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The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen Paperback – October 5, 2004

by Sharon Kramis (Author), Julie Kramis Hearne (Author)

4.5 205 ratings

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The Cast Iron Skillet Cookbook, 2nd Edition: Recipes for the Best Pan in Your Kitchen (Gifts for Cooks)
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Learn how to season cast iron, clean cast iron, and cook 90 tantalizing recipes in your cast iron skillet. This cookbook aims to show modern cooks how this inexpensive cast iron tool is the best pan in their kitchen. Fusing new and traditional recipes and gathering farm-fresh produce and ingredients, the authors show cooks how to make delicious food in this versatile skillet. Recipes include: Succulent Seared Pork Chops with Plum-Mustard-Cornichon Sauce; Dutch Baby (puffed pancake with lemon and powdered sugar); Grilled Prosciutto-Wrapped Radicchio; and Warm Pear Upside Down Cake.

Editorial Reviews

Review

"Solid, plain, steady, trustworthy—this might be the tool to reunite the two Americas! The authors, who live in Seattle, have an instinctive sense of all-American cooking as shown by their recipes for open-face sloppy Joes, chicken with herbed dumplings and cornbread. But there are interesting variants too, like fennel-ricotta skillet bread and brown-sugar coffee cake."
The New York Times Book Review

"…a distinctive blend of traditional and modern insights…this book makes a good compliment to the purchase of your first cast iron skillet."
Cooking with Paula Deen

"Just like one of those pans that gets handed down from generation to generation, this new collection of recipes bears the well-seasoned finish of a good frying pan."
The Seattle Times, Pacific Northwest 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 ndw 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

"Kramis and Hearne helpfully preface their recipes with a cast iron maintenance defriefing. 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

About the Author

Sharon Kramis, a protege of James Beard and restaurant consultant for 30 years, is the coauthor of Northwest Bounty. Her daughter, Julie Kramis Hearne, is the owner of a Seattle-based chain of panini shops. Both live in Seattle.

Product details

Publisher ‏ : ‎ Sasquatch Books (October 5, 2004)
Language ‏ : ‎ English
Paperback ‏ : ‎ 192 pages
ISBN-10 ‏ : ‎ 1570614253
ISBN-13 ‏ : ‎ 978-1570614255
Item Weight ‏ : ‎ 9.6 ounces
Dimensions ‏ : ‎ 7.26 x 0.52 x 9.01 inches

Best Sellers Rank: #1,849,553 in Books (See Top 100 in Books)
- #265 in Cast Iron Recipes
- #6,389 in U.S. Regional Cooking, Food & Wine
- #14,306 in Culinary Arts & Techniques (Books)

Customer Reviews:
4.5 205 ratings

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Julie Kramis Hearne
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Julie Kramis Hearne was brought up with an amazing mentor and teacher, her mother, Sharon Kramis.
She was always cooking by her mothers side. Her mother Sharon Kramis trained with James Beard, Marcella Hazan and Simone Beck. Julie grew up cooking with amazing chefs and decided to continue her passion and follow in her mothers footsteps. Julie studied food science and nutrition at Seattle Pacific University and worked under the renowned chef, Jerry Traunfeld from "The Herfarm Restaurant" in Woodinville, WA. Julie has always continued to learn about food by attending on-going classes at the Culinary Institute of America. Julie has taken classes from James Beard, Diana Kennedy, Rick Bayless, Paula Wolfert and many others over the years. She loves cooking because she says "it never gets old, there is always something new to learn." Julie and her mother Sharon have published 3 other cookbooks together, "The Cast Iron Skillet Cookbook", "The Dutch Oven Cookbook" and "Cast Iron Skillet, Big Flavors." "The Cast Iron Skillet Cookbook" and "The Dutch Oven Cookbook" were re-printed. These cookbooks have been top sellers and led the duo on adventures across the globe. Julie approached Amanda at World Spice Merchants in Seattle to see if she would co-author a cookbook with her. The rest is history and our passions for food and spices come together in this wonderful cookbook. You can also find the "World Spice at Home, Flavor Companion", which compliments the cookbook, showcasing the 14 different spices and blends that Amanda and Julie showcase in their cookbook. To find the "World Spice, Flavor Companion", order on-line at www.worldspice.com. You will find yourself using these spices on everything.
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Sharon Kramis
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Customer reviews

4.5 out of 5

205 global ratings

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Leah Pace

Fantastic and Practical!

Reviewed in the United States on December 29, 2009

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This is the first book I bought for my new Kindle and on Christmas Day I made two of the recipes from the book (Savory Dutch Baby and Rosti) ...both turned out beautifully, were a huge hit with the husband and were so simple that I had everything I needed on hand. There isn't a recipe in the book I don't want to make and I love that all of the items are relatively easy to acquire (I don't live in or near a big city either!). The one instance where a recipe called for preserved lemons, the authors gave you a very simple recipe for making your own if you couldn't find them.

