Cooking in Cast Iron

cooking in

Cast Iron Inspired recipes for dutch ovens, frying pans, grill pans, roasters & more Valerie Aikman-Smith

6

preface

9

about cast-iron cookware

10

types of cast-iron cookware

12

how to use cast iron

16

cleaning, maintenance & care

19

dutcho dut choven vens&bra s&braiser iserss

53

frying fryi ngp pan anss

69

gril gr illp lpan anss

87

baking,roast bakin g,roasting&grat ing&gratinpan inpans s

108

index

howtousecastiron As the recipes in this book demonstrate, cast iron is an excellent material for any cooking technique, whether simmering or braising, sautéing or deep-frying, panH  O W T   O  U  S  E   C  A   S  T  I   R   O N

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grilling grilli ng or roasting. The advice below for heating and cooling co oling pans and bringing them to the table will help ensure that you’ll get the best performance from your cookware and the best results for your recipe.

cooktops Cast iron works equally well on gas or

c ast-iron n pan testingapan’sheat To test if a cast-iro

electric stove tops. Some manufacturers of glass cook tops caution against using cast iron, as it can scratch the clear surface, but others claim it can be used with careful handling. Cast-iron cookware also works well on induction cook tops, an increasingly popular and energy efficient type of cook top, which uses electro-magnetic energy to generate heat.

has sufficiently preheated for cooking, sprinkle

preparingtocookBefore cooking, be sure to

deep frying in cast iron, always use a deep-frying

remove any labels from new cookware pieces, and then wash and dry pans or pots thoroughly. If you plan to put the co okware in the oven, check the manufacturer’s instructions for guidance on maximum oven temperatures or other restrictions.

thermometer to ensure the oil is at the optimum

preheating Like with most cookware, it is wise to

properties, cookware manufacturers generally

preheat cast-iron pots or pans before cooking to ensure good results. Heavy cast iron requires a longer time to become hot enough for cooking than other cookware materials. When you start a recipe on the stove top, plan on 1 to 3 minutes to preheat a pan before adding the first f irst ingredients.

recommend using a lower heat for cooking than

a few drops of water on the surface. If they pop and sputter, the pan has begun to warm. To distinguish between different heat levels, place hand just over a dutch oven or frying pan’ pan’ss cooking surface. For low heat, you should be able to hold your hand comfortably over the pan for 5 seconds; for medium heat, 3 to 4 seconds. When

heat for frying. For a grill pan, a few slight wisps of smoke are a good a sign that the pan is at the right temperature to create the desired pronounced browned grill marks on the cooking food. Thanks to cast c ast iron’s superior heat-retention

 you might on another cookware material. If you feel you need a higher heat than is called for in a recipe, increase the heat gradually, knowing that it can take up to a minute or more for the temperature to increase to the desired le vel.

dutchovens&braisers 23

beefchiliwithbla beefchil iwithblackbean ckbeanss

24

whitebean&vegeta whitebe an&vegetablesoup blesoup

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braisedgreenswit braisedg reenswithpancetta hpancetta

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oliveoil–braisedpotatoeswit oliveoi l–braisedpotatoeswithherbs hherbs

29

brusselsspro brusse lssproutswithbac utswithbacon&onio on&onions ns

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lambtaginewit lambta ginewithapricots&p hapricots&pinenu inenuts ts

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herbe he rbedbe dbeef efst stew ew

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chick chi ckenp enpotpi otpies es

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southern-stylefriedch southe rn-stylefriedchicke icken n

36

classi cla ssicpot cpotroa roast st

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carnitas carn itastac tacos os

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garlic-braisedc garlic -braisedchick hicken en

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asian-stylebraiseds asia n-stylebraisedshortribs hortribs

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coqa coq auv uvin in

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rusticwalnutno-kn rusticwa lnutno-kneadbread eadbread

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buttermilkdou buttermi lkdoughnu ghnutswithlemo tswithlemonsuga nsugarr

49

berryc ber rycob obble blerr

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chocolate-rais chocol ate-raisinbread inbreadpuddi puddings ngs

southern-stylefriedchicken 1chicken,about4lb (2kg),cutinto10pieces 11  ⁄  2cups(12floz/375ml) buttermilk 1largeegg 2tablespoonsCajun seasoningblend Seasaltand crackedpepper 1cup(5oz/155g) all-purposeflour   ⁄  2cup(21  ⁄  2oz/75g)

