Friday, April 29, 2016

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

Did you inherit a cast-iron skillet from your grandmother or great-grandmother? If so, you are one of the lucky ones to be in possession of a well-seasoned pan from so many years of heavy use. You know that when a cast-iron pan is well seasoned, it works as well as a nonstick pan. Cooking in cast-iron is making a comeback. Why you ask? One of the reasons is that we are more aware of the fact that nonstick pans emit chemicals when they are heated and cast-iron pans are completely chemical-free. Cast-iron pans last forever and they get better with age. Other positive features of cast-iron skillets are that they cook evenly, they have great heat retention, they are inexpensive, they can go from the stovetop to the oven, and they are made in the good old USA. The cast-iron pan can cook everything from stick-free eggs and the very best fried chicken to baking bread! Who knew?

Cook It In Cast Iron: Kitchen Tested Recipes for the One Pan That Does It All by America's Test Kitchen is a wonderful book full of recipes, tips, information, seasoning, troubleshooting, cleaning, and evaluations and recommendations of cast-iron pans. Cook It In Cast-Iron is from the editors of Americas's Test Kitchen, which means that you can count on the fact that every recipe in the book is rigorously tested and tasted until they arrive at the "best version." They are also known for testing cookware products. America's Test Kitchen calls the cast-iron pan "The Original Workhorse" and they believe that a "cast-iron skillet belongs in every kitchen." That's quite a testimony!

The photographs in Cook It In Cast-Iron are very attractive and enticing. I judge a cookbook by how many recipes I would really cook from it and this book is a winner. The recipes aren't new-fangled or gourmet--they are recipes that you would actually use! Chocolate chip skillet cookie, hot fudge pudding cake, southern- style cornbread, spinach and feta frittata, Chicago-style Pepperoni Pan Pizza, paella, and beef chili are just some of the recipes in the cookbook that are calling out to me. The best chefs swear by cast-iron skillets. You can't go wrong with "the one pan that does it all!"

The New Cast Iron Skillet Cookbook: 150 Fresh Ideas for America's Favorite Pan by Ellen Brown and The Lodge Cast Iron Cookbook: A Treasury of Timeless Delicious Recipes are some other books on cast-iron cooking that may be checked out from the Virginia Beach Public Library.

Reviewed by Joan L.


2 comments:

Anonymous said...

Thanks for bringing this cookbook to light. I will definitely check it out for recipes specific to cast iron skillets. I have a cast iron skillet,a flat cast iron skillet and tiny cast iron skillet for scrambling just one egg. I love them! They have lasted for generations in my family and will probably last forever.

Anonymous said...

I just got my hold for this book! I'm excited to try it out!