Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet by Charlotte Druckman

  • Blistered pizza naan (page 22)

    from Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet Stir, Sizzle, Bake by Charlotte Druckman

    • Categories: Bread & rolls, savory; Pizza & calzones; Middle Eastern; American; Indian
    • Ingredients: all-purpose flour; whole wheat flour; spelt flour; za'atar; labneh cheese
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Notes about Recipes in this book

  • Almond butter & rhubarb tart

    • KCKB on June 14, 2024

      This recipe calls for some unusually specific quantities such that I would have appreciated gram measurements in addition to volume (e.g. 1/3 tsp baking soda, when many sets of measuring spoons only have 1/2 or 1/4). There are also a couple of opportunities for better efficiency: in step 1, you can simply toss the rhubarb, sugar, tapioca flour and zest in your baking dish instead of a bowl. In steps 3-5, rather than melting butter in a saucepan, then preheating your skillet and melting the last tsp butter to coat it, it makes more sense to simply melt all the butter directly in the skillet, pour off the majority into the mix for the crust and reserve the last tsp to coat the (already warm) skillet. Voila! One less bowl and saucepan to wash. And next time I make this, I’ll put a baking sheet or pizza pan on the bottom rack of the oven to catch drips from the skillet.

  • Extra-dark espresso brownies

    • grindabod on December 14, 2022

      Add some flaky salt on top as they come out of the oven and you're golden.

  • Rosemary-olive oil brownies with sea salt

    • nadiam1000 on February 04, 2017

      I wanted to like these more than I actually did. The combination of rosemary and chocolate is a good one, and interesting, but maybe too much going on with the orange, almond, rosemary and chocolate. The texture was as described, not too cakey but not fudgy like a typical (and my preferred texture) brownie.

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  • ISBN 10 055345966X
  • ISBN 13 9780553459661
  • Linked ISBNs
  • Published Sep 27 2016
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

A new classic for the only pan you need
 
A humble workhorse used for generations to crisp bacon perfectly and fry chicken, the cast-iron skillet can also turn out tender scones, cakes, and breads. A curious home cook, Charlotte Druckman has figured out every trick for this versatile pan. Heat the skillet for a few minutes, add some butter to sizzle, and you can brown cheesy arepas, get a crunchy crust on a kimchi-topped hoecake, or blister naan right on the stovetop. Or preheat the pan in the oven and you’re ready to bake no-knead pizza, the gooiest sticky buns, and even a cornflake-milk layer cake. With beautiful photographs, tips for seasoning cast iron, and info on collecting vintage pieces, this book makes cooking so much fun that your skillet will never see the cupboard.

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