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Cuisine et Vin
Southern Cast Iron

Southern Cast Iron Cast Iron Favorites 2019

From skillet suppers to classic sides, Dutch oven dinners to mouthwatering pies, Southern Cast Iron delivers the beloved flavors of classic home cooking. Southern Cast Iron highlights unique collectibles, shares tips for caring for your favorite pans, and gives in-depth stories of collectors, chefs, and foundries. Take a look inside the world of cast-iron cooking and history. Beautifully photographed and printed on high-quality paper, it’s a magazine to share with friends and family, and return to each time you pull your favorite skillet out of the cupboard.

United States
Hoffman Media
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9,57 €(TVA Incluse)
28,74 €(TVA Incluse)
6 Numéros

Dans ce numéro

1 min.
southern cast iron special issues

EDITORIAL EDITOR Nancy Meeks MANAGING EDITOR Mary-Kate Tucto FOOD EDITOR Sarah Ward ASSISTANT EDITOR Georgia Clarke RECIPE EDITOR Fran Jensen SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Barbara McCarthy EDITORIAL ASSISTANT Daniel Dubuisson CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey, Nicole Du Bois, Stephanie Welbourne Steele SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner ART DIRECTOR Cristela Tschumy STYLISTS Caroline Blum, Sidney Bragiel, Kim Chiselko, Lucy Finney, Mary Beth Jones, Beth K. Seeley TEST KITCHEN DIRECTOR Irene Yeh ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Jade Sinacori, Elizabeth Stringer ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain RECIPE TESTER Ashley Jones DIGITAL MEDIA MARKETING DIRECTOR Tricia Wagner Williams MARKETING COORDINATOR Vicky Lewis SENIOR ONLINE EDITOR Courtney duQuesnay DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE HUMAN RESOURCES DIRECTOR Judy Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER PROGRAM…

8 min.
get to know your cast iron

Cooking and Baking in Cast Iron Skillet Sizing Guide Caring for Your Cast Iron and Enameled Skillets IT’S NO SECRET we love cast-iron cookware. Whether a skillet is brandnew or has years of loyal service layered into its seasoning, there’s no vessel we trust more with our treasured family recipes. But it’s more than just nostalgia that draws us to these hefty pans on a daily basis. From their superior heat retention to their nearly unbreakable durability, we’re giving you the lowdown on why cast iron will always have a place in our kitchens—and should have a spot in yours too. IT HAS THICK WALLS From chicken fryers to deep Dutch ovens, heavy-duty walls are one of the most unique features of cast iron. Unlike stainless steel and aluminum pans, which are heated mostly from…

12 min.
classic breads

CLASSIC SOUTHERN CORNBREAD Whatever your skillet size, we’ve got the perfect recipe for you. FOR AN 8-INCH SKILLET 1 tablespoon canola oil1 cup plain white or yellow cornmeal½ cup all-purpose flour1½ teaspoons baking powder¾ teaspoon kosher salt1¼ cups whole buttermilk3 tablespoons unsalted butter, melted1 large egg 1. Preheat oven to 425°. Pour oil into a deep 8-inch cast-iron skillet. Place pan in oven until oil is very hot, about 8 minutes. 2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a small bowl, whisk together buttermilk, melted butter, and egg. Make a well in center of dry ingredients; add buttermilk mixture, stirring until combined. Carefully pour batter over hot oil in skillet. 3. Bake until golden brown and a wooden pick inserted in center comes out clean, about 25 minutes. FOR A…

16 min.
fried favorites

POTATO CHIPS Makes 8 to 10 servings These addictively crunchy home-fried chips are more than worth the effort. All seasoning blends can be stored in an airtight container in the pantry for up to 2 months. 4 large russet potatoes, sliced ⅛ inch thick¾ cup distilled white vinegarCanola oil, for frying1 teaspoon kosher salt or desired seasoning blend (recipes follow) 1. Rinse and drain potatoes; repeat until water runs clear, 3 to 4 times. In a large bowl, soak potatoes in vinegar and water to cover for at least 30 minutes or up to 2 hours. Drain; pat dry. 2. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 300°. 3. Working in batches, fry potatoes, stirring frequently, until golden brown and…

18 min.
main dishes

CHEESY MEATLOAF WITH CARAMELIZED ONIONS Makes about 6 servings Caramelized onions and chipotle purée add layers of flavor to our twist on this classic. 2 teaspoons vegetable oil1½ cups chopped yellow onion2 tablespoons water2 teaspoons kosher salt, divided½ cup bread crumbs¼ cup whole milk1 pound ground sirloin½ pound ground pork2 large eggs, lightly beaten½ cup cubed Gouda cheese½ cup cubed smoked Cheddar cheese1 tablespoon chopped fresh thyme¼ cup ketchup1 tablespoon firmly packed light brown sugar1 tablespoon Worcestershire sauce1 tablespoon chipotle purée (see Kitchen Tip)½ cup shredded Gouda cheese½ cup shredded smoked Cheddar cheeseGarnish: ground black pepper 1. Preheat oven to 350°. 2. In a medium skillet, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned, about 3 minutes. Reduce heat to mediumlow. Add 2 tablespoons water and ¼ teaspoon salt; cook,…

11 min.
vegetables & sides

PERFECT COLLARD GREENS Makes 8 to 10 servings Once a dish born out of hard times, the combination of greens, ham hock, onion, and just a touch of vinegar is a prize to the palate of any Southerner. 1 tablespoon vegetable oil1 large sweet onion, chopped3 cloves garlic, smashed1 smoked ham hock¾ cup bourbon½ cup apple cider vinegar8 cups low-sodium chicken broth2 bay leaves2 teaspoons kosher salt1 teaspoon ground black pepper⅛ to ¼ teaspoon crushed red pepper, to taste2 pounds collard greens, stemmed and roughly choppedCornbread, to serve 1. In a large Dutch oven, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add ham hock; cook, turning occasionally, until browned on all sides. Stir in bourbon and vinegar; cook…