Cast-Iron Cooking For Dummies

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Overview

In some cooking circles, cast iron gets a bad rep – people think it's old-fashioned, heavy, and hard to take care of. And really, how often do folks nowadays need to hitch up a mule and wagon and leave civilization and Teflon-coated sauté pans behind?

True, cast iron is old; it's been around since the Middle Ages. And it is heavy. No one can dispute that even a small, cast-iron pot has a heft to it that no other cookware has. Nevertheless, cast-iron cookware has a ...

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Overview

In some cooking circles, cast iron gets a bad rep – people think it's old-fashioned, heavy, and hard to take care of. And really, how often do folks nowadays need to hitch up a mule and wagon and leave civilization and Teflon-coated sauté pans behind?

True, cast iron is old; it's been around since the Middle Ages. And it is heavy. No one can dispute that even a small, cast-iron pot has a heft to it that no other cookware has. Nevertheless, cast-iron cookware has a place in today's kitchens, and that doesn’t mean simply hanging on the wall for decoration. Cast iron has much to offer modern-day cooks; it's easy to use, easy to care for, economical, versatile, and durable, and let's face it, it has a nostalgic appeal that no other cookware has. But more compelling than all those reasons is that it's a great cookware that makes great food. In fact, most cast-iron cooks will tell you that food cooked in cast iron tastes better than food cooked in anything else!

Cast-Iron Cooking For Dummies is for those cooks who may want to inject a little adventure and variety into their cooking. If you've never even thought of using cast-iron cookware, or you have a few cast-iron pots lying around, you'll discover all you need to know about making great food using cast iron. Here just a sampling of what you'll find in Cast-Iron Cooking For Dummies:

  • Selecting the right cast-iron cookware for you
  • Seasoning a new cast-iron pan
  • Caring for your cast-iron cookware
  • Discovering techniques to enhance your cast-iron cooking
  • Enjoying cast-iron cooking in the Great Outdoors
  • Tons of delicious recipes, from main and side dishes to desserts and international dishes
  • Top Ten lists on ways to make your cast-iron cookware last longer, the best dishes suited for cast iron, and tips for achieving success in cast-iron cooking

So, whether you're a cooking novice or an experienced chef, you can find plenty of enjoyment from cooking with cast iron – and Cast-Iron Cooking For Dummies can show you the way.

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Product Details

  • ISBN-13: 9780764537141
  • Publisher: Wiley
  • Publication date: 11/7/2003
  • Series: For Dummies Series
  • Edition number: 1
  • Pages: 360
  • Sales rank: 173,978
  • Product dimensions: 7.10 (w) x 9.30 (h) x 0.71 (d)

Meet the Author

Tracy Barr is the coauthor of Adoption For Dummies and Latin For Dummies. Lodge Manufacturing is America’s oldest family-owned cookware manufacturer and the sole domestic cast-iron cookware foundry.
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Table of Contents

Introduction.

Part I: Coming Around to Cast-Iron Cooking.

Chapter 1: Welcome to Cast-Iron Cooking.

Chapter 2: Selecting Cast-Iron Cookware.

Chapter 3: This Little Pan of Mine, I’m Gonna Make It Shine: Seasoning Cast Iron.

Chapter 4: Caring for Cast Iron.

Chapter 5: Cast-Iron Cooking Techniques.

Part II: Main-Dish Cast-Iron Recipes.

Chapter 6: It’s Meat for Dinner Tonight.

Chapter 7: Tastes Like Chicken (and Turkey).

Chapter 8: Fish, Shellfish, and One Amphibian.

Chapter 9: One-Dish Meals.

Part III: Cast-Iron Sides and Sweet Endings.

Chapter 10: Vegetables Even Your Kids Will Love.

Chapter 11: Cornbread and Biscuits.

Chapter 12: Pancakes, Muffins, and More.

Chapter 13: Delectable Desserts.

Part IV: Cast-Iron Cooking for the Great Outdoors — and Beyond.

Chapter 14: Cooking Around the Campfire.

Chapter 15: Anyone Game?

Chapter 16: Going Global with Recipes from Around the World.

Part V: The Part of Tens.

Chapter 17: Ten Ways to Make Your Cast Iron Last a Lifetime (or Longer).

Chapter 18: Ten Dishes Best Suited to Cast Iron.

Chapter 19: Ten Tips for Surefire Success.

Appendix: Metric Conversion Guide.

Index.