1

cornmeal   ⁄  2teaspoonsweet paprika

Arrange the chicken pieces in a nonreactive baking dish. In a bowl, whisk together the buttermilk, egg, 1 tablespoon of the Cajun seasoning, and   ⁄   teaspoon each salt and pepper. Pour over the chicken pieces and turn to coat. Cover and refrigerate for at least 4 hours or up to overnight. 1

2

In large bowl, mix together the flour, cornmeal, the remaining 1 tablespoon Cajun seasoning, and the paprika. Season with salt and pepper. Set aside. Preheat the oven to 350°F (180°C). Remove the chicken in its marinade from the refrigerator and bring to room temperature. Pour the oil to a depth of at least 3 inches (7.5 cm) into a dutch oven with at least a 5 qt (5 l) capacity. Heat over medium heat until the oil registers 350°F (180°C) on a deep-frying thermometer thermometer.. Place a wire rack over a rimmed baking sheet and set near the stove.

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Canolaoilforfrying Lemonwedges forserving MAKES 6 SERVINGS

Working in batches, remove 3 or 4 chicken pieces from the marinade, letting the excess drip back into the bowl. Place each piece in the cornmeal mixture and turn to coat. Carefully slide the coated chicken into the hot oil and fry, turning with tongs, until dark golden brown, 5–7 minutes. Transfer the chicken to the wire rack. Return the oil to 350°F before frying the next batch. When all the chicken is cooked, put the baking sheet in the oven and bake the chicken until opaque throughout, abou t 10 minutes. Remove the chicken from the oven and sprinkle with salt and pepper. Serve right away with the lemon wedges.

Cajun seasoning—a mixture of potent spices such as chiles, onion, garlic, and black pepper—gives this chicken a spicy kick. A dutch oven is practical for deep-frying, as it heats evenly, maintains the oil at an even temperature, and has high sides to prevent splattering.

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classicpotroast 1bonelesschuckroast, about4lb(2kg),tied  D  U T    C  H  O V  E   N  S    &  B  R  A  I     S   E   R   S  

Seasaltandcracked pepper 2tablespoons all-purposeflour 8tablespoons(4floz/ 125ml)oliveoil 1garlicbulb,cut inhalfcrosswise

1

1carrot,roughly chopped 4sprigsfreshthyme 3sprigsfreshoregano 1bayleaf  1sprigfreshrosemary 5cups(40floz/1.25l) beefbroth 3cups(24floz/750ml) dryredwinesuchas CabernetSauvignon 8oz(250g)chanterelle mushrooms,roughly chopped MAKES 6–8 SERVINGS

2

Add the garlic, onion, celery, and carrot to the pot and sauté until sof t and golden brown, about 5 minutes. Add the thyme, oregano, bay leaf, and rosemary and and stir well. Return the meat to the pan. Pour in the broth and wine and bring to a boil. Remove from the heat and cover. Place in the oven and cook, turning the meat halfway through, for 2   ⁄   hours. 1

1yellowonion, roughlychopped 1stalkcelery, roughlychopped

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Preheat the oven to 325°F (165°C). Place the meat on a plate, season lightly with salt and pepper, and dust evenly with the flour. In a 5   ⁄   - to 7-qt (5.5- to 7-l) dutch oven over medium heat, warm 5 tablespoons (3 fl oz/ 80 ml) of the olive oil. Add the meat and cook until well browned, about 4 minutes per side. Transfer to a plate and set aside.

2

Just before the chuck roast is done, in a 10-inch (25-cm) frying pan over medium-high heat, warm the remaining 3 tablespoons olive oil. Add the chanterelles and sauté until golden brown, about 5 minutes. Remove from the heat and set aside. Remove the meat from the oven and transfer to a plate. Strain the braising liquid through a fine-mesh sieve and return to the pot. Add the meat and the chanterelles and return to the oven. Cook until the meat is very tender, about 30 minutes. Remove from the oven and turn the oven off. Transfer the meat and chanterelles to an ovenproof dish, tent with foil, and place in the oven. Set the dutch oven over medium-high heat, bring the braising liquid to a boil, and cook until reduced by half, 8–10 minutes. Remove the meat from the oven and uncover. Pour the reduced sauce over and around the meat. Cut into slices and serve right away.

