Cookware caster lodge wins Design Award for iron, stainless steel skillet

Lodge Manufacturing, South Pittsburg, Tenn., won the Best of the Best Gold for its Signature Series 12-in. seasoned cast iron skillet with stainless steel handle during the Fifth Annual International Housewares Association's Design Award ceremonies in early February.

To avoid water entrapment behind attachment points, high temperature silicon seals and gaskets also were created. The Lodge Logo badge, under the primary handle, floats away from the skillet side to prevent water entrapment, enhancing cleaning accessibility.Held at the Marriott Marquis Hotel, New York, on Feb. 6, the awards banquet honored housewares designs in 13 different categories. The piece of Lodge cookware came out of the Cookware & Bakeware category to beat the 12 other winners and take home the overall award. The contest featured 320 separate consumer items."This is international recognition, as well as national," Lodge said. "Now I know what it's like to win an Oscar."The Signature Series skillet was selected as one of five finalists by a panel of retailers, practicing designers and consumer press journalists. The awards are presented by HomeWorld Business, with educational support from the International Housewares Association and sponsorship by George Little Management and DuPont's Teflon Housewares Group."The folks in the [metalcasting] plant worked with the design, ensured proper radius and researched expansion and contraction," said Henry Lodge, Lodge president. "It's the same old stow; you get the manufacturer involved from the get-go."

"This is international recognition, as well as national," Lodge said. "Now I know what it's like to win an Oscar."

Casting answers & advice

Q In our aluminum permanent mold shop, we have noticed tool steel molds, which we cut from H-13 billet and do not subsequently heat treat, require break-in time (similar to "seasoning" a cast iron skillet). We have had trouble holding x-ray requirements for approximately 300-500 shots, then the tool seems to "line itself out" and failures are reduced. Why would this occur?

Various methods are used to help improve coating adhesion on new molds. A typical process would be to heat up the tool steel to burn off contaminants, blast the cavity to roughen the surface, and then reheat the mold to 400-500F (204-260C) for mold coating.Mold CoatingThe best case scenario would be to cut the mold cavities to about 90% of the desired shape, stress relieve, and then complete the final machining. An H13 mold that is not heat treated after machining would not be in the optimum condition to maximize tooling life and cracking resistance.Some metalcasting facilities austentize their molds, vacuum N-atmosphere quench in a 5-10 bar furnace, then draw back to the desired hardness, which should be relatively soft for permanent molds (double to triple draw to 38-42 Rc).One concern would be potential dimensional movement or growth of the mold during production. Typically, any permanent mold die made from tool steel already has gone through heat treating and drawing before it is received by the metalcasting facility. The mold also should have been through a stress relief process, which would eliminate any potential dimensional concerns. Finally, the mold should be preheated before use in order to apply the mold coating, so additional break-in time should not be necessary.When cutting tooling in-house from H-13 billet, the material generally is annealed and stress relieved prior to delivery to the facility. All steel molds should be stress relieved before entering production to eliminate growth and movement and the potential for dimensional variance in the castings. A good rule of thumb is to bake at 1,000-1,200F (540-650C) for one hour, plus one hour for each inch of thickness at the mold's thickest point. The typical permanent mold metalcasting procedures call for the mold to be pre-baked for eight to 12 hours at 500600F (260-315C) before starting the coating process in order to remove cutting oil residue and assure proper adhesion. This pre-heating may pro vide some stress relief in mold, but for proper stress relieving, the minimum temperature should be at least 100F (38C) above the anticipated operating temperature of the mold.Your metalcasting facility's issue with difficulties during the break-in period for the new mold may be more closely related to mold coating than mold material. While a new steel mold generally would be subjected to an extended pre-heating process prior to production, the intent of this process is to prepare the mold for mold coating, rather than to stress relieve the mold. Pre-heating the mold will remove residual cutting fluids from the machining process that would prevent mold coating adhesion. But even after the mold is properly cleaned of cutting fluid residue, the texture of a newly-machined mold may not be optimal for coating adhesion. Mold coatings provide solidification control for the cast component, so if the mold coating breaks off, it could change the solidification profile and potentially affect casting quality.Recommendations are the opinion of the AFS Technical Dept. based on referenced literature and experience. If you need assistance with a technical issue, fax or email your question to: Casting Answers & Advice c/o MODERNCASTING, at B47/824-7848 or moderncasting@afsinc.org.One way some metalcasting facilities manage this is to blast every new mold with an abrasive to provide a texture that will help the coating stick. Even after cleaning and blasting, it is still common for the coating on a new mold not to last as long as normal. Coating life often will improve the second time it is blasted and re-coated.

