Cast Iron Cookware can be used in conventional and convection ovens. All pieces of the cookware with the cast iron knob are oven safe up to 500 degree. However, cooking under 475 degree will ensure the best performance from your Cast Iron Cookware. Other Cast Iron Dutch Ovens with the black phenolic knob can withstand up to 400--450 degree in the oven. The plastic knob can be removed and the item can withstand up to 475 degrees. The stainless steel knob can be purchased at a local hardware store.
Naturally, the handle as well as the pan will become hot. ALWAYS USE A POTHOLDER OR INSULATED GLOVE WHEN HANDLING THE COOKWARE WHILE OVEN COOKING TO PREVENT BURNS. DO NOT use in the microwave oven, as this will damage the microwave oven. If you follow these rules your Dutch Oven will last for years.

Tips on Caring for Cast Iron Cookware On the Stovetop

Try to use low to medium heat when cooking with cast iron cookware. For best results, preheat the cookware on medium heat for 2-3 minutes prior to adding food. This ensures a more consistent temperature during the cooking cycle. It is important to use the cookware on a burner of corresponding diameter (or slightly smaller) and at no time should a gas flame be allowed to extend up the side of the pan as this will cause overheating and staining. It will also cause the handles to heat up and could be dangerous.

To avoid spillage and the risk of boiling over, the pan should not be filled to more than 2/3 capacity. As soon as the boiling point is reached, the temperature should be lowered.

Avoid over-heating the pan and NEVER LET A PAN BOIL DRY ON A STOVE AS IT CAN CAUSE SEVERE DAMAGE AND CAN BE A SAFETY HAZARD.

Do not use metal tools or sharp utensils when cooking – they can scratch or chip the enamel.
Following these rules your cast iron cookware should last for years. Happy Cooking!

Frying Oysters in a Non Stick Pan

Our summer vacation was wonderful this year. We took our boat from Nanaimo, BC all the way to Shoal Bay on West Thurlow Island. We went to Ramsey Arm, one of our favorite places and got up at 7 am when the tide was out. My husband, his sister, her son and I shucked our quota for the two days we stayed there. Every time we go to Ramsey Arm there is nobody there. It is a very long beautiful inlet. After 1 hour we had shucked 120 oysters. Meanwhile we pulled our prawn traps and got a few prawns. My nephew caught 2 ling cod and 1 red snapper. What a feast!

 Here is the oyster recipe. Very simple but so good.

Ingredients:
Shucked oysters and cleaned thoroughly.
Egg, beaten
Vegetable oil
Wheat Germ

Using a non stick fry pan put approximately enough oil to cover bottom of the pan about 1/8th of an inch. Turn stove on to medium. I try to make all my meals as less fattening as possible. If you need more oil later go ahead and add some so they don't stick.

Have two bowls prepared. One with a beaten egg and one with 1/2 cup wheat germ.  Put a few oysters into the beaten egg. Take one at a time (let the excess drip off) and put the in the wheat germ. Add more wheat germ if necessary.

When the oil is hot (not too hot) put as many oysters as you can into the pan without letting them touch each other. Brown slowly for maybe 4 - 5 minutes on each side. Drain on a paper towel.

Meanwhile find anything in your fridge that you can dip them in. Mango Chutney, Oyster Sauce, Teriyaki Sauce, Chipotle Ketchup etc.

We love eating oysters this way. Enjoy!

Cooking With A Stainless Steel Fry Pan

Have you ever tried a Stainless Steel Fry Pan for cooking. I don't mean the non stick pans, I mean all stainless steel. I would not recommend cooking eggs in one because it will stick but I do highly recommend cooking chicken and other food in one. I use my 10' Stainless Steel Fry Pan quite often. I braise the chicken and then pop it in the oven.
Here is a recipe:
Cajun Chicken With Wine Sauce - For One Person
1 Chicken Breast -- Bone In Skin On
1 teaspoon Cajun Spice -- or whatever spice you like
1/2 teaspoon Olive Oil
1/2 teaspoon Butter
pinch Salt
pinch Black Pepper -- Grind
1/8 cup White Wine
1 tablespoon Butter (Optional)

Oven at 350F

1. Make a mixture of cajun spice, olive oil, salt and pepper. Rub all over chicken breast.
2. Heat frying pan on medium high (never on high) with the olive oil and butter. Put breast side down and cook for 3 minutes. Do not move the chicken breast as this is making the skin crispy.
3. Flip chicken and put the stainless steel open fry pan in the oven.
4. Bake until chicken reaches 155F. About 30 minutes for plump ones.
5. Take out of oven, tent the chicken in foil and let rest for 5 minutes.
6. Put the fry pan back on the stovetop and add the white wine.  Deglaze.
7. Reduce to thicken 5 minutes or more on medium high heat then add 1 tb of butter.
8. Serve chicken with a few drizzles of sauce.
Deglaze means to get all that brown stuff off the bottom of the pan and mix with the wine.


