The Wonderful Red Cranberry

It’s holiday season and everyone knows that some sort of cranberry dish is going to be served with the turkey.  Grandma’s Kitchen Recipes has found some interesting information about the cranberry.

Cranberries are low, creeping shrubs or vines up to 7 feet long and 2 to 8 inches in height. They have slender, wiry stems that are not thickly woody and have small evergreen leaves. The flowers are dark pink, with very distinct petals. The fruit is a berry that is larger than the leaves of the plant; it is initially white, but turns a deep red when fully ripe. It is edible, with an acidic taste that can overwhelm its sweetness.

Grandma's Kitchen Recipes did not know that cranberries are related to bilberries, blueberries, and huckleberries. These differ in having stouter, woodier stems forming taller shrubs, and in the bell-shaped flowers, the petals not being reflexed.  There is a species called “highbush cranberry,” but these are completely unrelated.

Cranberries are a major commercial crop in Massachusetts, New Jersey, Oregon, Washington and Wisconsin, as well as in some Canadian provinces.  Wisconsin is the leading producer of cranberries, with over half of U.S. production.  Massachusetts is the second largest U.S. producer. A very small production is found in southern Argentina, Chile, the Netherlands and Eastern Europe.  Grandma’s Kitchen Recipes says buy USA.

Initially, cranberry beds were constructed in wetlands. Today cranberry beds are constructed in upland areas with a shallow water table. The topsoil is scraped off to form dams around the bed perimeter. Clean sand is hauled in to a depth of four to eight inches. The surface is laser leveled flat to provide even drainage. Beds are frequently drained with socked tile in addition to the perimeter ditch. In addition to making it possible to hold water, the dykes allow equipment to service the beds without driving on the vines. Irrigation equipment is installed in the bed to provide irrigation for vine growth and for spring and autumn frost protection.

Here at Grandma’s Kitchen Recipes, we believed that cranberry beds remain flooded throughout the year.  This is a common misconception. During the growing season cranberry beds are not flooded, but are irrigated regularly to maintain soil moisture.  Grandma's Kitchen Recipes discovered that the beds are flooded in the autumn to facilitate harvest and again during the winter to protect against low temperatures. In cold climates like Wisconsin, Maine, and eastern Canada, the winter flood typically freezes into ice, while in warmer climates the water remains liquid. When ice forms on the beds, trucks can be driven onto the ice to spread a thin layer of sand that helps to control pests and rejuvenate the vines. Sanding is done every three to five years.

Since cranberries are harvested in the fall when the fruit takes on its distinctive deep red color, it is now considered “in season.”  This is usually in September through the first part of November. To harvest cranberries, the beds are flooded with six to eight inches of water above the vines. A harvester is driven through the beds to remove the fruit from the vines. Harvested cranberries float in the water and can be corralled into a corner of the bed and conveyed or pumped from the bed. From the farm, cranberries are taken to receiving stations where they are cleaned, sorted, and stored prior to packaging or processing.  Although most cranberries are wet-picked as described above, 5–10% of the US crop is still dry-picked. This entails higher labor costs and lower yield, but dry-picked berries are less bruised and can be sold as fresh fruit instead of having to be immediately frozen or processed.

White cranberry juice is made from regular cranberries that have been harvested after the fruits are mature, but before they have attained their characteristic dark red color. Yields are lower on beds harvested early and the early flooding tends to damage vines, but not severely. Wow! Who knew?  We have all heard that cranberries are rich in antioxidants.  Some studies show that cranberrys’ health benefits include:

1.      Prevention and treatment of urinary tract infections by keeping bacteria from sticking to the inside of the bladder and ureters.

2.      Similar effects in the GI tract-to help prevent bacteria from causing food-borne illness.

3.      Similar effects in the mouth.  Tooth decay may be prevented because bacteria is discouraged and also prevents bacteria from sticking.

4.      Prevents the oxidation of LDL cholesterol

5.      Improves blood vessel function in people that may already have artery issues.

6.      Some studies show that cranberries raise the good cholesterol and lower the bad.

7.      Cranberries may also have anti-cancer properties.

So Grandma's Kitchen Recipes says eat more cranberries!  Here’s a family favorite recipe from Grandma’s Kitchen Recipes.