Recommendations are the opinion of the AFS Technical Dept. based on referenced literature and experience. If you need assistance with a technical issue, fax or email your question to: Casting Answers & Advice c/o MODERNCASTING, at B47/824-7848 or moderncasting@afsinc.org.

Make Cooking Easier with These Accessories

A well-stocked kitchen is one that contains modern gadgets, accessories, and kitchen tools that help to make cooking pleasurable no matter what the situation may be. For many, cooking is preferred to be quick and painless. With the new products discussed below, you can be in and out of your kitchen quickly, with time to spare and a great meal in hand.

No kitchen is complete without a great set of hard-wearing, long-lasting, durable knives. No matter what you are cooking, it is almost certain that a sharp knife is going to be needed for something. Chopping, slicing, dicing, and peeling, can be so much easier with a set of great quality, forged steel knives that have handles that enable a firm, sturdy grip. Knife sets can be sold for a reasonable price at most retailers, and often include anywhere from five to twenty five knives each. Depending on your interior d�cor, you can also get colorful knives to match any kitchen theme. Store your knives in a clean knife holder for visibility and easy access.An adjustable tiered oven rack is also a great addition to the kitchen of a cooking lover. When added to your oven, an adjustable tiered rack can do a great job of helping you fit in more of the food that needs to be cooked. These products are great for when you are cooking for large family get-togethers, and can make cooking easier by saving baking time. The tiered oven rack with help you to make sure your dishes are ready at the right time without having to reheat your food when the meal is ready to serve.A cherry and olive pitter is a great accessory that is also extremely helpful. Remove cherry and olive pits quickly and easily without making a mess, with the addition of a splatter shield on this die-cast zinc construction tool.If you are not keen on the knife idea, there are many other modern accessories that can replace knives in your cooking regimen. Items such as a handheld mandoline slicer work to deliver five-star restaurant results without ever having to leave your home. This handy and easy to use product allows you to slice anything from vegetables to fruit and more in three different thicknesses. There is also a product entitled the Chop Wizard, which is wonderful for dicing food into the perfect form. In one swift motion you can dice anything from cheese to vegetables in seconds.If you find that you need a product that is going to be able to do more than slice or dice a few vegetables, consider a food processor. Food processors can finely chop anything from nuts to breadcrumbs while also being able to make delicious and smooth dips, salad dressings and smoothies. Also supplying a no-mess cooking area, a food processor is simply one of the best food preparation accessories you will ever own.Make pancakes, waffles, and other delicious breakfast foods with the help of a great batter dispenser. The batter can be mixed in the dispenser, and then squeezed to dispense exactly the right amount of batter to produce perfect breakfast dishes. This products is easy to use, easy to clean, and is even good for creating home-made muffins and cupcakes.A funnel pitches is another great tool for pouring items such as dressings and gravies. The funnel pitches is shaped like an ordinary pitcher but has an extra-long funnel that gives you much better aim for pouring sauces onto any meal. With this product there are no drips or splatters to worry about, which means less cleaning time!A cast iron skillet is an incredibly versatile and extremely heavy piece of cookware that enables the perfect cooking of any delicious meal. They are perfect for use on the stovetop, in the oven, on the grill, and even over a campfire. You can easily cook a steak, make cornbread, scramble eggs, or make grilled sandwiches all on the same item. The heavy cast iron surface makes it easy to cook every type of food evenly, without burning.The Dutch oven is another heavily constructed product that can be a wonderful addition to your kitchen. Most Dutch oven�s are created from cast iron or porcelain-covered iron, and is guaranteed to cook better roasts, stews, soups, casseroles, chili, and more. A Dutch oven can easily go straight from the oven or stovetop to the tabletop without burning any of your furniture.Modern kitchen gadgets can make a world of difference in your kitchen and in your cooking. With items that can slice, dice, and help to create mouth-watering entrees and snacks, you definitely want to consider investing in the handy kitchen gadgets discussed below.Most people who love to cook and be in their kitchen constantly whipping something delicious up, will already own a basic set of pots and pans with which they can cook most meals. However, there are a few more modern cookware products that you and your food can greatly benefit from by adding to your collection such as the cast iron skillet and the Dutch oven.CookwareKitchen Gadgets

