Asked & ANSWERED

Q. What are some food trends you see happening with cast iron today?

Today, we live in a health-conscious, culturally diverse world, and that’s reflected in what we eat. Our grandmothers tended to stick with traditional fare, but I’m starting to see more cast-iron recipes for things like keto-friendly desserts, gluten-free casseroles, Asian cuisine and curries. I think people are starting to realize just how versatile cast iron can really be.

Q. What’s your go-to comfort food recipe for cooking in cast iron?

A skillet full of fried eggs, hash browns and sausage—cooked in butter, of course! I have this every morning for breakfast, and it always makes me happy.

Q. What do you hope younger generations get from buying your book?

Many young people today are concerned about their health, but they haven’t given much thought to their cookware. Cast iron is considered healthful because it leaches iron (the kind our bodies need), but it doesn’t release any harmful metals or chemicals— unlike aluminum, copper and chemical nonstick pans. My advice: If you’re concerned with your health, you should be concerned about your cookware, and it doesn’t get any better than cast iron.

Q. What’s the biggest misconception about cast iron?

Most people think cast iron is difficult to use and care for, but that’s not true at all! With just a little bit of know-how, anyone can use cast iron like a pro.