Stop sacrificing authenticity for convenience. This cast-iron cookbook compiles traditional Southern recipes and firsthand memories designed for high-volume kitchens, culinary programs, and hospitality operations seeking tested, time-honored techniques. Editors assembled over 230 cast-iron recipes into a 195-page volume that supports menu development and training while referencing durable cookware methods used in professional settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe cover and pages with a soft, dry microfiber to remove dust. Damp-clean grubby spots with mild soap and a barely damp cloth; dry pages immediately. Sanitize high-touch items like menu covers, chair backs, and salt shakers with an approved surface disinfectant following label contact times. Inspect storage areas for crumbs and spills and clean weekly to deter pests. Regular cleaning prevents cross-contamination, supports inspections, and preserves furnishings.#@@#Additional Info#@#Lodge’s CBSF cookbook features 230+ cast iron recipes and regional context in 195 pages. The USA-made volume weighs 7.94 pounds, measures 6" by 8.50", and supports training and menu development.#@@#General Info#@#Description #@#
Stop sacrificing authenticity for convenience. This cast-iron cookbook compiles traditional Southern recipes and firsthand memories designed for high-volume kitchens, culinary programs, and hospitality operations seeking tested, time-honored techniques. Editors assembled over 230 cast-iron recipes into a 195-page volume that supports menu development and training while referencing durable cookware methods used in professional settings.
#@@# Recipe Collection#@#
The book presents more than 230 cast-iron recipes focused on Southern techniques, enabling teams to adopt consistent methods across large-scale preparation. Chefs and culinary instructors will find clear, menu-ready recipes that translate from home pans to commercial skillets with scalable instructions.
#@@# Technical Cooking Guidance#@#
Editors include procedural detail specific to cast-iron use, such as heat management, seasoning maintenance, and skillet care, which reduces equipment failure and extends service life. Kitchen managers will apply these guidelines to standardize training and minimize variability in product quality.
#@@# Training Resource#@#
The volume functions as a training manual with memory-driven narratives that contextualize technique and ingredient choices, helping new staff learn regional preparations faster. Culinary directors will accelerate onboarding by assigning chapters for hands-on skill checks and recipe replication.
#@@# Production Adaptation#@#
Recipes emphasize techniques that suit repeat production, including batch-friendly methods and heat profiles that fit consistent skillet loads during service. Line cooks gain direction for sustaining output while preserving texture and flavor under high throughput.
#@@# Ingredient and Yield Notes#@#
The text details ingredient treatments and portion considerations that assist in converting home-scale recipes to commercial yields, ensuring predictable costs and plate consistency.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Use cast iron cookware daily; season pans with 1 teaspoon of neutral oil per 10-inch surface after each wash and heat to bond the coating. Scrub residues with a stiff brush and hot water; avoid detergents that strip seasoning. Dry thoroughly and apply a thin oil layer before storage to prevent rust. Inspect handles and rims for cracks; tighten loose hardware promptly. Rotate inventory to maintain consistent culinary performance.
