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Not sure if this will help, but here's my experience with cast iron pans...
Joined: Apr 10, 2006
Posted to Thread #16611 at 1:13 am on Oct 28, 2009
I'm fortunate to have a large, 10", cast iron skillet and two small 8" pans that I inherited from DH's mother and that I use to make my cornbread. They are well "seasoned", meaning that they have been in use with lots of grease for a long time. I've had some other pans that weren't as well seasoned, but here's how I overcome the sticking problem: put your oil in the pan and place it in the oven for about 10 minutes, until it gets HOT. In the case of the cornstick pans, I'd rotate the oil around the pan after it's hot. (Be careful, don't burn your fingers)! Then pour in the cornbread batter (it will sizzle and rise up around the edges) and bake as directed. I think that your pan will become well seasoned if you use this hot oil method. Let me know.
"A brandy for the Chef!"
Other messages in this thread:
- 16611. Cornbread Stick Pans Dilemma - DawnNYS - 4:41pm on 10/26/09 (14)
- Dawn, I think even a "preseasoned" pan needs more seasoning. Is there fat in the batter? - Joe - 4:55pm on 10/26/09
- Yes, even madelaines which have a ton of butter in them need the pans coated with more butter. [NT] - MarilynFL - 11:49am on 10/27/09
- I wonder if butter would've been better than oil... thought it might burn. Next time - DawnNYS - 1:54pm on 10/27/09
- Make sure it's clarified butter. It's the milk solids which burn. [NT] - Luisa_Calif - 4:16pm on 10/27/09
- Oh yes, now I remember hearing that, that they improve with use. Thanks, I won't take it back! [NT] - DawnNYS - 1:51pm on 10/27/09
- Just fat from the egg yolk and the sour cream. Not much. [NT] - DawnNYS - 1:52pm on 10/27/09
- Not sure if this will help, but here's my experience with cast iron pans... - Marianne - 1:13am on 10/28/09
- PS I bought a Lodge "pre-seasoned" pan and it sucks. I gave it to Good Will. [NT] - Marianne - 1:16am on 10/28/09
- Ahh, with a little love and seasoning, it would have caught up to your inherited pans. - Joe - 4:04am on 10/28/09
- Funny, the best seasoning my woks & cast iron ever got was when our house burnt down...although I>> - Steve2 in LA - 6:26am on 10/28/09
- Mine is a Lodge, too. Is it burned fat that makes the batter not stick?! - DawnNYS - 1:10pm on 10/28/09
- There's a chemical reaction as the iron actually absorbs fat and bonds with it. - Joe - 1:18pm on 10/28/09
- Seasoning primarily prevents rust, but has the nonstick bonus. The hot oil polymerizes--it - Shaun in TO - 1:36pm on 10/28/09
- Thanks guys [NT] - DawnNYS - 4:40pm on 10/28/09