Cast-Iron Cooking: Recipes & Tips for Getting the Most Out of Your Cast-Iron Cookware by Rachael Narins

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Notes about this book

  • RachaelN on May 29, 2017

    I love this book! Then again...I wrote it, so I'm biased. :-)

Notes about Recipes in this book

  • Salmon cakes with tartar sauce

    • mharriman on April 23, 2020

      Pretty good. I used a 14.5 ounce can of salmon which came to 1 cup and 1/3. I adjusted the cake filling ingredients accordingly. The mixture produced four cakes the size of most standard crab cakes. That worked well; husband ate two, I ate one and saved one for lunch. For the tartar sauce I substituted a 1/3 of a dill pickle for the gherkin. I would make this again.

  • Baked crab and shrimp with fish stock

    • mharriman on March 11, 2019

      A pretty good recipe! This was the first recipe I’ve made from this cookbook, and I was pleasantly surprised at the amount of vegetables called for. Since it was just for two of us, I halved all the ingredient measurements. I also used half and half instead of heavy cream. The most time consuming part of the preparation was mincing the vegetables. Overall, it took less than an hour to get on the table and turned out well. Served with white rice and a green garden salad.

  • North African lamb chops with minted couscous

    • mharriman on March 12, 2019

      Delicious and quick. I made the marinade in the morning and cooked the chops 9 hours later, so they had soaked up the good sauce ingredients all day long. This is a quick dinner (couscous and chops took less than 20 minutes to cook) but tasted like they had experienced a lot of pampering. My husband and I loved the chops and sauce with the fresh mint/ couscous accompaniment. The small changes I made were 1) the time on the stove my thick chops were done to our liking — they were at 145 degrees f at 12 minutes, rather than 16 and 2) the amount of lemon juice for the couscous. I added fresh juice from a whole second lemon and a drizzle of olive oil to moisten the couscous. Those two things helped a lot.

  • Steaks with red wine sauce

    • mharriman on June 21, 2020

      This was an easy steaks recipe to prepare. On my electric stovetop, my steaks were at medium after 8 total minutes. With the seared steak, red onions, and red wine, this is a very dark red/brown meal on a plate. The butter thickens up the sauce nicely and would have been great with mashed potatoes. I served baked; I would would switch to mashed next time.

  • Brussels sprouts with bacon

    • apattin on August 20, 2017

      Recipe has troubles... First, there is no way all those brussel sprouts fit in a 10 or 12 inch skillet. So I did half at a time. The fat from the bacon is not enough to keep the veg from scorching, so I had to add some water to help cook the brussels. Good flavor, though.

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  • ISBN 10 1612126766
  • ISBN 13 9781612126760
  • Published Aug 09 2016
  • Format Paperback
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher Storey Publishing, LLC

Publishers Text

Get the most from your cast-iron cookware with 40 fabulous recipes especially designed for cast iron, from a full English breakfast to chilaquiles, pan pizza, cheesy beer fondue, Korean fried chicken, vegetarian chili, mango curry, party nuts, two kinds of cornbread, baked apples, gingerbread -- and the perfect grilled cheese sandwich! You'll also learn how to buy the cast-iron pots and pans that are right for you and how to care for them successfully.

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