Cast Iron Cooking: Stove, Grill, and Campfire Recipes!

By Terrence Demetri

Cast iron cooking dates back hundreds of years and has recently experienced a surge in popularity. The recipes in this report are some of the best to cook in cast iron vessels either on a stovetop, grill or in an open campfire. 

Regardless of the cooking method used, you’ll be pleased with the delicious dishes that this cookware produces. The meats sear well, cook perfectly and all the vegetables retain most of their nutritional values. The evenly distributed heat makes cooking a breeze.

If you don’t own any cast iron yet, purchase at least one piece and give some of these recipes a try. We are sure you’ll be hooked on cast iron cooking.

Pick up your copy today… Enjoy!
 

• Language: English
• Publisher: Clifford McDuffy
• Release date: Jan 18, 2017
• ISBN: 9781386493662

Book preview

Summary

Cast iron cooking dates back hundreds of years and has recently experienced a surge in popularity. The recipes in this report are some of the best to cook in cast iron vessels either on a stovetop, grill or in an open campfire.

Regardless of the cooking method used, you’ll be pleased with the delicious dishes that this cookware produces. The meats sear well, cook perfectly and all the vegetables retain most of their nutritional values. The evenly distributed heat makes cooking a breeze.

If you don’t own any cast iron yet, purchase at least one piece and give some of these recipes a try. We are sure you’ll be hooked on cast iron cooking.

Enjoy!

Introduction

In his book, The Wealth of Nations, from 1776, Adam Smith said that the really true wealth of the nation was in its manufacture of pots and pans, not in its gold. He was, of course, referring to the growing availability of cast iron pots and pans. It is also said that George Washington’s own mother bequeathed her collection as part of her will. And Lewis and Clark said their cast iron was among the most important things they had on their trip. Cooks who use cast iron today feel pretty much the same way. It is a method of cooking that is hard to cease.

Cast iron cookware began being mass produced in the early 1800s when stove tops became popular methods of cooking versus open fires outside or in large fireplaces. While many pieces of cast iron had three legs on them for sitting in open fires, the bottoms of pots and pans became flat as cooking tops became more popular. Too, the variety of pieces began to broaden