Will It Skillet?

53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet

Author: Daniel Shumski Series: Will It... ?

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It's a wonder and a workhorse: A cast-iron skillet is versatile, inexpensive, and just about indestructible. It can deliver the char of a grill, bake the lightest cakes, and stand in for an array of speciality cookware, from a wok to a paella pan. Properly seasoned, it's better than any nonstick pan. No wonder cast iron is back as an icon of the well-stocked kitchen.

For cooks everywhere who are falling in love with cast iron comes will it skillet? The new cookbook from Daniel Shumski, who last applied his out-of-the-box food-loving sensibility to Will It Waffle?. Here are 53 original recipes that are surprising, delicious, and ingenious in their ability to capitalise on the strengths of cast iron.

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Summary

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Discover a new world of cast-iron cooking. From Dan Shumski, who last applied his out-of-the-box food-loving sensibility to Will It Waffle?, here are 53 surprising, delicious, and ingenious recipes for the cast-iron skillet.

Savor the simplicity of Toast with Olive Oil and Tomato, because you just can’t achieve that perfect oil-toasted crust in a toaster. For Homemade Corn Tortillas, no special equipment required—use the pan to flatten and cook them. (Then serve your tortillas with Single-Skillet Carnitas or Charred Tomato Salsa—or make Chilaquiles.) Take popcorn to another level with clarified butter. Enjoy a Spinach and Feta Dip that stays warm from the residual heat of the pan. Plus pastas that come together in one skillet—no separate boiling required; perfectly charred roasted vegetables; beautiful breads and pizzas; and luscious desserts from a giant chocolate chip cookie to the sophisticated Layered Crepe Torte with Dark Chocolate and Raspberry Jam.

Includes detailed information on buying, seasoning, and caring for your cast-iron skillet—and turning it into a nonstick kitchen workhorse.

About the Author

Daniel Shumski, author of Will It Waffle?, is a writer and editor who has hunted ramen in Tokyo for the Washington Post and tracked down ice cream in Buenos Aires for the Los Angeles Times. He lives in Montreal, where his French is still a work in progress.