Bests & Worsts Reviews from Amazon

First, the Pros. Christopher Kimball's mini food media empire includes America's Test Kitchen, Cook's Illustrated and Cook's Country. I have read Cook's Illustrated for years and years and can vouch for the empire's reputation for meticulous research in recipes and product evaluation. I bought this because I wanted to see all the results of that research on cast iron cookware. I am not disappointed. Their findings on seasoning, cleaning and using cast iron dispel contradicting advice and myths that accumulated over a century. These findings also provide simpler and easier ways to clean and maintain your cast iron than you will find most anywhere else. Now, the Cons. I very rarely pay any attention to Cook's Country because I rarely find its recipes appealing. This book is done by Cook's Country and provides Cook's Country type recipes. Very few of them appeal to me at all. Dips, for example, are something we have not made since the 80's. I'd rather set out olives and a couple of good cheeses when entertaining. I wish they had included some Cook's Illustrated sort of recipes, adapted for cast iron. Secondly, the font size used. Mr. Kimball should recognize that his readership is not comprised solely of millennials.Those of us with older eyes and/or vision problems do not like needing a magnifying glass to read a cook book. It seems as if a tiny typeface was selected to accomodate the one page per recipe format used. Lastly, I wish he would stop putting hardbound prices to paperback books.