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Barr - Cast Iron Cooking For Dummies

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In some cooking circles, cast iron gets a bad rep people think its old-fashioned, heavy, and hard to take care of. And really, how often do folks nowadays need to hitch up a 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 that even a small, cast-iron pot has a heft to it that no other cookware has. Nevertheless, cast-iron cookware has a place in todays kitchens, and that doesnt mean simply hanging on the wall for 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 has. But more compelling than all those reasons is that its a great cookware that makes great food. In fact, most cast-iron cooks will tell you that food cooked in cast iron tastes better than food cooked in anything else!

Cast-Iron Cooking For Dummies is for those cooks who may want to inject a little adventure and variety into their cooking. If youve never even thought of using cast-iron cookware, or you have a few cast-iron pots lying around, youll discover all you need to know about making great food using cast iron. Here just a sampling of what youll find in Cast-Iron Cooking For Dummies:

  • Selecting the right cast-iron cookware for you
  • Seasoning a new cast-iron pan
  • Caring for your cast-iron cookware
  • Discovering techniques to enhance your cast-iron cooking
  • Enjoying cast-iron cooking in the Great Outdoors
  • Tons of delicious recipes, from main and side dishes to desserts and international dishes
  • Top Ten lists on ways to make your cast-iron cookware last longer, the best dishes suited for cast iron, and tips for achieving success in cast-iron cooking

So, whether youre a cooking novice or an experienced chef, you can find plenty of enjoyment from cooking with cast iron and Cast-Iron Cooking For Dummies can show you the way.

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Cast-Iron Cooking For Dummies by Tracy Barr Cast-Iron Cooking For Dummies - photo 1
Cast-Iron Cooking For Dummies

by Tracy Barr

Cast-Iron Cooking For Dummies Published by Wiley Publishing Inc 111 River - photo 2

Cast-Iron Cooking For Dummies

Published by
Wiley Publishing, Inc.
111 River St.
Hoboken, NJ 07030-5774
www.wiley.com

Copyright 2004 by Wiley Publishing, Inc., Indianapolis, Indiana

Published by Wiley Publishing, Inc., Indianapolis, Indiana

Published simultaneously in Canada

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400, fax 978-646-8600. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, 201-748-6011, fax 201-748-6008, or online at http://www.wiley.com/go/permissions.

Trademarks: Wiley, the Wiley Publishing logo, For Dummies, the Dummies Man logo, A Reference for the Rest of Us!, The Dummies Way, Dummies Daily, The Fun and Easy Way, Dummies.com and related trade dress are trademarks or registered trademarks of John Wiley & Sons, Inc. and/or its affiliates in the United States and other countries, and may not be used without written permission. All other trademarks are the property of their respective owners. Wiley Publishing, Inc., is not associated with any product or vendor mentioned in this book.

LIMIT OF LIABILITY/DISCLAIMER OF WARRANTY: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

For general information on our other products and services or to obtain technical support, please contact our Customer Care Department within the U.S. at 877-762-2974, outside the U.S. at 317-572-3993, or fax 317-572-4002.

Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books.

Library of Congress Control Number: 2003112837

ISBN: 0-7645-3714-8

Manufactured in the United States of America

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Picture 3

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.

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