Grandma’s Kitchen Recipes Cranberry Chutney  
                                          

12 ounces fresh cranberries

2-3 medium oranges

1 teaspoon grated orange peel

1 cup sugar

¼ cup water

Rinse cranberries, put in a saucepan.  Grate the peel of one orange. Section the oranges, add grated orange peel and oranges to cranberries.  Add sugar and water.   Bring to a boil and cook until the berries pop.  Then add:

½ cup raisins

1 large apple, peeled and diced

½ cup finely chopped pecans

¼ teaspoon allspice

¼ teaspoon ginger

¼ teaspoon cinnamon

A pinch of ground cloves

Simmer until all the fruit is tender.  Chill.  Keep refrigerated until serving.

So, there you have it.  The staff at Grandma's Kitchen Recipes will be serving cranberries at our holiday meals.  We hope you enjoy this recipe.




And after the holiday meal is eaten and the leftovers packed up, Grandma's Kitchen Recipes says try this sandwich:

Grandma's Kitchen Recipes Red and White Sandwich
serves 2

Ingredients

2 chibata bread "buns," split
2 tablespoons cranberry chutney
2 slices swiss cheese
4 ounces sliced turkey breast
shredded lettuce

Directions

Spoon 1 tablespoon of the cranberry chutney on each bun, top with 1 slice of swiss cheese, 2 ounces of turkey and some shredded lettuce. You can warm the buns and the turkey if you prefer a hot sandwich.

Hot or cold, this makes a yummy after turkey day sandwich.  Until next time, Grandma's Kitchen Recipes says, have fun cooking, and enjoy life!

Nanna Dorie

Thanksgiving Alternatives

The Grandma's Kitchen Recipes' looks forward to the holiday family feasts with a song in our hearts and drool on our chins.  We enjoy the meal, have a great time teasing and catching up, then we feel the guilt that comes from overeating too many carbs and too many calories.  My youngest brother and his wife have taken over hosting the Thanksgiving meal from our mother.  They usually prepare the traditional bird in the oven, and also deep fry a turkey.  I also believe they are having ham this year, too.  There are numerous sides, cheese platters, fruit plates, fresh veggies and dips and a decadent amount of rich desserts.

Grandma’s Kitchen Recipes would like to share the traditional meal that I used to fix for my children and grandkids and then offer some healthy substitutes. Grandma's Kitchen Recipes will show that you don’t have to indulge in all those calories and still have a very elegant holiday meal.  We all know that we are going to overeat. It’s the American way.  But this year, try to substitute some healthy food.  Make subtle substitutions a year at a time.  Then, voila! You have started healthy family traditions.

Here is the menu for my traditional Thanksgiving Feast.

Roast Turkey

Mashed Potatoes (from scratch)

Turkey Gravy

Stove Top Stuffing

Very Candied Sweet Potatoes

Green Bean Casserole

Gelatin Fruit Salad or a Variety of Fresh Fruits

Home made Cranberry Relish

Fresh Vegetable and Relish Tray

Home made Dinner Rolls or Breads

Pumpkin and Pecan Pie

A Home made Bundt Cake or Apple Cake

Coffee and Iced Tea

What’s wrong with this picture?   It looks delicious, right?  But I can guarantee that we are miserable after we eat.  And we always wait a couple of hours before we have dessert!

Grandma’s Kitchen Recipes wants to tackle some of the side dishes.  There are a number of ways to cut down on the carbs, get some whole grains and curb the sugar.  Take a look at the mashed potatoes.  Grandma's Kitchen Recipes makes mashed cauliflower as a substitute for potatoes.  Everyone that has tried it likes it with the exception of my son. 

Grandkma's Kitchen Recipes' Mashed Cauliflower

4-6 servings

 Ingredients

1 large head cauliflower, divided into florets

2 teaspoons margarine

Enough low fat milk to make proper consistency

Salt and Pepper to taste

Directions

Wash the cauliflower and steam in a pot of boiling water, just until tender.  Drain completely and mash.  Add the margarine and milk, a little at a time.  Season and serve.  

The only down side to this dish is that the mashed cauliflower tends to be runnier than the mashed potatoes.  There is still a hint of cauliflower flavor, but not as much as you would think.  Grandma's Kitchen Recipes says don't knock it 'till you try it.  Did you you know that potatoes count the same as bread in a diabetic diet?  By preparing the cauliflower in diabetic cooking, you can substitute some other starch.

