Cookbook Digest, Fall 2014 Cast Iron Cuisine

Some people think cast iron looks dirty but good cooks know that cast iron is an amazing cooking material. With the proper care, a cast iron pan can last years and add savor to generations of pork chops, corn bread, casseroles, and more.

I like to use my vintage skillets–a small one handed down from my husband’s grandmother and a large, lidded one unearthed at the Opportunity Shop–but if you can use vintage, go with Lodge, the American experts on cast iron.

And if you want to move beyond tradition, use the recipes in The New Cast Iron Skillet Cookbook. Fired chicken is always great, but sometimes you just need a little nouvelle.

And don’t forget your subscription to Cookbook Digest, where you can peek into the best new cookbooks.

F14castiron

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About Appetite for Books

read, cook, eat, repeat
This entry was posted in Cookbook Digest, history, technique, what's for dinner and tagged , , , , , . Bookmark the permalink.

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