Learn how to season cast iron, clean cast iron, and cook 90 tantalizing recipes in your cast iron skillet. This cookbook aims to show modern cooks how this inexpensive cast iron tool is the best pan in their kitchen. Fusing new and traditional recipes and gathering farm-fresh produce and ingredients, the authors show cooks how to make delicious food in this versatile skillet. Recipes include: Succulent Seared Pork Chops with Plum-Mustard-Cornichon Sauce; Dutch Baby (puffed pancake with lemon and powdered sugar); Grilled Prosciutto-Wrapped Radicchio; and Warm Pear Upside Down Cake.
The Cast Iron Skillet Cookbook
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Book Description
Frequently Bought Together
Editorial Reviews
Review
"Solid, plain, steady, trustworthy—this might be the tool to reunite the two Americas! The authors, who live in Seattle, have an instinctive sense of all-American cooking as shown by their recipes for open-face sloppy Joes, chicken with herbed dumplings and cornbread. But there are interesting variants too, like fennel-ricotta skillet bread and brown-sugar coffee cake."
The New York Times Book Review
"…a distinctive blend of traditional and modern insights…this book makes a good compliment to the purchase of your first cast iron skillet."
Cooking with Paula Deen
"Just like one of those pans that gets handed down from generation to generation, this new collection of recipes bears the well-seasoned finish of a good frying pan."
The Seattle Times, Pacific Northwest magazine
"Owners of cast iron skillets will find this packs in a fine set of recipes created by the mother/daughter authors Sharon Kramis and Julie Kramis Hearne, blending old and ndw styles and flavors in nearly a hundred appealing dishes. Color photos pepper ideas on using the cast iron skillet to bake and cook and are accompanied by tips on care of the skillet."
The Midwest Book Review
"Kramis and Hearne helpfully preface their recipes with a cast iron maintenance defriefing. you'll really start to warm to cast iron when you picture a puffed Dutch baby, a golden Dungeness crab quesadilla, hearty beef stew, or tender baked halibut…So dig out that cast iron cookware from the back of the cupboard—you'll find out it's more than a relic of the woodstove era.
Northwest Palate magazine
The New York Times Book Review
"…a distinctive blend of traditional and modern insights…this book makes a good compliment to the purchase of your first cast iron skillet."
Cooking with Paula Deen
"Just like one of those pans that gets handed down from generation to generation, this new collection of recipes bears the well-seasoned finish of a good frying pan."
The Seattle Times, Pacific Northwest magazine
"Owners of cast iron skillets will find this packs in a fine set of recipes created by the mother/daughter authors Sharon Kramis and Julie Kramis Hearne, blending old and ndw styles and flavors in nearly a hundred appealing dishes. Color photos pepper ideas on using the cast iron skillet to bake and cook and are accompanied by tips on care of the skillet."
The Midwest Book Review
"Kramis and Hearne helpfully preface their recipes with a cast iron maintenance defriefing. you'll really start to warm to cast iron when you picture a puffed Dutch baby, a golden Dungeness crab quesadilla, hearty beef stew, or tender baked halibut…So dig out that cast iron cookware from the back of the cupboard—you'll find out it's more than a relic of the woodstove era.
Northwest Palate magazine
About the Author
Sharon Kramis, a protege of James Beard and restaurant consultant for 30 years, is the coauthor of Northwest Bounty. Her daughter, Julie Kramis Hearne, is the owner of a Seattle-based chain of panini shops. Both live in Seattle.
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Customer Reviews
Most Helpful Customer Reviews
87 of 90 people found the following review helpful
By M. Gateley
Format:Paperback|Amazon Verified Purchase
This is the best cookbook I have purchased in a long time. I own a couple of hundred cookbooks and I had originally purchased this for my son. Now I have my own copy and have tried 70% of the recipes. The meatloaf is great, so is the stirfry. Love the apple cake as well. Get it, you won't be sorry.
61 of 62 people found the following review helpful
5.0 out of 5 stars
Like having a cooking expert standing next to me while I learn to cook
January 10, 2008
Format:Paperback
I've always thought of cast iron cookware as too much trouble to bother with and way to heavy. I actually bought this book to help me come up with some ideas for my electric skillet! But - after reading her opening chapter on how to choose cast iron, how to season it, how to care for it I was hooked. I immediately went out to the local Ace hardware store and purchased my first cast iron skillet. That was a month ago. Thanks to the excellent writing, I no longer fear cast iron. I am confident about seasoning it (I never understood what that was for!), cleaning it, caring for it.
