Dear friends,
I'm thrilled to announce that Skillet Love is published today!
This is my newest book, the most recent addition to the family. And it's a book I wrote after I baked a pound cake in an iron skillet. I couldn't believe how moist and tender that cake was and how the outside edges were crispy and peeled off the cake in gorgeous buttery bites. It was all about the pan. | | I'm sure you have a favorite cast iron skillet in your kitchen, and if you don't, run and get one! Because the iron skillet has a rich history in American cooking. It does it all — baking, searing, frying, roasting, caramelizing. It helps out busy cooks with one-dish meals. It assists in the small kitchen because it's a workhorse and can do it all. And it's an honest and authentic pan. You don't have to worry about cranking up the heat to sear a steak because it's cast iron, for goodness sakes, not some plastic-coated non-stick of dubious origin.
It's funny — I wrote this book for my children, the young, smart cooks of today who love big, bold flavors. I wrote it for women, to give them more ideas on what to cook. I wrote it for men because they like the cast iron pan — its heft, its weight — the very reasons it retains heat and sears fish so well. But in the end, I wrote this book for me as well, to chronicle another stage in my life, one that may be empty-nesting but never giving up on the joy and healthfulness of cooking at home.
Cheers to you for your continued support. Cheers to the cast iron skillet for sustaining us all these years! | | Much love,
 | | Today is launch day! Let's dust off our skillets and make a dish to celebrate. Thanks to Lodge Cast Iron for their tour support. Please post your reviews on Amazon.
That would be awesome! | | | My top five favorite skillet tips & tricks | |  | - For a shiny black patina, cook with the skillet on the outdoors grill where temperatures are hotter than your oven.
- To sear steaks and fish, begin with an empty skillet — no oil. Let the pan get smoking hot, about 3 to 4 minutes on high. Add a dribble of oil, then sear undisturbed until the food releases from the pan, turn and repeat. Scallops are delicious this way, too!
- Skillet roast cauliflower florets for an easy appetizer. Toss with garlic and olive oil, at 425 degrees until lightly browned, 18 minutes. Season with kosher salt, and drizzle with sorghum, toss, and serve.
- Bake biscuits in your iron skillet. First brush with melted butter, then bake until flaky perfection.
- Try your favorite pound cake in the iron skillet. Before you pour in the batter, rub the skillet with a little soft butter and sprinkle with sugar.
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