"cast iron pan" news and stories

This picture of a Deep Dish Sausage and Tomato Pizza was taken by the Vicarious Foodie and represents something of a victory for her. She's been trying to make pizzeria-quality pizza at home for some time, but without a pizza stone, she couldn't get the crust quite right. However, a recipe from Sara Moulton in which the pizza is cooked in a cast iron pan. Looks pretty darn tasty to me!

Thanks Stacy, for adding your picture to the Slashfood Flickr pool.

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There are a lot of cooks that will tell you all you really need is some good nonstick cookware in your kitchen. There are an equal number who will tell you that all you need is a cast iron pan. Cast iron heats evenly, quickly and lasts nearly forever. The pans can go from the stovetop right into the oven and, once it is seasoned, the pan should be fairly stick-resistant, too. They're all-purpose pans, to say the least. Cast Iron Cooking is a book that is dedicated to the cookware, with fifty recipes that will all be at their peak when prepared in cast iron.

Frankly, this book is a great resource for people who regularly use cast iron, or want to use it more, since so many current cookbooks call for nonstick pans and confusion can occasionally arise over what is the best cookware to use. The book starts out with some basic introductions to those unfamiliar with the material, including a section explaining how they can be used for open-flame cooking outdoors. The recipes range from main dishes to desserts, and once you develop a relationship with your pan, dutch oven, etc., you'll find yourself using it for a lot more.

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