Cast iron cooking for dummies
Book - 2004
Saved in:
- Subjects
- Published
-
Hoboken, NJ :
Wiley
c2004.
- Language
- English
- Main Author
- Physical Description
- 328 p. : ill
- ISBN
- 9780764537141
- Introduction
- About This Book
- Conventions Used in This Book
- What You're Not to Read
- Foolish Assumptions
- How This Book Is Organized
- Icons Used in This Book
- Where to Go from Here
- Part I. Coming Around to Cast-Iron Cooking
- Chapter 1. Welcome to Cast-Iron Cooking
- Coming Down on the Side of Cast Iron
- Showing Special Consideration to Your Prized Possession
- Chapter 2. Selecting Cast-Iron Cookware
- Ironing Out the Cast of Characters: Pots, Pans, and Specialty Items
- What You Need to Get Started
- A Shopping We Will Go
- Other Items You Need If You Use Cast Iron
- Chapter 3. This Little Pan of Mine, I'm Gonna Make It Shine: Seasoning Cast Iron
- Seasoning a New Pan
- Reseasoning a Pan
- What to Do with a Preseasoned Pan
- Chapter 4. Caring for Cast Iron
- Cleaning Tips and Tricks
- Rub-a-dub-dub, Removing the Grub
- Super-Cleaning for Old--or Abused--Cast Iron
- Storing Your Cast Iron
- Hitting the Road with Your Cast Iron
- Chapter 5. Cast-Iron Cooking Techniques
- Out of the Frying Pan and into the Fire: Heat and Temperature Control
- Tuning in to the Tricks and Traps
- Ending the Exile of Your Metal Utensils
- Part II. Main-Dish Cast-Iron Recipes
- Chapter 6. It's Meat for Dinner Tonight
- Beef Tips
- Holy Cow! Cooking Beef
- Pigging Out
- Something for the Kids
- Carving Like a Pro
- Chapter 7. Tastes Like Chicken (and Turkey)
- Chicken Basics
- Roasting Guidelines
- Southern Fried Chicken: The Ultimate in Comfort Food
- Down Home Favorites
- Chicken Dishes for the Uptown Crowd
- Talking Turkey
- Carving Made Easy
- Chapter 8. Fish, Shellfish, and One Amphibian
- Gone Fishin'
- Shellfish Galore: Shrimp, Scallops, Oysters, and More
- Hosting a Fish (and Shellfish) Fry--Cast-Iron Style
- Nice Legs, Baby
- Chapter 9. One-Dish Meals
- Soupy Sensations
- Rallying around Rice
- Making Cornbread the Main Dish
- Part III. Cast-Iron Sides and Sweet Endings
- Chapter 10. Vegetables Even Your Kids Will Love
- Cast-Iron Favorites: Potatoes and Beans
- Squash Anyone?
- Enjoying Corn On and Off the Cob
- Loading Up on Southern Staples
- Basic Veggie Crowd-Pleasers
- Chapter 11. Cornbread and Biscuits
- You're Cookin' Cornbreads Now
- Ain't Nothin' Better Than Biscuits
- Chapter 12. Pancakes, Muffins, and More
- Baking Easy Yeast Breads
- Setting the Pace with Quick Breads and Muffins
- Flipping Over Pancakes and Popovers
- Breads at Home on the Range and in the History Books
- Chapter 13. Delectable Desserts
- Having Your Cake and Eating It, Too
- Perfectly Easy Pastries and Other Super Sweets
- Part IV. Cast-Iron Cooking for the Great Outdoors--and Beyond
- Chapter 14. Cooking Around the Campfire
- Roundin' Up the Outdoor Hardware
- Temperature Control
- Finding Other Folks Who Like to Cook Outdoors
- Dutch Oven Main Dishes
- Sides: Always the Bridesmaid, Never the Bride
- Dutch Oven Desserts
- Chapter 15. Anyone Game?
- Establishing the Game Rules
- Watching the Birdie
- Game Animals
- Chapter 16. Going Global with Recipes from Around the World
- Pizza: An All-American Italian Favorite
- Chicken Parmigiana
- A Vegetable Souffle
- Famous Rice Dishes: Arroz con Pollo and Paella
- Fabulous Fajitas
- Feeding That Sweet Tooth
- Part V. The Part of Tens
- Chapter 17. Ten Ways to Make Your Cast Iron Last a Lifetime (or Longer)
- Reseasoning After Each Use
- Never Put Cold Water in a Hot Pan
- Don't Use Soap
- Don't Even Think about Using the Dishwasher
- Keeping Water Away
- Using It Often
- Don't Let Teens Threaten Each Other with It
- Storing Appropriately
- Avoiding Acidic and Alkaline Foods at First
- Appreciating Its True Value
- Chapter 18. Ten Dishes Best Suited to Cast Iron
- Biscuits
- Cornbread
- Fried Chicken
- Fried Eggs
- Fried Potatoes
- Game--Any Kind
- Old-Fashioned Green Beans
- Pineapple Upside-Down Cake
- Steak
- Stew--Any Kind
- Chapter 19. Ten Tips for Surefire Success
- Seasoning and Reseasoning
- Preheating Your Pan
- Using the Right Size Pan
- Controlling Your Temperature
- Modifying Cooking Times
- Coating with Oil or Cooking Spray
- Cooking with Quality Cast Iron
- Using Quality Ingredients
- Sticking Around
- Having Fun
- Appendix. Metric Conversion Guide
- Index