Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All

by Cook's Country (Editor)

The cast-iron skillet is experiencing a comeback in kitchen all over the country and the test kitchen is no different. This consummate kitchen workhorse and multitasker is sturdy and versatile, an essential tool for recipes of all kinds. Let the cooks at America’s Test Kitchen show you how to make over 120 dishes in this magical pan, from classic cast iron dishes everyone knows and loves to innovative and surprising recipes that will inspire you to reach for cast iron more often in your home kitchen.
 
If you could only own one pan, you should make it a cast-iron skillet. This inexpensive, timeless pan is an excellent conductor of heat and will not only cook your food evenly, it will produce an enviable crust on steaks, roast chicken, pizza, cornbread, and more.  In this new cookbook, the editors of Cook’s Country magazine will show you everything you need to know about cast-iron cookware and the endless (and often surprising) dishes you can cook and bake in this versatile pan. Learn about the history of cast-iron and what makes this pan uniquely American; let us show you how to shop for, season, care for, and clean cast-iron; stop underestimating this unassuming tool and see what cast iron can do in your kitchen. Discover solutions to common cast-iron cooking challenges like skillets that become stinky or sticky; stir-fries, eggs, and fish that won’t release from the pan; and delicate foods that burn before they cook through. Surprising recipes include pizza, cakes, skillet pies, pasta, artisan breads, and more. Full-color photos of every recipe show you exactly how your dish will turn out and reference photos guide you every step of the way.

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference, Foodie

304 pages, Paperback

First published February 2, 2016

Reviews

[Steven Peterson · Rating 4 out of 5]

If only for the discussion of how to season the cast iron skillet, this is a welcome volume. Based on another publication, I have been wasting time coating a 12 inch cast iron skillet (35 years old) after cleaning it after each use and rubbing oil in it and then putting it in the oven for 2 hours at 325 degrees. Ugh! It works, but. . . . This volume provides a much simpler approach--and one that works.

So, simply providing background on how to treat one of these treasures is a real contribution of this volume.

But this provides more. Some like Cook's Country, others don't. I like their approach. The book goes on to speak of how to use one of these cast iron skillets. The volume also produces a set of recipes.

All in all, a fine work. . . .

[Mark · Rating 2 out of 5]

I really wanted to like this new book from ATK because I want a book that will help us learn & inspire us to use our cast iron. The prefatory matter looks quite good--I may photocopy it--but almost every last one of the recipes--except for eggs, bread & desserts--are meat. Meat. Meat. Meat. What the fuckery?! This is the 21st century!

Don't get me wrong. Many of those meat dishes had me drooling and I wouldn't mind trying some of them but who the fuck is going to help me eat all of that meat? We need a book for both of us. This one fails dramatically.

[Laura McLoughlin · Rating 4 out of 5]

Checked out from the library, tried a few recipes, they were delicious so I bought it! Highly recommend. Also, there is a whole section on one skillet meals which are excellent for when you don't want to wash a lot of dishes (always)!

[Allie]

Some of these recipes are way to involved for lazy me. The one chapter I absolutely plan to make most of the recipes from is the one-pot meals. Dang I love a one-pot meal. But as usual, I won't give it a rating until I've actually made some of the recipes.

[Penny Ramirez · Rating 4 out of 5]

Read the intro parts about cooking in cast iron, care, maintenance, etc. Skimmed the recipes and found a few that we definitely want to try! I'm going to buy this book.

[Emily · Rating 5 out of 5]

Great read— made several recipes numerous times. Love the description as to why each recipes works. Many recipes without too many ingredients.

[Eric Mesa · Rating 4 out of 5]

I've only made a couple recipes from the book, but I love a lot about it. I like the technical section that opens the book. I really like all the descriptions that preface each recipe. It gives you an idea of what they tried and how it screwed them up - key since everyone I know who's a really good cook improvises. So why end up making a mistake they already made? It also gives context to the recipes and where they come from. I added a good chunk of the recipes to my to-cook personal wiki. I'll adjust the stars later if the recipes turn out to be hard to follow - but that usually isn't the case when it's something from America's Test Kitchen. (This is from the Cook's Country side of the house)

[Aasinathena · Rating 5 out of 5]

I was afraid to cook in cast iron cookware before I read this book. Now I am a proud owner of two Lodge cast iron pans.One is a regular pan and the other is a grill pan and work or cook in them without a hassle. Reason behind it is this wonderful publication by America's Test Kitchen!

It includes "all you need to know about cast iron pan-and cooking". This book is just not recipes!

And I said bye to Nonstick pans.

Thank you America's Test Kitchen!

[KC · Rating 4 out of 5]

Always great books put out by America Test Kitchen!

