I like to (semi)jokingly refer to myself as a fairy, given my penchant for wild mushrooms and secret acts of mischief kindness. I also have what I refer to as a curse when it comes to cast iron. Ergo, I am a fairy. QED. My logic is flawless.
Cast iron cooking is really yummy, so I’ve decided to make peace with my skillet. Yes, I know, I gave up on you and put you away in storage for a long time, but I couldn’t figure out why your seasoning kept flaking up. No, we aren’t going to talk about what happened to your predecessor.
I settled on this book, because I LOVE Southern cooking. I learned how to cook in the South.
The intro gives a basic rundown of cast iron care, and might have said some other stuff that I didn’t read, because nobody reads the intros. I found all of the recipes to be approachable as an amateur chef, though they definitely require more investment than mixing frozen foods with pre-made sauces.
I made the chicken pot pie.
I didn’t follow the recipe exactly. I brined my chicken before baking it, then used the meat drippings in the gravy. It turned out exquisite, but I definitely used a skill set that was not discussed anywhere in the book.
My complaint is that, although it’s supposed to be heirloom cooking, it calls for shortcuts like using frozen pie crusts. I would have liked to see recipes for pie crusts, biscuits, etc., considering that these are essential elements and have a huge impact on flavor. Seriously, pie crust only takes a few minutes, and Southern cooking is about feeding the soul. You don’t want a frozen soul, do you?
The desserts are even worse, using boxed mixes in lieu of any actual recipe at all.
At this point, it’s still up in the air if I’ll manage to get along with my cast iron.
[Ed. note: the curse appears to be very real – somehow the contents of this (scheduled) post were transplanted onto a preexisting post, and retrieving it became quite the adventure.]