Sharon Kramis

I have two cast iron skillets, one with a handle and the other a round baking type. I purchased this cookbook so that I would/could use my skillets more often with a variety of different foods. I can tell you that I will never bake cornbread again in anything but an iron skillet. I made at least 10 other recipes from this book so far including fried cherry cobbler, pork chops, brown sugar bacon and others. I also discovered (in writing, although I had experienced this) that iron skillets are not good for high acidic foods, such as spaghetti sauce, etc. 192 pages… (más)

The cast-iron skillet is the original gourmet-cooking tool. This cookbook aims to show modern cooks how this inexpensive cast iron tool is the best pan in their kitchen. Fusing new and traditional recipes and gathering farm-fresh produce and ingredients, the authors show cooks how to make delicious food in this versatile skillet. Recipes include: Succulent Seared Pork Chops with Plum-Mustard-Cornichon Sauce; Dutch Baby (puffed pancake with lemon and powdered sugar); Grilled Prosciutto-Wrapped Radicchio; and Warm Pear Upside Down Cake.… (más)