![]() To do this book, I got some vintage pans because I wanted to know what it was like to cook on new cast iron and old cast iron. My mother threw out her old cast-iron pans, which means she has a bunch of semi-new pans and I have no heirlooms. A 10-inch skillet will feed two people a meal a 12-inch, four.ĬD: This is the thing where I get myself in trouble because we don't all have access to old pans. I recommend people having a 10-inch and a 12-inch. If you're using it to make meals and you have a family of four, I would say you want a 12-inch. Everything was done on a 10-inch cast-iron skillet for the book, and I think that's perfect for baking. In terms of size, it's more about how many people you're feeding and the kinds of things you're getting done. You treat the pan the same no matter how big or small it is. Does size matter?ĬD: It does, but it doesn't matter in terms of how you treat the pan. MD: Let me get some details on this cast iron thing. With a skillet, once you get the hang of the timing because it gets very hot and stays very hot, you can nail things like brownies, cookies, and things where you want that soft, gooey middle with a nice crust. When you want to make perfect brownies, you're essentially trying to get the equivalent of a sear on your brownie you want that good crust, but you also want them melty and almost raw inside. I liken it to searing savory food as you would a steak. I feel like this is an extension of the baking sheet.ĬD: It is, but it gets hotter and it has slightly higher sides, so you get those beautifully caramelized edges and crispiness. This book was meant to highlight the baking side of it, which is the side that people don't think about as much. I think it is the most versatile cooking material that you can use in your kitchen, and I think it's especially good for home cooks. I took a crash course to write this book, and now I love it, I'm obsessed with it, and I've inadvertently begun collecting it. Melanie Dunea: What is up with you and cast iron?Ĭharlotte Druckman: My history with cast iron is actually short. She tells Melanie Dunea about the roles size, age, seasoning, and heat all play in the process. Charlotte Druckman has written the book on baking with cast iron- literally.
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