Cast-Iron Cooking For Dummies
by Tracy Barr
Cast-Iron Cooking For Dummies
Published by
Wiley Publishing, Inc.
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Copyright 2004 by Wiley Publishing, Inc., Indianapolis, Indiana
Published by Wiley Publishing, Inc., Indianapolis, Indiana
Published simultaneously in Canada
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Library of Congress Control Number: 2003112837
ISBN: 0-7645-3714-8
Manufactured in the United States of America
16 15 14 13
About the Author
Tracy Barr has been a part of the For Dummies phenomenon for almost a decade. In that time, she has served as editor, editorial manager, writer, and consultant to folks who write and edit For Dummies books. Most recently, she helped write World War II For Dummies, with Keith D. Dickson, and Religion For Dummies, with Rabbi Mark Gellman and Monsignor Thomas Hartman. She also is the coauthor of Latin For Dummies and Adoption For Dummies. An avid cook, she was introduced to cast iron as a young girl when her mother inherited a few pieces, and she has since made cast iron the workhorse of her own kitchen.
Dedication
To my husband, Larry, who likes everything I cook, and to my children Adam, Sarah, Mary, and Alex who are more honest.
Authors Acknowledgments
I would like to thank the following people: From Lodge Manufacturing in South Pittsburg, Tennessee, Jeanne Scholze and Bob Kellerman, who were very generous with their time and expertise; Gayle Allen-Grier, for the Tennessee milkshake recipe, and her husband, Robert, for the tip on how to get through Nashville without getting stuck in traffic. From Wiley: Editors Mike Baker and Esmeralda St. Clair, for the time and effort they gave to this project.
Publishers Acknowledgments
Were proud of this book; please send us your comments through our Dummies online registration form located at www.dummies.com/register/ .
Some of the people who helped bring this book to market include the following:
Acquisitions, Editorial, and Media Development
Project Editor: Mike Baker
Acquisitions Editor: Norman Crampton
Copy Editor: Esmeralda St. Clair
Editorial Program Assistant: Holly Gastineau-Grimes
Technical Reviewer and Nutrition Analyst: Patty Santelli
Recipe Testers: Emily Nolan, Kate Brown, and Keith Brown
Editorial Manager: Jennifer Ehrlich
Editorial Assistant: Elizabeth Rea
Illustrator: Liz Kurtzman
Cover Photos: Lodge Manufacturing
Cartoons: Rich Tennant, www.the5thwave.com
Composition Services
Project Coordinator: Courtney MacIntyre
Layout and Graphics: Joyce Haughey, Stephanie D. Jumper, Jacque Schneider, Julie Trippetti, Shae Lynn Wilson
Proofreaders: John Greenough, Nancy L. Reinhardt, Aptara
Indexer: Aptara
Publishing and Editorial for Consumer Dummies
Diane Graves Steele, Vice President and Publisher, Consumer Dummies
Joyce Pepple, Acquisitions Director, Consumer Dummies
Kristin A. Cocks, Product Development Director, Consumer Dummies
Michael Spring, Vice President and Publisher, Travel
Brice Gosnell, Associate Publisher, Travel
Kelly Regan, Editorial Director, Travel
Publishing for Technology Dummies
Andy Cummings, Vice President and Publisher, Dummies Technology/General User
Composition Services
Gerry Fahey, Vice President of Production Services
Debbie Stailey, Director of Composition Services
Introduction
I n some circles, cast iron has a bad reputation. Its old-fashioned, heavy, and hard to take care of. And really, how often do folks nowadays need to hitch up the mule and wagon and leave civilization and Teflon-coated saut pans behind?
True, cast iron is old. Its been around since the Middle Ages. And it is heavy. No one can dispute the fact that even a small pot made of cast iron has a heft to it that no other cookware has. Its also true that most people who set out for parts unknown today are more interested in packing swimsuits, scuba gear, or snow skis than the pots and pans from their kitchens.
Nevertheless, cast-iron cookware has a place in todays kitchens, and Im not talking about hanging from a wall as a decoration. Cast iron has much to offer modern-day cooks. Its easy to use, easy to care for, economical, versatile, and durable, and lets face it, it has a nostalgic appeal that no other cookware possesses. But more compelling than all those reasons is that its a great cookware that makes great food.