Cast Iron

The following pages aim to do more than just provide a wide variety of seafood dishes that celebrate the chapter’s namesake. Available in skillets of all sizes, Dutch ovens, casseroles, cocottes, griddles, woks, and even a muffin pan, cast-iron cookware is truly versatile. We offer guidance on selecting the right cast iron for the job and give insights on our go-to techniques for different cooking applications, such as baking, blackening, braising, sautéing, searing, and stewing. Whether your cupboards are piled high with cast iron or you just got your first skillet to go along with this cookbook, we hope you leave this chapter with a new appreciation for this durable and adaptable cookware material.