Now for the good news - these ladies can cook! And - they can pass along that knowledge through the written word. I keep trying the recipes in this book and am enjoying them. And - because I'm no longer afraid of cast iron cookware, I'm not afraid to expirament on my own. LOL - I tossed out my old teflon coated crap and ordered two more lodge cookware pieces - all because of this book.
Be prepared to be amazed, as this amazing cookbook takes you from simple food done well to gourmet food. From breakfast through dinner and dessert. The book also has an excellent list of sources at the end of the book for cookware, special ingredients, etc.
To the authors - a huge thank you from a recent cast iron convert. To you who might be considering this book - the recipes are wonderful. You could make them in any skillet it's just that after reading it you'll understand why cast iron can really make a difference in your cooking. At last - I finally understand why my mothers treasured possession is a 100 year old cast iron skillet that belonged to her grandmother!
HAPPY COOKING ONE AND ALL
Now for the good news - these ladies can cook! And - they can pass along that knowledge through the written word. I keep trying the recipes in this book and am enjoying them. And - because I'm no longer afraid of cast iron cookware, I'm not afraid to expirament on my own. LOL - I tossed out my old teflon coated crap and ordered two more lodge cookware pieces - all because of this book.
Be prepared to be amazed, as this amazing cookbook takes you from simple food done well to gourmet food. From breakfast through dinner and dessert. The book also has an excellent list of sources at the end of the book for cookware, special ingredients, etc.
To the authors - a huge thank you from a recent cast iron convert. To you who might be considering this book - the recipes are wonderful. You could make them in any skillet it's just that after reading it you'll understand why cast iron can really make a difference in your cooking. At last - I finally understand why my mothers treasured possession is a 100 year old cast iron skillet that belonged to her grandmother!
HAPPY COOKING ONE AND ALL
351 of 386 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
`The Cast Iron Skillet Cookbook' by mother and daughter, Sharon Kramis and Julie Kramis Hearne, has roots deep in American culinary tradition based on both the subject and the fact that Kramis senior is a James Beard protégé from Beard's western cooking lessons. Based on the Beard / West Coast connection, the authors get a very nice blurb from senior Beard assistant Marion Cunningham.
This is very much of a `comfort food' rather than a `gourmet' oriented book, with many of the potential weaknesses to which this kind of book can fall prey. The best thing about this book is that in spite of some weaknesses in keeping on message, this is a really nice book to have if you like cooking with cast iron cookware.
The most obvious weakness in the book is that even though both the title and the subtitle, `Recipes for the Best Pan in Your Kitchen' suggest that the book is all about the classic ten (10) to twelve (12) inch skillet, the book actually contains recipes for a wide range of cast iron ware, including Dutch ovens, grills, griddles, popover pans, and special molds.
The thing I miss most in this book is a clear explanation of why the seasoned cast iron skillet is better for some tasks than any other cookware material. My understanding is that well seasoned cast iron has the non-stick advantages of a Teflon coated pan without the weakness of teflon in giving a good sear or good color to sautéed protein. Cast iron is not as responsive to heat changes as copper or aluminum, but this is its strong point when it comes to maintaining heat when you add room temperature or cold food to a hot pan. This advantage is especially good when you are cooking on an electric range, where the power to the heating coil turns on and off to maintain a particular level of heat. Thus, the heat in a pan on an electric element may fluctuate much more widely than the same pot on a gas burner. Another advantage is that cast iron is both virtually indestructible and unwarpable. So, a carefully maintained pan is good for one or more lifetimes, at least. According to Alton Brown's excellent `Gear for Your Kitchen', the down side of cast iron is that it is just a bit brittle so that it can literally shatter if dropped hard enough and it is prone to corrosion. It is also highly susceptible to rust, leading to pitting. And, if your seasoning is less than perfect, an acidic dish can easily leach iron from the pot, leading to an unpleasant taste.
