RELATED: Anne Byrn investigates the hummingbird cake
In “Skillet Love: From Steak to Cake: More Than 150 Recipes in One Cast-Iron Pan” (Grand Central Publishing, $30), Byrn helps us understand why food cooked in cast iron tastes so good, and how we can capitalize on its capabilities. She walks us through 10 great techniques for using our skillets, from dry-roasting nuts to caramelizing onions, before moving on to the recipes — all tested with one 12-inch skillet, with tips for adapting to a smaller one if that’s all you’ve got.
Mixed in with classics like Country-Fried Steak and Georgia Burnt Caramel Cake are more contemporary creations such the ones I made for two terrific healthy dinners: Skillet-Seared Shrimp with Lemon-Basil Potlikker, and Picadillo Stuffed Peppers with Quinoa. I’d make either again, and save room for that skillet-sized Warm Chocolate Chip Cookie heaped with ice cream beckoning me in the Sweets chapter.
I thought my own trusty cast-iron skillet and I knew each other well. Clearly our relationship has just begun.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.