that is a perfect fit for their cooking style and family. For me it is quite a rewarding event.

 One of the most encouraging 'In the Wild' finds that I had while I hunting for cast iron was this little gem. No really, its a gem. This style of pan is called a "Gem Pan". Specifically this one is No. 9. Variation 6 Griswold Golf Ball Gem Pan. Otherwise known as the Brownie Cake Pan. PN 947. 

Griswold No 9. Golf Ball Gem Pan P/N 947. Before.

   The above picture is how I found this pan. As you can see there is some light surface rust. There is also the remains of some seasoning. Not a good way to display it. Here is a picture of the other side. 

The other side.

  Using some of the methods that i describe in this page of my website www.castironjim.com I was able to restore this neat little pan to a usable condition. Specifically, I implemented the Self Clean Oven and the Seasoning technique. The next couple of pictures are the result.

After Re-seasoning, Bottom.

After Re-seasoning, Top.

 I have this little guy mounted right above my stove in the kitchen. Much to my wife's chagrin, it probably the only thing in the house that I dust on a regular basis. There is simply something about finding that little gem in the wild, restoring it and having the pan available for use whenever I want.
  Well, that's all for today. Please send me your story of that exciting find! I would love to hear the tale. If you would like me to share it, please let me know, and I will pick a few for future posts. You can send your photo's and story to jim@castironjim.com.
 Happy Hunting! And until next time, Cast Iron Jim out.

Cast Iron Jim's Savory Cornish Game Hens



Cast Iron Jim's Savory Cornish Game Hens





Almost done!

     I truly enjoy cooking with my cast iron. One of the first things I attempted to cook in my Dutch Oven was a Cornish Game Hen recipe that I found a long time ago. I modified it to work well using in hollow ware. You can further modify this to use to use this in a larger or smaller Dutch Oven. Halve the recipe if cooking for one adult. Double the recipe if cooking for four adults. Cut one of these mini-chickens in half, length wise to serve to two mini-adults! You get the idea.

     You might notice that the lid to the Dutch Oven is sitting on the oven rack next to the pot. Truth be told you don’t actually need the lid for this recipe. Out of habit I preheated the pot and lid at the same time when I cooked these little chickens. I just set the lid next to the pot and left it there throughout the cooking. Wouldn’t want the pots lid to get lonely I suppose.

The things you need to make this happen.

1.  2 Cornish Game Hens, thawed

2.  Salt to taste

3.  Pepper to taste

4.  1 lemon quartered.

5.  4 sprigs fresh rosemary 2 for stuffing 2 for garnish if desired.

6.  About 3 tablespoons Olive Oil.

7.  12 large pealed cloves garlic (each should approximately fill a table spoon). You might

need to get two bulbs.

8.  1/3 cup white wine. Get the bottle. I love to cook with wine. Sometimes I even use it as an ingredient!

9.  1/3 cup chicken broth. I use the low-sodium style. Helps have more control over the salt to taste part.

10.  About ½ tablespoon of Coconut oil.

11.  A little bit of flower if desired for gravy.

 

How to get it done.

1.    Preheat the oven and cast iron Dutch Oven to about 450F.

2.    Once the Dutch Oven is hot, coat the bottom or trivet if using with the coconut oil This will help keep the hen from sticking to the pan.

3.    Using about a tablespoon of olive oil rub down the hens. Season with salt and pepper. Stuff each hen with a sprig of rosemary and a quarter of the lemon. Place into the pre-heated and oiled Dutch Oven. Shimmy each mini-chicken after it has seared for a few seconds a little to keep the hen from falling apart when you remove it from the pot. Scatter the garlic evenly around the hens. Place the Dutch Oven uncovered and let roast for 25 minutes.

4.    Lower the oven temp to 350F. In a mixing bowl, whisk the wine, remaining olive oil and chicken broth thoroughly. Pour the mixture over the hens and put the hens back in the oven for 25 minutes. Baste the hens with the juices in the pot every 8-10 minutes.

5.    Once complete put the hens into a dish with foil or something suitable covering the mini-chickens to keep warm and let them finish cooking. Pour the pan juices and garlic out into a medium saucepan (AKA a Griswold or Wagner Deep Fat Fryer). Boil down the liquid into a sauce. You can slowly add a little flour while mixing if you want to make a gravy.

6.    Arrange your mini-hens and spoon sauce (gravy) over the hens. Garnish with the rosemary.

7.    Devour.

As always you can find a lot more information on cast iron hollow ware at my website: www.castironjim.com. Until next time, Cast Iron Jim out.

Cast Iron & Glass Top Stoves

'I Don't Use Cast Iron Because I have a Glass Top Stove.'

