Cast Iron Cooking For Dummies
by Tracy Barr
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Book Reviews of Cast Iron Cooking For Dummies
Book Review: Disappointed
Summary: 1 Stars
The so-called author clearly did a lot of cut and past to create the book for the Dummies series. She clearly is not an expert on the topic. On page 38 there is an incredibly ignorant and factually wrong paragraph about what oil to use for seasoning the pans (to make them non-stick.) Not only does she diss the oil that has been used for centuries to season such pans (lard) but she then recommends what is probably the very worse material, shortening, specifically Crisco. The only way I can believe someone would write such an ignorant and blatantly wrong paragraph is if they were getting paid by Crisco.
The section in Chapter 4 on cleaning old pans has several short comings. The use of vinegar was not mentioned, the used of edible oil and salt to gently scoure was not mentioned, and the topic of cleaning old pans with electrolysis was completely ignored though it is the most gentle, thorough and least labor intensive.
The author may indeed be a writer and a cook but she does not know diddly squat about how to take care of cast iron cookware.
Book Review: The Best!!!!
Summary: 5 Stars
Being fairly new to this wonderful world of cast iron, I needed all the help I could get, and this book gives you all the help you need. I had been desperate to find ways to clean my old cast iron, and chapt. 3 was right on the money. It was worth buying the book for that chapter alone. I also found out how cast iron is made and also that you really need to search the backround of the company that you are purchasing your cast iron from. Many companies may have names that sound like they are made in the USA, but after checking, they aren't. The problem with this is the contents of the cast iron are not regulated outside the U.S. as stringently as they are here. What I'm trying to say is, you really don't know what you may be eating out of. I am returning an order after finding my item was made in China. It took almost an hour on line to find that info out. It was well hidden. I am now strictly sticking to Lodge Logic. Great products, and a regulated American company.Book Review: Good introduction to cast iron
Summary: 4 Stars
This is a very good introduction to cooking with cast iron. The first couple of chapters give you the basics of using cast iron (seasoning, how and what to buy, caring for and using, etc.). The second part of the book has all the recipes with chapters on meats, poultry, seafood, vegetables, breads/cornbreads, desserts, and non-traditional dishes. There is also a chapter on using an outdoor dutch oven and some recipes to go along with that.
Overall, the recipes are good but do use more bacon fat and butter than I would like. Every recipe is accompanied by its nutritional information so you can decide if you need to substitute some of the ingredients or not. The hushpuppies recipe has slightly more than 50% of its calories come from fat so let the cook beware.
Definitely buy this book if your are new to cast iron cooking. If you are a pro, I might hold off as the book will probably be too introductory.
Book Review: A Great Reference On Cast Iron Cooking.
Summary: 5 Stars
If you, or anyone else in your family are converts to Cast Iron Cooking, this is a great reference to have, in my opinion. It is of help to me, as I recently got rid of all my "non-stick" and "non-magnetic" cookware and replaced much of it with "Lodge Logic", Cast Iron Cookware. And, as more and more people convert over to "Induction Cooking" (as, I also, have), I believe cast iron cooking, will increasingly become more popular, just as it was in the past.Book Review: Love this book!
Summary: 5 Stars
I love this book. I bought it after I received a dutch oven as a gift, and then thought, now what do I do with it? I've now discovered the world of braised meats, and I may never be the same again. The book give a great overview of seasoning and caring for your cast iron, and then delves into the recipes. I highly recommend it.