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About the AuthorCinnamon Cooper started out cooking for her family of five at the age of fifteen, and uses cast-iron skillets on an almost-daily basis. She has worked at Williams-Sonoma, and was lately cited in the Chicago Sun-Times in regards to the gains of cast-iron cooking. In 2003 she begun writing a on a weekly basis cooking column titled “One Good Meal” for Gapers Block (www.gapersblock.com), a Chicago-centered news and events web magazine, where she inspires cooks to experiment with ingredients. In her column she highlights the joys of using cast iron to 2,000 to 5,000 weekly readers.

Enameled Cast Iron Cookware Review Image

Enameled Cast Iron Cookware Review Picture

Enameled Cast Iron Cookware Review Image

Most helpful customer reviews

16 of 16 people found the following review helpful.
Everything It Claims And More
By H. Brown
I bought this book as a present for my wife. Yes, she loves to cook. We were both pleasantly surprised to find many and varied recipes. If your palate is too refined for good ordinary American food, this book is not for you. Conversely, if you like southern cooking and fine down-home dining (I do) y’all will love it.

17 of 18 people found the following review helpful.
Skillet cookie!?! Delish!
By A. Miller
I received this book from a friend who knows I love to cook. As a vegetarian, I’m always worried that general cookbooks won’t have enough non-meat dishes for me. This book was a pleasant surprise – even though there are a lot of meat and fish recipes, there are also plenty of veggie options. The incredibly creative recipes would have made it worth my while to purchase this book if I didn’t receive it as a gift. The vegetables in a Skillet is my favorite chapter – most of the recipes call for only 4 or 5 ingredients: a main vegetable, plus some seasoning. So if I’m stuck with some broccoli that is about to go bad, voila! – Roasted Broccoli with Parmesan! I’ve made about 10 things from this book, and can’t wait to try more. A few of my favorites: Bulgur Salad with Roasted Chickpeas and Lemon, Chipotle Orange Sauce, Palak Paneer, Quinoa and Beef-Stuffed Acorn Squash (I used TVP instead of ground beef). And let’s not forget the skillet cookie. Yum! And, not least importantly, I learned a better method for cleaning my favorite cast-iron pan.

6 of 7 people found the following review helpful.
cast iron cooking
By Barbara Kramer
for a cooking novice as myself, this book provides clear and easy instructions for recipes. i was surprised to learn i can put my cast iron pan in the oven as well as on stove top. includes a wide range of recipes for breakfast, lunch and dinner.

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