National Network for Equitable Library Service

In some cooking circles, cast iron gets a bad rep—people think it's old-fashioned, heavy and hard to take care of. And really, how often do folks nowadays need to hitch up a mule and wagon and leave civilization and Teflon-coated sauté pans behind? True, cast iron is old; it's been around since the Middle Ages. And it is heavy. No one can dispute that even a small, cast-iron pot has a heft to it that no other cookware has. Nevertheless, cast-iron cookware has a place in today's kitchens, and that doesn’t mean simply hanging on the wall for decoration. Cast iron has much to offer modern-day cooks; it's easy to use, easy to care for, economical, versatile and durable, and let's face it, it has a nostalgic appeal that no other cookware has. But more compelling than all those reasons is that it's a great cookware that makes great food. In fact, most cast-iron cooks will tell you that food cooked in cast iron tastes better than food cooked in anything else! Cast-Iron Cooking For Dummies is for those cooks who may want to inject a little adventure and variety into their cooking. If you've never even thought of using cast-iron cookware, or you have a few cast-iron pots lying around, you'll discover all you need to know about making great food using cast iron. Here just a sampling of what you'll find in Cast-Iron Cooking For Dummies: * Selecting the right cast-iron cookware for you * Seasoning a new cast-iron pan * Caring for your cast-iron cookware * Discovering techniques to enhance your cast-iron cooking * Enjoying cast-iron cooking in the Great Outdoors * Tons of delicious recipes, from main and side dishes to desserts and international dishes * Top Ten lists on ways to make your cast-iron cookware last longer, the best dishes suited for cast iron and tips for achieving success in cast-iron cooking So, whether you're a cooking novice or an experienced chef, you can find plenty of enjoyment from cooking with cast iron—and Cast-Iron Cooking For Dummies can show you the way.