Archive for the ‘Griswold’ Category

ChocolateWaffles

Never being one to turn down something involving chocolate, I just happened to run across a recipe for chocolate waffles, which somehow made it into waffle testing!  Unless you’re planning on going into diabetic shock, I would recommend that you save this for dessert rather than breakfast.

The Batter

Mmmmm, chocolate chips.  This batter was fun and easy to make, and it was inspired by our Valentine’s Day post.  The recipe, from Joy the Baker, is here.  It seemed thickish, but workable.  As usual, I made this before heating the waffle iron.

The Cast Iron

In honor of both my love of chocolate, and Valentine’s Day, I used this lovely Antique Andresen Cast Iron Rosette Heart Waffle Iron.  This particular iron has since been snapped up, but I will share that there is another in the restoration process, so if your heart longs for this heart design, it will have a second change.  I substituted the base from my EC Simmons Waffle Iron from Round 2, as it was a better fit for my particular stove.  The iron didn’t fit all that well into the temporary base, and it was a bit of a chore flipping it, so if you want to mix and match, try and stay within the same brand.

Lovely Antique Andresen Cast Iron Rosette Heart Waffle Iron with Base

Let’s Cook!

Wary of overcooking in Round 2, I heated the iron 4 minutes on either side. I didn’t have all the smoke from Round 2 when I opened it up to add batter, so things were looking good.

Somehow, I managed to overcook my first waffle again!  Is anybody sensing a theme here?  Still – the heart shaped waffles look pretty impressive.

First Attempt

I dialed down the heat to medium low and cooked the waffles for about 4 minutes per side, and they came out perfectly!  Once again, we had no sticking problems in the pan.  If you’re going to err, err on the side of overcooking rather than undercooking.  It may be a little crispy, but it will come cleanly out of the waffle iron. If there is uncooked batter, there’s going to be a mess.

I served with whipped cream and strawberries.  The recipe provided also gives you the option to make chocolate sauce, but we found it perfectly balanced with the chocolate chips in the waffles, the cream and the fruit.

Lessons – Round 3

Don’t be afraid to branch out into different waffle flavors, Expect to sacrifice a few waffles to the learning curve. You may need to play with your temperature and cooking times to find what’s right for your iron, Spray Pam on your iron between waffles, Err on overcooking rather than undercooking

ChocolateWaffle

My first ever waffle!

Welcome to the Wonderful World of Waffles!

I’ve received quite a few questions recently about how to cook waffles in our irons, so I figured it was time for a blog that answers all the questions and lets you in on the secrets of making perfect waffles in a vintage waffle iron. I think that vintage waffle irons are some of the most unique and beautiful of the cast iron cookware. I love that they look nothing like waffle irons of today and I was excited that I could spend some time cooking with them!

First – a confession.  I have never made waffles in my life.  This wasn’t a matter of learning how to adapt normal waffles or waffle batter to the vintage iron, it was learning it all from scratch. Hopefully this will help me provide enough detail for all of you to be able to make your own vintage, but highly edible waffles!

Before we get into the equipment, it’s important to note that the conditions in your kitchen, such as temperature and humidity, will impact your results.  My kitchen was kept at 70’F with dry humidity, as being winter in Minnesota, I run our forced air heating 24/7.  I also cooked on a Viking gas range.

I used 3 different waffle irons for this testing, and 3 different batters!

Now for the fun part – the waffle testing!

Batter

My first batter was from allrecipes.com. It uses butter, not oil, and is rated 4.5 stars by nearly 2,000 people.  I figured it would be pretty good! You can find it here .

I made the batter first, as a lot of people recommend that your batter sits for 10 minutes or so.  It turned out pretty darn thick though, but for my first waffle, I was going to make it exactly as written!

Waffle Batter No. 1 (allrecipes.com)

 

Waffle Iron

My first waffle iron was this gorgeous Griswold American Waffle Iron No. 9, pictured below. The No. 9 is a bit larger than your average waffle iron, but this is a deliciously minty piece and I just couldn’t resist.  It has since sold (not surprising) but you can find all our waffle irons here.