Slow braising in a cast-iron pot is a great way to cook large, tough pieces of meat and seasonal vegetables. Any mushroom variety can replace the chanterelles.

berrycobbler 3cups(12oz/375g) freshraspberries 3cups(12oz/375g) freshblackberries   ⁄  3cup(5oz/155g)

2

packeddarkbrownsugar 1tablespoon all-purposeflour Forthetopping 11  ⁄  2cups(7 1  ⁄  2oz/235g) all-purposeflour 4tablespoons(2oz/60g) packeddarkbrownsugar

Preheat the oven to 375°F (190°C). Place the berries in a bowl. Add the brown sugar and flour and toss well. Set the berry mixture aside. To make make the topping, in a food processor, combine the flour, 2 tablespoons of the brown sugar, the baking powder, ginger, ginger, and salt. Pulse to blend. Add the butter and pulse until the mixture resembles bread crumbs. With the motor running, pour in the cream until the mixture forms a dough. Pour the berry mixture into a 3   ⁄   - to 4-qt (3.5- to 4-l) dutch oven or braiser. Top the surface evenly with spoonfuls of the dough. Sprinkle the dough with the remaining 2 tablespoons brown sugar. Bake until the topping is g olden brown and the berries are bubbling, 30–35 minutes. 1

2

Pinchseasalt 4tablespoons(2oz/60g) coldunsaltedbutter, cutintocubes 1cup(8floz/250ml) heavycream 1lb(500g)mascarpone forserving MAKES 6–8 SERVINGS

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Spoon the cobbler into bowls, top with mascarpone, and serve right away.

1tablespoonbaking powder 1teaspoonground ginger

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Here, two varieties of berries are topped with a brown sugar–ginger topping and baked in a dutch oven. Baking the dessert in an enameled pot makes a beautiful presentation if you bring it straight from the oven to the table for serving.

or

frying pans 57

tomato, arugula & goat cheese frittata

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dutch baby with cinnamon pears

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zucchini fritters with herbed yogurt

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 jalapeño-chedda  jala peño-cheddarr corn bread bread

63

easy paella with shrimp & chorizo

64

cider-glazed pork chops with figs

67

maple tarte tatin

tomato, arugula & goat cheese frittata 6 large eggs

Preheat the oven to 375°F (190°C).

  ⁄  2 cup (4 fl oz/125 ml) heavy cream

In a bowl, whisk together the eggs, cream, and milk until smooth. Season lightly with salt and pepper. Add the cheese and stir once. Set aside.

1

  ⁄  2 cup

(4 fl oz/125 ml) whole milk 1

Sea salt and cracked pepper 4 oz (125 g) soft goat cheese, crumbled   ⁄  4 cup (2 fl oz/60 ml) olive oil 1

1 clove garlic, finely chopped

In a 10-inch (25-cm) frying pan over medium heat, warm the   ⁄   cup olive oil. Add the garlic and sauté until light golden, about 1 minute. Add the tomatoes and sauté until slightly softened, about 3 minutes. Add the 4 cups chopped arugula and stir to mix. 1

4

Pour the egg mixture over the vegetables and cook until the mixture begins to set, about 5 minutes. Place in the oven and bake until the frittata has completely set and is golden brown on top, about 15 minutes. Remove from the oven and let stand for 5 minutes.

2 cups (12 oz/375 g) cherry tomatoes, halved

Sprinkle the frittata with the arugula leaves and drizzle with oil. Cut into wedges and serve right away.

4 cups (4 oz/125 g) arugula, roughly chopped, plus 1  ⁄  2 cup (1  ⁄  2 oz/15 g) leaves for garnish

Frittatas are versatile dishes and can be served for

Extra-virgin olive oil for drizzling MAKES4–6SERVINGS

breakfast, lunch, or dinner. They are quick and easy to make and can be brought to the table in the pan. This frittata features sweet cherry tomatoes, peppery arugula, and tangy goat cheese.