     Quite possibly the heading of this post is one of the most disturbing comments that I hear as a collector, user and seller of cast iron hollow ware. The observation that somebody cannot use cast iron because they have a glass top stove. So I have decided to create a post with visual proof that cast iron is okay to use on a glass top stove.



This is a glass top stove. It is about 3 years old.

    My wife asked me to make steak, rice and canned corn for dinner. Though I would not have thought to come up with that combination, I figure why not? So the first step is to get the rice cooking, because that takes the most amount of time for this dinner. About twenty - thirty minutes or so I figured. So here is the first cast iron pot. It is a Griswold Deep Fat Fryer. I use it as a sauce pot. Unloaded it weighs about 5 lbs. 3 oz. With the rice, water glass lid it weighs 6 lbs.



Rice getting ready to boil.


     I chose to use a No. 10 3-Notch Lodge Skillet to cook the steak. This skillet weighs in right at 7 lbs. Keep in mind that it is important to slowly heat the cast iron. Both the Deep Fryer and the Skillet will heat up over the course of about 10-15 minutes. The nobs have a scale of 1-8 on them. I have the rice set to a 3.5 and the skillet is at a 3. I almost never cook at anything hotter than these settings and I find that they are a nice slow heat up.


Heating up the No. 10 3-Notch Lodge Skillet for the steak.

     Next thing to get started is the corn simmering. I like to cook canned corn slowly. Perhaps it is a habit I developed elsewhere. Any rate, I only have one Deep Fat Fryer (Sauce Pan). So I will be using a heavy duty Commercial Brand Aluminum Ware 1.5 qt. sauce pan that weighs in at 3 lbs. with the food added.



Corn and rice simmering, with the Lodge warming up.

     Finally the pan is hot enough to add some steak. After adding enough LouAna Coconut Oil to cover the skillet, I added about 1.5 lbs. of steak. The weight of the skillet is now 8 lbs.



And now STEAK!

     The rice and corn is now done. The steak is finished cooking. All I used to season the steak was pepper and salt. As you can see, the top of the stove is still intact with no damage. Total weight sitting on the stove top is 17.5 lbs. The fact of the matter is it is not any more hazardous or dangerous to cook on a glass top stove using cast iron versus any other type of cookware. I have been doing it on this stove for years. 

All done!

     So how is it that I can be absolutely positive that this is safe? Well the picture below represents what I would consider the most hazardous type of cooking that I do. As in pressure canning. The two sauce pans on the left will weigh about 8 lbs. on their own when filled with water and whatever produce I am getting ready to can. The canning pot on the right will hold about 4 gallons of water plus however many quart or pint jars filled with produce that I happen to be canning that day. But for simplicity lets assume that there is a total of 5 gallons of water contained inside the pressure canner. The pressure canner itself weighs in at 10 lbs. Water weighs about 8 lbs. per gallon. That makes it about 40lbs of water inside the canner for a total of 50 lbs. Plus the 8 lbs. for everything else. When I do my seasonal canning, the top of that stove supports nearly 60lbs of pressurized, boiling liquids. And it does its job admirably. The final point is why I always stress to my customers that it is completely okay to cook with cast iron on a glass top stove. That being said, cooking in the kitchen no matter what the method is inherently dangerous. Things in there are all hot and boily. Be careful, use your gloves when necessary. Keep the kids under constant supervision. Don't let the cats sniff the pots. Please use caution when cooking.



Representation of my canning habits.

Good Bye to a Pancake

   I suppose I will start this blog by saying goodbye to an old friend. I found this Cast Iron Chuck Wagon lid pictured on the left a few months ago 'in the wild' as the folks in the cast iron collecting community will say. I had a particularly enjoyable time digging this lid out of an old dilapedated and closed down junk shop. I happened to be driving by the place when it was getting cleaned out. I stopped and asked if they had any cast iron. The folks doing the cleaning said they did! Boy, did I get lucky that day. I found this lid and several other items. I was even able to find a beautiful and large cauldron that day. You can see a few pictures of that beauty here.
  This particularly large lid is a No. 10 lid. It was made by Wagner Ware in the late 1950's after they acquired the Griswold Mfg Company. You wouldn't know that by finding a name anywhere on it. The only real identifying marking is actually the number 10 and the shape of the handle. Fortunately, I had some help myself with figuring out who made it from my friends over here at the Wagner And Griswold Society.. 

   The nice thing about this goodbye is that this will be going to somebody who needs this lid. I imagine they have a base that it will fit to, and they will be able to re-awaken a great piece of Americana.

   Until next time, stay safe and Cast Iron On!