Cast Iron

cooking in
Inspired recipes for dutch ovens, frying pans, grill pans, roasters & more
Valerie Aikman-Smith

 6 preface 9 about cast-iron cookware 10 types of cast-iron cookware 12 how to use cast iron 16 cleaning, maintenance & care 19 dutch ovens & braisers 53 frying pans 69 grill pans 87 baking, roasting & gratin pans 108 index

how to use cast iron

As the recipes in this book demonstrate, cast iron is an excellent material for any cooking technique, whether simmering or braising, sauting or deep-frying, pangrilling or roasting. The advice below for heating and cooling pans and bringing them to the table will help ensure that youll get the best performance from your cookware and the best results for your recipe.
HOW TO USE C A ST IRON

cook tops Cast iron works equally well on gas or

electric stove tops. Some manufacturers of glass cook tops caution against using cast iron, as it can scratch the clear surface, but others claim it can be used with careful handling. Cast-iron cookware also works well on induction cook tops, an increasingly popular and energy efficient type of cook top, which uses electro-magnetic energy to generate heat.

testing a pans heat To test if a cast-iron pan

has sufficiently preheated for cooking, sprinkle a few drops of water on the surface. If they pop and sputter, the pan has begun to warm. To distinguish between different heat levels, place hand just over a dutch oven or frying pans cooking surface. For low heat, you should be able to hold your hand comfortably over the pan for 5 seconds; for medium heat, 3 to 4 seconds. When deep frying in cast iron, always use a deep-frying thermometer to ensure the oil is at the optimum heat for frying. For a grill pan, a few slight wisps of smoke are a good a sign that the pan is at the right temperature to create the desired pronounced browned grill marks on the cooking food. Thanks to cast irons superior heat-retention properties, cookware manufacturers generally recommend using a lower heat for cooking than you might on another cookware material. If you feel you need a higher heat than is called for in a recipe, increase the heat gradually, knowing that it can take up to a minute or more for the temperature to increase to the desired level.

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preparing to cook Before cooking, be sure to

remove any labels from new cookware pieces, and then wash and dry pans or pots thoroughly. If you plan to put the cookware in the oven, check the manufacturers instructions for guidance on maximum oven temperatures or other restrictions.

preheating Like with most cookware, it is wise to

preheat cast-iron pots or pans before cooking to ensure good results. Heavy cast iron requires a longer time to become hot enough for cooking than other cookware materials. When you start a recipe on the stove top, plan on 1 to 3 minutes to preheat a pan before adding the first ingredients.

dutch ovens & braisers

23 beef chili with black beans 24 white bean & vegetable soup 26 braised greens with pancetta 27 olive oilbraised potatoes with herbs 29 brussels sprouts with bacon & onions 30 lamb tagine with apricots & pine nuts 32 herbed beef stew 33 chicken potpies 35 southern-style fried chicken 36 classic pot roast 38 carnitas tacos 39 garlic-braised chicken 41 asian-style braised short ribs 42 coq au vin 45 rustic walnut no-knead bread 46 buttermilk doughnuts with lemon sugar 49 berry cobbler 50 chocolate-raisin bread puddings

southern-style fried chicken

1 chicken, about 4 lb (2 kg), cut into 10 pieces 11 2 cups (12 fl oz/375 ml) buttermilk 1 large egg 2 tablespoons Cajun seasoning blend Sea salt and cracked pepper 1 cup (5 oz/155 g) all-purpose flour

In large bowl, mix together the flour, cornmeal, the remaining 1 tablespoon Cajun seasoning, and the paprika. Season with salt and pepper. Set aside. Preheat the oven to 350F (180C). Remove the chicken in its marinade from the refrigerator and bring to room temperature. Pour the oil to a depth of at least 3 inches (7.5 cm) into a dutch oven with at least a 5 qt (5 l) capacity. Heat over medium heat until the oil registers 350F (180C) on a deep-frying thermometer. Place a wire rack over a rimmed baking sheet and set near the stove. Working in batches, remove 3 or 4 chicken pieces from the marinade, letting the excess drip back into the bowl. Place each piece in the cornmeal mixture and turn to coat. Carefully slide the coated chicken into the hot oil and fry, turning with tongs, until dark golden brown, 57 minutes. Transfer the chicken to the wire rack. Return the oil to 350F before frying the next batch. When all the chicken is cooked, put the baking sheet in the oven and bake the chicken until opaque throughout, about 10 minutes. Remove the chicken from the oven and sprinkle with salt and pepper. Serve right away with the lemon wedges.

