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Cast-Iron Cooking

Recipes & Tips for Getting the Most out of Your Cast-Iron Cookware

ebook
1 of 1 copy available
1 of 1 copy available
Get the most from your cast-iron cookware with 40 fabulous recipes especially designed for cast iron, from a full English breakfast to chilaquiles, pan pizza, cheesy beer fondue, Korean fried chicken, vegetarian chili, mango curry, party nuts, two kinds of cornbread, baked apples, gingerbread — and the perfect grilled cheese sandwich! You’ll also learn how to buy the cast-iron pots and pans that are right for you and how to care for them successfully.
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    • Booklist

      August 1, 2016
      Cast-iron frypans and Dutch ovens rank among the most time-tested and beloved cookware options. If it weren't for iron's reactivity with acidic ingredients, it would be just about everyone's go-to pan. Although American manufacturers have withered to a single large producer, a few artisan casters still produce highly prized examples of the old craft. Narins has prepared a book of recipes designed to take best advantage of what these classic pans offer the discriminating cook. Ground pecans fashion a crunchy coating for both fish and green tomatoes. Chilaquiles make use of leftover tortillas for a hearty breakfast or brunch dish. One advantage of cast iron is that it performs admirably over a campfire or barbecue grill for the outdoor cook, and Narins offers a recipe for sausage and lentils that particularly profits from an open fire and, combined with kale, makes a nutritionally sounder dinner. Similarly, raw yeast dough tossed into a hot cast iron pan makes delightful flatbread. There are other collections that focus on cast iron, but this is a good addition to the shelf.(Reprinted with permission of Booklist, copyright 2016, American Library Association.)

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  • English

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