It’s a wonder and a workhorse: A cast-iron skillet is versatile, inexpensive, and just about indestructible. It can deliver the char of a grill, bake the lightest cakes, and stand in for an
array of specialty cookware, from a wok to a paella pan. Properly seasoned, it’s better than any nonstick pan. No wonder cast iron is back as an icon of the well-stocked kitchen.
For cooks everywhere who are falling in love with cast iron comes Will It Skillet?, the new cookbook from Daniel Shumski, who last applied his out-of-the-box food-loving sensibility to
Will It Waffle? Here are 53 original recipes that are surprising, delicious, and ingenious in their ability to capitalize on the strengths of cast iron. The simplicity of Toast with
Olive Oil and Tomato, because you just can’t achieve that perfect crust in a toaster. A gooey, spiraled Giant Cinnamon Bun with a surprise swirl inside. Popcorn taken to another level with
clarified butter. Homemade Corn Tortillas that use the pan to flatten and cook them. A Spinach and Feta Dip that stays warm from the residual heat of the pan. Plus, pastas that come together
in one skillet—no separate boiling required; beautiful breads and pizzas; luscious desserts and more. Includes detailed information on buying, seasoning, and caring for your cast-iron
cookware.