Here it is sitting on my gas stove, ready for a busy day!

Let’s Cook!

So as with most cast iron cooking, the thing to always do is to heat your pan.  When it comes to waffle irons, this means both sides.  This is my biggest burner, and I had it set to somewhere between Medium and Medium-High. After about 4 – 5 mins I flipped the iron and heated the other side.  Another 4 – 5 mins later I sprayed Pam inside the paddles, and after another couple of minutes I poured in the batter.  As I suspected, it was way too thick. Batter had come over the sides, and I didn’t have a good feeling about this.

Next thing I did was turn down the heat!  I went to just between Medium-Low and Medium.  I let it cook for 4 – 5 mins on that side, then flipped it over and cooked it for another 5 mins.  I opened the iron, and I was amazed.  Perhaps a tiny bit dark, but it looked perfect!

It came perfectly out of the iron with no residue and was cooked perfectly all the way though.  The proof though, was in the eating, and it turned out to be too dense.  This waffle iron makes for thick waffles!

With a ton of batter left to test, I added water to the batter and tried another.  It was better!  I added again, until I’d put in about a cup or so, and it was perfect.  I also tried using melted butter instead of Pam in between waffles, but it tended to make the kitchen a bit smokey and I didn’t notice a difference in the taste.

Here’s our finished waffle, after we added water (and butter and maple syrup, of course)!

The biggest surprise was how good this waffle pan looked after a morning of waffle cooking.  All I did here was wipe off the dribbles of batter on the side. You can’t tell it had been used!  I had zero sticking issues.

No sticking!

Lessons from Round 1

Make your batter first so it can sit Heat your pan before cooking Always flip to heat both sides Turn down the heat once the batter is added If your waffle is too dense, dilute the batter with water. Always flip to cook both sides Don’t be surprised (like I was) if your waffles look awesome first go!

Stay tuned for Round 2.. a new waffle iron, and a new recipe!

Happy Cooking!

Anna

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Man oh man, I could eat this every day of the week. It is DELICIOUS!

If you read my blog, you know that I have been enjoying cooking Blue Apron meals for about a year now (no, I’m not a paid sponsor, yet…Hello, Blue Apron, are you listening?) This recipe for sure is one of my favorites. I made very few modifications to the recipe; added more veggies and liquid and cooked a bit longer. The version below is my version; you can find the original Blue Apron recipe here.

Of course, I made this soup in my Iron Mountain (by Griswold) cast iron chicken pan. That pan sure does get a workout in my kitchen!

Italian Wedding Soup with Pork Meatballs

Makes: 2 servings Prep Time: 10 minutes | Cook Time: 35–45 minutes (I let it simmer longer than this, to ensure the pork was cooked through)

Note: as I added additional veggies; my version easily would have served 4 people or 3 very hungry people.

Ingredients

10 Ounces Ground Pork 1?2 Cup Semi-Pearled Khorasan Wheat (if you can’t find this in your market, I expect that barley or wheat berries would work equally well) 1 15-Ounce Can Diced Tomatoes 4 Cloves Garlic, peeled and minced 2 Carrots, peeled and diced 2 Stalks Celery, diced 1 large Yellow Onion, peeled and diced 1?2 Bunch Collard Greens (Blue Apron sent me two HUGE leaves – bigger than the size of my head!), stem removed and chopped 1?4 Cup Grated Parmesan Cheese 1?4 Teaspoon Crushed Red Pepper Flakes – more or less to taste. 1 Teaspoon Pork Meatball Spice Blend (1/2 t. ground fennel seeds & 1/2 t. ground dried oregano)

Directions

Cook the khorasan wheat:

Heat a medium pot of salted water to boiling on high. Once boiling, add the khorasan wheat and cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly, reserving 4 cups of the khorasan wheat cooking water.

Form the meatballs:

Combine the ground pork, spice blend, half the cheese and the red pepper flakes. Season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 14 equal-sized meatballs; transfer to a plate.