A funnel pitches is another great tool for pouring items such as dressings and gravies. The funnel pitches is shaped like an ordinary pitcher but has an extra-long funnel that gives you much better aim for pouring sauces onto any meal. With this product there are no drips or splatters to worry about, which means less cleaning time!

How to Make Aebleskiver (Danish Puff Pastries)

What's an Aebleskiver?

The "aeble" in aebleskiver means "apple." Traditionally for holidays in Denmark, aebleskiver are filled with applesauce or slices of saut�ed apples. At least in this country, we use many fillings. In our test kitchen, we have made chocolate aebleskiver, filled with melted chocolate, drizzled with chocolate sauce, and topped with whipped cream for luscious desserts. (We produce a chocolate aebleskiver mix.) Jam fillings are very common but jam and cream cheese makes a great filling.We have tested both cast iron and nonstick aluminum pans in our test kitchen. The aluminum pans that we tested (and that we sell) are thick and heavy enough to hold their heat well. A nonstick surface on aluminum pans is recommended to make the aebleskiver easier to turn.If you would like to fill your aebleskiver with pastry cream, whipped cream, or marshmallow cream, do it after they are cooked. Fill a pastry bag or decorator set with your cream filling. Use a star tip or long tip to inject filling into the center of your aebleskiver. You'll be able to feel the aebleskiver puff as they fill.You can use either a cast iron or aluminum aebleskiver pan. Aebleskiver require pans must hold their heat well to cook properly and cast iron is perfect. Cast iron does have to be seasoned and kept dry to keep from rusting.An Aebleskiver Pan Makes it Easy!What do I fill my aebleskivers with?How to Make AebleskiverYou can fill your aebleskivers with jam, cream cheese, marshmallow cream, whipped cream, or savory fillings like cheese and sausage.Danish aebleskiver (sometimes called "ebleskiver") are one of the few pastries that you can make on the stovetop�that doesn't require baking�and that you don't have to fry. They are made with a simple batter, are often filled, and usually dusted with sugar. They are easy to make and the varieties are endless.Cook for one to one and one-half minutes before turning. (You can turn your aebleskiver with a toothpick or skewer.) Cook for another minute or until done. Remove your aebleskiver to a plate and sprinkle with powdered sugar. Serve them warm.Grease your aebleskiver pan with a spray dispenser or with butter. (Spray your pan again as needed or put a dab of butter in each cavity occasionally.) Heat the pan over medium heat. When hot, fill each cup one-third full with batter. Add a small amount of filling to each. Cover with an additional one-third batter. A larger cookie scoop works well to cleanly drop the batter into the cups.You can choose either type of pan and it will work well. A cook that works often with cast iron, appreciates it, and knows how to care for cast iron, will be happiest with a cast iron pan. A more casual cook might appreciate the carefree qualities and attractive good looks of an aluminum pan.Almost anything. Fill your aebleskivers with jam or jelly, whipped cream, pastry, cream, applesauce, and much more. Some people fill their aebleskivers with savoring fillings like bacon and cheese or pepperoni, cheese, and marinara. One of our favorites is a corn bread aebleskiver (made with a mix) with a cube of melted cheddar cheese in the center and served with raspberry jalape�o jam. The cornbread and cheese is a great combination and jam packs a little heat.

