Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All

by Cook's Country (Editor)

Overview

Notes From Your Bookseller

You should really use your cast iron more often, and Cook's Country can make it easy with these time-tested and uniquely American recipes.

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.

Product Details

ISBN-13:	9781940352480
Publisher:	America's Test Kitchen
Publication date:	02/23/2016
Series:	Cook's Country Series
Pages:	304
Sales rank:	63,610
Product dimensions:	8.30(w) x 9.70(h) x 0.80(d)

About the Author

America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Table of Contents

Introduction
Chapter 1: Sizzling Hot Starters
Chapter 2: Sear It!
Chapter 3: Skillet Roasts
Chapter 4: One-Dish Dinners
Chapter 5: All-Star Burgers, Sandwiches, and Pizza
Chapter 6: Eggs and Breakfast
Chapter 7: Biscuits and Breads
Chapter 8: Sweets and Desserts

Editorial Reviews

★ 12/07/2015
The editors of Cook’s 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, it’s 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.)

Publishers Weekly

02/15/2016
Individual recipes from America's Test Kitchen's magazines and eponymous TV show can reappear in multiple cookbooks, each tailored for a different use and audience. The newest title from the editors of Cook's Country targets readers who love cast-iron cookware, which is durable, relatively inexpensive, and naturally nonstick (when properly maintained). Recipes—including easier fried chicken, baked Brie with honeyed apricots, and blueberry pie—are prepared in ten- and 12-inch skillets and call for little additional equipment. The editors supplement these with practical cleaning and seasoning tips and some surprising discoveries (e.g., "You can use soap on a cast-iron pan"). VERDICT Suggest this cookbook to readers looking for a contemporary and scientifically grounded take on cast-iron cooking. For collections well stocked with America's Test Kitchen compilations, consider Sharon Kramis and Julie Kramis Hearne's The Cast Iron Skillet Cookbook and Ellen Brown's The New Cast Iron Skillet Cookbook.

Library Journal