Cast-Iron Cooking

August 1, 2016
Cast-iron frypans and Dutch ovens rank among the most time-tested and beloved cookware options. If it weren't for iron's reactivity with acidic ingredients, it would be just about everyone's go-to pan. Although American manufacturers have withered to a single large producer, a few artisan casters still produce highly prized examples of the old craft. Narins has prepared a book of recipes designed to take best advantage of what these classic pans offer the discriminating cook. Ground pecans fashion a crunchy coating for both fish and green tomatoes. Chilaquiles make use of leftover tortillas for a hearty breakfast or brunch dish. One advantage of cast iron is that it performs admirably over a campfire or barbecue grill for the outdoor cook, and Narins offers a recipe for sausage and lentils that particularly profits from an open fire and, combined with kale, makes a nutritionally sounder dinner. Similarly, raw yeast dough tossed into a hot cast iron pan makes delightful flatbread. There are other collections that focus on cast iron, but this is a good addition to the shelf.(Reprinted with permission of Booklist, copyright 2016, American Library Association.)