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easy paella with shrimp & chorizo 4 tablespoons (2 fl oz/60 ml) olive oil 15 medium shrimp, shells intact 2 Spanish-style cured chorizo sausages, sliced 2 cloves garlic, finely chopped 1 yellow onion, finely chopped 4 tomatoes, chopped 2 jarred piquillo peppers or 1 roasted red bell pepper, chopped 11  ⁄  2 teaspoons Spanish smoked sweet paprika or regular sweet paprika 11  ⁄  2 cups (12 fl oz/375 ml) chicken broth   ⁄  2 teaspoon saffron

1

threads soaked in 1   ⁄  4 cup (2 fl oz/60 ml) dry white wine

In a 10-inch (25-cm) frying pan over medium-high heat, warm 2 tablespoons of the olive oil. Add the shrimp and sauté until pink, 3–5 minutes. Transfer to a bowl and set aside. Add the chorizo to the pan and cook until brown and crispy, 4–5 minutes. Transfer to the bowl with the shrimp. Add the remaining 2 tablespoons oil to the pan. Add the garlic and onion and sauté until soft and golden brown, 3–4 minutes. Add the tomatoes, peppers, and paprika. Cook, stirring frequently, until the mixture has thickened and most of the liquid has evaporated, about 5 minutes. In a small saucepan, bring the broth and saffron mixture to a boil. Reduce the heat to maintain a simmer. Stir the rice into the tomato mixture and cook for 2 minutes. Pour the simmering broth mixture over the rice, stir well, and bring to a boil. Reduce the heat to medium-low and simmer without stirring until the liquid is absorbed by the rice, 8–10 minutes. Add the shrimp and chorizo and push them down into the rice. Cover the pan with foil and cook until the shrimp and chorizo are cooked through and the rice is cooked, about 10 minutes. Turn Turn off the heat and let the paella stand for 5 minutes. Remove the foil and sprinkle with chopped parsley. Garnish Garnish with the lemon wedges and serve right away.

11  ⁄  2 cups (10 1  ⁄  2 oz/330 g) paella rice (see Note) 1 cup (1 oz/30 g) fresh flat-leaf parsley leaves, torn

A taste of Spain in a single pan, paella is a delicious dish to prepare for company. Saffron, tomatoes, and pink

6–8 lemon wedges

shrimp shri mp make it a feast for the eyes as well. Look for

MAKES6–8SERVINGS

Spanish Spani sh paella rice such as Bomba or any rice variety from Spain’s Spain’s Valencia region in a specialty-food store.

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grill pans 73

summervegeta sum mervegetableswithba bleswithbalsami lsamicc

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asparaguswith aspara guswithtapenad tapenade e

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fishtacoswithmang fishtacoswit hmangosalsa osalsa

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lambchopswithg lambc hopswithgarlic&t arlic&thyme hyme

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ribeyesteakswitho ribeyeste akswithonionm nionmarmal armalade ade

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chickenund chick enunderabrick erabrick

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three-ch th ree-cheese eesepan panin inii

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peacheswithcard peacheswi thcardamomhon amomhoney ey

three-cheese pani panini ni 8 slices rustic rosemary bread, each about 1   ⁄  2 inch (12 mm) thick   ⁄  4 cup

(6 fl oz/180 ml) olive oil 3

Place the bread slices on a baking sheet and brush both sides generously with the olive oil. Spread 4 slices with a thin layer of mustard. Layer the sliced cheeses on top of the mustard, dividing them evenly. Top the cheese with the arugula, dividing it evenly, and season with pepper. Top with the remaining remaini ng 4 slices of o f bread.

Dijon mustard 4 oz (125 g) fontina cheese, sliced 4 oz (125 g) Manchego cheese, sliced 4 oz (125 g) sharp Cheddar cheese, sliced

Warm a grill pan over medium-high heat. When the pan just begins to smoke, place 2 sandwiches in the pan and weight with a stove-top panini press, mattone (see page 70), or heavy pot lid. Grill the sandwiches until golden and crispy, about 2 minutes. Remove the weight, turn the sandwiches, replace the weight, and grill until golden and crispy on the second se cond side, about 2 minutes longer. Repeat with remaining sandwiches. Serve right away.

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2 cups (2 oz/60 g) arugula leaves Cracked pepper MAKES4SERVINGS

Panini are Italian grilled sandwiches made with thick rustic bread and savory filli f illings. ngs. They are cooked on a grill pan with a weight placed on top. The filling ingredients meld together, and the bread toasts and becomes crunchy to the bite.