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First Chapter

Cast Iron Cooking For Dummies


By Tracy Barr

John Wiley & Sons

ISBN: 0-7645-3714-8


Chapter One

Welcome to Cast-Iron Cooking

In This Chapter

* Cozying up to cast iron

* Reviewing the cooking benefits

* Caring for your cast iron

Cast iron has a nostalgic appeal. Watch reruns of old TV Westerns or pick up any book chronicling America's past, from colonial times to the settling of the West to more modern portrayals of cowboy round-ups, and you're bound to find at least one domestic scene that features a cook, a fire, and a cast-iron pot. If you're into history, the idea of cooking the same way that your ancestors did may persuade you that cast iron is for you.

Most cooks today, however, want a few more incentives than the rough-around-the-edges charm that cast iron brings. They want cookware that's conducive to healthy eating; that's easy to use and care for; that can be used for a wide range of cooking methods; and that can withstand the abuse and use that occurs in a busy kitchen.

Cast iron offers all these qualities. Easy to use and easy to care for, cast iron lasts practically forever, and you can use any cooking method to cook anything in it. And most cast-iron cooks will tell you that food cooked in cast iron tastes better than food cooked in anything else. But like any well-crafted cookware, cast iron does require some care, and what you cook in it can turn out better if you know a few tricks.

In this chapter, I introduce you to basicinformation about cooking in cast iron, explain its benefits, and tell you what you need to know to use it successfully.

Coming Down on the Side of Cast Iron

Most modern-day cooks have never cooked in cast iron, many have never (knowingly, anyway) tasted a cast-iron dish, and even fewer have probably ever cared for a cast-iron skillet - beyond hanging it on the kitchen wall and dusting it periodically. If you're one of these people, you may not realize the culinary wonder that cast iron can be.

Plain and simple, cast iron is a great cookware. In terms of heating properties, economy, usefulness, and health benefits (yes, even health benefits), cast iron has much to offer. And that list doesn't even begin to touch on the area of taste!

So what's so great about cooking in cast iron? Plenty. Cast iron, with the proper seasoning and care, offers all the same benefits - and then some - that more modern cookware offers, and it has a history and longevity that these others lack.

'Til death do us part

Cast iron isn't just a descriptive term. These pots and pans are actually made from iron that has been melted and formed in pan-shaped molds or casts. (If you're interested in the details of how cast-iron pans are made, see the sidebar "A pan is born.") Made from the same base material that's used in engine blocks and building girders, cast-iron pans can last forever. Well, maybe not forever, but pretty darn close.

Cast iron's longevity is one reason why it can be so easy to find and relatively inexpensive. You don't have to buy it new. Many people inherit their cast iron or buy it at garage and yard sales. Even old pans that have been abused can be reborn with a little work. (Chapter 4 tells you how to save a worn cast-iron pot.)

If cared for properly, cast iron is extremely tough and can last generations. It won't scratch, chip, or melt. (Well, at least not below 2,500 degrees. And I'm guessing that you're dealing with temperatures slightly below that mark.) The handles don't fall off, and cooking in it won't kill your pet parakeet. (Believe it or not, some other nonstick pans actually release a fume that's deadly to birds; see the sidebar "Keeping Tweety safe" for details.)

In fact, few things can harm a cast-iron pan. The two biggest dangers to cast iron? Cold water on a hot pan and a trip through the dishwasher. Head to Chapter 4 for care instructions.

Growing old gracefully

If you've ever found yourself examining (and cursing) the bottom of a nonstick pan for scratches and peels, you may come to appreciate that cast iron doesn't wear out with age; it actually gets better. The reason is that every time you cook in the pan, you're actually seasoning it again, filling in the microscopic pores and valleys that are part of the cast-iron surface. The more you cook, the smoother the surface becomes until, lo and behold, you have a pan that's the envy of cast-iron cooks everywhere.

New cast iron is a gunmetal gray. This color darkens with the initial seasoning. (See Chapter 3 for seasoning instructions.) It grows darker with every use until you reach the patina (the dark color and slight shine cast iron develops over time) that's the mark of well-used and well-seasoned cast iron. (See Figure 1-1.)

Of course, not all old cast iron has been taken care of, and some old pans look their age. Your cast iron may have enough rust spots, cooked-on gunk, and pitted surfaces to earn a place on the junk pile.

Keep in mind, however, that looks can be deceiving. Many battered and beaten cast-iron pieces can be reclaimed, rejuvenated, and restored to life. (Chapter 4 provides details.) With a little work, you can restore most old cast iron to cooking condition. And many consider cast iron to be a collectible, so you could end up with a pan that has value beyond how well it bakes biscuits. (For a word or two about collectible cast iron, see Chapter 2.)