We all love stuffing, but why not nix that and buy a quality wild rice mix and try that.  If you are watching that sodium, you will want to make your own, but that is very simple, too.  Now, Grandma’s Kitchen Recipes is substituting carbs for healthier whole grains.  The Grandma's Kitchen Recipes' family loves this wild rice recipe.  I use Uncle Ben’s Long Grain and Wild Rice mix.

Grandma’s Kitchen Recipes Wild Rice

Serves 4-6

Ingredients

1 (6 ounce) box of long grain and wild rice mix

2 ¼ cups chicken broth

3 stalks of celery, sliced on the diaganol

½ small onion, chopped

½ cup sliced mushrooms

1 tablespoon butter, margarine, or olive oil

Pour the chicken broth into a sauce pan, add the rice and seasoning packet and cook according to package directions.  Meanwhile, prepare vegetables.  Heat a skillet over medium heat, add the butter, margarine or oil.  Add the celery and sauté for 2 minutes.  Add the onion and mushrooms and sauté for 1 minute.  When rice is done, add the vegetables and heat all ingredients.

The wild rice is a huge hit in our family.  This recipe provides the whole grains in the meal that are essential to a proper diet.  Another alternative for the whole grains is to substitute the white dinner rolls for a tasty whole grain bread.

Are you finding that eating healthy is not so difficult?  Be creative, look on line or in magazines and experiment in your kitchen to see what suits your family’s taste.  Think of it as an adventure-and Grandma's Kitchen Recipes will be your guide.
Here's a tip from Grandma's Secret Recipes:  if you are trying a new recipe you might want to prepare it before your holiday feast and serve it to some volunteers.

Are you worried about carving your bird?  Take a look at this instructional video Grandma's Kitchen Recipes found for some great tips.

So, for now, Grandma’s Kitchen Recipes says have fun preparing your Thanksgiving Feast and, enjoy life!

Nanna Dorie

The Very Versatile Apple

When I think of fall, I think of apples, winter squash and pumpkins.  This produce is all in season for November, so the prices should be good and you can maybe save a buck.  But today Grandma's Kitchen Recipes wants to talk about apples.  In doing some research Grandma’s Kitchen Recipes learned a thing or two about apples.  I already knew that some varieties were better for cooking than others.  I learned how truly versatile apples are.  Here are some tips from Grandma’s Kitchen Recipes on how to pick the proper apple for the proper recipe, so that you can cook with success.

Apples That are Good for Cooking/Baking

1.      Braeburn

2.      Cameo

3.      Cortland

4.      Empire

5.      Fuji

6.      Gala

7.      Ginger Gold

8.      Golden Delicious

9.      Granny Smith

10   Idared

11.  Jonagold

12.  Jonathan

13.  Rome Beauty

Apples That are Good for Freezing

1.      Honeycrisp

2.      Red Delicious

Now you can see how many varieties of apples we have today.  Some are good for cooking, some for baking, but all are good for just taking a bite out of!  Apples are versatile.  You can make cakes, applesauce, apple butter, apple pies, apple salads, even sprinkle apples on your oatmeal or in your pancakes.  Grandma's Kitchen Recipes' personal favorite is the Braeburn apple.  It is good for pies, sauces, baking, freezing and snacking.  Braeburns are just a bit tart, but not so much as a Granny Smith.  How about one of my favorites from Grandma’s Kitchen Recipes?  I’ll share this great apple cake with you.

Grandma’s Kitchen Recipes’ German Apple Cake

Makes 12-16 servings

Ingredients

3 eggs

2 cups sugar

1 cup vegetable oil

2 teaspoons vanilla extract

2 cups unbleached flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

¼ teaspoon salt

4 cups peeled and finely chopped, Braeburn apples

¾ cup chopped pecans

Frosting:

1 (8 ounce) package cream cheese, softened

2 teaspoons melted butter or margarine, softened

2 cups confectioners’ sugar

Directions

Pre-heat oven to 350 degrees.  Spray vegetable spray onto a 13” x 9” x 2” baking dish.  In a large mixing bowl beat the eggs, sugar, oil and vanilla.  Sift together the flour, cinnamon, baking soda and salt; add to the egg mixture and mix well.  Fold in the apples and pecans.  Bake for 55-60 minutes, or until a toothpick comes out clean.  Cool.

