Some cosmetic changes in preparation for larger site changes in the works.


Not sure if this will help, but here's my experience with cast iron pans...

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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!"

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