Get the Test Kitchen’s Inspiring Recipes & Expert Tips for Cast Iron
An American classic and a longtime favorite of the test cooks and equipment testers at America’s Test Kitchen, the cast-iron skillet is the one pan that does it all. This durable supertool is the original green pan—a naturally nonstick, completely chemical-free way to cook that appeals to traditionalists and newcomers alike.
Yet many home cooks are intimidated by the care, cleaning, and use of cast iron. Leave it to the trusted experts at America’s Test Kitchen to present a cast iron cookbook that makes this pan accessible to everyone. The new techniques and recipes in Cook It in Cast Iron are the results of months of testing designed to learn all there is to know about cast iron and develop foolproof, flavorful recipes created specifically for the strengths of the skillet.
During the testing and research that went into developing Cook It in Cast Iron, we got to know our skillets pretty well, and we learned some key facts. Our most interesting (and useful) new discoveries are all outlined in the book’s extensive introduction.
Cook It in Cast Iron features perfected versions of cast iron classics like steak, fried eggs, and cornbread as well as dozens of surprising recipes you probably never thought about making in a skillet, such as cakes and cookies, pizzas, and loaves of bread. A cast-iron pan is ideal for many jobs cooks are already doing in the kitchen as well as things they want to do but thought they didn’t have the right tools for. Recipes that you may think you can only make if you have a slow cooker, a pizza stone, a grill, or a griddle can actually be made with one magical multitasker: a cast-iron skillet. You can also make your favorite foods better by using a cast-iron skillet. Cast iron is just the thing for searing or blackening food quickly over high heat. It’s also equally at home in the oven for baked goods and puts roasts within reach for weeknight dinners by speeding up the cooking process. In addition, cast iron’s great heat retention makes it a natural fit for hot, melty dips like fondue and solves the problem of soggy crusts on pies and quiches.
Find everything you need to know about this adaptable pan in Cook It in Cast Iron.