Cast Iron Cornstick Pan

Quoted message said:

I have a cast iron cornstick pan with a handle coming soon to an estate sale. Has anyone seen one
of these and know anything about when it might have been made?

I have one. It was my great grandmothers ... so, I'm thinking the late 1800's. She was born in 1870-
1875 and it could have been her mothers as well. But I don't know that for a fact. I still use mine.
I hope my daughters will too.

~Kat

"I think I would like to call myself 'the girl who wanted to be God'. Yet if I were not in this
body, where would I be--perhaps I am destined to be classified and qualified. But, oh, I cry out
aginst it." --Sylvia Plath

Virginia Baker said:

I have a cast iron cornstick pan with a handle coming soon to an estate sale. Has anyone seen one
of these and know anything about when it might have been made?

Heck. that's the only way my granmother made cornbread! Old as dirt.

"Virginia Baker" <[email hidden]> wrote in message
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Quoted message said:

I have a cast iron cornstick pan with a handle coming soon to an estate sale. Has anyone seen one
of these and know anything about when it might have been made?

I bought one last fall at Bed Bath and Beyond. The one my Mother left me was made in the fifties.

"Virginia Baker" <[email hidden]> wrote in message
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Quoted message said:

I have a cast iron cornstick pan with a handle coming soon to an estate sale. Has anyone seen one
of these and know anything about when it might have been made?

Um...I have a couple from the 19th century and one from LL Bean circa 1998. Is there a maker's name
on the pan?

Jessica

There is not a makers name, only a number. I cannot remember the number but will look at it again
when I get back over to the estate. There is one on eBay right now and I am watching it to see what
it will bring. I had never seen one before in my 30 years of antiquing. I have seen lots of them
without the handle.

Here is a link to the eBay item:
cgi.ebay.comeBayISAPI.dllOpen ↗

"Jessica Vincent" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Virginia Baker" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have a cast iron cornstick pan with a handle coming soon to an estate sale. Has anyone seen
one of these and know anything about when it

might

Quoted message said:

Quoted message said:

have been made?

Um...I have a couple from the 19th century and one from LL Bean circa

1998.

Quoted message said:

Is there a maker's name on the pan?

Jessica

Same kind of handle that I was thinking of. I can't remember if Griswold or Wagner made pans like
that, I know one of mine is by a mystery maker, another has a name on it can't remember who though
and it's at camp so I can't look. I can't say that I've seen a lot of them, but they do tend to
turn up with some frequency at flea markets and auctions. I wonder if they were more popular in
certain regions.

"VB" <[email hidden]_SPAM> wrote in message "]news:[email hidden]...

Quoted message said:

There is not a makers name, only a number. I cannot remember the number

but

Quoted message said:

will look at it again when I get back over to the estate. There is one on eBay right now and I am
watching it to see what it will bring. I had

never

Quoted message said:

seen one before in my 30 years of antiquing. I have seen lots of them without the handle.

Here is a link to the eBay item:
cgi.ebay.comeBayISAPI.dllOpen ↗

"Jessica Vincent" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Virginia Baker" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have a cast iron cornstick pan with a handle coming soon to an

estate

Quoted message said:

Quoted message said:

Quoted message said:

sale. Has anyone seen one of these and know anything about when it

might

Quoted message said:

Quoted message said:

have been made?

Um...I have a couple from the 19th century and one from LL Bean circa

1998.

Quoted message said:

Is there a maker's name on the pan?

Jessica

On 21 Jan 2004 00:51:18 GMT, [email hidden] (Jarkat2002)

Quoted message said:

Quoted message said:

I have a cast iron cornstick pan with a handle coming soon to an estate sale. Has anyone seen one
of these and know anything about when it might have been made?

I have one. It was my great grandmothers ... so, I'm thinking the late 1800's. She was born in 1870-
1875 and it could have been her mothers as well. But I don't know that for a fact. I still use
mine. I hope my daughters will too.

More to the point, can someone tell me the correct way to use one?

I picked one up at a garage sale last summer, but have not used it yet.

I normally butter (or oil) and flour my muffin and loaf tins, what do I do on a patterned surface to
ensure release of the final baked product?

Shirley Hicks Toronto, Ontario

As well as using one, I would like to know the best way for cleaning one. I have one the normal size
(without handle) and also a tiny one that is super hard to clean.

Any suggestions please? Thank

s much!

"A mukluk wearing troll" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

(Jarkat2002) said:

Quoted message said:

I have a cast iron cornstick pan with a handle coming soon to an estate sale. Has anyone seen
one of these and know anything about when it

might

Quoted message said:

Quoted message said:

Quoted message said:

have been made?

