Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (Cook's Country)

I always wanted a book like this

Yeah I like this that much.

It's a great Cast Iron Cook book with lost of information. Recipes are great and easy to follow.

Very good introduction to cast iron booking. Highly recommended

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!UPDATE: I made the skillet Chocolate Chip Cookies. How can anyone improve this classic cookie? By browning most of the butter, and baking it in cast iron. The "skookie" was crispy on the outside and bottom, and chewy in the middle. I had a hard time resisting them.

I like this one better than the Lodge's Best 140 recipe book. This has some "exotic" recipes with non-traditional ingredients but way more simple, traditional, comfort food that one would expect to cook in a cast iron pan or dutch oven. Not showing off recipes. I felt like I would be interested in trying at least the majority of the recipes in here. That other one, maybe 4 or 5. Great pictures. Well organized and decent variety without breaking out the squid and bison meat. Also has good information on cast iron pros, cons, what to look for, myths and their findings and of course care of cast iron. Great book for beginners and veteran cast iron cooks alike.

A good book to have, delivered fast.