Properly season, clean and maintain cast iron pans and they will last a lifetime.

Whether you love braising meats, frying eggs, grilling steaks or baking bread, cast iron pans are a cook’s best friend. Long lasting, inexpensive and easy to maintain, this cookware can be handed down from one generation to the next if properly seasoned and cared for.

Over the years, we’ve built our collection of cast iron cookware. Some of it was given to us by relatives and friends, other pieces we discovered at thrift shops or flea markets, and a few items we purchased brand new. Depending in what condition your cast iron is in, you will likely need to season it before using to restore to the manufacturer’s original condition. When properly seasoned, cast iron works as efficiently as a non-stick skillet and has a deep black color. If yours is grey, dull or food sticks to it, take these steps before using it again.

Seasoning cast iron

1. Wash the cookware with hot soapy water and a stiff brush or the edge of a metal spatula. (NOTE: This is the only time you should ever use soap to wash your cookware. For daily cleaning, see Cleaning Cast Iron section below.)
2. Rinse and dry completely.
3. Coat entirely with cooking oil or melted vegetable shortening, inside and out.
4. Heat oven to 350° – 400°F and position top rack to the top third of the oven.
5. Position lower rack to lowest setting and cover with foil to catch any drippings from pans.
6. Place oiled pan upside down on top rack and bake for an hour. Turn oven off and let oven and pan cool completely before removing.
7. When cooled, place cookware uncovered in a dry place.

Purchase great new cast iron products from Lodge Manufacturing

Watch a video about cast iron care from Good Housekeeping

Subscribe to Good Housekeeping for less than $8 per year

Using Cast Iron

If you have purchased new pre-seasoned cast iron or received gently used but well-seasoned cast iron as a gift, you will still need to rinse it with hot water and dry completely before using. After that, keep these simple tips in mind.

1. Preheat the pan slowly, starting at a low heat and gradually increasing heat to desired temperature. Once the pan is heated, you’re ready to cook. If cooking with fats such as oil, shortening or lard, put these in the pan prior to heating so they heat gradually with the pan. Butter should usually be added right before adding other ingredients to avoid burning.
2. Temper meat prior to cooking. This means that you want to bring meat to room temperature. Avoid putting cold meat in a hot skillet because this will promote sticking.
3. Always remember to handle heated skillet handles with an oven mitt to prevent burns. Handles get very hot in the oven and on the stovetop.

Cleaning Cast Iron

After cooking with cast iron, sometimes fond (brown bits), egg residue, or other items may be stuck to the bottom of the pan. You already know that you’re not supposed to use soap to clean your cast iron unless you’re about to season it. Also, you should NEVER clean cast iron products in the dishwasher. So what do you do? Here are some simple tips to maintain your cookware.

1. First, always allow your pans to cool before trying to clean them. Putting a hot utensil in cold water may cause thermal shock which can warp or crack the metal.
2. Once cooled, use water and a spatula or stiff nylon brush to scrape away residue from the bottom of pan.
3. If the pan still won’t come clean, rub salt on the bottom of the pan which acts as an abrasive and soaks up extra oil.
4. When fond still sticks to the bottom of the pan, boil water in your pan for a few minutes to loosen the residue, which makes it easier to remove.
5. Dry your pan over low to medium heat on the stovetop until all water evaporates. Remove from heat.(NOTE: Never allow pans to air dry because rust can form which can ruin pans.)
6. While pan is still warm, rub all over with a light coat of oil.
7. Store pans in a cool, dry place. The oven is a great place to put it as long as you remember to remove the pans before heating.

Watch Harry Rosenblum of Brooklyn Kitchens clean his cast iron

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© 2012 Jadeworks Entertainment. All rights reserved.

A new year means another opportunity to learn from the past and live your best life.

Dear Friends,

We love new beginnings. There’s just something exciting and refreshing about discovering the possibilities in what lies ahead. Whether it is the birth of a gurgling baby, so small and filled with life, who can grow up to be anything he wants; the purchase of a new home with its big empty rooms and unadulterated décor, waiting to be transformed into an inviting den in which family and friends can gather; or a blank page or canvas which has the potential to be filled with strokes of creative genius; everything new has the potential to be something fantastic that is remembered for many years to come. This is why we love hanging up a new calendar, planning another year of events, and welcoming the chance to craft new dreams, make new friends, and forge new paths through the journey that is our life.