I have one. It was my great grandmothers ... so, I'm thinking the late 1800's. She

was

Quoted message said:

Quoted message said:

born in 1870-1875 and it could have been her mothers as well. But I

don't know

Quoted message said:

Quoted message said:

that for a fact. I still use mine. I hope my daughters will too.

More to the point, can someone tell me the correct way to use one?

I picked one up at a garage sale last summer, but have not used it yet.

I normally butter (or oil) and flour my muffin and loaf tins, what do I do on a patterned surface
to ensure release of the final baked product?

Shirley Hicks Toronto, Ontario

I heat the pan and then oil with bacon grease. Reheat pan before adding cornstick mixture. Let cool
in pan a few minutes and it comes out of the pan for me.

"A mukluk wearing troll" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

(Jarkat2002) said:

Quoted message said:

I have a cast iron cornstick pan with a handle coming soon to an estate sale. Has anyone seen
one of these and know anything about when it

might

Quoted message said:

Quoted message said:

Quoted message said:

have been made?

I have one. It was my great grandmothers ... so, I'm thinking the late 1800's. She

was

Quoted message said:

Quoted message said:

born in 1870-1875 and it could have been her mothers as well. But I

don't know

Quoted message said:

Quoted message said:

that for a fact. I still use mine. I hope my daughters will too.

More to the point, can someone tell me the correct way to use one?

I picked one up at a garage sale last summer, but have not used it yet.

I normally butter (or oil) and flour my muffin and loaf tins, what do I do on a patterned surface
to ensure release of the final baked product?

Shirley Hicks Toronto, Ontario

In article <[email hidden]>,

A mukluk wearing troll said:

(Jarkat2002) said:

Quoted message said:

I have a cast iron cornstick pan with a handle coming soon to an estate sale. Has anyone seen
one of these and know anything about when it might have been made?

I have one. It was my great grandmothers ... so, I'm thinking the late 1800's. She was born in
1870-1875 and it could have been her mothers as well. But I don't know that for a fact. I still
use mine. I hope my daughters will too.

More to the point, can someone tell me the correct way to use one?

I picked one up at a garage sale last summer, but have not used it yet.

I normally butter (or oil) and flour my muffin and loaf tins, what do I do on a patterned surface
to ensure release of the final baked product?

Shirley Hicks Toronto, Ontario

Mom just used to wipe the patterned area well with butter, then fill with the corn bread batter and
bake as usual. Never stuck for her.

K.

--

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<[email hidden]>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗

Katra said:

In article <[email hidden]>,

A mukluk wearing troll said:

On 21 Jan 2004 00:51:18 GMT, [email hidden] (Jarkat2002) wrote:

More to the point, can someone tell me the correct way to use one?

I picked one up at a garage sale last summer, but have not used it yet.

I normally butter (or oil) and flour my muffin and loaf tins, what do I do on a patterned surface
to ensure release of the final baked product?

Shirley Hicks Toronto, Ontario

Mom just used to wipe the patterned area well with butter, then fill with the corn bread batter
and bake as usual. Never stuck for her.

K.

There's a very good discussion of seasoning cast iron pans at:
kitchenemporium.comcastiron.htmlOpen ↗

I have several cornstick pans that I use frequently. They are well seasoned with baked in fats. I
make my batter as normal, including a bit of oil. While the batter rests I put the pans in a hot
oven and let them get heated up. Then I brush a coating of butter in each well and pour in the
batter. They baked cornsticks come out crispy, golden, and whole.

Afterwards I clean them with a brush and a rinse in warm water. Then I pop them back in the oven for
a bit to assure they are dry. A light brush of oil before putting them away seems to help also.

Here's one of the recipes I use for cornbread. I often use a 6 inch cast iron skillet to make the
bread in. It makes a nice presentation when brought to the table piping hot out of the oven.

Skillet Cornbread
=================
1/4 to 1/3 cup vegetable oil 1 Cup self-rising flour 2 Cups self-rising cornmeal (white) 3 eggs 1-
1/2 Cups milk . Place vegetable oil in iron skillet and place in oven, preheat oven to 425
F. In large bowl stir together self-rising flour and self-rising cornmeal Beat together eggs and
cups milk and beat this mixture into the flour and meal mixture. Very slowly add the hot oil from
the skillet, beating constantly (thank God for wire whisks!). Pour batter into the skillet and
return to the 425 F oven and bake for 25 - 35 minutes, until golden brown and firm when pan is
shaken slightly.

Servings: 6

--
Pete Romfh, Telecom Geek & Amateur Gourmet. promfh at Texas dot net