SOCIAL MEDIA


Lodge Cast Iron Wedge Pan

Sunday, November 11, 2018
Feature: - 9-inch-diameter wedge pan for baking crispy cornbread, scones, and more - Preseasoned with vegetable oil formula and ready for immediate use - Cast-iron construction heats slowly and evenly - Includes looped cast-iron side handle and opposite helper handle; hand wash only - Each wedge measures 3-1/2 by 1 inches So you want to make perfect cornbread? Then this is the pan for you. Cast Iron is ideal for that perfect cornbread crust, not too thick, not too dark. Unique cooking properties of Cast Iron cook evenly without hot spots. The Lodge Cornbread pan is partitioned into eight sections for individual, ready to serve portions. This 9-inch pan features two handles for heavy lifting. Whether used in a kitchen or camp, theses virtually indestructible cookware should last for generations. Made of cast iron, this pan evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron Skillet looks good in most kitchens and it doubles up as an excellent source of nutritional iron. Cast Iron, like your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. Recipe included.


My junking paid off today. I found a new Lodge Cast Iron Wedge Pan.  My hubby is going to get it wrapped up for Christmas. He loves his cast iron cookware. How about a delicious pan of bacon, Cheddar, cornbread? Yummy!

Or...how about a dessert?


The perfect harmony of sweet and savory flavors, these Apple-Cheddar Pie Wedges make a cozy dessert.



Apple-Cheddar Pie Wedges
Serves 8

Ingredients
1 (14.1-ounce) package refrigerated piecrusts (2 sheets), divided
2 cups peeled and thinly sliced Pink Lady apple (about 11⁄2 apples)
3⁄4 cup shredded sharp white Cheddar cheese, divided
2 tablespoons firmly packed light brown sugar
1 tablespoon all-purpose flour
11⁄2 teaspoons fresh lemon juice
1⁄4 teaspoon ground nutmeg
1⁄8 teaspoon ground ginger
Pinch kosher salt
1 tablespoon unsalted butter,
cut into 8 equal pieces
Instructions
Preheat oven to 350°. Spray a 9-inch cast-iron wedge pan with nonstick cooking spray.
On a lightly floured surface, roll 1 piecrust into a 12-inch circle. Cut piecrust into 8 equal triangles. Press 1 triangle into bottom and up sides of each well in prepared pan.
In a medium bowl, stir together apple, 1⁄2 cup cheese, brown sugar, flour, lemon juice, nutmeg, ginger, and salt. Divide apple mixture evenly among wells; top each with 1 piece of butter.
On a lightly floured surface, cut remaining piecrust into 8 equal triangles. Top wells with remaining triangles, pressing edges to seal. Crimp as desired. Using a sharp knife, pierce top of each well 3 times. Sprinkle evenly with remaining 1⁄4 cup cheese.

Bake until crust is golden brown, approximately 30 minutes. Let cool slightly in pan. Serve warm or at room temperature.

From - www.tasteofthesouthmagazine.com