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FOLLOW @VICTORIACOOKWARE ON INSTAGRAM FOR DELICIOUS CAST IRON RECIPES

Do you WOK the WOK? Repost from @the_spice_adventu

Do you WOK the WOK? Repost from @the_spice_adventuress. Check out her recipe for these Duck Hokkien Noodles in her bio.
——————————— An absolutely essential cookware in my kitchen would be a good quality wok. And this Victoria Cast Iron Wok from @kitchenwarehouse has quickly become my favourite.

It’s pre-seasoned, a generous size (35.5cm) which makes it perfect for our family meals and the heavy duty construction makes it last a lifetime. Woks are not restricted to just Asian stir fries; I use it for making large batches of curries, slow roasted meat dishes and even for deep frying.

But today, we are going the Asian route itself... an absolutely moreish Duck Hokkien Noodles with Ginger, Shitake Mushrooms and Sichuan Peppercorns. Who’s coming for dinner?

Pacific Gold oysters deep fried in Victoria Cast I

Pacific Gold oysters deep fried in Victoria Cast Iron + the coolest jams 🎶 we’re into it.

Check out the full episode of #BandAppetit with Chef @abutchersson and @le_gooms on @jaminthevan YouTube!

Aaand stay tuned next week for a special surprise💥

Breakfast, lunch, or dinner... we’ve got you COV

Breakfast, lunch, or dinner... we’ve got you COVERED. This amazing frittata by @kateflowerfood is making us want it for all three! Drop some ❤️🤍💚 if you’re feelin’ the frittata.

Calling all garlic lovers! We’ve got the MOST de

Calling all garlic lovers! We’ve got the MOST delicious One Skillet Roasted Garlic Chicken recipe by @girlwiththeironcast 🤤 Made in a creamy wine sauce in our cast iron skillet, it looks so delicious we know you’ll be trying it this week. Full recipe on their site!

You heard it here first: our tortilla press is 🔥🔥. Use it to make some homemade tortillas like in these Chicken Enchiladas, just add some shredded chicken, salsita and cheese... and HAPPY taco Tuesday to you! 🌮🌮

S🏈perbowl S🏈nday is around the kitchen corne

S🏈perbowl S🏈nday is around the kitchen corner and we’re already savoring our favorite cast iron recipes. Are you grilling some steaks? Baking a pie? Tortilla pressing? We NEED to know!

TFW you find the perfect cast iron skillet to step

TFW you find the perfect cast iron skillet to step up your cooking game. Seasoned at a high temperature and ready to get cookin’! Double TAP if you know all about cast iron romance 🖤🖤

Putting a little 🌮🌮tortilla🌮🌮 in your

Putting a little 🌮🌮tortilla🌮🌮 in your Tuesday with a fan favorite! @everydaycastiron used our *star* tortilla press to make his own Mandarin Pancakes to pair with some delicious Mu Shu Pork.
What’s your favorite to make with our tortilla press?

Are you gonna be the HOST doing the MOST this long $Are you gonna be the HOST doing the MOST this long weekend? Bringing back this Raspberry Clafoutis recipe by @ashleighamoroso to treat your guests 😍. Full, quick recipe on our site or below! __________ Ingredients 🍰 * 1 tablespoon butter * 6 large eggs * 1 1/4 cups milk * 1/2 cup granulated sugar * 1 tablespoon vanilla extract * 1/4 teaspoon salt * 2/3 cup all-purpose flour * 1 pint raspberries * Confectioners\' sugar for serving 1. ➡️Preheat the oven to 400°. Generously coat a 12 inch Victoria cast iron skillet with the butter. 2. ➡️Process the eggs and next 5 ingredients in a blender until well blended. Add the flour and process until smooth and well blended. 3. ➡️Scatter the raspberries in the skillet and pour the batter over them. Bake until puffed and golden, about 30 minutes. Lightly dust with confectioners\' sugar before serving, if desired.$

VEGAN PAELLA OLÉ! Double tap if this is the vegan

VEGAN PAELLA OLÉ! Double tap if this is the vegan dish of your dreams! We’re in 😍 with this recipe from @herbivoreskitchen cooked using our cast iron skillet. Full recipe below! .
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Ingredients:🌱.
.
• 2 T. olive oil.
• 1/2 onion, chopped.
• 3 garlic cloves, minced. • 1 14 oz can artichoke hearts, rinsed and drained.
• 1/2 yellow squash, sliced into ½ thick rings and then quartered • 8-10 button mushrooms, washed and quartered • 1/2 red pepper, roughly chopped • 1 tbsp paella seasoning from Spice Jungle (or see my substitution suggestions on the blog) • Pinch of saffron threads, crushed • 1 14 oz can diced tomatoes • 1 quart low-sodium vegetable broth • 1 ½ cups Bomba rice • 1/2 c. frozen peas, thawed and drained • 1 tbsp lemon juice • Fresh parsley, chopped • Fresh ground pepper🌱 . .
Directions:🌱 . . ➡️ Pre-heat your oven to 450 degrees.🌱 . . ➡️ Heat the olive oil in a large oven-proof skillet (like this 13" cast iron paella pan from my friends @victoriacookware), sauté the onion until it becomes soft and translucent. Add the garlic and sauté for 1-2 minutes more.🌱 . . ➡️ Add artichoke hearts, red pepper, yellow squash and mushroom. Continue to cook for 2-3 more minutes.🌱 . . ➡️ Add the Spice Jungle paella seasoning and saffron threads. Stir all ingredients and cook for 1-2 minutes until fragrant.🌱 . . ➡️ Add the rice and stir to coat. Allow the rice to toast for ~1 minute.🌱 . . ➡️ Add diced tomatoes, rice and vegetable broth. Bring to a simmer for 5-7 minutes.🌱 . . ➡️ Place the skillet into the oven and bake for 20 minutes, until rice is cooked through. 🌱 . . ➡️ Stir in the frozen peas, allowing them to become bright green and warm.🌱 . . ➡️ Add the lemon juice.🌱 . . ➡️ Garnish with fresh parsley and fresh ground pepper.🌱

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