Throughout 2011, we witnessed many events that changed the course of history and significantly impacted our culture. We all watched in horror as a 9.0-magnitude earthquake, tsunami with 30-foot waves, raging fires and a nuclear meltdown ravaged Japan, literally changed the landscape and left 15,703 dead. For us the story was made personal as we worried about friends who lived there and the journalism colleagues like Hagit Limor who visited with the Society of Professional Journalists and suddenly found themselves caught in the midst of the maelstrom.

Watch Hagit Limor’s report from Japan

Then there were the twisters that tore across the country last April, breaking records as 753 tornadoes killed 364 people in the American Southeast. Having grown up in tornado alley, I know the terror that comes when warning sirens blare, the rains pour down horizontally, the skies turn green and the winds batter your home, tearing at it like vicious claws, threatening to destroy everything you possess. That scene came to vivid life for the residents of Joplin, Mo. when an F-5 tornado flattened a third of the city and claimed the lives of 157 people.

Watch “Joplin, Mo., Tornado Caught on Tape” on ABCNews.com

Steve Jobs, the creator of Apple, died. He was a brilliant man who changed the way we listen to music via the iPod, altered the way we communicate with the invention of the iPhone, and even made the sharing of ideas easier with the iPad. Like so many of you, we utilize his products daily and wondered what would happen to the company following his death. Yet his legacy continues, his dreams live on, and every day a growing number of customers utilize the tools he created while corporations around the globe strive to keep up with his fascinating, game-changing concepts.

Watch “A Tribute to Steve Jobs” on Wired.com

Oprah Winfrey brought the “The Oprah Winfrey Show” to a close after 25 years. Many of us grew up with her, inviting her into our homes each day and watching as she taught us countless lessons about life, relationships, and the importance of pursuing dreams, forgiving others, and living without regrets. But as the last episode aired, Winfrey already had big plans for the next chapter in her life, the birth the Oprah Winfrey Network, and the people she will continue to interview, the stories she wants to share and the goals she needs to accomplish.

Watch Oprah launch OWN Network on TheDailyBeast.com

Finally, almost a decade after the 9/11 attack on the World Trade Center and the Pentagon, U.S. President Obama announced that the United States “conducted an operation that killed Osama bin Laden.” By the end of December, the war in Iraq came to an end as the last U.S. soldiers left the country. Even though crowds across America celebrated these recent events, the reports were bittersweet as we remembered friends and family who died, from those crushed when the buildings fell at ground zero in New York to the classmates and others who served in the military, and lost their lives as they fought the war on terror in Afghanistan and Iraq. Perhaps President Franklin D. Roosevelt expressed our sentiment best when he said, “More than an end to war, we want an end to the beginning of all wars—yes, an end to this brutal, inhuman and thoroughly impractical method of settling the differences between governments.”

Watch “Franklin D. Roosevelt: The World War II Years” on the History.com

The past year is now but another chapter in the tome of our human history, a time that will go down in infamy as one of great loss, unfathomable disaster, and heartbreaking tragedy. The end of 2011 gives way to yet another year, a chance to be reborn like the mythical phoenix that dies in flame and is reborn in the ashes. As Greek philosopher Plato once said, “The beginning is the most important part of the work.” Now it is our time to learn from the lessons of years past, roll up our sleeves, embrace this new moment in our lives, and diligently strive to make the best of 2012. We hope that all of you take this opportunity to lick your wounds, heal from the tragic losses we’ve all shared and those that are personal to you. As you do so, strive to live without regret, focus on the blessings you did receive, and keep your heart open to the little miracles that happen every day. We hope you have a phenomenal year filled with precious moments, comical episodes that make you laugh out loud, and enough love to buoy your hearts come what may.

Live well,
Jathan & Heather

What events most impacted you during 2011? What goals do you have for 2012? Tell us on Facebook!
Share your memories from 2011 and tell us your plans for the new year.

© 2012 Jadeworks Entertainment. All rights reserved.

This December, discover the magic and mystery of the winter season.

Dear Friends,

Last month faded silently into the past as we embraced December and started the final chapter of yet another year in our lives. Unfortunately, with the new month came a horrible cold and bronchial cough that takes nearly forever to shake. At last I’m on the mend though, and just in time too!

As for so many of you, December is a hectic but joyful month filled with plans to see friends and family. We were supposed to start this month with a visit to Arkansas to watch our dear friend Regenia exchange wedding vows with her new sweetie. But illness knocked me upside the head like a breadbox and rendered me immobile, so we were homebound and I slept the week away. Don’t you hate it when that happens? I guess we’ll just have to catch up with them during our next visit or hope that they head east and pop in on us.

