Thirty cast-iron recipes. No seed oils. Nothing you can’t pronounce.In August 2021, a flood tore through Waverly, Tennessee. Nate Padget spentthat day pulling neighbors out of the water — and when it was over, heunderstood something he’d been avoiding: he wasn’t the man his family mightone day need.So he changed how he ate. Meat first, cooked in cast iron, nothingcomplicated.Iron Feeds Iron is the cookbook that came out of that. Thirty recipes aworking man actually cooks on a weeknight, every one of them photographed inthe author’s own kitchen — no studio lighting, no food stylist, just what itlooks like when you make it.WHAT’S INSIDE • 30 recipes across red meat, pork, poultry, seafood, and eggs & dairy • Reverse-seared ribeye, pork belly burnt ends, chicken-crust pizza, bacon-wrapped scallops, carnivore noodles with real alfredo • Every recipe tagged Clean or Dirty, so you know at a glance whether a plant snuck in • A protein-by-the-pound reference table for 60+ cuts • Doneness temperatures, so you stop guessing • How to season, clean, and rescue a cast-iron pan • A plain-spoken beginner’s guide to lifting, including how to read a workout log • A blank page at the end of every chapter for your own recipesWHO IT’S FORAnyone eating meat-first — carnivore, keto, low-carb, or just tired offood that comes out of a bag. No calorie counting. No weighing yourfood all day. Salt, fat, fire, and a hot pan.ABOUT THE AUTHORHeber “Nate” Padget III is a Christian, a husband, a father, and a countryboy in East Tennessee who cooks everything in cast iron and writes the way hetalks.This book shares the author’s personal experience and is not medical ornutritional advice. Talk with your doctor before changing how you eat ortrain.
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