The New Cast Iron Skillet Cookbook

June 1, 2014
During the last decades of the twentieth century, the cast-iron skillet fell out of fashion with cooks. New technologies produced nonstick-surface coatings for pans and made them the darlings of the culinary world. But nonstick coatings may break down at high temperatures needed for searing some foods, and environmental issues complicate their manufacture. The old technology of the cast-iron skillet, which can be passed down through generations, now looks much friendlier. True, cast iron needs initial seasoning, and its daily care seems counterintuitive (don't wash it!), but it handles so many cooking tasks perfectly and moves seamlessly from stovetop to oven. Brown catalogs recipes covering breakfast, snacks, and dinner, and she appeals to all sorts of ethnic traditions. Her several quesadilla inspirations illustrate that Mexican staple's versatility. There's also a skillet-browned mac and cheese. Detailed instructions smooth the way for cooks new to this time-tested cookware.(Reprinted with permission of Booklist, copyright 2014, American Library Association.)