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Southern Cast Iron

Southern Cast Iron

March/April 2020

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.

Country:
United States
Language:
English
Publisher:
Hoffman Media
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6 Issues

In this issue

1 min.
southern cast iron

EDITORIAL EDITOR Nancy Meeks MANAGING EDITOR Whitney Durrwachter FOOD EDITOR Sarah Ward ASSOCIATE EDITOR Georgia Clarke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITORS Meg Lundberg, 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 CONTRIBUTING PHOTOGRAPHER Alison Miksch SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner SENIOR STYLIST Sidney Bragiel STYLISTS Caroline Blum, Courtni Bodiford, Lucy Finney, Mary Beth Jones, Dorothy Walton TEST KITCHEN DIRECTOR Irene Yeh FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Elizabeth Stringer, Taylor Franklin Wann ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain CONTRIBUTING FOOD STYLISTS/RECIPE DEVELOPERS Melissa Gray, Kellie Gerber Kelley, Erin Merhar DIGITAL MEDIA MARKETING DIRECTOR Kristy Harrison 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…

2 min.
spring into the season

There’s no better time of year than the start of spring to step outside and explore all the beauty that’s beginning to blossom across the South. But I can’t look ahead to the new season without first reflecting on some of the incredible things we accomplished in the past few months—namely our inaugural Southern Cast Iron Cook-Off™! Held in Lake Charles, Louisiana, the two-day event featured cast iron cooking demonstrations, exhibitions from cast iron makers, artisan food vendors, live entertainment, and of course, the cook-off where teams competed within four categories. If you weren’t able to experience the fun in person, check out our recap on page 57, and keep up with us on social media for updates on this year’s cook-off. Do you collect cast iron? Whether you’re an experienced…

2 min.
cast iron cupboard

PRODUCT SPOTLIGHT SMITHEY 5.5 QUART DUTCH OVEN Late last year, South Carolina-based Smithey Ironware debuted their Dutch oven, and we think it was certainly worth the wait. From the multiuse dome lid that also fits their 10-inch skillets to the naturally nonstick interior featuring their signature brassy polish, they’ve taken their favorite bits of vintage American cast iron design and worked them into the creation of a new product for their brand. This piece will be a staple in cast iron fanatics’ cookware collections for generations to come. $295; smithey.com SHOW US WHAT YOU’RE COOKING! POST ON SOCIAL MEDIA WITH #SOUTHERNCASTIRON FOR A CHANCE FOR YOUR CAST IRON CREATIONS TO BE FEATURED IN A FUTURE ISSUE OF SOUTHERN CAST IRON. Strawberry-Rhubarb Skillet Crisp @fuelbodyfeedsoul BIRMINGHAM, ALABAMA Parmesan and Herb Focaccia Bread @biscuitsandburlap ATLANTA, GEORGIA Garlic Skillet Chicken with Lemon Cream Sauce @firehousegrub FORT…

6 min.
tenney flynn

If you told a young Tenney Flynn that he would one day become one of the South’s foremost authorities on seafood, he probably would have told you to scoot yourself right out of his dad’s kitchen so he could get back to work. From an early age, he was brought in to help out with odd jobs like washing dishes and shelling black-eyed peas at his father’s restaurant in Stone Mountain, Georgia. Moving to a city like New Orleans and opening a place of his own wasn’t even in his realm of possibilities. Now he’s the proud co-owner of GW Fins, a can’t-miss stop for quality seafood in the heart of the French Quarter. “I remember early on when I had to stand on a dish rack to reach the counter…

1 min.
breakfast for dinner

CORNED BEEF HASH Makes 6 servings Get a colorful, crowd-pleasing meal on the table in no time with this easy St. Patrick’s Day-inspired recipe. 3 russet potatoes, cut into 1-inch pieces4 tablespoons canola oil, divided2 teaspoons kosher salt, divided2 teaspoons paprika, divided1 teaspoon ground black pepper, divided2 green bell peppers, cut into ½-inch pieces½ red onion, cut into ½-inch pieces½ cup chopped green onion1 pound corned beef, shredded into large pieces3 cloves garlic, mincedFried eggs, to serveGarnish: sliced green onion, paprika 1. Preheat oven to 375°. 2. Rinse potatoes under cold water until water runs clear; dry potatoes well. 3. In a 12-inch cast-iron skillet, toss together potatoes, 3 tablespoons oil, 1 teaspoon salt, 1 teaspoon paprika, and ½ teaspoon pepper. 4. Bake until tender, about 30 minutes, stirring halfway through baking. Remove potatoes from skillet. 5. In…

7 min.
oven birds

CHEESY SPINACH STUFFED CHICKEN WITH ROASTED BROCCOLI Makes 4 servings This one-pan meal kicks classic Italian flavors up a notch with a cheesy stuffed chicken your family will request again and again. 3 tablespoons vegetable oil, divided1 cup chopped fresh baby spinach (about 2 ounces)4 ounces cream cheese, softened½ cup shredded Parmesan cheese¼ cup chopped fresh basil1 clove garlic, grated4 boneless skinless chicken breasts (about 2 pounds)2 teaspoons kosher salt, divided1 teaspoon ground black pepper, divided4 cups fresh broccoli florets2 teaspoons dried Italian seasoning1 cup tomato-basil pasta sauce1 cup shredded mozzarella cheeseGarnish: fresh basil 1. Preheat oven to 400°. Brush a 14-inch cast-iron baking pan with 1 tablespoon oil. 2. In a medium bowl, stir together spinach, cream cheese, Parmesan, basil, and garlic until well combined. Using a small sharp knife, cut a horizontal slit…