Sharon Kramis

I have two cast iron skillets, one with a handle and the other a round baking type. I purchased this cookbook so that I would/could use my skillets more often with a variety of different foods. I can tell you that I will never bake cornbread again in anything but an iron skillet. I made at least 10 other recipes from this book so far including fried cherry cobbler, pork chops, brown sugar bacon and others. I also discovered (in writing, although I had experienced this) that iron skillets are show more not good for high acidic foods, such as spaghetti sauce, etc. 192 pages show less

Solid cookbook for the dutch oven. No really groundbreaking recipes, but many great comforting classics. The soups are great and the Moroccan Chicken and the Flank Steak with Gorgonzola are favorites at my house.

The cast-iron skillet is the original gourmet-cooking tool. This cookbook aims to show modern cooks how this inexpensive cast iron tool is the best pan in their kitchen. Fusing new and traditional recipes and gathering farm-fresh produce and ingredients, the authors show cooks how to make delicious food in this versatile skillet. Recipes include: Succulent Seared Pork Chops with Plum-Mustard-Cornichon Sauce; Dutch Baby (puffed pancake with lemon and powdered sugar); Grilled show more Prosciutto-Wrapped Radicchio; and Warm Pear Upside Down Cake. show less

Excellent. Discussion of care and use of enameled cast iron and cast iron pots, good range of recipes, some Pacific Northwest Regional emphasis.