Introduction

The importance of cast iron in your life may vary depending on where you live. The process of casting metals has played a vital role in shaping today’s world. Without this incredible discovery, civilization would have developed differently.

In this book, I guide you on a captivating exploration where you discover (or rediscover) the timeless art of cast-iron cooking. Throughout this journey, you uncover the remarkable influence that cast iron has had, and still maintains, in kitchens all around the globe.

Whether you find yourself cooking al fresco over an open flame or stumbling upon the historical value of a vintage cast-iron skillet hanging on the wall at your grandparents’ house, my goal is for this book to inspire you. Through its pages, I motivate you to venture into uncharted culinary territories, uncovering new recipes, acquiring novel techniques, and above all, immersing yourself in the age-old mysteries of cast iron that have left an indelible mark on how food is perceived today.

About This Book

For many people cast-iron cooking sounds historic. You may have heard stories about delicious dishes that remind you of your elders, and beautiful cakes, fried chicken, and baked dishes that allow you to live vicariously through their nostalgic memories. The thought of re-creating these dishes seems impossible and impractical because these memories didn’t come with instructions.

Fear not! This book is designed to be your step-by-step guide to successful cooking in cast iron. I break down those mental barriers that have prevented you from taking that leap of faith. I include tips, tricks, and tons of information to help you gain the confidence you need to cook your favorite dishes in cast iron. I recommend taking your time reading these pages and don’t just skim.

Consider this book a relationship-building tool for you and your cast iron. Like any good relationship, it takes work. Until now, you may have had troubling relationships with your cast iron. They heat up too quickly and burn your food, they cool down too quickly and steam everything, or everything sticks to the pan creating a logistical nightmare. If you follow the advice in this book, cast iron can help you take your relationship with cooking to the next level.

This new edition of the book includes the following info:

• Everything you need to know about the different types of cast iron, including minis
• More than 50 new recipes and dishes from around the world, adding culture and new flavors to your recipe repertoire
• Ways to season and cook fresh vegetables as sides and main dishes that make use of your local farmers’ market

Each recipe indicates a size and the type of cast iron to use. But because cast iron is so versatile, you can use just about any cast-iron pan that you have on hand. Just keep the following in mind:

• Make sure the pan that you use is suitable for the task at hand. If the recipe calls for deep-frying, for example, a skillet won’t do because it isn’t deep enough, but a Dutch oven will work fine.
• If the pan that you use is larger or smaller than the one specified in the recipe, especially for baking recipes, such as cakes, you may have to adjust the cooking time. Baking a cake in a 10-inch skillet, for example, takes longer than baking a cake in a 12-inch pan.

So feel free to use whatever cast iron you can. Some good candidates for swapping are as follows:

One of the fun things about cast-iron cooking is that it’s as much an art as a science. Many older cast-iron recipes have been handed down from one generation to the next and passed from cook to cook. Many recipes have made it to this book in just that way. So, you’re getting authentic cast-iron recipes that have stood the test of time.

Another typical characteristic of these types of recipes is that they often don’t use precise measurements or give specific time guidelines. Instead, they tell you to “Add just a smidgeon of salt,” or “Simmer the sauce until it’s nice and thick.” So that anyone from the culinary novice to the seasoned cast-iron cook can have success with the recipes in this book, the impreciseness is kept to a minimum:

• Measurements: The recipes largely give precise measurements (a half teaspoon of this or 1½ tablespoons of that, for example) or indicate a range (½ to 1 teaspoon, for example).
• Times: The recipes also indicate approximate prep and cooking times and times for the tasks within individual recipe steps.

But, at the end of the day, to be true to cast-iron’s heritage, some ingredient amounts are occasionally left to your cooking judgment. (Don’t worry, I’m talking about things like salt and pepper.) Continuing a long-standing kitchen tradition, as soon as you make a recipe, that recipe becomes yours to do with as you please. Take advantage of this flexibility and feel free to adjust any of these recipes to suit your own tastes and cooking style.

The recipes in this book are complete, but they may not spell out every detail of prepping and cooking the food. For example, certain steps and techniques in cooking are standard no matter what you’re preparing. In addition, I require specific types of ingredients and also want to make sure that you adhere to a few of my other cooking preferences. Take a quick look at the following list for points that apply to all the recipes:

• Fruits and vegetables are washed under cold running water before using.
• Pepper is freshly ground pepper. Invest in a pepper mill and give it a few cranks when you want pepper bursting with flavor.
• Fresh herbs are specified in many of the recipes for their bright, authentic flavor. But you can still make a recipe if you don’t plan to use these by substituting dry herbs, using one-third the amount of fresh.
• Dairy products are lowfat.
• Eggs are large unless otherwise indicated.
• Olive oil is mild unless otherwise indicated.
• All onions are sweet unless otherwise indicated.
• Water is filtered water.
• All temperatures are Fahrenheit.
• Keep pots uncovered unless I tell you to put on the lid.

Foolish Assumptions

In the writing of this book, I make some assumptions about you:

• You found yourself the proud owner of cast iron, but you aren’t quite sure what to do with it.
• You’ve had cast iron for a while and are looking to expand your repertoire of cast-iron recipes.
• You’ve had bad experiences with cast iron but are willing to give it another go.
• You don’t own a lick of cast iron, but you’ve been hearing so much about it (or you’ve tasted something cooked in it), and you want to give it a try.
• You don’t have time for long treatises on the joy of cast-iron cooking and just want practical cooking tips and cut-to-the-chase directions.

If any of the preceding assumptions describe you, you have the right cast-iron cookbook in your hands.

Icons Used in This Book

The icons in this book help you find particular kinds of information that may be of use to you:

You’ll see this icon anywhere that I offer a suggestion or a bit of practical, advice — such as how to save time or what special tool to use — that can help you with the task at hand.

This icon points out important information about cast-iron cooking or care that (surprise, surprise) I don’t want you to forget.

If something can ruin your cast iron, mess up your meal, or prove hazardous to your health, you’ll find it highlighted with this icon.

This icon appears beside information that explains the finer points — the technical details (such as how cast iron is made or why yeast works) — that you may find interesting but that you don’t need to know to get a handle on cast iron. Feel free to skip this information at...