[Amos · Rating 3 out of 5]

Not their best collection.....but there's enough within to justify grabbing a clean, used copy. Let the fun begin!!!

Three Savory Skillet Shaped Stars

[Laura · Rating 4 out of 5]

Everything I tried was great. Not sure it was faster than using a couple of pots. but oh so tasty.

[Joshua · Rating 5 out of 5]

My kids got me this cookbook for Christmas in 2019, and I cooked all the recipes in about 1 year (121 recipes). It's a great cookbook, loved all the recipes!

[Debby · Rating 5 out of 5]

I absolutely adore both of my cast iron skillets, so when I saw that this book was going to be published I hit the pre-order button. America's Test Kitchen/Cook's Illustrated or Cook's Country is one of my most trusted recipe sources. I absolutely love this cookbook, and have marked a LOT of recipes. First, I really liked the information on how to season a cast-iron skillet, and also breaking myths about not being able to cook acidic products, or using soap and water to clean a cast iron skillet. I own both Le Creuset skillets and Dutch ovens, and Lodge skillets...and found it really interesting to read the reviews and comparisons to using enamel cast iron or plain cast iron. The recipes... while I haven't made any, please trust that I'm an advanced cook and can tell if a recipe is going to be good, by the ingredients and reading directions. Of course, once I make recipes from this book (and I will, and I will blog them as well), I'll update my review. Here are some "gotta make" recipes that I've already bookmarked:
The Baked Pepperoni dip-- I don't care if the fat police break my door down. This will be fun to serve at a casual dinner party.
Baked Brie with honeyed apricots... yes!
Spicy Garlic Shrimp (they had me at garlic)
Lamb meatballs with yogurt sauce, Caramelized onion, pear, and bacon tart, come to Mama.
Then there's chicken: Blackened chicken with pineapple-cucumber salsa, Oven-seared chicken breasts with leek and tarragon pan sauce, Indoor barbecued chicken (gorgeous pictures, by the way for every single recipe), Where's the beef? There's plenty: Cowboy steaks, Thick-cut steaks with herb butter, pork chops, pork tenderloin (I was drooling), Crisp skinned salmon with honey-lime sauce. Mahi-Mahi. pan-seared scallops with various sauces. I haven't made London Broil in ages, and the marinated London Broil looks so good! There are beautiful roasts, and pizzas, and skillet dinners. Pot pies, galore! Chicken. Steak. Pork. Yum! Burgers. Sandwiches. I want them all. Breakfasts, too-- eggs, omelets. Dutch babies. Corned Beef Hash, to name just a few. Bread! Yes, beautiful breads. Biscuits. Cornbreads. The pull-apart garlic rolls are going to be tops on my list to make. I love baking bread. The cinnamon swirl bread is gorgeous, and I cannot wait to make that. I make great cinnamon rolls, and their skillet version that is a quick version-- oh, yeah. I'm making that for my boys. Beautiful desserts: cobblers, pies, fruit cakes, fruit tarts and a skillet chocolate chip cookie that I'm fighting the urge to make right now. The hot fudge pudding cake had me swooning. I love this cookbook, and am so excited to make many of the recipes. I know they'll turn out great because I read recipes and follow directions (rarely tweaking until I've made it their way at least once) and I can't recall a single recipe from these cookbook authors that I didn't like. Well done!

[Jason Lee · Rating 5 out of 5]

Perfect C.I. Cookbook

Great cookbook. Plenty of variety without being overwhelming. And MANY recipes that are family-friendly if you have picky children eaters.

[Mary Ellen · Rating 4 out of 5]

The beginning is excellent for anyone that owns or wants to own a cast iron. So much great information on choosing, maintaining and using your cast iron skillet! They even go into depth at problems that may arise like a cracked or rusted skillet.
In regards to the recipes, a few are repeats of previous cookbooks I own. But I find it very handy that all the cast iron recipes are right there in one book. The meat recipes are delicious. I have made the cornbread as well. The panini trick is genius because I already own a Dutch oven - but I don't want to buy something like a panini press.

[Christa Van · Rating 4 out of 5]

I've had this book checked out from the library for WEEKS because everything in here is so good. I did enjoy learning about how great cast iron is for keeping the heat and improving with age. The photos and tips for each recipe are great for those of us with less kitchen confidence. If you are looking for everything from meat main dishes to breads and desserts, take a look at this wonderful cookbook.

[Leigh · Rating 4 out of 5]

Tons of good recipes and some excellent tips for making your cast iron pan your best friend in the kitchen. (e.g. heat your pan in the oven, then put it on the stove top, and sear your steak. It'll make the sear even)

I really like this book and I would buy it but I already have several really good books on cooking with cast iron, so I checked it out from the library, copied the recipes I liked and will return it.