Making dollars and sense

Cast iron is rugged and heavy. It isn't fancy cookware, and it doesn't have a fancy porcelain surface or come in a variety colors that match your kitchen decor. Of course, it has other positive features: It's nonstick when seasoned and, as a rule, it costs much less than other types of nonstick cookware. Add the longevity of cast iron (explained in the preceding "Growing old gracefully" section), and the savings are even greater. Table 1-1 gives you an idea of the cost difference between new cast iron and other nonstick cookware. As you read this table, keep the following in mind:

  •   The prices are approximate. You may pay more or less, depending on whether you buy your cookware from a retailer, the manufacturer, or order it from a third party who's offering discounts.
  •   All the non-cast-iron items listed come from nonstick product lines. When seasoned properly, cast iron has a nonstick surface, so we've only included comparable surfaces.

If you're buying new cast iron, buy preseasoned if you can. Preseasoned pans are only slightly more expensive, and the preseasoning eliminates the need to season your pans before use.

As a rule, cast iron is inexpensive if you buy it new or as an antique. It's not uncommon to hear of someone buying a cast-iron dish from a rummage sale or farm auction for $1 or a set of cast iron pots or pans for $15. For information on what to look for, whether you buy new or used cast iron, head to Chapter 2.

Cast iron is economical in another way. Cooking with cast iron uses less heat. Cast iron absorbs and retains heat so efficiently that you use less fuel when you cook with it. If you cook daily in cast iron, over the course of the average life span, you may save enough to actually make up the cost of the $10 skillet you're using. Okay, so it's not a huge savings, but it's a savings nonetheless (well, less, actually). Chapter 5 explains the heating properties of cast iron and how these affect the way you cook in more detail.

Offering versatility and variety

As plain as it looks, cast iron offers plenty of variety regarding what you cook and how and where you cook it.

  •   The selection is huge. Cast iron comes in just about any kind of pan, pot, and cookware shape you can think of. In addition to fry pans and skillets, you can find cast-iron griddles, grill pans, serving pots, Dutch ovens, pizza pans, melting pots, kettles, casseroles, loaf pans, muffin pans, woks, and more. For information on selecting your cookware and specialty items, head to Chapter 2.
  •   A single pan covers a multitude of dishes. Just because you can find all sorts of different cast-iron products doesn't mean that you need to have them to have a well-stocked kitchen. You can use a single cast-iron skillet for just about any cooking task: Bake a cake (Chapter 13), sear a filet (Chapter 6), roast a chicken (Chapter 7), fry potatoes or stir-fry vegetables (Chapter 10) - one skillet is all you need. But if, like me, you discover that cast-iron cooking is loads of fun and makes the food you cook in it taste great, you're probably going to want more than a single skillet.
  •   Cast iron isn't particular about where you cook. With cast iron, you begin a recipe on the stovetop, for example, and then move it to the oven to finish. In fact, many recipes in this book instruct you to begin the dish in one place and then transfer it to another. You can even take your cast iron outside to cook under the sun or stars. Let's see you do that with a $100 Aqua Blue or Fire-Engine Red Dutch oven. (I provide all the ins and outs of outdoor, campfire cooking along with a number of great recipes in Chapter 14.)

This one probably goes without saying, but you cannot use cast iron in your microwave. If you do, you'll ruin your pan and your oven, and the fireworks display won't be worth the cleanup and replacement costs.

  •   You can use it for most cooking tasks. Cast iron is great for baking, simmering, braising, roasting, frying, grilling, and more. Really, the only thing that you don't want to do on a regular basis with your cast iron is boil water in it. (Water breaks down the seasoning and can cause your cast iron to rust; head to Chapter 4 for information on caring for your cast iron.)
  •   You can cook almost anything in it. Although cast iron made its reputation as the cookware to use for good, ol' fashioned cooking, don't let this reputation limit you as to how you use it. Because of its heating properties, its nonstick surface, its ability to withstand high temperatures, and the fact that you can use it both in the oven and on the stovetop, you can cook just about any food in it. Of course, some rules exist for what you can cook in cast iron and how you should cook it. Chapter 5 includes all the cooking tricks and techniques that are an important part of successful cast-iron cooking.
  •   It's cookware and serving ware all rolled up in one. Serving from a cast-iron dish has a presentation appeal all it's own (see Figure 1-2). You can't beat it for roasted meats, stews, chilis, pies, cobblers, and anything else that you want to look warm and appetizing. More importantly, cast iron holds heat, so your food stays warm throughout dinner, just the way you want it to for second helpings. One-dish meals, such as gumbo or jambalaya, are ideal candidates for serving straight from the pan. Chapter 9 has several recipes that you may want to try.