It you limit yourself to the recipes for the skillet, you may also feel that many of the recipes are not necessarily optimized in a cast iron skillet. While the cast iron pan is a real champ in sautéing, browning, and cooking quickbreads such as pancakes, I think it's advantages really do not come into play when you are frying in oil or braising. While the authors briefly allude to enameled ware, I personally find that good enameled cast iron may be as good or better than bare cast iron for braising, especially the French `bistro pans' (flat two handled saute' pan shapes with heavy lids) and marmites (large casseroles with heavy lids). The authors' recipes clearly exceed their material when they give dishes such as a paella for which there are classic pan shapes and materials which are not cast iron.
The recipes in this book are almost all relatively simple, with `just enough' detail to enable an experienced amateur cook to be able to execute them. These are not gourmet recipes. They are `good enough' for easy home cooking. This means the recipes include some probably mistaken cooking lore such as the notion that searing protein seals in moisture. It also includes instructions with almost comically mistaken statements such as the Pecan Sticky Buns recipe which instructs us to put the ingredients into a mixing bowl with a dough hook attachment. This will be easily understood by most to be referring to an electric mixer and attachment, but it demonstrates Sasquatch Books typical weaknesses in copy editing.
On the positive side, I am really willing to accept the authors' opinion that a good cast iron pan is an excellent substitute for a wok for stir fried recipes. A cast iron pan will never go higher than the maximum temperature of the burner, but it will maintain a high temperature better than a thinner pan or a pan of more highly conductive material.
The selection of recipes is wide enough so that this little book will go a long way toward filling several different cooking application niches. The two most useful applications by far are the recipes for breakfast and for outdoor cooking. In fact, the authors would have done well to devoting more space to outdoor cooking, as cooking over an open fire is where cast iron can really come into its own. And, the book does not limit itself to all the conventional classics. Some of the more interesting recipes for breakfast are the Dutch baby and the savory Dutch baby, both of which are dishes that fill the pan. Other dishes that fill the pan such as apple tarts and skillet breads are just the thing to have handy for outdoor cookery.
There are some breads that I would not do in cast iron. I have reservations about an Irish soda bread getting the right kind of heat when baked in a pan with 3 inch high sides. The scones recipe is also a little suspect for the same reasons. The scones recipe is also suspect in that it calls for margarine instead of butter or lard and incorporates this fat with an electric mixer, where most pastry experts would call for the fat to be worked in carefully with the fingers or a pastry cutter.
This is very much of a `comfort food' rather than a `gourmet' oriented book, with many of the potential weaknesses to which this kind of book can fall prey. The best thing about this book is that in spite of some weaknesses in keeping on message, this is a really nice book to have if you like cooking with cast iron cookware.
The most obvious weakness in the book is that even though both the title and the subtitle, `Recipes for the Best Pan in Your Kitchen' suggest that the book is all about the classic ten (10) to twelve (12) inch skillet, the book actually contains recipes for a wide range of cast iron ware, including Dutch ovens, grills, griddles, popover pans, and special molds.
The thing I miss most in this book is a clear explanation of why the seasoned cast iron skillet is better for some tasks than any other cookware material. My understanding is that well seasoned cast iron has the non-stick advantages of a Teflon coated pan without the weakness of teflon in giving a good sear or good color to sautéed protein. Cast iron is not as responsive to heat changes as copper or aluminum, but this is its strong point when it comes to maintaining heat when you add room temperature or cold food to a hot pan. This advantage is especially good when you are cooking on an electric range, where the power to the heating coil turns on and off to maintain a particular level of heat. Thus, the heat in a pan on an electric element may fluctuate much more widely than the same pot on a gas burner. Another advantage is that cast iron is both virtually indestructible and unwarpable. So, a carefully maintained pan is good for one or more lifetimes, at least. According to Alton Brown's excellent `Gear for Your Kitchen', the down side of cast iron is that it is just a bit brittle so that it can literally shatter if dropped hard enough and it is prone to corrosion. It is also highly susceptible to rust, leading to pitting. And, if your seasoning is less than perfect, an acidic dish can easily leach iron from the pot, leading to an unpleasant taste.