In a small mixing bowl, beat the cream cheese and butter.  Add the confectioners’ sugar, beating until smooth.  Spread over the cool cake and refrigerate.

Grandma's Kitchen Recipes has veered from the light and healthy. This is not a low calorie/low fat recipe.  And Grandma's Kitchen Recipes is as a loss to come up with a way to alter the recipe to make it healthier.  You will just have to eat a small piece and send the rest home with the grandkids!  




How about a healthy alternative apple dessert.  Take a look at this:

Grandma's Kitchen Recipes Apple Raisin Crisp
serves 6


Ingredients
2 pounds Granny Smith Apples, peeled, cored and sliced (about 5 1/2 cups)
1/2 cup raisins
1/2 cup fresh squeezed orange juice
1/3 cup sugar (or substitute that is suitable for baking)
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon


Topping Ingredients
1/4 cup firmly packed brown sugar
3/4 cup quick cooking oatmeal
1/2 finely chopped walnuts
1/4 teaspoon cinnamon
2 tablespoons light stick margarine or butter, melted


Preheat oven to 350 degrees.  Lightly spray an 8 inch square baking pan with vegetable oil spray.  Combine the filling ingredients, except the nutmeg and 1/4 teaspoon cinnamon.  Put into baking dish, then sprinkle the nutmeg and 1/4 teaspoon cinnamon over the top.  In a small bowl combine the topping ingredients.  Sprinkle over the apple mixture.  Bake for 40 minutes or until apples are tender.  Serve slightly warm.

Apples can satisfy that sweet craving that you get.  And remember, an apple a day keeps the doctor away.  Until next time, Grandma’s Kitchen Recipe says have fun cooking with apples and-enjoy life!

Nanna Dorie

Using Produce That is "In Season"

 If you buy fresh produce that is in season, you are likely to save a little money on your grocery bill.  In season is the optimum time to buy produce. Grandma's Kitchen Recipes is doing the research again.  Some of the in season produce for November are: 
Apples 
Broccoli
Cranberries
Mushrooms
Oranges
Pears
Persimmon
Pomegranate
                                                                                   Pumpkins
                                                                                   Spinach
                                                                                   Sweet Potatoes
                                                                                   Tangerines
                                                                                   Winter Squash

I have put together some menus (and FREE recipes) that I would like to share with you today.  These recipes incorporate the November seasonal produce.  Buying produce when it is in season can save you some money.  Watch for the sales.  Grandma's Kitchen Recipes says always buy the freshest produce you can find.

The first menu  Grandma's Kitchen Recipes would like to share is this:

Turkey stir fry with broccoli, cauliflower, spinach, and mushrooms

Brown or wild rice

Fresh fruit salad of orange, grapefruit and tangerine segments 

And here are the recipes.

Grandma's Kitchen RecipesTurkey Stir Fry

Makes 4 servings

Ingredients

2 cups brown rice

1 ¾ cups chicken broth

2 tablespoons sesame oil

2 cups turkey breast that has been cut into 1/8 inch slices

¾ cup cauliflower florets

¾ cup broccoli florets

½ cup chicken broth

1 small onion, sliced

¾ cup fresh spinach

1 cup sliced fresh mushrooms

1 large red, yellow or bell pepper cut into strips

¼ cup chopped peanuts, for garnish, if desired

¼ cup chopped green onions, for garnish

Directions

1.      Cook rice in chicken broth according to package directions.

2.      Heat a 10-inch nonstick skillet (or wok) over medium high heat and add 1 tablespoon of the sesame oil.  Add the turkey and stir 2-3 minutes until turkey is cooked.  Remove from pan and set aside.

3.      Add broth, broccoli and cauliflower to skillet and cover; steam. 2-3 minutes until tender crisp. Remove lid.

4.      Add the remaining 1 tablespoon of sesame oil. Add onion, spinach, peppers and mushrooms.  Stir for 1-2 minutes, then add chicken.  Stir to incorporate all the ingredients.

5.      Divide the rice onto 4 plates.  Divide the stir fry onto the 4 plates.  Sprinkle with chopped peanuts and green onions, if desired.

6.      Feel free to add a couple of shakes of low sodium soy sauce to add a punch.

Grandma's Kitchen Recipes like stir fries, and they are a lot of fun to prepare.  And you can change up the meats and produce to suit your tastes.  Be a chef-create your own stir fry that will go into the family recipe book. 



