Skillet Love: From Steak to Cake: More Than 150 Recipes in One Cast-Iron Pan

Description

Cast iron skillets have been in the news lately as they are healthy to cook with and give a great sear to meat, cook eggs non-stick, and make crispy chicken. It is a workhorse of a pan, which can be used for breakfast through dessert; and it's economical, as you can buy one and it will last your whole life, and you can hand it down to your children. If you had to pick one pan to own, cast iron is it! Anne Byrn, of Cake Mix Doctor fame, has carefully curated more than 150 recipes to be made in one simple 12-inch cast iron skillet. These are dishes everyone can enjoy, from appetizers and breads like Easy Garlic Skillet knots to side dishes like Last-Minute Scalloped Potatoes and brunches, and one-pot suppers like Skillet Eggplant Parmesan. And of course, no Anne Byrn cookbook would be complete without her innovative cakes like Georgia Burnt Caramel Cake, pies, cookies like Brown Sugar Skillet Blondies, and other goodies. The skillet is unique because it's versatile--it's works for crusty breakfast casseroles and keeps wowing after dinner to make gooey skillet chocolate chip cookies. And it also has a rich history: it came with European settlers to the New World. It traveled west, sturdy and capable of cooking over an open fire. And, since many people are confused as to how to care for a cast iron skillet, Anne not only explains the steps to "season" a new pan and teaches how to revive a pan that may not have received much love, but also provides simple instructions on how to make sure your skillet last as long as you want it to. With SKILLET LOVE cooking truly is one and done!

Anne Byrn is a bestselling food writer and author based in Nashville, Tennessee. Her most recent books are AMERICAN CAKE (Rodale, 2016) and AMERICAN BITES (Rodale 2018). Byrn's previous books include the New York Times bestselling THE CAKE MIX DOCTOR and its sequels. These cookbooks have nearly 4 million copies in print. USA Today called THE CAKE MIX DOCTOR the bestselling cookbook of 2000, and it was recently named No. 18 on Southern Living's list of the 100 most important cookbooks of our time. Byrn is a regular contributor to Food52, the Southern Kitchen, and the podcast, Stuff You Missed in History Class, and has been featured in People magazine, The Washington Post, The New York Times, Los Angeles Times, Southern Living, and many other publications. She has appeared on Good Morning America, Later Today, CNN, The Food Network and QVC and has taught cooking classes across the country.

Byrn (The Cake Mix Doctor) salutes the cast-iron skillet in this eye-opening and tasty collection. Calling it the only pan you'll ever need, Byrn offers instructions for using it to sear, caramelize, roast, and bake. She presents a top-notch variety of recipes for small plates, salads, and vegetables, such as potato-onion latkes with cucumber raita; peppers stuffed with quinoa, raisins, green olives, and zucchini; and pan-roasted beets with spinach, cherries, and candied pecans . . . Where Byrn really shines is in her chapters on desserts and breads, biscuits, and buns, where she showcases appealing items not traditionally made in a skillet: pound cake, a cranberry and almond tart, Irish soda bread with drunk raisins, and skillet Yorkshire pudding. For those looking to learn about cast-iron skillet cooking, Byrn is an astute teacher, and this collection showcases new and appealing ways to create delicious meals using a kitchen mainstay.--Publishers Weekly