If you would like to fill your aebleskiver with pastry cream, whipped cream, or marshmallow cream, do it after they are cooked. Fill a pastry bag or decorator set with your cream filling. Use a star tip or long tip to inject filling into the center of your aebleskiver. You'll be able to feel the aebleskiver puff as they fill.

Here's 'recipe' to season a skillet

Dear Heloise: Would you please reprint the "recipe" for seasoning cast-iron skillets? -- Phyllis T., via e-mail

Phyllis, many times cast-iron skillets are handed down from generation to generation. In fact, I have my grandmother's and mother's. If yours is an old skillet, wash (no metal brushes or scrubbers, and just a drop of soap) and dry. Rub the inside, outside and lid (if it has one) with a very light coat of shortening, lard or light cooking oil. Aerosol spray should probably not be used due to the additives, which can cause the pan to become sticky.If food is sticking, it is not seasoned correctly. If the food turns black, it's time to re-season.Send a great hint to: Heloise, P.O. Box 795000, San Antonio, TX 78279-5000; fax: 210-435-6473; e-mail: Heloise@Heloise.com [copyright] King Features Syndicate Inc.Dear Heloise: I read where a reader uses rubber bands to close bags, etc., after they have been opened. My daughter-in-law and I use spring-type clothespins to close bags after they have been opened. This works great for frozen foods that are going back into the freezer. -- Barb, Valley, Neb.Dear Heloise: I recently was fixing chicken and noodles and was afraid the broth wasn't rich enough, so I added 2 tablespoons of powdered chicken bouillon to my 4 cups of flour that I was making the noodles out of. They turned out great! My family ate them all! I'll never go back to making them without the bouillon powder. -- Shirley Watkins, Mattoon, Ill.If the skillet is new and has a protective coating on it, use a steel-wool scouring pad, soap and the hottest water possible to scrub it off, but only the first time.Place the clean, oiled skillet in the oven upside down on an aluminum-covered baking sheet to catch oil drips. Bake in the oven at 350 degrees for an hour. Carefully use a dry cloth or paper towel to keep the surface evenly coated with oil. After baking, let the skillet cool in the oven.P.S. Cornbread baked in a cast-iron skillet is simply the best!Dear Heloise: Canning season is here, and it is time to harvest the garden. I've been canning carrots for the past two summers, and I found that a salad-chopper appliance is great for slicing the carrots right into the jars. Saves me lots of time! -- Eileen Scheffer, Belgrade, Mont.When cleaning a cast-iron skillet, be sure it is cool before doing so, and use a nonmetallic scrubber. Many people use salt as a scrubber or use mild dish soap (only before seasoning, not after every use, most professionals agree), rinse well and dry. Do not soak, let water sit in it or put iron cookware in the dishwasher.

Send a great hint to: Heloise, P.O. Box 795000, San Antonio, TX 78279-5000; fax: 210-435-6473; e-mail: Heloise@Heloise.com [copyright] King Features Syndicate Inc.

Baked pancake light and airy

Be sure to serve this light, baked pancake from Lou Seibert Pappas' "A Harvest of Pumpkins and Squash" as soon as it comes out of the oven. Cast-iron skillets work particularly well with baked pancakes.

