Cook It In Cast Iron

In any cluttered kitchen (the test kitchen included), there are some pots and pans that gather dust and others that rarely get put away. After many years of careful testing, we’ve identified the truly hardworking tools, the must-have utensils that we reach for time and again. Some are pretty obvious—a chef’s knife, a cutting board, a pasta pot—but one that might come as a surprise is a cast-iron skillet. And this unassuming, sturdy pan doesn’t just stand out on the well-stocked shelves of the test kitchen; cast iron also has a special place in our home kitchens, where we don’t have room for cabinets full of specialized gear. 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 right recipe comes along—and you might not realize just how many recipes are perfect in cast iron.

Most people already know that cast iron is just the thing for searing or blackening food quickly over high heat; when we’re after a really dark, even crust on steaks or chops, there’s nothing better. But a cast-iron skillet is not just for the stovetop; it’s also equally at home in the oven for perfect roasts and baked goods. In addition, cast iron’s great heat retention makes it a natural fit for hot, melty dips like fondue and solves the problem of soggy crusts on pies and quiches. Other surprising uses of this adaptable pan include baking perfect loaves of bread and making stick-free eggs and stir-fries, just to name a few. The cast-iron skillet is the one pan that does it all. This supertool is definitely a star in the test kitchen and our home kitchens, and with the recipes and techniques in this book, we’re convinced it will become the star of yours, too.