2 cup (21 2 oz/75 g) cornmeal

1

2 teaspoon sweet paprika

1

35

Canola oil for frying Lemon wedges for serving

M AKES 6 SERVINGS

Cajun seasoninga mixture of potent spices such as chiles, onion, garlic, and black peppergives this chicken a spicy kick. A dutch oven is practical for deep-frying, as it heats evenly, maintains the oil at an even temperature, and has high sides to prevent splattering.

DUTCH OVENS & BR AISERS

Arrange the chicken pieces in a nonreactive baking dish. In a bowl, whisk together the buttermilk, egg, 1 tablespoon of the Cajun seasoning, and 1 2 teaspoon each salt and pepper. Pour over the chicken pieces and turn to coat. Cover and refrigerate for at least 4 hours or up to overnight.

classic pot roast

1 boneless chuck roast, about 4 lb (2 kg), tied Sea salt and cracked pepper 2 tablespoons all-purpose flour 8 tablespoons (4 fl oz/ 125 ml) olive oil 1 garlic bulb, cut in half crosswise 1 yellow onion, roughly chopped 1 stalk celery, roughly chopped

Preheat the oven to 325F (165C). Place the meat on a plate, season lightly with salt and pepper, and dust evenly with the flour. In a 5 1 2 - to 7-qt (5.5- to 7-l) dutch oven over medium heat, warm 5 tablespoons (3 fl oz/ 80 ml) of the olive oil. Add the meat and cook until well browned, about 4 minutes per side. Transfer to a plate and set aside. Add the garlic, onion, celery, and carrot to the pot and saut until soft and golden brown, about 5 minutes. Add the thyme, oregano, bay leaf, and rosemary and and stir well. Return the meat to the pan. Pour in the broth and wine and bring to a boil. Remove from the heat and cover. Place in the oven and cook, turning the meat halfway through, for 21 2 hours. Just before the chuck roast is done, in a 10-inch (25-cm) frying pan over medium-high heat, warm the remaining 3 tablespoons olive oil. Add the chanterelles and saut until golden brown, about 5 minutes. Remove from the heat and set aside. Remove the meat from the oven and transfer to a plate. Strain the braising liquid through a fine-mesh sieve and return to the pot. Add the meat and the chanterelles and return to the oven. Cook until the meat is very tender, about 30 minutes. Remove from the oven and turn the oven off. Transfer the meat and chanterelles to an ovenproof dish, tent with foil, and place in the oven. Set the dutch oven over medium-high heat, bring the braising liquid to a boil, and cook until reduced by half, 810 minutes. Remove the meat from the oven and uncover. Pour the reduced sauce over and around the meat. Cut into slices and serve right away.

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DUTCH OVENS & BR AISERS

1 carrot, roughly chopped 4 sprigs fresh thyme 3 sprigs fresh oregano 1 bay leaf 1 sprig fresh rosemary 5 cups (40 fl oz/1.25 l) beef broth 3 cups (24 fl oz/750 ml) dry red wine such as Cabernet Sauvignon 8 oz (250 g) chanterelle mushrooms, roughly chopped
M AKES 6 8 SERVINGS

Slow braising in a cast-iron pot is a great way to cook large, tough pieces of meat and seasonal vegetables. Any mushroom variety can replace the chanterelles.

berry cobbler
3 cups (12 oz/375 g) fresh raspberries 3 cups (12 oz/375 g) fresh blackberries

