GiryaGirl.com (1)
Questions related to the Giryagirl.com website and associated personnel
Kettlebells (3)
FAQ file info about kettlebells
cast iron skillet (1)
Dragon Door (1)
FAQ (1)
Kettlebells (1)
Where to Find (1)
where to purchase kettlebells (1)
GiryaGirl.com
Cast iron cookware has a life and personality of its own - sometimes being passed down generation to generation in families - as is the case with my larger skillet which I use to prepare about 90% of my at home meals. Yesterday I found a two pack of mini 6.5" Lodge Lodgic skillets at Williams Sonoma for only $20 (!) They're the perfect size for (large) single serving fritattas, a couple eggs, a sirloin steak etc. I also plan on developing some Primal friendly gratin recipes for them. BUT... as hinted at before, cast iron does require some care and maintenance, a little diligence, but its a good way to work on your self discipline and takes that scary non-stick teflon stuff right out of your life.
Straight from the horse's mouth, or rather from the side of the box from Lodge, we have the care instructions- written out in a way which I could not improve. So I will copy it below for you:
To use (preseasoned) cast iron:
Rinse with hot water, do not use soap, and dry thoroughly.
Before cooking, apply vegetable oil (GiryaGirl uses coconut oil or bacon grease saved for this purpose) to the cooking surface of your pan and preheat the pan slowly (always start on low heat, increasing the temperature slowly)
Once the pan is properly preheated, you are ready to cook!
Care:
Do not use soap.
Do not place pan in the dishwasher.
After cooking, clean pan with a stiff nylon brush and hot water. Avoid putting a hot pan into cold water - thermal shock can occur, causing the metal to warp or crack.
Towel dry the pan immediately and apply a light coating of oil to the pan while it is still warm.
Store in a cool, dry place.
Re-seasoning if necessary:
If your pan develops a metallic smell or taste, or rust spots (shame on you!), simply scour it with fine-grade sandpaperor steel wool. Rinse and dry completely. Next, apply a thin, even coating of melted vegetable shortening (I use coconut oil or bacon grease) to the cookware inside and out. Set oven at 350-400 Degrees Fahrenheit (180-200 Degrees Celcius). Placing a piece of aluminum foil on the bottom rack will insure against oil dripping. Seet the cookware upside down on the top rack of the oven and bake the cookware for at least 1 hour. After that time, turn the oven off and let the pan(s) cool in the oven.
Kettlebells
First of all, make sure the kettlebell is smooth all over, including and ESPECIALLY the inside of the handle - the last thing you want to do is cut or tear your hand when trying to exercise. Speaking of handles, it is important to get a kettlebell with a handle large enough to fit BOTH hands on it - many times, women will try and find the lightest kettlebell available, only to end up with something that can't used properly and which ends up becoming an adorable little paperweight or doorstop. For this reason, the kettlebells sold by Dragon Door and Muscle Driver USA offer a particular advantage - they make the handles correctly. Of course, if you are unsure, locating an RKC certified instructor can really be the right answer - not only will they have kettlebells for you to try out, they will be able to instruct you how to lift and swing them properly.
Dragon Door was one of the first places to offer kettlebells in the USA, still they are the number one place to go for amazing quality kettlebells. I wrote a somewhat extensive review on why they're the best and why they're the only ones I can be bothered to purchase.
A spherical cast iron weight of a given size with a large, usually thick handle protruding from the top. Often, the bottom of the kettlebell will be slightly flattened. Kettlebells are usually painted or sealed against rust, and are sometimes given a colorful rubber coating. Sometimes kettlebells are referred to by their Russian name: Girya, similarly, a person who practices or competes in kettlebell sport is sometimes referred to as a Girevik.
cast iron skillet
Cast iron cookware has a life and personality of its own - sometimes being passed down generation to generation in families - as is the case with my larger skillet which I use to prepare about 90% of my at home meals. Yesterday I found a two pack of mini 6.5" Lodge Lodgic skillets at Williams Sonoma for only $20 (!) They're the perfect size for (large) single serving fritattas, a couple eggs, a sirloin steak etc. I also plan on developing some Primal friendly gratin recipes for them. BUT... as hinted at before, cast iron does require some care and maintenance, a little diligence, but its a good way to work on your self discipline and takes that scary non-stick teflon stuff right out of your life.
Straight from the horse's mouth, or rather from the side of the box from Lodge, we have the care instructions- written out in a way which I could not improve. So I will copy it below for you:
To use (preseasoned) cast iron:
Rinse with hot water, do not use soap, and dry thoroughly.
Before cooking, apply vegetable oil (GiryaGirl uses coconut oil or bacon grease saved for this purpose) to the cooking surface of your pan and preheat the pan slowly (always start on low heat, increasing the temperature slowly)
Once the pan is properly preheated, you are ready to cook!
Care:
Do not use soap.
Do not place pan in the dishwasher.
After cooking, clean pan with a stiff nylon brush and hot water. Avoid putting a hot pan into cold water - thermal shock can occur, causing the metal to warp or crack.
Towel dry the pan immediately and apply a light coating of oil to the pan while it is still warm.
Store in a cool, dry place.
Re-seasoning if necessary:
If your pan develops a metallic smell or taste, or rust spots (shame on you!), simply scour it with fine-grade sandpaperor steel wool. Rinse and dry completely. Next, apply a thin, even coating of melted vegetable shortening (I use coconut oil or bacon grease) to the cookware inside and out. Set oven at 350-400 Degrees Fahrenheit (180-200 Degrees Celcius). Placing a piece of aluminum foil on the bottom rack will insure against oil dripping. Seet the cookware upside down on the top rack of the oven and bake the cookware for at least 1 hour. After that time, turn the oven off and let the pan(s) cool in the oven.
Dragon Door
Dragon Door was one of the first places to offer kettlebells in the USA, still they are the number one place to go for amazing quality kettlebells. I wrote a somewhat extensive review on why they're the best and why they're the only ones I can be bothered to purchase.
FAQ
Dragon Door was one of the first places to offer kettlebells in the USA, still they are the number one place to go for amazing quality kettlebells. I wrote a somewhat extensive review on why they're the best and why they're the only ones I can be bothered to purchase.
Kettlebells
Dragon Door was one of the first places to offer kettlebells in the USA, still they are the number one place to go for amazing quality kettlebells. I wrote a somewhat extensive review on why they're the best and why they're the only ones I can be bothered to purchase.
Where to Find
Dragon Door was one of the first places to offer kettlebells in the USA, still they are the number one place to go for amazing quality kettlebells. I wrote a somewhat extensive review on why they're the best and why they're the only ones I can be bothered to purchase.
where to purchase kettlebells
Dragon Door was one of the first places to offer kettlebells in the USA, still they are the number one place to go for amazing quality kettlebells. I wrote a somewhat extensive review on why they're the best and why they're the only ones I can be bothered to purchase.