I love the serving suggestions and the little "extra" recipes that go along with some of the main recipes. Easy to read, basic recipes that are delicious and most of them seem very easy and quick to put together. I have a small collection of cast iron cookware but this book made me want to go out and buy more!

The info on how to care for cast iron cookware is wonderful to have at your fingertips as well. I like this so much I will probably add the hardcover version to my cookbook collection.

9 people found this helpful

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E. Case

Three Years Later: Still Loving This Cookbook

Reviewed in the United States on December 29, 2011

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Three years ago, when I purchased my cast iron skillet, Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet , I added this cookbook to my collection after reading the reviews here. The directions for seasoning, caring for, and cooking with cast iron were just what I needed to learn the basics of owning cast iron. With the help of the directions and recipes in this book, the skillet is now my favorite piece of cookware; caring for it has become an uncomplicated, automatic process.

Several of the recipes in the book have become "go to" recipes for special meals. One of my favorites is the beef brisket with apple cider-ginger barbecue sauce which I've served to both family and guests many times, doubling it for larger groups. Since I first tried Monday Night Meatloaf we no longer serve ketchup with our meatloaf--it just tastes too good by itself. The flavoring of the Chicken with Herbed Dumplings is delicious, and we've very much enjoyed the sloppy joes and the fried chicken. The extra little recipes for side dishes are nice to have. Every now and then, when I'm itching to try a new recipe, I come back to the reviews to see which recipes are favorites of others. I've made a list and keep it in the front of the book.

At first it was a bit frustrating when I found a recipe I wanted to try and then realized it wouldn't work with my skillet. Now, as I've collected some additional pieces of cast iron cookware, I appreciate having those recipes.

The bottom line is I love this book--it is one of my favorites.

11 people found this helpful

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ReadMyLips29

Cozy Cookbook to own....

Reviewed in the United States on July 28, 2015

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This is a very good, down to earth, nothing but comfort food, home cooking cookbook. I just got mine today to help me expand the use of my cast iron pans and it is full of good recipes I'm anxious to try! The recipes are simple with readily available ingredients, most of which are probably in the cupboard already. I've been making Dutch baby out of my Joy of Cooking('95 copy) for years, so these new recipes are going to fun to try. Especially the savory recipe with ham! Yum! Not a "big" cookbook but definatetly worth having, so happy I ordered it and even happier to reawaken my cast irons with such yummy recipes. Can't wait to make Mom's Amazing Banana Bread, Monday Night Meatloaf, Chicken with Herbed Dumplings, Slow Roasted Beef Brisket with Apple Cider Ginger Barbecue Sauce and Caramelized Onions, Brown Sugar Coffee Cake, Moist Cornbread, Herbert Skilled Bread, Best Baked Beans and Joe's Special just to name a few destined to be my favorites! Thanks mom/daughter for a wonderful book!!

2 people found this helpful

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B. Marold

Comfort Food with the Undisputed King of Comfort Cooking

Reviewed in the United States on January 14, 2005

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`The Cast Iron Skillet Cookbook' by mother and daughter, Sharon Kramis and Julie Kramis Hearne, has roots deep in American culinary tradition based on both the subject and the fact that Kramis senior is a James Beard protégé from Beard's western cooking lessons. Based on the Beard / West Coast connection, the authors get a very nice blurb from senior Beard assistant Marion Cunningham.

This is very much of a `comfort food' rather than a `gourmet' oriented book, with many of the potential weaknesses to which this kind of book can fall prey. The best thing about this book is that in spite of some weaknesses in keeping on message, this is a really nice book to have if you like cooking with cast iron cookware.

The most obvious weakness in the book is that even though both the title and the subtitle, `Recipes for the Best Pan in Your Kitchen' suggest that the book is all about the classic ten (10) to twelve (12) inch skillet, the book actually contains recipes for a wide range of cast iron ware, including Dutch ovens, grills, griddles, popover pans, and special molds.

The thing I miss most in this book is a clear explanation of why the seasoned cast iron skillet is better for some tasks than any other cookware material. My understanding is that well seasoned cast iron has the non-stick advantages of a Teflon coated pan without the weakness of teflon in giving a good sear or good color to sautéed protein. Cast iron is not as responsive to heat changes as copper or aluminum, but this is its strong point when it comes to maintaining heat when you add room temperature or cold food to a hot pan. This advantage is especially good when you are cooking on an electric range, where the power to the heating coil turns on and off to maintain a particular level of heat. Thus, the heat in a pan on an electric element may fluctuate much more widely than the same pot on a gas burner. Another advantage is that cast iron is both virtually indestructible and unwarpable. So, a carefully maintained pan is good for one or more lifetimes, at least. According to Alton Brown's excellent `Gear for Your Kitchen', the down side of cast iron is that it is just a bit brittle so that it can literally shatter if dropped hard enough and it is prone to corrosion. It is also highly susceptible to rust, leading to pitting. And, if your seasoning is less than perfect, an acidic dish can easily leach iron from the pot, leading to an unpleasant taste.