Preheat the oven to 375F (190C). Place the berries in a bowl. Add the brown sugar and flour and toss well. Set the berry mixture aside. To make the topping, in a food processor, combine the flour, 2 tablespoons of the brown sugar, the baking powder, ginger, and salt. Pulse to blend. Add the butter and pulse until the mixture resembles bread crumbs. With the motor running, pour in the cream until the mixture forms a dough. Pour the berry mixture into a 3 1 2 - to 4-qt (3.5- to 4-l) dutch oven or braiser. Top the surface evenly with spoonfuls of the dough. Sprinkle the dough with the remaining 2 tablespoons brown sugar. Bake until the topping is golden brown and the berries are bubbling, 3035 minutes. Spoon the cobbler into bowls, top with mascarpone, and serve right away.

3 cup (5 oz/155 g) packed dark brown sugar

2

1 tablespoon all-purpose flour For the topping 11 2 cups (7 1 2 oz/235 g) all-purpose flour 4 tablespoons (2 oz/60 g) packed dark brown sugar 1 tablespoon baking powder 1 teaspoon ground ginger Pinch sea salt 4 tablespoons (2 oz/60 g) cold unsalted butter, cut into cubes 1 cup (8 fl oz/250 ml) heavy cream 1 lb (500 g) mascarpone for serving
M AKES 6 8 SERVINGS

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Here, two varieties of berries are topped with a brown sugarginger topping and baked in a dutch oven. Baking the dessert in an enameled pot makes a beautiful presentation if you bring it straight from the oven to the table for serving.

or

DUTCH OVENS & BR AISERS

frying pans
57 tomato, arugula & goat cheese frittata 58 dutch baby with cinnamon pears 60 zucchini fritters with herbed yogurt 61 jalapeo-cheddar corn bread 63 easy paella with shrimp & chorizo 64 cider-glazed pork chops with figs 67 maple tarte tatin

tomato, arugula & goat cheese frittata

6 large eggs

Preheat the oven to 375F (190C). In a bowl, whisk together the eggs, cream, and milk until smooth. Season lightly with salt and pepper. Add the cheese and stir once. Set aside. In a 10-inch (25-cm) frying pan over medium heat, warm the 14 cup olive oil. Add the garlic and saut until light golden, about 1 minute. Add the tomatoes and saut until slightly softened, about 3 minutes. Add the 4 cups chopped arugula and stir to mix. Pour the egg mixture over the vegetables and cook until the mixture begins to set, about 5 minutes. Place in the oven and bake until the frittata has completely set and is golden brown on top, about 15 minutes. Remove from the oven and let stand for 5 minutes. Sprinkle the frittata with the arugula leaves and drizzle with oil. Cut into wedges and serve right away.

2 cup (4 fl oz/125 ml) heavy cream

1

2 cup (4 fl oz/125 ml) whole milk

1

Sea salt and cracked pepper 4 oz (125 g) soft goat cheese, crumbled
1

4 cup (2 fl oz/60 ml)

olive oil 1 clove garlic, finely chopped 2 cups (12 oz/375 g) cherry tomatoes, halved 4 cups (4 oz/125 g) arugula, roughly chopped, plus 1 2 cup (1 2 oz/15 g) leaves for garnish Extra-virgin olive oil for drizzling
M AKES 4 6 SERVINGS

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Frittatas are versatile dishes and can be served for breakfast, lunch, or dinner. They are quick and easy to make and can be brought to the table in the pan. This frittata features sweet cherry tomatoes, peppery arugula, and tangy goat cheese.

