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America's Test Kitchen

Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (Cook's Country)

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Format: Paperback, Illustrated


Description

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. Read more

Publisher ‏ : ‎ Cook's Country; Illustrated edition (February 23, 2016)


Language ‏ : ‎ English


Paperback ‏ : ‎ 304 pages


ISBN-10 ‏ : ‎ 1940352487


ISBN-13 ‏ : ‎ 80


Item Weight ‏ : ‎ 2 pounds


Dimensions ‏ : ‎ 7.94 x 0.74 x 9.63 inches


Best Sellers Rank: #53,513 in Books (See Top 100 in Books) #9 in Cast Iron Recipes #10 in Dutch Oven Recipes #57 in Gastronomy History (Books)


#9 in Cast Iron Recipes:


#10 in Dutch Oven Recipes:


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Top Amazon Reviews

    • Good information
Good recipes
Reviewed in the United States on April 1, 2024 by Amazon Customer
    • Happy to have it!
I received this book as a Christmas gift to go along with a 12" Lodge cast iron pan. Firstly, the recipes in this book require either a 10" or a 12" cast iron skillet. The book mentions using the correct size for your recipe, as a smaller or larger skillet can cause problems. I went ahead and bought a 10" Victoria skillet to use because I plan on doing all my cooking with cast iron anyways, and I just couldn't resist not trying the recipes that called for a 10" pan. I had my husband (a very picky eater) go through the whole book and put stickies on the things he would eat. Happily, there were quite a few pages he marked. First bonus. Second bonus: none of the recipes called for off-the-wall ingredients you would normally have a hard time finding. Third: Instructions are easy to follow, and there a helpful tips on preparing some recipes. As others have said, lots of good info on care/maintenance and reviews of cast iron, but that's not what prompted me to write this review. Last night, I made the Beef Pot Pie. It was HEAVEN. It took a bit longer to prepare because it was my first time making anything like this, but it was so worth it. It smelled so good. As I write this the morning after, it stills smells like it in the house. And the flavors! Not one thing stood out. Just layers upon layers of flavor. The depth of flavor was something I honestly had never experienced before. Loved it. I think this will be my go-to comfort food for the upcoming chilly nights instead of my usual slow-cooker beef stew. If just one of these recipes could make me love my cast iron pan (cooked all in the one pan!), I can't wait to try some of the others my husband stickied. ... show more
Reviewed in the United States on October 24, 2018 by sparklepancake
    • Tool For Getting The Most Out of Cast Iron Cooking!
Cookbook opens with thorough discussion of unique aspects of using cast iron cookware and compares “plain” cast iron with enameled. It also dispels some of the long-standing myths concerning its care and use and gives very clear and explicit information on seasoning from scratch and routine care and maintenance. Cooks experienced with cast iron will probably not find anything earth shattering here, but it is nice to have your current methods validated all the same. The majority of the book is composed of recipes made in either the 10.25” or 12” cast iron skillets. Each recipe is accompanied by a beautiful, full page photograph. I peruse a good many cookbooks and generally find there are a great many that aren’t of interest to my family-oriented meal planning. Not so with this cookbook! The vast majority of recipes are family-friendly, “meat and potatoes” dishes that are made with ingredients likely to be in most pantries. There is ample variety too. I believe that with a little guidance from this cookbook, I will be able to take full advantage of my cast iron instead of lacking knowledge and confidence. One of the more helpful cookbooks on my shelf! ... show more
Reviewed in the United States on December 29, 2019 by Robin
    • Delicious recipes but book fell apart after a few months
Review Image by Kevin Mach Kevin Mach
Review Image by Kevin Mach Kevin Mach
This is a really nice companion book to go with your iron skillets - the book recommends having both a 10" and 12" - if you want to make a tasty and diverse selection of dishes. With clever and versatile ways of using your skillets such as baking, frying, and even a make-shift panini maker, this book will have you use your skillet as much as possible! One drawback is the not the contents of the book but the book itself. I like to lay it flat as I prepare meals and just after a few months of light use the binding came off as it appears to be cheaply glued to the cover and I had to tape back a few pages with clear packaging tape. Sadly, I see this problem worsening as I go through more recipes. ... show more
Reviewed in the United States on December 29, 2020 by Kevin Mach Kevin Mach
    • Gorgeous photos, lots and LOTS of recipes and great information about cast-iron cooking and baking. Love!
Review Image by Foodiewife Foodiewife
I absolutely adore both of my cast iron skillets, so when I saw that this book was going to be published I hit the pre-order button. America's Test Kitchen/Cook's Illustrated or Cook's Country is one of my most trusted recipe sources. I absolutely love this cookbook, and have marked a LOT of recipes. First, I really liked the information on how to season a cast-iron skillet, and also breaking myths about not being able to cook acidic products, or using soap and water to clean a cast iron skillet. I own both Le Creuset skillets and Dutch ovens, and Lodge skillets...and found it really interesting to read the reviews and comparisons to using enamel cast iron or plain cast iron. The recipes... while I haven't made any, please trust that I'm an advanced cook and can tell if a recipe is going to be good, by the ingredients and reading directions. Of course, once I make recipes from this book (and I will, and I will blog them as well), I'll update my review. Here are some "gotta make" recipes that I've already bookmarked: The Baked Pepperoni dip-- I don't care if the fat police break my door down. This will be fun to serve at a casual dinner party. Baked Brie with honeyed apricots... yes! Spicy Garlic Shrimp (they had me at garlic) Lamb meatballs with yogurt sauce, Caramelized onion, pear, and bacon tart, come to Mama. Then there's chicken: Blackened chicken with pineapple-cucumber salsa, Oven-seared chicken breasts with leek and tarragon pan sauce, Indoor barbecued chicken (gorgeous pictures, by the way for every single recipe), Where's the beef? There's plenty: Cowboy steaks, Thick-cut steaks with herb butter, pork chops, pork tenderloin (I was drooling), Crisp skinned salmon with honey-lime sauce. Mahi-Mahi. pan-seared scallops with various sauces. I haven't made London Broil in ages, and the marinated London Broil looks so good! There are beautiful roasts, and pizzas, and skillet dinners. Pot pies, galore! Chicken. Steak. Pork. Yum! Burgers. Sandwiches. I want them all. Breakfasts, too-- eggs, omelets. Dutch babies. Corned Beef Hash, to name just a few. Bread! Yes, beautiful breads. Biscuits. Cornbreads. The pull-apart garlic rolls are going to be tops on my list to make. I love baking bread. The cinnamon swirl bread is gorgeous, and I cannot wait to make that. I make great cinnamon rolls, and their skillet version that is a quick version-- oh, yeah. I'm making that for my boys. Beautiful desserts: cobblers, pies, fruit cakes, fruit tarts and a skillet chocolate chip cookie that I'm fighting the urge to make right now. The hot fudge pudding cake had me swooning. I love this cookbook, and am so excited to make many of the recipes. I know they'll turn out great because I read recipes and follow directions (rarely tweaking until I've made it their way at least once) and I can't recall a single recipe from these cookbook authors that I didn't like. Well done! UPDATE: I made the skillet Chocolate Chip Cookies. How can anyone improve this classic cookie? By browning most of the butter, and baking it in cast iron. The "skookie" was crispy on the outside and bottom, and chewy in the middle. I had a hard time resisting them. ... show more
Reviewed in the United States on February 24, 2016 by Foodiewife Foodiewife

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