Cooking With Cast Iron
Clifford Wright
Class Preview
- In-depth Instruction; over 121 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Cast-Iron Considerations
8:32
Meet renowned cookbook author Clifford Wright and preview the skills you'll learn to use your cast-iron griddle, skillet and stewpot to their fullest potential. As Clifford introduces this versatile cookware, you'll discover how easy it is to cook with -- and care for -- your cast-iron collection!
Cast-Iron Griddle: Vegetables & Proteins
17:36
Need ideas for quick weeknight meals? Clifford shows you how to season and sear Brussels sprouts -- a simple, flavorful method that works well with a variety of vegetables. Then, see how to whip up succulent sea scallops and broccoli in no time. You'll also get tips for making cleanup a breeze.
Cast-Iron Griddle: Flatbreads
17:00
Use your cast-iron griddle to make mouthwatering griddle cakes and a rustic Italian flatbread that will please any crowd. Clifford guides you through the process of mixing the batter and dough and offers expert advice for cooking them evenly on the griddle. You'll be impressed by the delicious results!
Cast-Iron Skillet: One-Pan Meals
18:34
Whether you're hosting a midday brunch or an evening get-together, Clifford shows you how to make delicious one-skillet meals for any event. Learn how to prepare a flavorful Tunisian frittata made with potatoes, parsley and eggs. Then, discover the secret to making a no-fuss, savory skillet pie.
Cast-Iron Skillet: Pan-Searing
16:50
Master your searing techniques with Clifford's guidance as you pan-sear a flatiron steak to perfection in a cast-iron skillet. See how to properly season the meat, browning it alongside poblano chiles and onions. Plus, find out a quick and easy way to pan-sear salmon.
Cast-Iron Skillet: Shallow-Frying
16:45
Add essential shallow-frying techniques to your repertoire by making sliced eggplant and succulent lamb rib chops. Clifford offers step-by-step instruction on frying breaded and non-breaded foods to achieve crispy, golden-brown results every time.
Cast-Iron Pot: Deep-Frying
15:05
Expand your cast-iron cooking skills to include deep-frying! Clifford demonstrates his easy-to-learn techniques for preparing beer-battered onion rings and satisfying turkey fritters, and frying them in a cast-iron stewpot. You'll also gain valuable tips on selecting oil and maintaining the correct frying temperature.
Cast-Iron Pot: Stewing
9:53
Turn your cast-iron stewpot into a slow cooker to make a delectable beef and parsnip stew. Learn how to build a flavor base with the meat before adding in a medley of fragrant herbs and fresh vegetables. Then sit back and relax until the meat is tender and your stew is ready to serve!
Description
Enjoy better results from your cast-iron cookware and discover how to cook steak in cast iron with expert guidance from James Beard Award winner Clifford Wright. You’ll start by working with your griddle. Learn how to sear vegetables and succulent sea scallops, whip up crave-worthy griddle cakes and even cook crowd-pleasing Italian flatbread for quick, satisfying meals. Up next, enjoy one-skillet meals demystified as Clifford demonstrates how to make a Tunisian frittata and savory skillet pie. And, find out how to pan-sear juicy flatiron steak and flavorful salmon for restaurant-worthy results. Moving on, master shallow-frying and deep-frying techniques for lamb rib chops, beer-battered onion rings and tasty turkey fritters. Plus, learn how to use your cast-iron stewpot as a slow cooker for a delectable beef and parsnip stew!
Clifford Wright
Clifford Wright is a James Beard Award winner and renowned cooking instructor. He has written 16 books, including a KitchenAid Cookbook of the Year, A Mediterranean Feast. He also serves as a contributor to The Lodge Cast Iron Cookbook. In 2009, he joined his colleague and fellow Craftsy instructor Martha Rose Shulman to found the Venice Cooking School in Los Angeles, California.
Bonus materials available after purchase