FRYING PANS

easy paella with shrimp & chorizo

4 tablespoons (2 fl oz/60 ml) olive oil 15 medium shrimp, shells intact 2 Spanish-style cured chorizo sausages, sliced 2 cloves garlic, finely chopped 1 yellow onion, finely chopped 4 tomatoes, chopped 2 jarred piquillo peppers or 1 roasted red bell pepper, chopped 11 2 teaspoons Spanish smoked sweet paprika or regular sweet paprika 11 2 cups (12 fl oz/375 ml) chicken broth

In a 10-inch (25-cm) frying pan over medium-high heat, warm 2 tablespoons of the olive oil. Add the shrimp and saut until pink, 35 minutes. Transfer to a bowl and set aside. Add the chorizo to the pan and cook until brown and crispy, 45 minutes. Transfer to the bowl with the shrimp. Add the remaining 2 tablespoons oil to the pan. Add the garlic and onion and saut until soft and golden brown, 34 minutes. Add the tomatoes, peppers, and paprika. Cook, stirring frequently, until the mixture has thickened and most of the liquid has evaporated, about 5 minutes. In a small saucepan, bring the broth and saffron mixture to a boil. Reduce the heat to maintain a simmer. Stir the rice into the tomato mixture and cook for 2 minutes. Pour the simmering broth mixture over the rice, stir well, and bring to a boil. Reduce the heat to medium-low and simmer without stirring until the liquid is absorbed by the rice, 810 minutes. Add the shrimp and chorizo and push them down into the rice. Cover the pan with foil and cook until the shrimp and chorizo are cooked through and the rice is cooked, about 10 minutes. Turn off the heat and let the paella stand for 5 minutes. Remove the foil and sprinkle with chopped parsley. Garnish with the lemon wedges and serve right away.

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2 teaspoon saffron threads soaked in 1 4 cup (2 fl oz/60 ml) dry white wine
1

11 2 cups (10 1 2 oz/330 g) paella rice (see Note) 1 cup (1 oz/30 g) fresh flat-leaf parsley leaves, torn 68 lemon wedges
M AKES 6 8 SERVINGS

A taste of Spain in a single pan, paella is a delicious dish to prepare for company. Saffron, tomatoes, and pink shrimp make it a feast for the eyes as well. Look for Spanish paella rice such as Bomba or any rice variety from Spains Valencia region in a specialty-food store.

FRYING PANS

grill pans
73 summer vegetables with balsamic 74 asparagus with tapenade 75 fish tacos with mango salsa 76 lamb chops with garlic & thyme 79 rib eye steaks with onion marmalade 80 chicken under a brick 83 three-cheese panini 84 peaches with cardamom honey

three-cheese panini
8 slices rustic rosemary bread, each about 1 2 inch (12 mm) thick

4 cup (6 fl oz/180 ml) olive oil

3

Dijon mustard 4 oz (125 g) fontina cheese, sliced 4 oz (125 g) Manchego cheese, sliced 4 oz (125 g) sharp Cheddar cheese, sliced 2 cups (2 oz/60 g) arugula leaves Cracked pepper
M AKES 4 SERVINGS

Place the bread slices on a baking sheet and brush both sides generously with the olive oil. Spread 4 slices with a thin layer of mustard. Layer the sliced cheeses on top of the mustard, dividing them evenly. Top the cheese with the arugula, dividing it evenly, and season with pepper. Top with the remaining 4 slices of bread. Warm a grill pan over medium-high heat. When the pan just begins to smoke, place 2 sandwiches in the pan and weight with a stove-top panini press, mattone (see page 70), or heavy pot lid. Grill the sandwiches until golden and crispy, about 2 minutes. Remove the weight, turn the sandwiches, replace the weight, and grill until golden and crispy on the second side, about 2 minutes longer. Repeat with remaining sandwiches. Serve right away.

Panini are Italian grilled sandwiches made with thick rustic bread and savory fillings. They are cooked on a grill pan with a weight placed on top. The filling ingredients meld together, and the bread toasts and becomes crunchy to the bite.

