Lucy Vaserfirer - Not Your Mothers Cast Iron Skillet Cookbook: More Than 150 Recipes for One-Pan Meals for Any Time of the Day
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- Book:Not Your Mothers Cast Iron Skillet Cookbook: More Than 150 Recipes for One-Pan Meals for Any Time of the Day
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The cast-iron renaissance is here, and Not Your Mothers Cast Iron Skillet Cookbook shows you how to make the most of these great pans, with recipes for everyday meals and weekend feasts!
Todays cooks are realizing that their mother had the method right when she cooked with the big cast iron skillet. Cast iron has the incredible ability to spread heat quickly and evenly to create a crispy, seared surface that locks in freshness and flavor.
In Not Your Mothers Cast Iron Skillet Cookbook, Author Lucy Vaserfirer brings cast iron cooking completely up to date. She shows you how to work magic on cast iron with more than 150 recipes that are definitely not the kind of fare your mother cooked up. Youll learn how to cook up vegetables, which are especially flavorful when cooked on cast iron; see how cast iron is the perfect vessel for cooking all types of fish and shellfish; learn how to sear meats to perfection; and even learn how you can use your skillet for baking.
Not Your Mothers Cast Iron Skillet Cookbook is loaded with inventive and tested-to-perfection recipes that cover: breakfasts; appetizers and small bites; steaks, roast, and chops; chicken and turkey; fish and seafood; veggie main courses and sides; bread and quickbreads; and cakes, pies, and other desserts. Use your cast iron skillet to make delicious:
And if youre new to cast iron, dont worry, because this cookbook includes all the details on how to choose, season, cook, and clean your skillet. Youll even learn how to revive an older cast iron pan, and youll get useful ideas for using your skillet not just to cook on but also as a serving vessel.
Not Your Mothers Cast Iron Skillet Cookbook proves that just because your mother swore by her cast iron doesnt mean the food you cook on it needs to be boring!
Discover even more modern takes on classic techniques and dishes from the Not Your Mothers series: Not Your Mothers Slow Cooker Recipes for Two; Not Your Mothers Microwave Cookbook; Not Your Mothers Fondue; Not Your Mothers Slow Cooker Cookbook, Revised and Expanded; Not Your Mothers Casseroles Revised and Expanded Edition; and Not Your Mothers Make-Ahead and Freeze Cookbook Revised and Expanded Edition.
Lucy Vaserfirer: author's other books
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CAST IRON SKILLET
Cookbook
MORE THAN 150 RECIPES FOR ONE-PAN MEALS FOR ANY TIME OF THE DAY
Lucy Vaserfirer
Using a cast iron skillet is easy. Theres nothing complicated about it, but cooking with and caring for a bare cast iron skillet does require a bit of knowledge thats not passed down from generation to generation as commonly as it once was.
If you have hesitated to use a cast iron skillet, trust me, I understand.
Cast iron cooking wasnt a tradition in my family growing up. I didnt learn it from my mother and grandmother, so I made every mistake in the book with my first two skillets, a 10/ inch (26 cm) and 12 inch (30 cm), both from Lodge Manufacturing. I bought them when I moved into my first apartment my sophomore year of college. You see, I grew up in Texas loving Cajun food, and all I knew was any real kitchen had to have a cast iron skillet for making blackened fish. I found the recipe somewhere and endeavored to follow it. Now, this was back when cast iron skillets were sold coated in wax and before factory seasoning was a thing. I had absolutely no idea that I had to prepare the pan. I dont think I even knew to remove the wax. I dont remember anything about the fish, but I do recall being certain that my now unevenly blackened pan was ruined after its first use. I stashed it away in the back of the pantry, too afraid to use it again. And there it stayed for several years with rust slowly taking it over.
I forgot about those two skillets, but somewhere along the line, I got wind of the notion that cast iron cookware required seasoning. I picked out a Lodge cast iron cactus pan on a trip to Arizona, and I resolved that I wouldnt make the same mistake of using an unseasoned pan again. So, I slathered that thing with as much oil as I could and put it in the oven at the recommended temperature for the recommended time. It came out sticky and gummy and gross. I tried to use it once, and of course, the cornbread stuck to it like glue. Into the back of the pantry it went, right beside my two rusty skillets.