Why not pair your stir fry with this citrus salad, also made from produce that's in season for November

Grandma's Kitchen Recipes Citrus Salad

Makes 4 servings

Ingredients

2 oranges

1 grapefruit

1 tangerine

1 tablespoon honey

½ teaspoon freshly grated ginger

Directions

Peel the orange, grapefruit, and 1 tangerine.  Set the 2^nd orange aside.  Break the orange, grapefruit and 1 tangerine into segments.  Peel the membrane off all the segments.  Mix together in a bowl.   Squeeze the juice from the 2^nd orange in a small bowl. Add the honey and ginger.  Whisk together and pour over fruit.

There is a saying that you eat with your eyes. This meal is not only very pleasing to the eye, but heart healthy as well.  What a cornucopia of fresh produce we were able to use for this meal!  And notice Grandma's Kitchen Recipes continued the Asian flare by adding ginger to the fruit.  If you are following diabetic cooking, this dish will become a favorite.

Grandma's Kitchen Recipes is happy to share these recipes and hope you make them often.  Until next time, have fun cooking and-enjoy life!

Nanna Dorie

Grandma's Kitchen Recipes Super Secret Biscuits and Gravy

This is a Grandma's Kitchen Recipes favorite in my family and really simple to make.  My Kentucky mother-in-law (God rest her kind soul) cooked the old fashioned way-she didn't measure.  She made outstanding home made biscuits and when I asked for her recipe she replied, "Well, there really isn't a recipe, I just add so much of this and so much of that."  That started a brief career of finding the perfect scratch biscuits. And the start of Grandma's Kitchen Recipes.  Alas, I never found one as good as "Mom's."  The Grandma's Kitchen Recipes clan cheats and we buy canned biscuits.  For this recipe buy the sausage that your family likes and the refrigerator biscuits they are fond of.   And, of course, she made the gravy in a cast iron skillet.  Be sure to read the article in Grandma's Kitchen Recipes about cast iron skillets.


Grandma's Kitchen Recipes Biscuits and Sausage Gravy
Makes 2-4 servings
                                                                                    
Ingredients
1 package of your favorite biscuits
1/2 pound of your favorite breakfast sausage
1/3 cup sifted flour
2 cups of milk (adding more as needed)
salt and pepper to taste

Directions
Bake biscuits according to package directions.  Brown the sausage in a large skillet, drain off excess fat.  Push the sausage to one side of the pan and add flour on the empty side of the pan.  Add the flour to the skillet. Add 2 cups of milk, using the whisk to stir. As the milk heats up the mixture will start to thicken.  Keep adding milk to reach a desired consistency.  Bring to a boil and boil for a minute.  Season as you desire.  Split the biscuit in half and top it with gravy.

This meal is not for dieters.  Try this lighter version of Grandma's Kitchen Recipes Biscuits and Gravy.

1 package of low fat biscuits
1/2 pound turkey sausage
1/3 cup unbleached flour
2 cups skim milk (adding more as needed)
scant salt and pepper

Follow the same directions as above.  You get the protein your body craves in the sausage and milk and get filled up by the carbs.  We especially like biscuits and gravy in the fall and winter.........it seems too heavy a meal for us in the summer.  Remember, biscuits and gravy are not just for breakfast anymore.  At Grandma's Kitchen Recipes, we call it biscuits and "graby" because that's how our granddaughter says it.

And that's that.  Some people like their gravy thick, some thin.  Here are some tips from Grandma's Kitchen Recipes in regards to this recipe.

1.      Before you measure the flour, run the whisk inside the canister to "sift" it.  No lumps in your flour helps keep lumps out of your gravy. 

2.      Keep whisking as the gravy gets thicker. Nanna says no texting.  That's the second way to avoid lumps. 

3.      Make sure you boil it long enough.  If you stop boiling too soon you may get a floury taste and that's not the taste you are looking for.

4.      If you double or triple this recipe, make sure you have a skillet large enough to accommodate all that milk.

As you may have noticed I titled this blog as "Grandma's Kitchen Recipes Super Secret Biscuits and Gravy."  I have only shared this with family.  My son and son-in-law have taken the reigns in their family and make this on the occasional weekend. So now that it's yours, share, share, share!

Here's a video of how Scooter makes his southern biscuits and gravy.