It you limit yourself to the recipes for the skillet, you may also feel that many of the recipes are not necessarily optimized in a cast iron skillet. While the cast iron pan is a real champ in sautéing, browning, and cooking quickbreads such as pancakes, I think it's advantages really do not come into play when you are frying in oil or braising. While the authors briefly allude to enameled ware, I personally find that good enameled cast iron may be as good or better than bare cast iron for braising, especially the French `bistro pans' (flat two handled saute' pan shapes with heavy lids) and marmites (large casseroles with heavy lids). The authors' recipes clearly exceed their material when they give dishes such as a paella for which there are classic pan shapes and materials which are not cast iron.
The recipes in this book are almost all relatively simple, with `just enough' detail to enable an experienced amateur cook to be able to execute them. These are not gourmet recipes. They are `good enough' for easy home cooking. This means the recipes include some probably mistaken cooking lore such as the notion that searing protein seals in moisture. It also includes instructions with almost comically mistaken statements such as the Pecan Sticky Buns recipe which instructs us to put the ingredients into a mixing bowl with a dough hook attachment. This will be easily understood by most to be referring to an electric mixer and attachment, but it demonstrates Sasquatch Books typical weaknesses in copy editing.
On the positive side, I am really willing to accept the authors' opinion that a good cast iron pan is an excellent substitute for a wok for stir fried recipes. A cast iron pan will never go higher than the maximum temperature of the burner, but it will maintain a high temperature better than a thinner pan or a pan of more highly conductive material.
The selection of recipes is wide enough so that this little book will go a long way toward filling several different cooking application niches. The two most useful applications by far are the recipes for breakfast and for outdoor cooking. In fact, the authors would have done well to devoting more space to outdoor cooking, as cooking over an open fire is where cast iron can really come into its own. And, the book does not limit itself to all the conventional classics. Some of the more interesting recipes for breakfast are the Dutch baby and the savory Dutch baby, both of which are dishes that fill the pan. Other dishes that fill the pan such as apple tarts and skillet breads are just the thing to have handy for outdoor cookery.
There are some breads that I would not do in cast iron. I have reservations about an Irish soda bread getting the right kind of heat when baked in a pan with 3 inch high sides. The scones recipe is also a little suspect for the same reasons. The scones recipe is also suspect in that it calls for margarine instead of butter or lard and incorporates this fat with an electric mixer, where most pastry experts would call for the fat to be worked in carefully with the fingers or a pastry cutter.
Most Recent Customer Reviews
3.0 out of 5 stars
Use better Paper please!
I tried some of the recipes and they are good. Many reviews here cover some great points. So I will not rehash those. Read more
Published 3 days ago by planetregin
4.0 out of 5 stars
Lives Up To Its Advertising
LOOOVED this cookbook !!! Included instructions on the "feeding and care" of cast iron - and gave precise and specific ingredients and instructions throughout. Read more
Published 5 days ago by Wanda Mundy
5.0 out of 5 stars
Everyone should have an iron skillet
Great book because they tell you how to care for your ion skillet and what iron pots you should have and great recipes.
Published 15 days ago by Donna Noto-Diaz
5.0 out of 5 stars
This was a Great experience. Would definitely do it again....
This was a Great experience. Would definitely do it again. Everything was described accurately. Item was here in great time.
Published 17 days ago by John Choate
3.0 out of 5 stars
LIMITED SKILLET
This product is rather limited. The recipes are okay but I was looking for skillet dishes with an all-in-one approach.
Published 1 month ago by Felice Girouard
5.0 out of 5 stars
Good recipes
I liked this book, first because it gives directions on how to keep your cast irnos skillet better, and even make it non stick surface. The recipes are simle but very nice. Read more
Published 1 month ago by Jack M.
4.0 out of 5 stars
Cast iron cookbook
Not what I expected from other reviews but have been cooking over 45 yrs
It is ok but not 5 stars
It is ok but not 5 stars
Published 1 month ago by Nancy C. De Young
5.0 out of 5 stars
Some nice recipes
I bought this for my wife as we'll be RV camping and she seems to like the recipes in the cookbook. Of course I bought her the cookbook for selfish reasons. :-)
Published 1 month ago by Dissapointed...
3.0 out of 5 stars
The cast iron skillet cookbook
Not bad, for a first cookbook on this subject! I will probably keep looking for a go to cookbook for cast iron skillet cooking.
Published 1 month ago by Crousmom
5.0 out of 5 stars
Great
Great reference for cast iron cooking - good section on baking as well as a range of sizes of pans.
Published 3 months ago by mikeV
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