Cast iron cookware rocks, pass it on!
People who cook with cast iron cookware simply rave about it! It's used in restaurants, in homes, on BBQs and over open campfires. Many pieces have been passed down through generations and are family heirlooms. Cast iron has many benefits and it’s worth the extra care as it is the most dependable cookware you will ever purchase. New to cast iron? Come over and pick up a 10.25 skillet, the essential kitchen tool and start off by making a frittata. You’ll be hooked.
In This Issue:
Canada cultivates 8.2 million hectares of canola. Canola comprises 25% of farmer’s fields and yielded $8.6 billion in 2016 making it the most valuable field crop by revenue in Canada. Global demand for the product has increased over the last 10 years to more than 18 million tones produced in 2016. Great for seasoning your cast iron.
Sigrid and Staff
Lodge Cast Iron Reversible 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 lifting, flipping or hanging when not in use. You can use this grill on one side to cook pancakes and eggs and on the other side grill chicken and steak.
Cast Iron Care
Learn about cast iron cleaning, seasoning and refurbishing.
10.25 Inch Cast Iron Pan with Two Loop-Style Handles
A modern twist on a timeless classic, this cast iron pan with two loop-style handles is easy to store and perfect for the grill. When cooking for a crowd, the compact design fits nicely in the oven and even better on the table. Love Handles! Perfect for Caprese Frittata.
$43 10.25 inch
$63 12 inch
Le Creuset Cast Iron Handle Skillet
Le Creuset cast iron pieces are proudly made in France since 1925. The Iron Handle Skillet does not require seasoning as it is finished with a black enamel. Cast iron gets hot and stays hot. This is why it is perfect for searing, simmering and frying. Your kitchen should include a cast iron frying pan as a basic tool.
26 cm round $129.99 ($210 Regular) in stock only
Parchment paper Dutch oven liners
These parchment paper Dutch oven liners make cleaning up easy and fast. Use these on busy nights when time is limited or take them on your next camping trip to eliminate the clean up. Each box includes eight 20-inch diameter liners.
Seasoning your cast iron is an ongoing process. The finish builds up with each use and re-seasoning giving you that familiar black patina that is naturally non-stick. This spray is pure Canadian canola oil in an aerosol bottle making for easy distribution.
Let this item be your right hand during grilling season. Actually, it fits your right or left hand, with silicone grip anti-slip protection on both sides. The extra long cuff protects you up to the forearm, with a comfortable cotton interior. Perfect for both grill and oven use up to 475°F.
$27.00 per glove
Get the most out of your marinades by injecting directly into the chicken, turkey, beef, pork and more. It marinates food quickly with effortless injections and cleans up easily with the removable, durable stainless-steel injector needle.
Staub Magnetic Trivet
These smooth beech wood trivets are embedded with magnets to help cling to your cast iron cookware. This will save your counter and table tops and allows you to carry your hot dish freely.
$39.99 oval or round (regular $55.00)
Knife Skills: Chiffonade
Finely chop flat leaves such as basil or spinach like a pro. It’s called Chiffonade. Use your Chef‘s - or Santoku knife for this job.
- Stack the leaves all facing in the same direction.
- Roll the pile as if it is a tiny carpet.
- Using your fingers as a guide, thinly slice the stack of leaves by continuing to move the fingers back along the leaf roll. Discard the stems.
- 1 tablespoon butter or olive oil
- 12 eggs
- ˝ cup of whole milk or cream
- A handful of fresh basil leaves, divided
- 1 teaspoon salt
- ˝ teaspoon pepper
- 2 medium sized tomatoes, sliced thinly, divided
- 6 ounces fresh mozzarella cheese, sliced in rounds (if fresh mozzarella isn’t available, shredded will also work)
Prep: 15 minutes
- Preheat the oven to 400° F and adjust an oven rack to the middle position.
- Place butter or olive oil in a 10.25 inch cast iron skilletover medium-low heat for 4 to 5 minutes. Tilt pan to coat sides with oil. While pan is heating, set aside half basil leaves and finely chop remaining half. In a large mixing bowl, whisk together eggs, milk or cream, salt, pepper and chopped basil until well blended.
- Pour half of the egg mixture into the skillet and cook 3 to 4 minutes, until bottom has just begun to set. Carefully place half of the sliced tomatoes into the eggs. Pour in the rest of the egg mixture and place remaining tomatoes on top (they may sink slightly). Cook another 4 to 5 minutes on the stovetop, then place in oven.
- Bake until the top is set and sides begin to pull away from the skillet, about 8 to 10 minutes. Remove skillet from oven, carefully place mozzarella slices on top, and let cool for 5 minutes as cheese melts. Use a spatula to remove frittata from skillet. Garnish with remaining basil and serve immediately.
- This recipe can also be made in a 12 inch skillet – simply shorten the baking time to 4 to 7 minutes
Cook time: 8-10 minutes
Lampe Berger Enjoy Summer Nights!
Summer Night: It actually keeps the mosquitoes at bay with the scent of the ever popular Ocean Breeze. Enjoy dining al fresco with Lampe Berger.
$24 500 ML
$40 1 litre
Lampe Berger Loyalty Program
Did you hear the big news?
We are now offering a loyalty program for your Lampe Berger purchases.
On your 6th purchase of our Home Fragrance 500 ml receive a FREE 1 bottle Home Fragrance 500 ml and 1 burner.