America's Test Kitchen Special Issue: Cook It In Cast Iron (2019)

  • Baked crab dip with crostini (page 14)

    from America's Test Kitchen Special Issue: Cook It In Cast Iron (2019) America's Test Kitchen Special Issue

    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian
    • Ingredients: baguette bread; onions; Old Bay seasoning; ground coriander; cream cheese; mayonnaise; parsley; lump crabmeat
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Notes about Recipes in this book

  • Apple pie

    • Lisentric on November 30, 2025

      The bottom of the pie crust had some darkened spots due to cooking in the cast iron. I wonder if lining with parchment paper would avoid this. Overall the pie was tasty and cooked well. I used a combo of Ida Red (held shape) and Cortland (broke down a bit) apples. I might add more spice next time.

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  • Published Feb 01 2019
  • Format Magazine
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

A cast-iron skillet is an incredibly versatile, durable, and completely chemical-free way to cook. This consummate multitasking powerhouse is essential to have on hand when the best recipe comes along—and you might not realize just how many recipes are perfect in cast iron. In this special issue, you'll find 64 kitchen-tested recipes for the one pan that does it all. We're convinced that with the recipes and techniques included here, this supertool will become the star of your kitchen.