In this bookazine (a combination magazine and book) based on our bestselling cookbook, Cook It in Cast Iron, you’ll find 72 kitchen-tested recipes for the one pan that truly does it all. While there are many pots and pans to choose from in our 2,500-square-foot test kitchen, the pan that we reach for most at home is the cast iron skillet. Turns out our grandmothers’ go-to tool is still the most versatile and durable pan around, and it’s a completely chemical-free way to cook. In addition to the foolproof recipes for both traditional and surprising cast iron favorites, we offer tips for buying and maintaining cast iron (it’s easier than you think).
Chapters and Recipes Include:
Sizzling Hot Starters - Beer and Cheddar Fondue, Spicy Garlic Shrimp, and Loaded Beef Nachos.
Sear It! - Filet Mignons with Peppercorn Cream Sauce, Pork Tenderloin with Port-Cherry Reduction, and Crisp-Skinned Salmon with Honey-Lime Sauce.
Skillet Roasts - Classic Roast Chicken with Lemon-Thyme Pan Sauce, Classic Roast Beef with Gravy, and Free-Form Meatloaf with Mushroom Gravy
Sandwiches, Burgers, and Pizza - Fried Chicken Sandwiches, Chicago-Style Italian Beef Sandwiches, and Skillet Pizza Margherita
Biscuits and Breads - Big and Fluffy Lemon-Dill Biscuits, Pull-Apart Garlic Rolls, and Cinnamon
Swirl Bread Desserts - Nectarine and Raspberry Crisp, Blueberry Pie, and Chocolate-Hazelnut Bread Pudding