Cast Iron Cookbook

Though the Griswold company has been making top-of-the-line cast iron cookware since the 1800s, this is their first commissioned cookbook. The recipes, compiled by food writer and cookbook author Pruess (Seduced by Bacon) fittingly mirror the company's century-plus history, combining cast-iron classics like peach cobbler and fried chicken with modern, upscale fare like Duck with Apples, Oranges and Cider, Moroccan Lamb-Stuffed Peppers, and Panko-Macadamia-Crusted Salmon. Pruess also shows readers how to use their skillets to create comfort food favorites like macaroni and cheese, oven-roasted chicken with gravy, deep-dish pizza and croque monsieur sandwiches, as well as luscious desserts like rich and silky clafoutis. Hampered only by a rambling introduction (more than made up for by crucial tips on iron cookware care and maintenance), this collection of everyday recipes will give cooks a new appreciation for this sturdy, too-often overlooked piece of equipment.