SAUTEED APPLE-PUMPKIN OVEN PANCAKE1/8 teaspoon salt2/3 cup whole milkIn a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the apples and saute until just tender, about 5 to 7 minutes. Sprinkle with the remaining 2 tablespoons of brown sugar and 1/2 teaspoon of the cinnamon. Stir to coat the apples, then remove the skillet from the heat.4 large eggsSpoon the sauteed apples over the bottom of the cast-iron skillet. Pour the batter over the hot apples, then bake until puffed and golden brown, about 20 to 25 minutes. Dust with powdered sugar and serve immediately.4 tablespoons packed light brown sugar, dividedRemove the cast-iron skillet from the oven and add the remaining 1 tablespoon of butter, tilting to coat the bottom.Start to finish: 40 minutes (15 minutes active)1 1/2 teaspoons cinnamon, divided3 tablespoons butter, dividedServings: 6 to 8In a blender, combine the eggs, pumpkin, milk, flour, vanilla, salt, 1 teaspoon of the cinnamon and 2 tablespoons of the brown sugar. Blend for a few seconds to just mix the ingredients. Scrape the sides and blend again to incorporate. Set aside.1 teaspoon vanilla extract(Recipe adapted from Lou Seibert Pappas' "A Harvest of Pumpkins and Squash," Chronicle Books, 2008)2/3 cup canned pumpkin2/3 cup all-purpose flour4 large apples, peeled, cored and cut into 3/8-inch slicesPowdered sugar, for dusting

(Recipe adapted from Lou Seibert Pappas' "A Harvest of Pumpkins and Squash," Chronicle Books, 2008)

How To Clean Metal Using Natural Methods

Polishing up the silverware used to be one of those cleaning jobs that was left to the butler � and brass was left for the housekeeper. However, these days, we have to clean this sort of thing ourselves (unless we want to hire a professional cleaner). Even if we don�t have masses of family heirlooms in our homes these days, most of us have some metal somewhere that needs to be kept shiny. So how do you clean metalwork without using some ferocious chemical that leaves you with itchy skin?

Cleaning cast ironCleaning pewter:Some people like the darker look of old, slightly tarnished pewter. If you want to clean yours and get it looking a little shinier, then one old tip for cleaning pewter is to rub it with a wet cabbage leaf. Alternatively, dissolve 1 teaspoon of salt in a cup of vinegar, then make a paste by adding flour (plus essential oil, if you like). Rub on (wear gloves � pewter contains lead and you don�t want to risk getting this into your system) and then rinse off thoroughly.Cleaning silver:Water is the enemy of cast iron, so if you wash cast iron to remove gunge (e.g. washing a cast iron skillet or frying pan after use), then dry it very thoroughly as soon as possible. Do not leave it to air dry. After drying, �season� the cast iron by rubbing it lightly with vegetable oil. Do not store cast iron pans with the lids on, as the lids will trap moisture, promoting rust. Hang the pan up, if possible.Chrome needs to be kept free from grease and should never be cleaned with abrasives. Instead, you can apply a natural cleaning product: clean chrome by spraying it with dilute vinegar, then buffing it dry with a soft cloth. This works for cars as well as for cleaning chrome around the home.Cleaning copper:One of the oddest suggestions for cleaning the copper bottoms of saucepans (or any copper that you want bright and shining rather than gathering a patina of verdigris) is to mix tomato sauce (tomato ketchup) and cream of tartar (about � cup sauce to 1 tablespoon cream of tartar). Coat the copper in question with the mixture and stand overnight before rinsing off with soapy water, then with fresh water and drying.To get brass shining, make a paste of salt and vinegar. Coat the brass item with this paste, then leave it to sit on the metal for about five minutes. Then rub the paste off with a damp cloth and dry thoroughly. You may need several damp cloths for this cleaning job.Gold can be cleaned the same way as you clean your teeth: with toothpaste and a soft toothbrush, followed by rinsing. The only difference is that you will then dry the gold item off with a soft cloth, which you don�t do to your teeth. This method works wonderfully for rings.Cleaning brass:Cleaning chrome:Cleaning gold:

Water is the enemy of cast iron, so if you wash cast iron to remove gunge (e.g. washing a cast iron skillet or frying pan after use), then dry it very thoroughly as soon as possible. Do not leave it to air dry. After drying, �season� the cast iron by rubbing it lightly with vegetable oil. Do not store cast iron pans with the lids on, as the lids will trap moisture, promoting rust. Hang the pan up, if possible.