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July 2015, Volume 11, Issue 7

From the Kitchen to the Table, The Kitchen Store in Orangeville

Cast Iron Cooking with Lodge Logic Manufacturing

Cast Iron for Indoors and Outdoors!

Cast Iron for Indoors and Outdoors!

It is common for customers to overlook cast iron when they are considering cookware. We have become a society of conveniences and cast iron has a bad reputation of simply not being ‘convenient’. How unfortunate, because in our opinion, a cast iron skillet is a must in a well equipped kitchen!

The pros definitely outweigh the cons and trust us, cast iron is worth the extra care and effort as it is the most dependable cookware you will ever purchase.

We carry Lodge Logic cast iron because they are proudly made in the USA of virgin cast iron materials.

Why Cook with Cast Iron

1) Cast iron conducts heat superbly
2) Works on all cooking surfaces including electric, gas, induction, oven and BBQ
3) Lodge Logic Cast iron contains no chemicals
4) Cast iron can last a lifetime and is virtually indestructible
5) Can be used as a non-stick surface as it gets to be slicker with each use
6) Cooking with cast iron has the added benefit of leeching iron into your food, which according to the World Health Organization, 80% of the population is deficient in iron

Sigrid and Staff

Find From the Kitchen to the Table on Facebook

July Food Events, Promotions and News

  • Orangeville Farmers' Market: Every Saturday 8am – 1pm for fresh and local foods
  • July Promo ~ Win a cast iron skillet and panini press- watch for details next week
  • July 4 ~ Founder's Day and Sidewalk Sale
  • July 25 & 26 ~ PanAm Taste Trail

In This Issue:


Caring for your Cast Iron Cookware

Seasoning—It isn't Salt and Pepper

“Seasoning” is vegetable oil baked onto the iron at a high temperature: not a chemical non-stick coating.

Seasoning creates the natural, easy-release properties. The more you cook, the better it gets.

Because you create, maintain, and even repair the “seasoning”, your cookware can last 100 years or more. Chemical non-stick coating cannot be repaired, limiting lifespan.

How to take care of cast iron cookware >

Lodge Cast Iron Is Forever

Lodge Reversible Pro Grid Iron Grill/GriddleLodge Reversible Pro Grid Iron Grill/Griddle

The Lodge Reversible Pro Grid Iron Grill/Griddle provides excellent heat retention and distribution and fits over two stovetop burners. Two easy grip handles allow for easy lifting, flipping or hanging when not in use.

A reversible grill by Lodge Logic will make weekend brunches for the entire clan seem like a walk in the park.

Lay the rectangular grill over two burners to heat the entire surface and flip your flapjacks. Reverse to the griddle side at suppertime and sear your steaks.



Lodge 5qt Double Dutch OvenLodge 5qt Double Dutch Oven

The Lodge 5qt Double Dutch Oven is every cook's dream with a lid that easily converts to a 10.25 inch skillet.

The domed cover provides space for roasts and is great for no-knead bread recipes, soups or stews.

It conducts heat evenly with no hot spots and maintains heat for efficiency and cooking control.




Toys for the Kitchen

Panini Press

The Cast Iron Way to CookMake professional Panini at home using the Lodge Logic cast iron Panini press. Heat both the press and grill pan on the stove top until your hand, hovering over the pan, can feel the heat.

Add your sandwich to the grill pan, top with the press and cook for approximately 4 minutes or until the cheese is melted and the sandwich is toasted a golden colour.

Can also be used as a bacon press to ensure all strips are cooked flat and do not curl.


*grill pan sold separately



The Cast Iron Way to CookLodge Cast Iron Nation
Great American Cooking from Coast to Coast

Get back to the basics with this superb cookbook. This book is filled with traditional comfort recipes that will please any crowd.

Cook breakfast, lunch, dinner or dessert in cast iron.

Learn how to use your cookware at home on the stove, in the oven or on the BBQ or at the campfire.

Also included are tips on cooking and caring and seasoning cast iron to last a lifetime.



Lodge Logic Scrub BrushLodge Logic Scrub Brush

Here is a cleaning brush that is perfect for scrubbing your pots and pans clean.

The nylon bristles are tough enough to get “stuck on food” off your cookware, but soft enough to keep the seasoning on your cast iron from being damaged.

Our new and improved scrub brush features an ergonomic design and dense bristles that make short work of dish duty.


Lamp Berger Summer NightLampe Berger Fragrance

Summer Night 500ml
It actually keeps the mosquitoes at bay.
Enjoy dining al fresco with Lampe Berger.


ET’s Healthy Gluten-Free Fried Chicken Strips

Healthy Gluten-Free Fried Chicken Strips

  • 1 lb. skinless, boneless chicken breasts
Buttermilk Marinade
  • 1 cup Buttermilk
  • 1 large Garlic clove
  • 1 tsp. Garlic powder
  • 1/2 tsp. Cajun-style seasoned salt
  • 1/8 tsp. Freshly ground black pepper
  • 1/2 tsp. Mrs. Dash or Spike Salt Free Seasoning
Rice Flour Dredge
  • cup Rice flour
  • cup Cornstarch
  • 1 tbsp. Sweet paprika
  • tsp. Dried thyme
  • tsp. Black pepper
  • 1/2 tsp. Garlic powder
  • 1/2 tsp. Onion powder
  • 1/2 tsp. Cajun-style seasoned salt
  • cup Grape seed oil


  1. Wash and pat dry the chicken breasts with paper towels. Place the breasts between two sheets of parchment or wax paper, and pound with a meat mallet or rolling pin to 1/4- to 1/3-inch thickness. Cut chicken into finger-like strips; set aside.
  2. In a medium bowl combine the buttermilk marinade ingredients and blend well.
  3. Add the chicken strips; blend to coat them well. Cover and refrigerate for at least 1 hour.
  4. When ready to fry, combine the rice flour and other dry ingredients in a medium bowl.
  5. Heat a Lodge 10- or 12-inch cast iron skillet for 1 to 2 minutes over medium heat. Add just enough oil to coat the bottom by about 1/4 inch. When the oil is hot (test by tossing a pinch of flour into the hot oil to see if it creates bubbles), commence with the next step.
  6. Place one piece of chicken in the dredge, and coat it lightly and evenly; shake off any excess, and place it in the hot oil. You should see a line of bubbles form along the edges of the chicken. If you do, the oil is the proper temperature and you are ready to fry the rest of the chicken.
  7. Quickly dredge the remaining chicken strips in the flour mixture in the same way. Add them to the hot oil, leaving about 1/2 inch of space between each strip; do not crowd the pan (you may need to fry them in batches). Fry until the bottoms are lightly browned and crisp to the touch, 4 to 5 minutes. Turn the strips over, and fry until the other side is golden brown, another 4 to 5 minutes.
  8. Transfer the chicken to a paper towel-lined plate to drain. Test the strips to be sure the center is cooked through; it should be white, not pink. If the meat is still pink, finish cooking in a 400 degree F oven for 10 minutes.

Prep time: 20 minutes
Cook time: 30 minutes
Makes: 6 servings
NOTE: Make a double batch of the rice flour dredge so that the next time you make this dish you already have the dry ingredients ready to use. Store in an airtight container.