The Cast Iron Skillet Cookbook, 2nd Edition

Praise

“Sharon Kramis has the very rare gift for making any dish she cooks sparkle. She creates splendid flavor using well-balanced ingredients. … Follow these recipes and be prepared for applause when you serve them.”
—Marion Cunningham, author of The Fannie Farmer Cookbook

“With more than 100 recipes—from classic bread pudding to internationally inspired pork katsu—plus bright photos and tips on skillet care, this cookbook will delight cast iron enthusiasts and newcomers alike.”
—Alaska Airlines Magazine

“Owners of cast iron skillets will find this packs in a fine set of recipes created by the mother/daughter authors Sharon Kramis and Julie Kramis Hearne, blending old and new styles and flavors in nearly a hundred appealing dishes. Color photos pepper ideas on using the cast iron skillet to bake and cook and are accompanied by tips on care of the skillet.”
—The Midwest Book Review

“Solid, plain, steady, trustworthy—this might be the tool to reunite the two Americas!”
—The New York Times Book Review

“Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen has been revised and expanded in this new edition, and provides cooks with a lovely collection of single-pan recipes for everything from main courses to desserts. Rack of Lamb in a skillet? Sticky Buns? Crispy Lamb Skewers? All these and more receive step-by-step instructions, easy recipes that don’t require any special ingredients, and a peppering of color photos throughout. Any who have wanted to use the cast iron skillet for more than just occasional stir-fries will find this packed with different techniques and an appoach designed to make the most of cast iron cookery.”
—The Bookwatch

“Sharon Kramis and Julie Kramis Hearne are cast iron skillet mavens. This book, Cast Iron Skillet, was a best seller in its first edition. Now, it has been revised, extended, made a little more contemporary, and friendly to those who favor veggies on their plate… And here these two experts are rolling out more cast iron gems. There’s a need to stop, look, and listen. Oh, to cook and taste and relish, too!”
—Cooking by the Book

“Without reservation, I can say that if this is typical of how cast iron food tastes, then these authors have made a believer out of me…. It’s an amazing book which has made me a bona fide cast iron skillet user.  Our copy, already marked from ingredients – the sign of a great cookbook – is going right on the shelf in our kitchen near our cast iron pan where it belongs.”
—Lessons Learned from the Flock

“Kramis and Hearne helpfully preface their recipes with a cast iron maintenance debriefing. You’ll really start to warm to cast iron when you picture a puffed Dutch baby, a golden Dungeness crab quesadilla, hearty beef stew, or tender baked halibut…So dig out that cast iron cookware from the back of the cupboard—you’ll find out it’s more than a relic of the woodstove era.”
—Northwest Palate magazine