Because I’ve been sick, we haven’t been doing a whole lot of cooking either. What’s the point when you don’t want anything more than broth and crackers? But Heather did whip up a few dishes when I was feeling up to eating, so you’ll see those in the days to come. Cranberry Zucchini Muffins, Macaroni and Cheese, and White Bean Chicken Chili are a few of the recipes you can look forward to.

We’ll be cooking up plenty of foods later this month, however, when we host our annual winter game day event. This is one of our most beloved gatherings, as our house is packed with good friends from morning till night. The event is very casual, we watch movies, play games, and laugh until our sides ache. We’re also incorporating a recipe exchange this year, so for every dish our guests bring, we ask them to provide the corresponding recipe so we can share them with everyone in attendance. We may even feature some of those yummy recipes here this year, so stay tuned.

One of the perks of being homebound with a cold is that I always have plenty of time to read. This month I’ve discovered new authors, rode a rollercoaster of suspense and solved a baffling mystery. In a few days, you’ll find out more about this thrilling novel when we announce our new book club selection. I can’t wait to share it with you!

Something I can share with you now, however, is great savings. We’ve been working hard to build our collection of retailers so we can feature our favorite products and brands with you at exceptionally low prices. Simply visit our Shopping page and you’ll discover great deals on everything from books to gourmet treats, stylish clothing to kitchen gadgets and vacation packages, all at rock-bottom prices!

Whether you’re shopping, diving into a good book, cooking up a storm or getting together with friends and family, we hope you have fun this December. Enjoy your time off, take in a movie or two (we can’t wait to see the new installment in the Mission: Impossible franchise and new Spielberg adventures TinTin and War Horse), and settle into the winter season. This is the perfect time of year to relax, recharge and indulge in a season filled with winter songbirds, snowball fights, snowmen, eggnog, snow angels or piping hot cocoa by a flame-filled hearth. Whatever you’re doing, make it memorable and enjoy the magic of the moment.

Love,
Jathan & Heather

© 2011 Jadeworks Entertainment. All rights reserved.

A New England tradition, our Anadama Rolls combine cornmeal and molasses to create amazing flavor you will want to taste time and again.

PREP: 2 hours 33 minutes
COOK: 32 minutes
TOTAL TIME: 3 hours 5 minutes

INGREDIENTS

• 1 cup whole milk
• 1 cup water
• 2 teaspoons salt
• 1/2 cup yellow cornmeal
• 1/3 cup mild-flavored (light) molasses
• 6 tablespoons (3/4 stick) unsalted butter
• 1/2 cup warm water (105°F to 115°F)
• 1 envelope dry yeast
• 5 1/2 cups (about) unbleached all-purpose flour
• 2 teaspoons sesame or poppy seeds

DIRECTIONS

1. Bring milk, 1 cup water and salt to boil in heavy large saucepan over medium heat. Slowly whisk in cornmeal. Cook until mixture thickens and boils, whisking constantly, about 2 minutes. Remove from heat. Whisk in molasses and 2 tablespoons butter. Transfer mixture to a large bowl. Cool until thermometer inserted into center of mixture registers 115°F, whisking often, about 15 minutes.
2. Pour 1/2 cup warm water into small bowl, sprinkle yeast over. Let stand until yeast dissolves and top looks spongy, about 13 minutes. Stir yeast mixture into cornmeal mixture. Gradually mix in 4 3/4 cups flour, about 1 cup at a time, to form soft dough that pulls away from sides of bowl. Sprinkle 1/4 cup flour onto work surface. Turn dough out onto floured surface, knead until smooth and elastic, sprinkling with more flour by tablespoonfuls if needed, about 10 minutes (dough will remain slightly sticky). Form dough into ball.
3. Coat large bowl with 1 tablespoon butter. Add dough to bowl and turn to coat dough with butter. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
4. Coat each of two 9-inch-diameter cake pans with 1/2 tablespoon butter. Roll dough into 18-inch-long log. Cut into 18 equal pieces. Using floured hands, form each dough piece into ball. Place 9 dough balls in each pan, spacing apart. Cover each pan loosely with towel. Let rolls stand in warm draft-free area until almost doubled in volume, about 30 minutes.
5. Position rack in center of oven and preheat to 400°F. Melt 2 tablespoons butter in small saucepan over medium heat. Brush top of rolls with melted butter, then sprinkle with sesame or poppy seeds. Place rolls in oven and immediately reduce temperature to 350°F. Bake rolls until golden brown, about 30 minutes. Serve warm.