Brown the meatballs:

Heat 2 teaspoons of olive oil in your cast iron chicken pan over medium heat until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Transfer to a paper towel- lined plate and set aside in a warm place. Drain the oil from the pan and wipe it out, leaving any browned bits (or fond) in the pan.

Start the soup:

Add the carrot, onion, celery and garlic to the pan of reserved fond; season with salt and pepper. Cook on medium, stirring occasionally, 4 to 6 minutes, or until slightly softened and fragrant.

Finish the soup & plate your dish:

Add the collard greens, diced tomatoes, browned meatballs, cooked khorasan wheat and about 3 cups of the khorasan wheat cooking water to the pan; season with salt and pepper. Bring to a simmer. Once simmering, cook, stirring occasionally, about 30 minutes. Add additional khorasan wheat cooking water if you think it necessary.

Season with salt and pepper to taste. Spoon the soup into bowls. Garnish with the remaining cheese. Enjoy!

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Malinda J. from Indiana wrote to Ask The Pan Handler and said:

“I was told this dutch oven is worthless b/c lid is warped. By pressing on the rim of the pan at various points, you can feel and see the movement, and listen for the clicking sounds that are tell-tale signs of warping.” Yes, it does move when you push on the lid a bit but I used it for years and years with no problem. Is this really a major issue? THANKS!”

Malinda attached these photos:

Malinda, your well-meaning (I presume) friend is incorrect. If you have used your Dutch oven for “years and years with no problem,” then it obviously is not “worthless.”

I suspect that there is not warpage to the lid, but perhaps the Dutch oven itself has some movement when pressing along the upper rim. This is not at all uncommon. It does not render a piece “worthless.” 

Interest in vintage cast iron cookware has soared since I began this business. There are many well-meaning people who put information out there that is incorrect, exaggerated, or “guesses” presented as fact. I suspect that is the case with the person who told you that your pan was “worthless.”

I recently wrote a blog post about warpage in cast iron skillets – you can find it here. I wrote this, in part, to try to dispel this widespread notion that pans must sit completely “flat” to be of use and value. That is not at all the case. The amount of movement might matter to you, however; it all depends on how you are using the pan. In your case, you love your set and it has worked wonderfully for you for years, so feel free to tell your doubting friend that you disagree and that they are incorrect. The set works for you, is a great cooker, and movement does not always equate to value. And even if a pan sits completely flat when placed upon a cold cooktop, it can have movement when heated. Moreover, even if it does sit flat, it could have an upward bow to the cooking surface. Ask yourself what kind of cooking you do – do you do some kind of precision cooking that requires that your pans have no differential in the cooking surface? If so, what kind of cooking, exactly, is that?

Thank you for your inquiry, Malinda. Now go enjoy that beautiful Griswold Dutch oven…I can almost smell the stews and roasts that you’ve made in it!

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Yay! We recently acquired 70+ gorgeous pieces of Griswold cast iron cookware. Anna, Linda, and I are working pretty much ’round the clock to get the pieces cleaned, seasoned, photographed, and listed so that the inventory is available well in advance of the 2016 holiday gift-giving season. I know you don’t even want to think about the holiday season yet, but as a retailer, we start planning months in advance.

Although we never know until the pieces are cleaned and seasoned, I believe that many if not most of the pieces will be near-mint or better. That belief has been borne out by the ~10 pans from the lot that we have cleaned and seasoned so far.

We will be putting the pieces up as they are completed.  A few from this lot have already been posted and more will be posted this weekend (in fact, in the past week we have posted 31 new listings..but who’s counting?) We hope to have many if not most of these beautiful pieces on the site before November 1.

Watch the site for the new inventory in the coming weeks. In addition to other sizes and types, we have many Griswold large block and slant logo number 8 and 9 skillets, a few number 12s, and loads of (my favorite!) Iron Mountain (by Griswold) pans, including some wonderful chicken pans.  As you know, every piece is one of a kind. Our minty and near-mint Griswold pans typically sell almost as soon as they are listed. If you see one you like, you’re well-advised to snap it up!

Happy shopping, Griswold hunters!