Vintage Cast Iron Cookware Hual

Many people prefer vintage cast iron to a new shinny piece.  Any pan made before 1957 is considered vintage.  We find one of the best ways to score them is at auctions and estate sales. You do want to make sure you are getting a solid piece.  We will be posting about how to clean your cast iron and season it very soon! 

Cast Iron Brownies

• Dessert is only a cast iron skillet away!

• 3/4 cup butter
• 2 cups white sugar                   
• 3/4 cup cocoa powder

• 1 tablespoon vanilla extract
• 4 eggs, lightly beaten
• 1/2 cup all-purpose flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch oven-proof skillet.
2. Place butter in a microwave-safe bowl; heat in microwave until melted, about 30 seconds. Add sugar and cocoa powder to butter and stir. Heat butter-cocoa mixture in microwave until sugar is dissolved and mixture is smooth, about 30 seconds.
3. Mix vanilla extract into butter-cocoa mixture. Stir eggs into butter-cocoa mixture; add flour and stir until batter is well mixed. Pour batter into the prepared skillet.
4. Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, 40 to 50 minutes. 

Double this recipe if you plan to use a 9 by 13 Enameled Cast Iron Pan

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Pineapple- Coconut Upside-Down Cake in Cast Iron

PINEAPPLE-COCONUT UPSIDE-DOWN CAKE

Topping:

6 tablespoons unsalted butter

3/4 cup packed light brown sugar

1 can sliced pineapple

Batter:

1/2 cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 tablespoon coconut-flavored rum

1 1/2 cups all-purpose flour

1 1/2 teaspoons ground cardamom

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsweetened pineapple juice

1/4 cup toasted coconut flakes for garnish

- Preheat oven to 350 degrees.

- For topping: Melt butter in a well-seasoned 9  to 10 inch cast-iron skillet over medium-high heat. Add brown sugar and melt, stirring constantly, until bubbling, about 6 minutes. Remove from heat, add pineapple rings in one even layer, and set aside.

- For the batter: Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and beat until creamy. Add eggs, one at a time, beating well after each addition.

- Beat in vanilla and coconut rum. In a separate bowl, combine flour, cardamom, baking powder and salt. Add half the flour mixture to the egg mixture and beat on low speed just until blended. Add pineapple juice and beat on low to incorporate; add remaining flour mixture, beating until just incorporated.

- Spoon batter over pineapple rings, smoothing the top evenly. Bake on center rack of oven until golden brown and a skewer inserted in middle comes out clean, 45 minutes to 1 hour. Remove from oven and let stand 5 minutes. To remove from skillet, run a sharp knife around the edge to release the sides. Invert a cake plate or service platter over the skillet and invert the cake onto the plate, keeping pan and plate firmly pressed together. The cake should drop from the skillet onto the plate.

- Drizzle cake with additional coconut rum, top with toasted coconut flakes and serve.

- From "Cast Iron Cooking" by Dwayne Ridgeway

Read more here: http://www.thestate.com/living/article14374238.html#storylink=cpy