Grandma's Kitchen Recipes says, have fun cooking and-enjoy life.

Nanna Dorie

Grandma's Kitchen Recipes History of Cast Iron Cookware

I belong to the non-stick cookware generation, but my mother-in-law swore by her cast iron skillets.  She had three sizes and they were very, very well used.  She had ten children,  so her cast iron skillets saw a lot of action. So, Grandma's Kitchen Recipes decided to do a little research.  Consider this article a cooking class.

Cast iron cookware has never really gone out of fashion.  It is durable and reliable and is still recommended by cooks and chefs as an essential  cooking tool.  Cast iron pans have the ability to withstand and maintain very high cooking temperatures, which make it excellent for frying or searing.  It is also a good choice for long-cooking recipes such as stews.   Most cast iron pots and pans are cast from a single piece of metal.  This provides even distribution of heat.  I know you have seen recipes for baking cornbread or pineapple upside down cake in a cast iron skillet.  In Grandma's Kitchen Recipes opinion, being able to go from stove top to oven also makes cast iron a versatile product.

In doing some research, Grandma's Kitchen Recipes found that hundreds of years ago cast iron cauldrons came on the scene.  Before the kitchen stove was invented, the cast iron cauldrons and pots were suspended by handles over direct fire or in the fireplace.  Another type of pan was called a spider that had a handle and three legs which "stood up" over the fire and coals.  With the onset of the Industrial Revolution came the invention of stoves and the cast iron pots were made with legless, flat bottoms.  It was during the late 19th century that the cast iron skillet was introduced.

There are now two types of cast iron cookware-what is called bare cast iron, and enamel coated cast iron.  Currently cast iron cookware includes dutch ovens, frying pans, deep friers, woks, flattop grills and griddles.  Enamel coated cast iron can be several times more expensive than bare cast, and will not maintain the high temperatures that bare cast does. Grandma's Kitchen Recipes has some examples of both the bare cast and the enamel coated.

The introduction of teflon-coated non-stick cookware in the 1960's and 1970's cast iron lost popularity.   There are many shapes and sizes of the modern day cookware.  If you choose the non-stick type, Grandma's Kitchen Recipes recommends you go for a somewhat heavy, substantial kind of product.  That, after all, is how all our cookware started.  In Grandma's Kitchen Recipes opinion,  you will find that a light weight pan gives you less control of how your food is cooked.  In other words, it gets hot quickly and has to be monitored more closely.

If you purchase a cast iron pan, you may need to season it.  A seasoned pan has a stick-resistant coating by polymerized oils and fats.  Directions on how to season your pan should be included.  Seasoning is simply the process of getting a layer of animal fat or vegetable oil onto the surface of your pan.  This process not only helps to make the pan stick-resistant but also prevents rust.  Enamel coated pans should not need seasoning, since the enamel should prevent rust.
It is recommended that you re-season your bare cast iron once a year. Grandma's Kitchen Recipes has found that the new cast cookware comes pre-seasoned.  You still need to know how to season your pans later on. Grandma's Kitchen Recipes has provided a Good Housekeeping Video to show you the proper way to season your cast iron cookware.

Cleaning your cast iron pans is simple.  No dishwasher for these!  The dishwasher will undermine the seasoning you have done.  Some folks just wipe the pans clean, but Grandma's Kitchen Recipes recommends hot water and a stiff brush.  You might want to  reapply some oil to keep your pan in good working order.  Some chefs recommend rubbing the pan with salt and wiping it clean.  If you use the enamel coated cast iron pan, you don't have to worry about seasoning it after you wash it.

So, there you have it.  If you have cooked with cast iron, or know someone who has, drop me a line and let me know how it works for you.   Until then, Grandma's Kitchen Recipes says cooking class is dismissed.

Nanna Dorie


Below you will find some enameled cast iron cookware that Grandma's Kitchen Recipes would like to offer.  The FancyCook set is a 5 piece set that includes:

  4 1/4 quart round Dutch oven

 10 inch round skillet 

 10 1/2 inch square Grill pan

 13 inch oval Roasting Pan


The Lodge 3 quart Dutch Oven is Cafe Brown, and has 2 layers of porcelain enamel exterior which is chip resistant.


The last Lodge Dutch Oven  is a 7.5 quart container and comes in Red or the Caribbean Blue shown below.