Ive already dated myself but realize this was all before the days of the Internet and I couldnt just ask Google how to deal with cast iron. I didnt even learn how to do it when I went to culinary school.
I turned to clad stainless steel cookware and relied on a couple of very expensive top-of-the-line nonstick frying pans for eggs and pancakes and the like. But after several years of use, the nonstick coating in those pricey pans began to fail. I didnt want to spend a lot of money on another set that would just wear out in time, and so I looked for a replacement that was healthier and longer lasting.
It was time to revisit the cast iron skillet.
This time, I schooled myself, learned what there is to know, and became a cast iron convert. And I became a cast iron cookware proponent and avid collector in the process.
So having learned it all the hard way, I truly get any trepidation you might have about using a cast iron skillet. You can have the benefit of learning from all of my early mistakes. Let me share with you what I know now.
Once you go cast iron, youll never go back.
The bare cast iron skillet, which I like to call CI, performs like no other. Its as simple as that.
The CI skillet is the OG nonstick cooking vessel. An all-natural, chemical-free seasoning layer keeps even the most delicate foods like fish and eggs from sticking.
The CI skillet is the heavy-weight champion of heat capacity. The ability to retain heat means the temperature of the preheated pan will not plummet when cold ingredients are added and results in an unparalleled sear. Steaks cook up with a more substantial golden-brown crust, potatoes crispier, and fried foods lighter and less greasy. It also means that once youre calibrated for your pan and your stovetop, you can just set the heat and go. Theres much less adjusting, tinkering, and futzing around with the heat than with lighter-weight cookware.
The CI skillet gets around. Its more versatile than any other and can be used on any heat source, including gas, electric, and induction. Itll work on glass stovetops if youre careful. It goes on the grill or in the smoker in addition to the stovetop and oven. You can even use it over a campfire. Furthermore, you can cook just about anything in it. It handles simmered and braised foods as well as those that are seared and fried.
The CI skillet sits at the head of the table. It doubles as a great serving dish, keeping food warm throughout a meal.
The CI skillet is budget conscious. Its relatively inexpensive compared to other types of fine cookware. Generally speaking, its just a fraction of the price of clad stainless steel and copper.
The CI skillet can take a beating. Its virtually indestructible and lasts several lifetimes. CI skillets are often handed down through generations as treasured family heirlooms.
And, if its possible to use such a word to describe a frying pan, the CI skillet is downright sexy. With its timeless design and slick black patina, its just as at home in a sleek, modern kitchen as it is in a country one.
Cast iron cookware, as the name implies, is made by a process of sand casting. Its a technology thats been used for thousands of years.
The early to mid-twentieth century was the heyday of American CI manufacturing, when brands such as Griswold, Wagner, Lodge, Birmingham Stove & Range, Favorite Stove & Range, Martin Stove & Range, Sidney Hollow Ware, Vollrath, and Wapak Hollow Ware were at their peak. These manufacturers employed skilled foundry workers to make their labor-intensive cookware products. In the 1960s and 1970s, the cast iron skillet fell out of favor as cheap, imported nonstick Teflon pans flooded the market. Of all of the American producers, only Lodge has survived to this day.
Old-school cast iron skillets are revered for their low weight and smooth cooking surfaces and therefore highly sought after. It is this reputation that drives the unsuspecting home cook to seek out their first vintage CI skillet and start cooking with it. Said cook invariably becomes hooked and wants, no, needs, another skillet and then another and another. This cook has caught the collecting bug, or what is affectionately known as castironitis.
An addictive hobby, collecting cast iron cookware offers the thrill of the hunt, the joy of finding a bargain, and the romance of owning a piece of American history. Theres also the fun of the restoration process, the surprise of uncovering the logo hidden beneath years of built up carbonization, and the sense of accomplishment when comparing the before and after.
Antique stores, secondhand and thrift shops, yard sales, and auction sites are all good places to score vintage and antique CI skillets. In general, American-made pans are considered collectible while imported pans are not. Warping and pitting decrease the value of a skillet even though warped and pitted pans can still be good daily users. Rust, gunk, and built-up carbonization can all be dealt with in the restoration process, but avoid cracked skillets and those with a red or pink hue, which is indicative of fire damage. Seasoning will not stick to a fire-damaged skillet. Always check vintage and antique skillets of unknown origin for lead using a lead test kit from the hardware store before cooking in them.
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