Cast Iron Cooking For Dummies Book

	Introduction	1
	About This Book	1
	Conventions Used in This Book	2
	What You're Not to Read	4
	Foolish Assumptions	4
	How This Book Is Organized	4
	Icons Used in This Book	6
	Where to Go from Here	7
Part I	Coming Around to Cast-Iron Cooking	9
Chapter 1	Welcome to Cast-Iron Cooking	11
	Coming Down on the Side of Cast Iron	11
	Showing Special Consideration to Your Prized Possession	19
Chapter 2	Selecting Cast-Iron Cookware	21
	Ironing Out the Cast of Characters: Pots, Pans, and Specialty Items	21
	What You Need to Get Started	29
	A Shopping We Will Go	30
	Other Items You Need If You Use Cast Iron	35
Chapter 3	This Little Pan of Mine, I'm Gonna Make It Shine: Seasoning Cast Iron	37
	Seasoning a New Pan	38
	Reseasoning a Pan	41
	What to Do with a Preseasoned Pan	42
Chapter 4	Caring for Cast Iron	43
	Cleaning Tips and Tricks	43
	Rub-a-dub-dub, Removing the Grub	44
	Super-Cleaning for Old--or Abused--Cast Iron	46
	Storing Your Cast Iron	49
	Hitting the Road with Your Cast Iron	49
Chapter 5	Cast-Iron Cooking Techniques	51
	Out of the Frying Pan and into the Fire: Heat and Temperature Control	51
	Tuning in to the Tricks and Traps	55
	Ending the Exile of Your Metal Utensils	57
Part II	Main-Dish Cast-Iron Recipes	59
Chapter 6	It's Meat for Dinner Tonight	61
	Beef Tips	62
	Holy Cow! Cooking Beef	63
	Pigging Out	73
	Something for the Kids	81
	Carving Like a Pro	82
Chapter 7	Tastes Like Chicken (and Turkey)	85
	Chicken Basics	86
	Roasting Guidelines	87
	Southern Fried Chicken: The Ultimate in Comfort Food	90
	Down Home Favorites	93
	Chicken Dishes for the Uptown Crowd	97
	Talking Turkey	100
	Carving Made Easy	103
Chapter 8	Fish, Shellfish, and One Amphibian	105
	Gone Fishin'	105
	Shellfish Galore: Shrimp, Scallops, Oysters, and More	115
	Hosting a Fish (and Shellfish) Fry--Cast-Iron Style	126
	Nice Legs, Baby	128
Chapter 9	One-Dish Meals	131
	Soupy Sensations	131
	Rallying around Rice	139
	Making Cornbread the Main Dish	142
Part III	Cast-Iron Sides and Sweet Endings	147
Chapter 10	Vegetables Even Your Kids Will Love	149
	Cast-Iron Favorites: Potatoes and Beans	150
	Squash Anyone?	156
	Enjoying Corn On and Off the Cob	159
	Loading Up on Southern Staples	162
	Basic Veggie Crowd-Pleasers	167
Chapter 11	Cornbread and Biscuits	173
	You're Cookin' Cornbreads Now	173
	Ain't Nothin' Better Than Biscuits	185
Chapter 12	Pancakes, Muffins, and More	193
	Baking Easy Yeast Breads	193
	Setting the Pace with Quick Breads and Muffins	196
	Flipping Over Pancakes and Popovers	203
	Breads at Home on the Range and in the History Books	208
Chapter 13	Delectable Desserts	213
	Having Your Cake and Eating It, Too	213
	Perfectly Easy Pastries and Other Super Sweets	221
Part IV	Cast-Iron Cooking for the Great Outdoors--and Beyond	229
Chapter 14	Cooking Around the Campfire	231
	Roundin' Up the Outdoor Hardware	231
	Temperature Control	234
	Finding Other Folks Who Like to Cook Outdoors	241
	Dutch Oven Main Dishes	242
	Sides: Always the Bridesmaid, Never the Bride	246
	Dutch Oven Desserts	250
Chapter 15	Anyone Game?	255
	Establishing the Game Rules	255
	Watching the Birdie	259
	Game Animals	265
Chapter 16	Going Global with Recipes from Around the World	271
	Pizza: An All-American Italian Favorite	271
	Chicken Parmigiana	274
	A Vegetable Souffle	275
	Famous Rice Dishes: Arroz con Pollo and Paella	276
	Fabulous Fajitas	279
	Feeding That Sweet Tooth	284
Part V	The Part of Tens	287
Chapter 17	Ten Ways to Make Your Cast Iron Last a Lifetime (or Longer)	289
	Reseasoning After Each Use	289
	Never Put Cold Water in a Hot Pan	289
	Don't Use Soap	290
	Don't Even Think about Using the Dishwasher	291
	Keeping Water Away	291
	Using It Often	291
	Don't Let Teens Threaten Each Other with It	292
	Storing Appropriately	292
	Avoiding Acidic and Alkaline Foods at First	293
	Appreciating Its True Value	293
Chapter 18	Ten Dishes Best Suited to Cast Iron	295
	Biscuits	295
	Cornbread	296
	Fried Chicken	296
	Fried Eggs	297
	Fried Potatoes	297
	Game--Any Kind	297
	Old-Fashioned Green Beans	298
	Pineapple Upside-Down Cake	298
	Steak	299
	Stew--Any Kind	299
Chapter 19	Ten Tips for Surefire Success	301
	Seasoning and Reseasoning	301
	Preheating Your Pan	302
	Using the Right Size Pan	302
	Controlling Your Temperature	303
	Modifying Cooking Times	303
	Coating with Oil or Cooking Spray	303
	Cooking with Quality Cast Iron	304
	Using Quality Ingredients	304
	Sticking Around	304
	Having Fun	305
Appendix	Metric Conversion Guide	307
	Index	311