[Dominique · Rating 5 out of 5]

Seriously the best cast iron specific cookbook. The recipes are amazing. Not one has been a flop yet!

[Nicole · Rating 4 out of 5]

Looks like I will be buying a skillet! There are some delicious looking recipes in this cookbook. Also, for those new to skillets, the book teaches you the right skillet to buy, how to season it and clean it. It is your own-stop-shop for all your skillet cooking needs.

[Sara W. · Rating 5 out of 5]

Wow! This is so yummy! I love eating and so cooking. When I saw this book, I am starving. I can’t wait to try all the recipes here and taste the virtue of hard work and effort. It is really best to cook on your own than letting the restaurant cook for you! I am so excited!

[Susie · Rating 4 out of 5]

I don't usually count cookbooks, but I read this from cover to cover. It counts. It's also really good -- tons of advice for keeping your pans in tip-top shape, and yummy-looking recipes to make in them. I haven't tried any of the recipes yet, but they made for mouth-watering reading.

[klagan · Rating 3 out of 5]

This book was very helpful in terms of helping me understand how to care for, select, and utilize my cast iron skillet. I tried one of the recipes which was a success, and I have plans to try a few more as well.

[Chad Olson · Rating 5 out of 5]

Birthday present from the wife... that and a reading lamp!

[Jennifer · Rating 3 out of 5]

This book's hit or miss. We loved the chicken chilaquiles. The pan seared scallops were good. The baked ziti was flavorless.

[Gail · Rating 4 out of 5]

Lots of great recipes including a giant chocolate chip cookie! I especially like the information about seasoning and caring for a cast iron pan.

[Cynthia caprise · Rating 4 out of 5]

I did not realize how many great recipes I could make in my cast iron skillet. This is a great cookbook and I have my 'must make' list prepared.

[Elena · Rating 5 out of 5]

The best recipes for your cast iron skillet

The cast iron holds the heat and is great for quick browning of meats. I like that the recipes are explained and tell you why they work.

[Cheryl A.]

Skimmed carefully March 2021. I got my first ever cast-iron and wanted to know what to do with it. This is the third book that I got from the library and probably the most useless. I did make note of their seasoning tips as it seems everyone has different ways to do it, and, hello, this is after all Test Kitchen, so I know that their way is probably the best place to start.

I also liked that they experimented with tomato to test resistance to acidity, and, basically, something like shakshuka is fine if you don't let it sit in the pan but serve it promptly and quickly wipe the pan down while the food is cooling enough to eat (well, that's my takeaway note).

But the only recipe I collected is the nachos - I like the idea of serving them from the pan used to cook the topping (beef in their case) because, as they point out, cast iron retains heat, so the nachos will stay hot enough to enjoy until they're gone.

Far too many meat recipes for me. Too many recipes were things that I make already, either in a steel skillet, in the toaster oven or regular oven, or even in the microwave. I guess that this is a good book for a carnivore who wants to do as much as possible in one favorite skillet?

[Julie · Rating 5 out of 5]

“The durability of cast iron is legendary - many people are still cooking on cast iron pans handed down through their family for generations.”

We began cooking in cast iron when we started camping years ago. We would use our pans over the campfire to make everything - breakfast, lunch, and dinner. We still have the same pans we started with and have also added more to our collection over the last few years. We have never had to get rid of one and all of our pans are in “better shape” than they were the day we got them. I wholeheartedly believe that cast iron is better for your body, indestructible, and it for sure gets better as you use it. I love cooking on my cast iron and am so excited to try the recipes shared in this book!

This informational book/cookbook is so incredibly helpful for anyone using or thinking of using cast iron for cooking. I learned so much about how to care for the pans and how to cook almost anything in them. I loved every one of the recipes shared and I appreciated the info given at the start of each recipe to provide tips and tricks to make cooking in them less intimidating. There is so much helpful information in this book. I may even buy a copy to have on hand.

[Rebecca · Rating 3 out of 5]

Skimmed thru every page, glanced over recipes. Only found two that I bookmarked. Compared to the other three or four Cast Iron Skillet cookbooks I have looked at this month, this one is pretty ordinary. I was hoping they could go beyond cornbread.

Plus, many of their recipes are repeated thru out their many, many cookbooks. Of which I own seven, I think. You begin to notice this after a while, they are not innovating, they are adapting the same recipes to different types of cooking. This can be a good thing or a boring thing, depends on your expectations.

Skillet Love is a better Cast Iron Cookbook if you are looking to expand your Cast Iron Cooking repertoire. If you are looking for the classic thing done precisely every time, than try this one.