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baking, roasting & gratin pans 91

breakfas bre akfaststr tstrata ata

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potato&c potat o&cha hardg rdgrat ratin in

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roasted roas tedroot rootveg vegetab etables les

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macaroni&cheesewit macaron i&cheesewithbreadcr hbreadcrumbs umbs

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cauliflo cau liflower wergrat gratin in

100

meatla meat lasag sagna na

103

bacon-wrappedporkloi bacon-wra ppedporkloinwithap nwithapples ples

104

rhubarb&appl rhub arb&applecrumb ecrumble le

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cherrycl che rryclafo afouti uti

macaroni & cheese with bread crumbs  B  A  K  I    N  G   , R   O A   S   T   I    N  G  &

 G R  A  T   I    N P   A  N  S  

Butter for greasing Sea salt and cracked pepper 1 lb (500 g) large elbow macaroni 2 large eggs 2 cups (16 fl oz/500 ml) whole milk 1 cup (8 fl oz/250 ml) heavy cream 2 cloves garlic, finely chopped   ⁄  2 lb

(250 g) Gruyère cheese, shredded 1

96 or

  ⁄  2 lb

(250 g) Emmentaler cheese, shredded 1

2 cups (4 oz/125 g) fresh bread crumbs Extra-virgin olive oil for drizzling Truffle oil for serving (optional) MAKES6–8SERVINGS

Preheat the oven to 375°F (190°C). Butter a 1  ⁄   - to 2-quart (1.5- to 2-l) oval gratin pan or a 9-by9 -by-13-inch 13-inch (23-by-33-cm) (23-by-33-cm) baking pan. 1

2

Bring a large pot of water to a boil. Add a pinch of salt and the macaroni, stir, and cook until almost cooked, abou t 5 minutes. Drain, rinse, drain again, and set aside. In a large bowl, whisk together the eggs, milk, cream, and garlic. Season with salt and pepper. In another bowl, stir together the shredded Gruyère and Emmentaler cheeses. Evenly sprinkle a third of the cheese in the prepared pan. Add half of the macaroni. Repeat the layers, ending with a layer of cheese. Pour the egg-milk mixture evenly over the top. Sprinkle the bread crumbs over over the top and drizzle with olive oil. Bake until the macaroni is bubbling and the top is dark golden brown, 40– 45 minutes. Remove Remove from the oven and drizzle with the truff le oil, if using. Serve right away.

Using Usin g a custard rather than a white sauce makes this version of macaroni & cheese both light and quick to prepare. The layers of tender macaroni and two flavorful cheeses are finished with a crunchy crumb topping and, before serving, with a drizzle of truffle oil.

bacon-wrapped bacon-wra pped pork loin with apples For the stuffing

Preheat the oven to 425°F (220°C).

2 tablespoons unsalted butter

To make the stuffing, in a 10-inch (25-cm) frying pan over medium heat, melt the butter with the olive oil. Add the onion, garlic, apple, and golden raisins. Season lightly with salt and pepper and add the sage and thyme. Cook, stirring occasionally, occasionally, until the apple is so ft and the mixture is golden brown, about abou t 5 minutes. Stir in the bread crumbs, remove from the heat, and let the stuffing cool slightly.

2 tablespoons olive oil   ⁄  2 sweet onion such as Vidalia, finely diced 1

1 clove garlic, finely chopped 1 Granny Smith apple, cored and diced   ⁄  2 cup

(3 oz/90 g) golden raisins 1

Sea salt and cracked pepper 2 tablespoons finely chopped fresh sage 2 tablespoons fresh thyme leaves   ⁄  2 cup (2 oz/60 g) dried bread crumbs 1

Lay the pork flat on a work surface and season on both sides with salt and pepper. Spread the stuffing over the pork. Roll up the pork to enclose the stuffing and tie it securely at 4 regular intervals with kitchen string. Turn the meat s eam-side down and wrap the bacon slices, slightly Turn overlapping, overlappi ng, along the length of the pork, tucking the ends under to secure. Place the pork in a 9-by-13-inch (23-by-33-cm) pan and pour the wine into the pan around the pork. Roast for 15 minutes. Reduce the oven temperature to 350°F (180°C) and continue to roast until an instant-read thermometer inserted into the center of the roast reads 140°F (60°C), about 40 minutes. Remove from the oven, cover loosely with foil, and let rest for 15 minutes. Cut into slices and serve right away.

1 pork loin roast, about 3 lb (1.5 kg), butterflied Sea salt and cracked pepper 6 slices applewoodsmoked bacon 1 cup (8 fl oz/250 ml) dry white wine MAKES6–8SERVINGS

Apples and pork p ork are a classic pairing. pairing. The bacon helps keep the roast moist and lends a smoky nuance. This is a dish worthy of compan company, y, but it isn’t isn’ t too fussy. To To save time, ask your butcher to butterfly the pork.

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