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Cast-Iron Cooking

Cast-Iron Cooking
Special Issue
If you’re ever stuck on a desert island with just one pan, you should hope it’s a cast-iron skillet. Its weight and thickness mean that once it’s heated, it retains that heat, making it the top choice for all kinds of cooking methods. In addition to its heat benefits, cast-iron skillets also come with low price tags, a nonstick surface, and almost total indestructibility. Whether you’re searing, roasting, baking, frying, or braising, cast-iron is the cookware for the job. In this special issue of Fine Cooking, you’ll find dozens of reasons to reach for cast-iron cookware: •Red-Wine Braised Short Ribs
•Pork Roast Braised with Apple Cider, Thyme, and Tomatoes
•Skillet Shepherd’s Pie
•Classic Fried Chicken
•Sea Bass with Pine Nuts, Lemon, and Basil
•Leek and Goat Cheese Frittata
•Cheddar and Cauliflower Soup
•Cornmeal Blueberry Pancakes with Spiced Maple Butter
•Skillet-Roasted Rosemary Potatoes
•Apple Cobbler with Crisp Brown Sugar-Pecan Topping
•Pear Fritters with Lemon and Ginger
•and more!

Like all Fine Cooking recipes, the dishes featured in this issue are triple tested and accompanied by a realistic full-color photograph so you can envision how every dish will look. To further ensure your success, recipes include: test-kitchen techniques, make-ahead tips, timelines, serve-with suggestions, and insider secrets for everything from how to shop for ingredients to ways to use up leftover ingredients. With the recipes here, you’ll find great ways to enjoy all of the ingredients you bring home. Order Cast-Iron Cooking today!
Special Issue
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Details

Details

If you’re ever stuck on a desert island with just one pan, you should hope it’s a cast-iron skillet. Its weight and thickness mean that once it’s heated, it retains that heat, making it the top choice for all kinds of cooking methods. In addition to its heat benefits, cast-iron skillets also come with low price tags, a nonstick surface, and almost total indestructibility. Whether you’re searing, roasting, baking, frying, or braising, cast-iron is the cookware for the job. In this special issue of Fine Cooking, you’ll find dozens of reasons to reach for cast-iron cookware: •Red-Wine Braised Short Ribs
•Pork Roast Braised with Apple Cider, Thyme, and Tomatoes
•Skillet Shepherd’s Pie
•Classic Fried Chicken
•Sea Bass with Pine Nuts, Lemon, and Basil
•Leek and Goat Cheese Frittata
•Cheddar and Cauliflower Soup
•Cornmeal Blueberry Pancakes with Spiced Maple Butter
•Skillet-Roasted Rosemary Potatoes
•Apple Cobbler with Crisp Brown Sugar-Pecan Topping
•Pear Fritters with Lemon and Ginger
•and more!

Like all Fine Cooking recipes, the dishes featured in this issue are triple tested and accompanied by a realistic full-color photograph so you can envision how every dish will look. To further ensure your success, recipes include: test-kitchen techniques, make-ahead tips, timelines, serve-with suggestions, and insider secrets for everything from how to shop for ingredients to ways to use up leftover ingredients. With the recipes here, you’ll find great ways to enjoy all of the ingredients you bring home. Order Cast-Iron Cooking today!
Additional Information

Additional Information

SKU FCG50D52124
Table Of Contents No
Video No
Author No
Publication Year 2017
Dimensions No
Pages No
Photo No
Drawings No
Extra No
Other Formats No
Format Special Issue
Cover Special Issue
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