A hearty dinner cooked in cast iron, the most versatile pan in your arsenal.
If you don’t have a cast iron pan at home, the first step is to get one (current owners can attest to this). They are versatile and forgiving while you’re trying out new recipes, they cook food faster, and are easier to maintain than their reputation would have you believe. And it just so happens that the pros at Cook’s Country (part of America's Test Kitchen) have released their newest cookbook, Cook It In Cast Iron. These pans can do it all—eggs, pizza, one-pan meals, fish and dessert—but what it’s arguably best at is meat. Your dinner goes from stovetop to oven for a good sear followed by a long cook in a hot pan. If you don’t have one, the experts recommend the Lodge Classic Cast Iron 12” skillet or the Le Creuset Signature Iron Handle Skillet. Cleaning these can be a challenge and while the myth that soap will kill cast iron has been debunked, a chain-mail scrubber will make life easier. So if you’re looking to add a new make-at-home protein to your repertoire, try this leg of lamb. Then pick up the book and make everything else.