About this item
A new classic for the only pan you need A humble workhorse used for generations to crisp bacon perfectly and fry chicken, the cast-iron skillet can also turn out tender scones, cakes, and breads. A curious home cook, Charlotte Druckman has figured out every trick for this versatile pan. Heat the skillet for a few minutes, add some butter to sizzle, and you can brown cheesy arepas, get a crunchy crust on a kimchi-topped hoecake, or blister naan right on the stovetop. Or preheat the pan in the oven and you're ready to bake no-knead pizza, the gooiest sticky buns, and even a cornflake-milk layer cake. With beautiful photographs, tips for seasoning cast iron, and info on collecting vintage pieces, this book makes cooking so much fun that your skillet will never see the cupboard.
About the Author
Charlotte Druckman is a journalist and food writer whose work has appeared in more places than she has been able to keep track of, including the New York Times, the Wall Street Journal, Washington Post, Food and Wine and Bon Appetit. She conceived and edited the collection "Women on Food" and is the author of "Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen." She has also written two cookbooks--"Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet" and "Kitchen Remix: 75 Recipes for Making the Most of Your Ingredients, " and co-wrote chef Anita Lo's "Cooking Without Borders." She is also the creator of of Food52's Tournament of Cookbooks (a.k.a. the Piglet) and lives in New York City.