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GRILL PANS

baking, roasting & gratin pans

91 breakfast strata 92 potato & chard gratin 95 roasted root vegetables 96 macaroni & cheese with bread crumbs 99 cauliflower gratin 100 meat lasagna 103 bacon-wrapped pork loin with apples 104 rhubarb & apple crumble 107 cherry clafouti

macaroni & cheese with bread crumbs

Butter for greasing Sea salt and cracked pepper 1 lb (500 g) large elbow macaroni 2 large eggs 2 cups (16 fl oz/500 ml) whole milk 1 cup (8 fl oz/250 ml) heavy cream 2 cloves garlic, finely chopped

Preheat the oven to 375F (190C). Butter a 11 2 - to 2-quart (1.5- to 2-l) oval gratin pan or a 9-by-13-inch (23-by-33-cm) baking pan. Bring a large pot of water to a boil. Add a pinch of salt and the macaroni, stir, and cook until almost cooked, about 5 minutes. Drain, rinse, drain again, and set aside. In a large bowl, whisk together the eggs, milk, cream, and garlic. Season with salt and pepper. In another bowl, stir together the shredded Gruyre and Emmentaler cheeses. Evenly sprinkle a third of the cheese in the prepared pan. Add half of the macaroni. Repeat the layers, ending with a layer of cheese. Pour the egg-milk mixture evenly over the top. Sprinkle the bread crumbs over the top and drizzle with olive oil. Bake until the macaroni is bubbling and the top is dark golden brown, 4045 minutes. Remove from the oven and drizzle with the truffle oil, if using. Serve right away.

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BAKING, ROA STING & GR ATIN PANS

2 lb (250 g) Gruyre cheese, shredded

1 1

2 lb (250 g) Emmentaler

cheese, shredded

or

2 cups (4 oz/125 g) fresh bread crumbs Extra-virgin olive oil for drizzling Truffle oil for serving (optional)
M AKES 6 8 SERVINGS

Using a custard rather than a white sauce makes this version of macaroni & cheese both light and quick to prepare. The layers of tender macaroni and two flavorful cheeses are finished with a crunchy crumb topping and, before serving, with a drizzle of truffle oil.

bacon-wrapped pork loin with apples

2 tablespoons unsalted butter 2 tablespoons olive oil

2 sweet onion such as Vidalia, finely diced

1

1 clove garlic, finely chopped 1 Granny Smith apple, cored and diced

To make the stuffing, in a 10-inch (25-cm) frying pan over medium heat, melt the butter with the olive oil. Add the onion, garlic, apple, and golden raisins. Season lightly with salt and pepper and add the sage and thyme. Cook, stirring occasionally, until the apple is soft and the mixture is golden brown, about 5 minutes. Stir in the bread crumbs, remove from the heat, and let the stuffing cool slightly. Lay the pork flat on a work surface and season on both sides with salt and pepper. Spread the stuffing over the pork. Roll up the pork to enclose the stuffing and tie it securely at 4 regular intervals with kitchen string. Turn the meat seam-side down and wrap the bacon slices, slightly overlapping, along the length of the pork, tucking the ends under to secure. Place the pork in a 9-by-13-inch (23-by-33-cm) pan and pour the wine into the pan around the pork. Roast for 15 minutes. Reduce the oven temperature to 350F (180C) and continue to roast until an instant-read thermometer inserted into the center of the roast reads 140F (60C), about 40 minutes. Remove from the oven, cover loosely with foil, and let rest for 15 minutes. Cut into slices and serve right away.

2 cup (3 oz/90 g) golden raisins

1

Sea salt and cracked pepper 2 tablespoons finely chopped fresh sage 2 tablespoons fresh thyme leaves

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2 cup (2 oz/60 g) dried bread crumbs

1

1 pork loin roast, about 3 lb (1.5 kg), butterflied Sea salt and cracked pepper 6 slices applewoodsmoked bacon 1 cup (8 fl oz/250 ml) dry white wine
M AKES 6 8 SERVINGS

Apples and pork are a classic pairing. The bacon helps keep the roast moist and lends a smoky nuance. This is a dish worthy of company, but it isnt too fussy. To save time, ask your butcher to butterfly the pork.

BAKING, ROA STING & GR ATIN PANS

For the stuffing

Preheat the oven to 425F (220C).