Credit: Charity Burggraaf
Cooking with cast iron is for everyone
I have always found cast iron skillets a bit intimidating. The mysterious seasoning process, rules around cleaning and their sheer weight made them feel like a kitchen implement beyond my culinary ken.
But then, I opened Jackie Freeman’s latest cookbook, “Cast Iron Skillet One-Pan Meals.” The thought of making a meal for my family in just one pan had me hooked, and the fact that this books contains a whopping 75 recipes only increased my interest.
The introduction was incredibly helpful to a novice like me, and the very first line was a “Lord of the Rings” pun. I’m totally in.
Freeman’s writing style is clear, informative and funny. It feels like a friend giving you tips and tricks in her area of expertise. There is nothing stuffy or formal about it, and those things I thought were so intimidating — seasoning, proper cleaning, etc. — don’t feel so daunting anymore.
More experienced cast iron skillet cooks can easily skip the intro and dive straight into the recipes, which are divided into five sections: veggie and egg, seafood, poultry, beef and pork. Many of the recipes are accompanied by gorgeous photos (by Charity Burggraaf) which made me want to try them all!
I was lucky enough to have the opportunity to ask Freeman a few questions about her new book and her love for cast iron cooking. Use the arrows above or click the links below on to see her answers and three sample recipes from her book (Easy Chicken Enchilada Skillet, Stir-Fried Teriyaki Beef With Broccoli and Three-Bean Tamale Pie. Yum!)
Up first: Q & A with Jackie Freeman