Cooking With Cast Iron

My mother swore by her cast iron skillets, but it wasn't until a few years ago that I discovered the pleasure of cooking in cast iron myself, and I have to admit that I L.O.V.E it.  When properly seasoned and maintained they are the best non-stick cookware you'll find,   and cleanup is seriously a cinch -- just scrape off the cooked on bits with your spatula, scraper, or a spoon, wipe clean with a paper towel, and only wash with soap and water if you absolutely have to. Then apply a thin coat of cooking oil before you put it away to keep it from rusting, and you're done.  The only other care it needs is a quick reconditioning every few months (less often if you don't wash it with soap and water, more often if you do).

I was pleasantly surprised to discover that we actually have a number of cookbooks dedicated to cast iron cooking here at the library, something I hadn't realized until one of our members returned two of them while I was working at the front desk.  I gleefully and immediately checked them out to myself, and couldn't wait to begin trying the recipes and expanding my cast iron cooking skills.  If you're ready to start using cast iron, or to become more proficient in your cast iron cooking repertoire, here are a few books and video to get you going.

You might like these books:

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