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Cast Iron Cooking For Dummies
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- 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
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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. 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! 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.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.About The Author - Tracy Barr is an accomplished author. She has written books on Latin, Evolution, Adoption, Leonardo DaVinci, Yorkshire Terriers and more. She lives somewhere..Edited By - Tracy Barr.Binding - Paper.Pages - 360.Publisher - John Wiley And Sons.Year - 2003.ISBN - 9780764537141.
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The section in Chapter 4 on cleaning old pans has several short comings. The use of vinegar was not mentioned, the used of edible oil and salt to gently scoure was not mentioned, and the topic of cleaning old pans with electrolysis was completely ignored though it is the most gentle, thorough and least labor intensive.
The author may indeed be a writer and a cook but she does not know diddly squat about how to take care of cast iron cookware.
Each recipe section (beef, poultry, seafood) further explain cuts of meat and tips for cooking each. It goes without saying as this is a dummies series that the recipes are basic and straightforward lacking in pretension or complication (for the most part though there is a hint of vermouth or marsala wine here and there).
As a reference book, this is a must have for the novice or experienced cast iron cook. For recipes this is a great starter or a "back to basics" cook book for those of us who hit ruts easily in our cooking