TIPS: Can be made 1 day ahead. Cool completely and store airtight at room temperature. Wrap rolls in foil and rewarm in 350°F oven 10 minutes.

YIELDS: 18 rolls

© 2011 Jadeworks Entertainment. All rights reserved.

The perfect blend of sweet and savory, our Sweet Potato Spoon Bread is a decadent side dish perfect for any gathering.

PREP: 20 minutes
COOK: 100 minutes
TOTAL TIME: 2 hours

INGREDIENTS

• 4 large sweet potatoes, about 4 pounds
• 1/4 cup yellow cornmeal
• 2 cups whole milk
• 4 tablespoons unsalted butter
• 1/4 cup brown sugar
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon kosher salt
• 1/2 cup all-purpose flour
• 1/4 cup honey
• 4 large eggs
• 1 cup heavy cream

DIRECTIONS

1. Heat oven to 400°F. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
2. Reduce heat to 350°F. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
3. Butter a 2-quart baking dish. Working in batches if necessary, place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes. Serve.

TIPS: When baking the potatoes, be sure to poke them all over with a fork so they don’t explode in the oven. Also, place a baking sheet beneath them to collect any juices that may drip down to ensure easy cleanup.

YIELDS: 10 servings

© 2011 Jadeworks Entertainment. All rights reserved.

A touch of orange liqueur transforms traditional cranberry sauce into a festive grown-up treat!

PREP: 5 minutes
COOK: 1 hour + 4 hours chill time

INGREDIENTS

• 1 12-ounce package fresh cranberries
• 1 1/4 cups granulated sugar
• 1/4 cup orange juice with pulp
• 2 tablespoons Triple Sec or other orange-flavored liqueur

DIRECTIONS

1. Preheat oven to 325°F. Place cranberries in 8- x 8- x 2-inch glass baking dish. Add sugar and orange juice, stir to combine. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour. Uncover, mix in liqueur. Cover and refrigerate until very cold, about 4 hours. Transfer to a beautiful bowl and serve.

TIPS: This dish may be prepared up to 3 days ahead. Keep chilled. Try serving with a roast turkey or glazed ham as a delicious, festive garnish.

YIELDS: About 2 cups

© 2011 Jadeworks Entertainment. All rights reserved.

A staple in German cuisine, our Simple Sauerkraut puts a quick and delicious spin on a cultural classic.

PREP: 15 minutes
COOK: 40 minutes

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, halved and thinly sliced
• 1/2 teaspoon kosher salt
• 1/2 head red cabbage, cored and thinly sliced
• 1/2 cup apple cider vinegar
• 1/3 cup apple cider or apple juice

DIRECTIONS

1. Heat oil in a medium saucepan over medium-high heat. When oil shimmers, add onions and salt and cook, stirring occasionally, until onions are soft and translucent, 5 minutes.
2. Add cabbage, apple cider vinegar, apple cider, and 1/2 cup water to a saucepan and stir to combine. Bring to a boil, cover, reduce heat, and simmer until cabbage is tender, 30 – 35 minutes.

TIPS: Serve over hot dogs, on Reuben sandwiches, or with bratwurst and mashed potatoes for a German-inspired meal.

YIELDS: About 4 cups

© 2011 Jadeworks Entertainment. All rights reserved.

Infused with salty prosciutto, sautéed vegetables and served with a sprinkling of fresh Parmesan cheese, our Italian Scramble elevates simple scrambled eggs to a whole new level of deliciousness.

PREP: 5 minutes
COOK: 10 minutes

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1/2 cup red onion, diced
• 2 cloves garlic, minced
• 12 eggs
• 3 tablespoons milk
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 slices prosciutto, diced
• Parmesan cheese

DIRECTIONS

1. Heat a stainless-steel pan over medium-high heat, add oil. When oil shimmers, add onion and sauté until translucent, about 3 minutes, stirring occasionally. Add garlic, sauté for an additional 30 seconds. Be careful not to burn the garlic, as it should not cook until golden. Reduce heat to low and remove pan from heat.
2. In a large bowl, whisk together eggs, milk and pepper until light and frothy. Set aside.
3. Place pan over low heat, add butter and swirl until melted. Pour egg mixture into the pan, and stir gently to mix vegetables. When eggs begin to congeal on bottom of pan, sprinkle prosciutto over top. Using a heat-resistant rubber spatula, slowly drag eggs toward center of pan until eggs cook through and all liquid is gone, about 5 minutes.
4. Serve eggs immediately. Sprinkle grated Parmesan cheese on top, as desired.