It you limit yourself to the recipes for the skillet, you may also feel that many of the recipes are not necessarily optimized in a cast iron skillet. While the cast iron pan is a real champ in sautéing, browning, and cooking quickbreads such as pancakes, I think it's advantages really do not come into play when you are frying in oil or braising. While the authors briefly allude to enameled ware, I personally find that good enameled cast iron may be as good or better than bare cast iron for braising, especially the French `bistro pans' (flat two handled saute' pan shapes with heavy lids) and marmites (large casseroles with heavy lids). The authors' recipes clearly exceed their material when they give dishes such as a paella for which there are classic pan shapes and materials which are not cast iron.

The recipes in this book are almost all relatively simple, with `just enough' detail to enable an experienced amateur cook to be able to execute them. These are not gourmet recipes. They are `good enough' for easy home cooking. This means the recipes include some probably mistaken cooking lore such as the notion that searing protein seals in moisture. It also includes instructions with almost comically mistaken statements such as the Pecan Sticky Buns recipe which instructs us to put the ingredients into a mixing bowl with a dough hook attachment. This will be easily understood by most to be referring to an electric mixer and attachment, but it demonstrates Sasquatch Books typical weaknesses in copy editing.

On the positive side, I am really willing to accept the authors' opinion that a good cast iron pan is an excellent substitute for a wok for stir fried recipes. A cast iron pan will never go higher than the maximum temperature of the burner, but it will maintain a high temperature better than a thinner pan or a pan of more highly conductive material.

The selection of recipes is wide enough so that this little book will go a long way toward filling several different cooking application niches. The two most useful applications by far are the recipes for breakfast and for outdoor cooking. In fact, the authors would have done well to devoting more space to outdoor cooking, as cooking over an open fire is where cast iron can really come into its own. And, the book does not limit itself to all the conventional classics. Some of the more interesting recipes for breakfast are the Dutch baby and the savory Dutch baby, both of which are dishes that fill the pan. Other dishes that fill the pan such as apple tarts and skillet breads are just the thing to have handy for outdoor cookery.

There are some breads that I would not do in cast iron. I have reservations about an Irish soda bread getting the right kind of heat when baked in a pan with 3 inch high sides. The scones recipe is also a little suspect for the same reasons. The scones recipe is also suspect in that it calls for margarine instead of butter or lard and incorporates this fat with an electric mixer, where most pastry experts would call for the fat to be worked in carefully with the fingers or a pastry cutter.

353 people found this helpful

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susan glass

loved the book

Reviewed in Canada on June 2, 2013

Verified Purchase

The recipes here are easy to follow, easy to make and wonderful to eat. For both a novice and experienced cook.

2 people found this helpful

Victor Hardbattle

Cast Iron Cook-ware.

Reviewed in the United Kingdom on December 12, 2013

Verified Purchase

I have used cast-iron cookware in my kitchen for the past fifty years and my off-spring keep dropping hints that they are prepared to fight over it when, to use their expression, I finally drop off my Perch!

So, to avoid the risk getting 'pushed off my perch' before nature takes its course, I have purchased each of my grown-up children their own skillets and etc. Now I can go on enjoying using my own equipment with a clear conscience and they can experience the pleasure of using high-quality cook-ware. And a Cook-book to help them achieve the best results.

All round, great satisfaction. Thank you

2 people found this helpful

まるちねす

Kindle版にご注意

Reviewed in Japan on February 20, 2013

Verified Purchase

Kindle版とペーパーバック版がありますが、Kindle版には一切写真が載っていません。文字によるレシピのみです。
料理の出来上がり写真を見られないのは、その料理に精通していない場合ちょっと辛いモノがあります。
是非ペーパーバック版をお買い求めになるべきでしょう。
（Kindle for iPnoneで閲覧しました。）

3 people found this helpful

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Louise Bakker

Good buy

Reviewed in Canada on December 4, 2014

Verified Purchase

Great cook book, different recipes than I'd typically try but a good change. I like the tips its gives for caring for your pan and what not

Johnny

Love it

Reviewed in the United Kingdom on April 8, 2013

Verified Purchase

whats not to love, its the taste of American cooking that you can do in your own home ..... make sure you buy some measuring cups though, as converting cups in to ounces/pounds/grams etc is a pain

2 people found this helpful

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