After your Stainless Steel Fry Pan cools off let it soak for a few minutes in warm soapy water for an easy cleanup. Simple recipe but so good!

Italian Sausage, Prawns and Feta Pasta

For 4 servings - Takes approximately 20  minutes
4 Italian Sausages
12 - 16 prawns shell removed (optional)
3 Red Bell Pepper sliced
1/4 teaspoon dried Thyme
2 - 3 Garlic cloves chopped
1 teaspoon dried red chilli flakes
1 Tablespoon olive oil
3/4 cup of feta cheese, crumbled
1/4 cup fresh basil chopped
3/4 cup Greek Olives pitted. (optional)
2 - 3 cups of dry rotini or other kind of pasta


1. Cook pasta in your stainless steel stock pot as directed on package.
2. Meanwhile, remove casing from sausages and break into 1/2 to 1 inch pieces. Cook in your 10 - 12" stainless steel or cast iron skillet until lightly brown.
3. Add prawns. Cook only for a few minutes until they are slightly opaque.
4. Remove from heat and add thyme, garlic and red chili flakes.
5. Drain noodles and toss with olive oil in a large bowl. Add sausage and prawn mixture, feta and basil. Serve immediately.

Cast Iron Cookware is Gaining Popularity

Home cooked meals are always the very best. These days it seems like less and less people have the time and energy to provide nutritious meals straight from the kitchen for the family. Instead a quick stop at MacDonalds for some burgers, or KFC for a bucket of chicken has become the more popular choice. Though they are quick and convenient these definitely are not the best choices when it comes to the health of your family. Nothing helps growing minds and bodies like mom's home cooking.

Being too tired to cook dinner after a long day may not be the only thing stopping you from pulling out the pots and pans. Just the thought of having to scrub those dishes after dinner is enough to deter most people from the process of cooking dinner. What most people don't realize is that the problem may not be the cooking but the cookware they are using. Cookware has evolved, but using the classic cookware is the best way to make the whole family dinner experience faster, easier and more convenient. Cast iron cookware is back and gaining more and more popularity every day, with its natural non stick qualities it is opening doors into the quick and easy dinners at home with an even easier clean-up.

Cast iron cookware has been around since our grandparents learned to cook. It is the number one choice in cookware and can last a lifetime. Made of molten iron cast iron cookware is versatile, durable and easy to clean. It is capable of withstanding high temperatures and retaining that heat to thoroughly cook your foods and keep dinner warm while you are setting the table. This is why cast iron is used in the very best of restaurants and is favored by the professionals. It keeps the food warm long enough for the chef to prepare the rest of your meal.

If you are planning on purchasing some cast iron cookware be sure to do your research first. Make sure you do not confuse the cast iron cookware with its competitor cast aluminum cookware. Cast aluminum cookware is also a popular alternative but it comes with health risks. Aluminum has been linked to Alzheimer's disease and can pose a high risk to the human nervous system. Cast aluminum cookware looks very similar to it's cast iron competitor but is much lighter in color. I would suggest you go for the enamel cast iron cookware, as it poses no risk to your health and is equally as efficient to use in the kitchen.

So cook like the professionals and bring the restaurant home to your own kitchen. Forget that bucket of chicken and start discovering the joy of preparing a healthy, nutritious, home cooked meal for your family.  You will receive instructions from Pots.Pans 'n Such with your purchase of this easy, cleanup cookware.

Sometimes You Should Not Believe What You Hear When Buying Cookware

There are so many brands on the market for cookware; be it Stainless Steel, Cast Iron or Non Stick Skillets and Pots and Pans. Some brands are after Chefs names, Celebrities names and then there are some that are made just as well or better that will not cost you a large amount of money, will last for years to come and do not have a brand name that everybody has heard of.

I have just seen an ad for pots and pans on the market that you do not have to use any oil or butter and they swear that this cookware will last and look good for many, many years to come. Sounds great to me but I do not understand why there is only a 12 year warranty on them when other internet stores are selling their cookware for a 25 year warranty or limited lifetime warranty.

When buying a good set of cookware you should buy in the medium price range. Read about how to take care of them before you buy. Many internet stores have "Use and Care" information. Do not believe you can wipe a pan with a paper towel and put it away. This not a good idea. You could become quite sick if any residue was left behind which would cause bacteria and mould. Especially when it comes to meat and chicken. The people who teach the Food Safe Courses would be flabbergasted. They recommend cleaning your pots and pans in 45 degrees Celsius dishwater. Always allow your cookware to cool before washing it.

Overheating empty non-stick cookware may produce fumes. These fumes are not harmful to humans and all pets.....except birds. Birds have sensitive respiratory systems. When using non stick pots or pans high heat is not recommended. The clad layer on the bottom will efficiently distribute and maintain the heat. Start with medium heat and reduce to a lower setting once liquid is boiling or meats are seared. Overheating can cause foods to burn and can cause discoloration to the pot or pan.

Do not jump blindly into buying cookware because you have seen it on TV. First read carefully the information that is on their site. Look at the warranty. Be a smart shopper.