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Cook It in Cast Iron : Kitchen-Tested Recipes for the One Pan That Does It All
by America's Test Kitchen


Overview - Learn to cook it all in cast iron

The cast-iron skillet is a sturdy, versatile, traditional kitchen workhorse that 85% of us own but far fewer of us reach for daily, mostly because we have one or two recipes we use it for and otherwise it stays in the back of the cabinet.  Read more...


 
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More About Cook It in Cast Iron by America's Test Kitchen
 
 
 
Overview
Learn to cook it all in cast iron

The cast-iron skillet is a sturdy, versatile, traditional kitchen workhorse that 85% of us own but far fewer of us reach for daily, mostly because we have one or two recipes we use it for and otherwise it stays in the back of the cabinet. In this new cookbook, the editors of Cook's Country will show you everything you need to know about cast-iron cookware and the many (and often surprising) dishes you can cook and bake in this multitasker of a pan, from the classic dishes everyone knows and loves like steak, perfect fried eggs, and cornbread, to innovative and inspiring recipes like skillet apple pie, pizza, and cinnamon swirl bread. Learn about this cast iron's history and what makes it uniquely American and let us show you how to shop for, season, care for, and clean this perfect pan.

 
Details
  • ISBN-13: 9781940352480
  • ISBN-10: 1940352487
  • Publisher: America's Test Kitchen
  • Publish Date: February 2016
  • Page Count: 304
  • Dimensions: 9.5 x 7.8 x 0.7 inches
  • Shipping Weight: 2 pounds

Series: Cook's Country

Related Categories

Books > Cooking > Regional & Ethnic - American - General
Books > Cooking > Methods - Special Appliances
Books > Cooking > History

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2015-12-07
  • Reviewer: Staff

The editors of Cooks Country undertake a comprehensive exploration of the classic cast iron skillet, as well as the panoply of meals it can provide. Ten different skillets are evaluated by their expert staff, who also offer instructions on proper care and maintenance, plus a list of cast iron myths that they have effectively busted (yes, its okay to use a couple of drops of dish soap on a well-seasoned pan). Eight chapters of recipes showcase the flexibility of using cast iron, both on the stove top and in the oven or broiler. It replaces the deep fryer in a fried chicken recipe that requires only one-third of the amount of oil normally required. It mocks a panini press if a heavy Dutch oven is set on top of the sandwich as it cooks. It works like a pizza stone for a crisp and, of course, perfectly rounded margherita pie. And it even serves as a fondue pot in a recipe that employs beer, cheddar, and a dash of cayenne. Cast iron retains heat better than aluminum or stainless steel, so the loaded beef nachos stay hot when served straight from the skillet. A chapter on searing shows how to put the proper char on scallops and cowboy steaks, and the bread and biscuit recipes will encourage readers to leave the bread maker on its shelf. (Feb.)

 
BAM Customer Reviews