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Cast-Iron Cooking: Recipes & Tips for Getting the Most out of Your Cast-Iron Cookware Paperback – August 9, 2016

by Rachael Narins (Author)
4.1 out of 5 stars 23 customer reviews
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  • Cast-Iron Cooking: Recipes & Tips for Getting the Most out of Your Cast-Iron Cookware
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Product Details

  • Paperback: 96 pages
  • Publisher: Storey Publishing, LLC (August 9, 2016)
  • Language: English
  • ISBN-10: 1612126766
  • ISBN-13: 978-1612126760
  • Product Dimensions: 6.9 x 0.5 x 8.9 inches
  • Shipping Weight: 14.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #34,539 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

5.0 out of 5 starsGreat book!
By nfmgirl on January 8, 2017
Format: Paperback Verified Purchase
I bought a cast-iron skillet years ago, but I have barely used it. I've never been sure just what to do with it. I mean, you can't cook without non-stick coating, right? So I was eager to learn from this book how to use my cast-iron skillet; how to care for it.

This cookbook is slightly different from most cookbooks, as there isn’t an extensive introduction. Usually a cookbook has fairly detailed intro that gives a glimpse into the thought that went into the cookbook, history, cooking equipment, cooking techniques, etc. This book does that, but in much briefer style, and after a dozen pages you are diving into the recipes. I liked this! They got to the point, told you what you needed to know, and moved on to the meat of it!

You learn about the different types of cast-iron. Not only the traditional skillet, but also griddles and pots and specialty pans. You learn how to best "season" the pan (so you have no need for that non-stick coating I mentioned earlier), and a "seasoned" pan vs. enameled cast iron, and what not to do with cast iron.

It's broken into chapters for Breakfast, Lunch and Dinner, Sides and Snacks, and Dessert. All recipes are cooked in a cast-iron pan, whether on the stovetop, in the oven, or over an outdoor fire. Classic recipes like Fried Chicken or Steaks with Red Wine Sauce, something a little more unexpected like Baked Crab & Shrimp or Charred Eggplant Dip, or a dessert of Cranberry Upside-Down Cake.

Each recipe is showcased with a full page picture and the recipe title boldly stretched across it. Bright and colorful and yummy photography, simple and easy-to-read ingredient list, and numbered recipe steps.

I decided to make the Korean Short Ribs (galbi).Read more ›
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5.0 out of 5 starsReview: Cast-Iron Cooking
By M_ Fitzgerald on August 18, 2016
Format: Kindle Edition
I chose Rachael Narins cookbook `Cast-Iron Cooking because of the cover and I need more cast-iron recipes. I bought cast-iron ware for last Christmas, I love the pieces I have but needed more recipes.The cover picture and font look inviting, who could pass that up? The recipes sound delightful and each recipe has a little tidbit of information (ex. where it originated from).
The recipes are organized by courses - Breakfast, Lunch and Dinner, Sides and Snacks, and Dessert. The table of contents is well laid out. Besides having the meals listed in the contents, there are many helpful chapters (ex. How to Season Cast-Iron, Why and How to Buy Cast-Iron). Each recipe has a list of ingredients with items most cooks would have. The directions are clear and easy to understand. I did find a couple of items I have never heard of...nonreactive saucepan and offset spatula. But for the most part, I believe the cook could find themselves some delicacies.
The techniques are well defined and the directions tell you step-by-step what to do. All photo's throughout the book look inviting. I would recommend this cookbook to all cooks.

Disclaimer: I received a complimentary ARC of this e-book through Net Galley for my honest review.
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5.0 out of 5 starsA solid and helpful Cast-Iron Cooking Cookbook
By Anne from Baltimore on November 11, 2016
Format: Paperback
In the beginning, the author explains why one would cook with cast-iron. The author's explanation was more information than I was aware of! I had never considered how it conducts heat--though I knew from experience and cooking with my pan for fifteen years. The next few pages of the book explain how to season and take care of cast iron pans. The explanations were simple and make it sound very easy to keep a pan seasoned--which it is.

Then, the cookbook goes on to include recipes for breakfast, lunch, and dinner. The picture on the Table of Contents page is actually of raw steaks on a skillet--which is one of our favorite things to make with our cast iron pan. The first recipe in the breakfast section is for a Dutch Baby with a blueberry sauce. The blueberry sauce takes a long--- time to cook, so be sure to start it first and then take a look at the dutch baby directions. The recipe recommends making the sauce while the dutch baby is baking, but I'd recommend starting with the sauce instead. Next, I tried the Grilled Cheese. The directions are a little unusual. You spread the bread with a light layer of mayonaise and cook your grilled cheese. I will say it was one of the most evenly browned grilled cheese sandwiches I've every made, but it got mixed reviews in my family. I liked it, but didn't love it, my son loved it, and one of my daughters didn't like it. We were evenly split. Lastly, I liked the fried chicken recipe. This is the method I've used for making fried chicken for several years and it works quite well. I would take the cayenne pepper out of the recipe, but that's because my kids aren't crazy about that spice.

Each recipe includes an appealing photo which definitely made me want to go cook. Photographs can make such a difference in a cookbook!Read more ›
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4.0 out of 5 starsIt provides good information about the care and maintenance of cast iron ...
By John Carlson on September 30, 2016
Format: Paperback Verified Purchase
It provides good information about the care and maintenance of cast iron cookware as well as providing some good recipes.
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2.0 out of 5 stars... are for dishes that are not very practical and best suited for someone who enjoys off-beat dishes
By J. Dundek on January 13, 2017
Format: Paperback Verified Purchase
The recipes are for dishes that are not very practical and best suited for someone who enjoys off-beat dishes. The author is from California and her recipes and ingredients used are reflected in this book. Overall, not very useful, there are many better cast-iron cookbooks out there.
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