Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet

"There's no one better to offer instruction on how to use the most essential, versatile item in your kitchen."--Grub Street

The cast-iron skillet has been a humble workhorse used for generations to crisp bacon perfectly and fry chicken; now use it to turn out tender scones, cakes, and breads.A curious home cook, Charlotte Druckman has figured out every trick for this versatile pan. Heat the skillet for a few minutes, add some butter to sizzle, and you can brown cheesy arepas, get a crunchy crust on a kimchi-topped hoecake, or blister naan right on the stovetop. Or preheat the pan in the oven and you're ready to bake no-knead pizza, the gooiest sticky buns, and even a cornflake-milk layer cake.

With beautiful photographs, tips for seasoning cast iron, and info on collecting vintage pieces, this book makes cooking so much fun that your skillet will never see the cupboard.

"A must-own book. Druckman's creations leap off the page, and better yet, inspire you to grab a skillet." --San Francisco Chronicle

Charlotte Druckman is a journalist and food writer whose work has appeared in various publications, including the Wall Street Journal, the New York Times, Cherry Bombe, and Bon Appétit. She’s the proud cofounder of Food52’s Tournament of Cookbooks, and is also the author of Skirt Steak and coauthor of Cooking Without Borders with Anita Lo. She lives in New York.