Common Ingredient Substitutions for Cast-Iron Cooking

You’re elbow-deep in a recipe specially chosen for your new cast-iron pan and discover you’re missing a key ingredient. It’s a common scenario — you don’t always have exactly what a recipe calls for or the time to run to the store to get it. The following table shows substitutions you can use in a pinch:

What You Need	What You Can Use Instead
Allspice, 1 teaspoon ground	1/2 teaspoon ground cinnamon plus 1/2 teaspoon ground cloves
Apple juice	Equal measure of white grape juice or white wine
Baking powder, 1 tablespoon	1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar
Buttermilk, 1 cup	1 cup plain yogurt
Chocolate, 1 ounce unsweetened	3 tablespoons cocoa plus 1 tablespoon oil
Cornstarch, 1 tablespoon	2 tablespoons flour
Egg, 1 whole	2 egg yolks plus 1 tablespoon water
Flour, 1 cup all-purpose flour	1 cup plus 2 tablespoons cake flour
Flour, 1 cup cake	1 cup all-purpose flour minus 2 tablespoons
Flour, 1 cup self-rising	1 cup all purpose flour, 1 teaspoon baking powder, plus 1/2 teaspoon salt
Garlic powder, 1/8 teaspoon	1 clove glove
Garlic, 1 clove	1/8 teaspoon garlic powder or minced, dried garlic
Herbs, 1 tablespoon chopped fresh	1 teaspoon dried herbs or 1/4 teaspoon powdered herbs
Herbs, 1 teaspoon dried	1 tablespoon chopped fresh herbs
Honey, 1 cup	1 1/4 cup sugar plus 1/4 cup liquid
Marsala, 1/4 cup	1/4 cup dry white wine plus 1 teaspoon brandy
Milk, 1 cup fresh whole	1/2 cup evaporated milk plus 1/2 cup water
Sherry, 2 tablespoons	1 to 2 teaspoons vanilla extract
Sugar, 1 cup powdered	1 cup sugar plus 1 tablespoon cornstarch, mixed in blender
Vanilla extract, 1 to 2 teaspoons	2 tablespoons sherry or bourbon
Wine, 1/4 cup or more white	Equal measure of white grape juice or apple juice
Yogurt, 1 cup plain	1 cup buttermilk

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