Experiencing Americana

The Pilgrims brought cast iron from the Old World to the New, and the pioneers took it westward. Heavy, dark, and rustic, cast iron has a nostalgic appeal that modern-day cookware lacks. It's the cookware of choice for countless outdoor enthusiasts, and no cattle drive would be complete - even today - without a cook, a cast-iron pot, and campfire.

Although you can cook just about any highbrow dish in cast iron, down-home favorites and comfort foods are what cast iron built its reputation on. These are also the foods that many modern cast-iron cooks still like to prepare in their black iron pans. And you'd be hard-pressed to find a better pan for many traditional favorites, such as cornbread, biscuits, and muffins. (Chapters 11 and 12 have several scrumptious recipes.)

This book contains several nontraditional cast-iron recipes, but if you like the old standards - the foods that your ancestors may have been inclined to make - head to Chapters 14 and 15, where you can find outdoor dishes and game recipes.

Here's to your good health

Cast iron gets a bad rep because it's often seen in the company of comfort foods and down-home country cookin' - the kind with plenty of fat and butter. And you can't beat it for frying eggs and potatoes - dishes that aren't the centerpiece of any heart-healthy diets that I've heard of.

True. All true. But it's not the whole story. Cooking in cast iron can actually be part of a healthy lifestyle.

Well-seasoned cast iron is virtually stick-free, requiring less or no oil - a characteristic of many heart-healthy recipes. You can cook any of the dishes that you would normally cook in any other nonstick pan in a cast-iron skillet. Cast iron isn't just good for heavy comfort foods; you can also use it to cook healthier, lighter fare. The trick is to keep your cast iron well seasoned. (Chapter 3 tells you how.)

Cooking in cast iron also boosts your iron intake. Trace amounts of iron get absorbed into the foods you cook.

The World Health Organization (WHO) considers iron deficiency to be the most prevalent nutritional disorder in the world. People at high risk of iron deficiency or anemia include women of childbearing age, pregnant women, older infants and toddlers, and teenage girls. Also at risk are those who suffer a significant or ongoing blood loss, due to a trauma or a disease. After you're diagnosed with an iron deficiency, you can't take in enough iron from the food that you eat to make up for the iron you lost.

(Continues...)



Excerpted from Cast Iron Cooking For Dummies by Tracy Barr Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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  • Anonymous

    Posted July 25, 2008

    Very helpful for a first time cast iron user.

    Seeing that I was born in the 80's, I was not fortunate enough to grow up with meals cooked with cast iron. I knew nothing other than the not so sturdy and poisonous Teflon. Boo! I just bought my first cast iron skillet about a month ago, and was totally clueless as to what to do with it. I got different advice from different people, and I didn't know who's advice to follow. I just received this book 3 days ago, and it has been super helpful to me. The first part of the book gives some background information about cast iron, gives pointers on how to find good quality cast iron, tells how to season a skillet, and then how to care for your skillet so that you build upon your seasoning. Then the rest of the book has lots of recipes, including desserts. There's even a chapter on outdoor cooking for those who like to cook on either an outdoor grill or on a camp fire. Along with the recipes, the book includes helpful cooking tips. If you're an experienced cast iron cook, then you may find the first part of the book a bit tedious. Most of the book, though, is of recipes. So if you're interested in having some more recipes, then the book can still be helpful.

    4 out of 4 people found this review helpful.

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  • Anonymous

    Posted December 28, 2012

    great reference

    this book will give you all the information you will need to know about maintaing old and new cast-iron cookware.also a lot of useful recipes to use in skllets and dutch ovens.perfect for a dummie like me.

    1 out of 1 people found this review helpful.

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  • Posted July 17, 2011

    Highly Recommended-you must check it out!!!

    I LOVED this book!!! It is perfect for any cast iron owner...especially a new one. It has lots of easy and awesome recipes, tips and tricks for using cast iron, and has some humor too. One of my favorite recipes is the Pineapple Upside Down Cake. It is so easy to make and very delicious!!! :)

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted April 2, 2010

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    Posted February 5, 2011

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