Cast Iron Cooking For Dummies
In some cooking circles, cast iron gets a bad rep – people think it's 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 sauté pans behind?\ True, cast iron is old; it's 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 today's...
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In some cooking circles, cast iron gets a bad rep – people think it's 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 sauté pans behind? True, cast iron is old; it's 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 today's kitchens, and that doesn’t mean simply hanging on the wall for decoration. Cast iron has much to offer modern-day cooks; it's easy to use, easy to care for, economical, versatile, and durable, and let's face it, it has a nostalgic appeal that no other cookware has. But more compelling than all those reasons is that it's 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 you've never even thought of using cast-iron cookware, or you have a few cast-iron pots lying around, you'll discover all you need to know about making great food using cast iron. Here just a sampling of what you'll 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 sidedishes 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 you're 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.
Introduction1About This Book1Conventions Used in This Book2What You're Not to Read4Foolish Assumptions4How This Book Is Organized4Icons Used in This Book6Where to Go from Here7Part IComing Around to Cast-Iron Cooking9Chapter 1Welcome to Cast-Iron Cooking11Coming Down on the Side of Cast Iron11Showing Special Consideration to Your Prized Possession19Chapter 2Selecting Cast-Iron Cookware21Ironing Out the Cast of Characters: Pots, Pans, and Specialty Items21What You Need to Get Started29A Shopping We Will Go30Other Items You Need If You Use Cast Iron35Chapter 3This Little Pan of Mine, I'm Gonna Make It Shine: Seasoning Cast Iron37Seasoning a New Pan38Reseasoning a Pan41What to Do with a Preseasoned Pan42Chapter 4Caring for Cast Iron43Cleaning Tips and Tricks43Rub-a-dub-dub, Removing the Grub44Super-Cleaning for Old--or Abused--Cast Iron46Storing Your Cast Iron49Hitting the Road with Your Cast Iron49Chapter 5Cast-Iron Cooking Techniques51Out of the Frying Pan and into the Fire: Heat and Temperature Control51Tuning in to the Tricks and Traps55Ending the Exile of Your Metal Utensils57Part IIMain-Dish Cast-Iron Recipes59Chapter 6It's Meat for Dinner Tonight61Beef Tips62Holy Cow! Cooking Beef63Pigging Out73Something for the Kids81Carving Like a Pro82Chapter 7Tastes Like Chicken (and Turkey)85Chicken Basics86Roasting Guidelines87Southern Fried Chicken: The Ultimate in Comfort Food90Down Home Favorites93Chicken Dishes for the Uptown Crowd97Talking Turkey100Carving Made Easy103Chapter 8Fish, Shellfish, and One Amphibian105Gone Fishin'105Shellfish Galore: Shrimp, Scallops, Oysters, and More115Hosting a Fish (and Shellfish) Fry--Cast-Iron Style126Nice Legs, Baby128Chapter 9One-Dish Meals131Soupy Sensations131Rallying around Rice139Making Cornbread the Main Dish142Part IIICast-Iron Sides and Sweet Endings147Chapter 10Vegetables Even Your Kids Will Love149Cast-Iron Favorites: Potatoes and Beans150Squash Anyone?156Enjoying Corn On and Off the Cob159Loading Up on Southern Staples162Basic Veggie Crowd-Pleasers167Chapter 11Cornbread and Biscuits173You're Cookin' Cornbreads Now173Ain't Nothin' Better Than Biscuits185Chapter 12Pancakes, Muffins, and More193Baking Easy Yeast Breads193Setting the Pace with Quick Breads and Muffins196Flipping Over Pancakes and Popovers203Breads at Home on the Range and in the History Books208Chapter 13Delectable Desserts213Having Your Cake and Eating It, Too213Perfectly Easy Pastries and Other Super Sweets221Part IVCast-Iron Cooking for the Great Outdoors--and Beyond229Chapter 14Cooking Around the Campfire231Roundin' Up the Outdoor Hardware231Temperature Control234Finding Other Folks Who Like to Cook Outdoors241Dutch Oven Main Dishes242Sides: Always the Bridesmaid, Never the Bride246Dutch Oven Desserts250Chapter 15Anyone Game?255Establishing the Game Rules255Watching the Birdie259Game Animals265Chapter 16Going Global with Recipes from Around the World271Pizza: An All-American Italian Favorite271Chicken Parmigiana274A Vegetable Souffle275Famous Rice Dishes: Arroz con Pollo and Paella276Fabulous Fajitas279Feeding That Sweet Tooth284Part VThe Part of Tens287Chapter 17Ten Ways to Make Your Cast Iron Last a Lifetime (or Longer)289Reseasoning After Each Use289Never Put Cold Water in a Hot Pan289Don't Use Soap290Don't Even Think about Using the Dishwasher291Keeping Water Away291Using It Often291Don't Let Teens Threaten Each Other with It292Storing Appropriately292Avoiding Acidic and Alkaline Foods at First293Appreciating Its True Value293Chapter 18Ten Dishes Best Suited to Cast Iron295Biscuits295Cornbread296Fried Chicken296Fried Eggs297Fried Potatoes297Game--Any Kind297Old-Fashioned Green Beans298Pineapple Upside-Down Cake298Steak299Stew--Any Kind299Chapter 19Ten Tips for Surefire Success301Seasoning and Reseasoning301Preheating Your Pan302Using the Right Size Pan302Controlling Your Temperature303Modifying Cooking Times303Coating with Oil or Cooking Spray303Cooking with Quality Cast Iron304Using Quality Ingredients304Sticking Around304Having Fun305AppendixMetric Conversion Guide307Index311
