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

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

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

4/5 (1 valutazione)
205 pagine
49 minuti
Aug 9, 2016


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.
Aug 9, 2016

Informazioni sull'autore

Rachael Narins, author of Cast-Iron Cooking, is a chef, culinary educator, and food writer based in Santa Monica. She is a graduate of the California Culinary Academy,  a regular contributor to the L.A. Weekly food section, and has written about food preservation for the Los Angeles Times. Her work has also appeared in Organic Gardening Magazine, Bust, Edible Westside and more. In 2008, Narins founded Chicks with Knives, a culinary event company. During the summer of 2014, she served as the VIP culinary judge on an episode of Kitchen Kickstarter on NBC, and is currently the Cast Iron Expert on Feed Feed.

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Anteprima del libro

Cast-Iron Cooking - Rachael Narins



Why and How to Buy Cast Iron

Shapes & Sizes

How to Season Cast Iron

How to Care for Cast Iron

Reviving a Cast-Iron Pan



Dutch Baby


Breakfast Potatoes

Lunch & Dinner

Grilled Cheese

French Tomato Soup

Cheesy Fondue

Pan Pizza


Mushrooms & Tofu


Mango Curry

Clam & Corn Fritters

Salmon Cakes

Pan-Seared, Pecan-Crusted Fish

Turkey Piccata

Sausage & Kale

Go-To Burgers


Sides & Snacks

Party Nuts

Charred Eggplant Dip

Brussels Sprouts

Persian Rice

Corn Bread


Baked Apples


Peach Crisp

Cranberry Upside-Down Cake

Keep Your Creativity Cooking with More Books From Storey


Share Your Experience!


All across America, there are cast-iron pans displayed proudly on pot racks in kitchens, decoratively hung from nails in barns, nestled in cupboards, and tucked away in attics and basements.

There are pans that are used daily and with love and pans that are waiting to be taken home from the shop or simply reclaimed. They are for sale everywhere, from the finest cookware shops to the funkiest flea markets. With price tags that range from under $20 to well over $200, there’s a pan out there for every wallet.

Cast-iron pans hold memories of meals cooked and of families gathered. They can last for generations, so even the most neglected just need some attention and they’re ready to get back to work.

A cast-iron pan is easy to use, easy to care for, and easy to love.

Why and How to Buy Cast Iron

You may already have a set of cast-iron cookware, or you may be asking yourself, why should I invest in a cast-iron pan? For that matter, why invest in a cast-iron pan cookbook?

The unique properties of cast iron make it ideal for baking, sautéing, frying, slow cooking, and more. A well-made pan is virtually indestructible and when properly seasoned is nonstick. Iron is almost endlessly recyclable, so not only will it last you a lifetime, but you can feel good knowing it never has to end up in a landfill. A good pan will also add trace amounts of iron — a necessary nutrient — to your diet.

Cast iron heats slowly and holds that heat. It’s a bit of a myth that it holds heat evenly, though. The pan will always be hotter directly over the burner. (You can sprinkle some flour in your pan and place it on a burner to see. The flour will darken first where the pan gets hottest. ) To remedy this, consider purchasing a heat diffuser.

Recipes that are designed for cast iron take into account slower heating times and longer heat retention. Where glass will keep your baked goods light, cast iron is the choice for when you want a screaming hot pan for searing or a terrific golden crust.

The pans work on gas and electric stoves. They can go in the oven and can be used on induction burners and direct heat; outdoors, too, on a grill, hearth, or open fire. Many recipes in this book include directions for outdoor cooking.

At the most basic level, a cast-iron pan is just that: a pan made of iron that was cast in sand-blast molds, then polished. The tools have been slightly upgraded, but the manufacturing technique is the same as it has been for hundreds of years.

When buying cast iron, you will notice that there’s only one major manufacturer left in America: Lodge. However, there are several very popular vintage brands you can buy online or find at garage sales or thrift shops. Happily, there are also at least two small — very small; they have waiting lists for their pans — craftsmen making pans to order: Finex in Portland, Oregon, and Borough Furnace in Syracuse, New York. They are worth seeking out.

Whether you decide to buy a brand-new pan or go with something vintage, think about what shapes and sizes you need. For the purposes of this book, you should have a 10- and a 12-inch skillet and 5- and 8-quart Dutch ovens (if you can only buy one

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