Cast-Iron Cooking

Last Updated December 12, 2016
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Cast-Iron Cooking cookbook

Cast-iron pans are an investment in a lifetime of good food. As Rachael Narins says in her introduction, “Cast-iron pans hold memories of meals cooked and of families gathered. They can last for generations, so even the most neglected just need some attention and they’re ready to get back to work.”

In addition to delicious, one-pan recipes, we love how Cast Iron Cooking teaches us how to buy, season, and even restore this kitchen classic.

Buy Cast Iron Cooking by Rachael Narins at Barnes & Noble and Amazon.

Cast-Iron Cooking, © by Rachael Narins, Photography by © Keller + Keller Photography, used with permission from Storey Publishing.

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Cast-Iron Cooking: Spanakopita

Spanakopita made in a cast-iron skillet
A cast-iron pan helps crisp the phyllo in a way most other pans can’t.

Hot & Spicy Gingerbread

Hot and Spicy Gingerbread
A Caribbean-style bread, made in a cast-iron skillet, that’s rich and moist and has a lot of deep heat from the combination of ginger and white pepper.

North African Lamb Chops

North African Lamb Chops
The chops are made special by the chermoula, a North African herb sauce that can be made a day ahead.
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