TIPS: For variety, add fresh rosemary and thyme to egg mixture when prosciutto is added. For a slightly stronger flavor, sprinkle grated Pecorino Romano cheese over instead of Parmesan.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

We deconstruct flavors found in traditional tamales to create a meal that stretches ground beef, vegetables and spices, then tops them with a cheesy cornbread crust.

PREP: 15 minutes
COOK: 61 minutes + 20 minutes resting time

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 2 small yellow onions, chopped (2 cups)
• 1 red bell pepper, chopped
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh oregano
• 1 teaspoon ground cumin
• 1 pound ground beef
• 1 tablespoon tomato paste
• 1 (15.5-ounce) can diced tomatoes
• 1 cup yellow cornmeal
• 1/2 cup Chihuahua cheese, grated
• 1 jalapeno, minced
• 1 cup yellow corn kernels

DIRECTIONS

1. Preheat oven to 375°F with rack in middle position and preheat a 10-inch cast-iron pan over medium-high heat.
2. Heat oil in pan. When oil shimmers, add onions, bell pepper, and 1 teaspoon salt and cook until vegetables are soft and golden in places, about 5 minutes.
3. Add black pepper, oregano, cumin, and ground beef to pan and continue cooking just until beef is cooked through, 3 minutes. Stir in tomato paste and cook 1 more minute. Add tomatoes and simmer mixture until thickened slightly, 5 minutes.
4. Bring 2 1/2 cups water to a boil in a medium saucepan. Stir in cornmeal and remaining 1 teaspoon salt and cook until thick and creamy, 2 minutes. Remove from heat and stir in cheese, jalapeno, and corn. Spread evenly over beef mixture.
5. Transfer pan to oven and bake until top is golden and filling bubbles along the sides of pan, 40-45 minutes. Let stand 20 minutes before serving.

TIPS: Chihuahua cheese is a great melting cheese and is used in many authentic Mexican restaurants. However, if it is unavailable, Monterey Jack cheese may be used instead.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Packed with heart-healthy vegetables and smothered in a surprisingly low-fat cream sauce, our Cream Spinach Lasagna is a hit among carnivores and vegetarians alike.

PREP: 20 minutes
COOK: 85 minutes + 20 minutes resting time

INGREDIENTS

• 1/4 cup olive oil
• 1 small yellow onion, finely chopped
• 2 teaspoons kosher salt
• 2 pounds spinach, trimmed and washed in water bath
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 quart whole milk
• 1 packed cup grated Parmesan (3 ounces)
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 2 medium zucchini (about 1 pound), sliced lengthwise into 1/4-inch-thick planks
• 8 ounces no-boil lasagna noodles
• 1 cup mozzarella, shredded (6 ounces)
• 1/3 packed cup grated Pecorino Romano (1 ounce)

DIRECTIONS

1. Preheat oven to 375°F with rack in middle position.
2. Heat 1 tablespoon oil in a large pot over medium-high heat. When oil shimmers, add onions and 1/2 teaspoon salt and cook, stirring occasionally, until translucent, 3 minutes. Add spinach, a few handfuls at a time, and cook, stirring frequently, until all spinach is wilted, 3-5 minutes. Transfer to a mesh strainer and press against spinach to remove as much liquid as possible.
3. In a medium saucepan, melt butter over high heat. Add flour and cook, whisking constantly, until roux is golden brown, 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from heat and stir in Parmesan, nutmeg, 1 teaspoon salt, and black pepper. Cover surface with plastic wrap.
4. Heat remaining 3 tablespoons oil in a large skillet over medium-high heat and fry zucchini, turning once, until golden brown on both sides, 2 minutes per side. Transfer to paper towel-lined plate to drain and sprinkle with remaining 1/2 teaspoon salt.
5. Spread 1 cup béchamel along the bottom of a 9- x 13-inch baking dish. Place one-third of noodles over béchamel in a single, overlapping layer. Top with 1 cup béchamel and half of spinach. Repeat with a second layer of noodles, béchamel, and spinach. Top with remaining noodles, remaining béchamel, zucchini, mozzarella, and Pecorino Romano. Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagna is bubbling along the edges, about 15 minutes.
6. Remove lasagna from oven and let stand 20 minutes before slicing and serving.

TIPS: This lasagna may be made a day ahead and stored in the refrigerator overnight. Before serving, bring lasagna back to room temperature before putting it back in the oven at 375°F and cooking until warmed through, about 15 minutes. Serve with a tossed salad and crusty herb bread for a complete meal.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.