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Kitchen Workhorse

September 10, 2016 at 7:00 PM

I have found cast iron skillets at yard sales, antique shops, and even at the end of a neighbor’s drive. I have passed on some of my finds to other family members who have also become fans. I have been using cast iron cookware for many years, but enjoy finding new recipes and discovering new tips for the care of my well-used skillets. Cook It in Cast Iron is a new book by the editors of America’s Test Kitchen and I recommend it to anyone who would like to give cast iron a try. I must admit that I prefer the quality of older cast iron, but there are many sources for new cast iron which are listed in this book. Maybe you already have a skillet stashed somewhere in your home and you just need a nudge to pull it out and put it to work! Cornbread, Irish soda bread, pancakes, fish, eggs, polenta, chapatis, and toasted nuts are all made in cast iron in my kitchen. The Cook’s Country book includes recipes for both cornbread and Irish soda bread and suggests using a 10 inch skillet. I always use my 9 inch and the soda bread recipe from the March 2007 issue of Cooking Light. I do plan to try the recipe for Dutch baby on page 208 of Cook It in Cast Iron. It looks both simple and yummy and can easily go with plenty of fresh fruit. Peaches come to my mind at this time of year. Enjoy! --Debbie, Library Clerk


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