Corn bread & cast iron

boden said:

Last evening we attempted to make cornbread in Lodge cast iron mold pans

https://secure.lodgemfg.com/storefront/product1.asp?menu=logic&idProduct=3954

and it was a disaster. The pans (new) were heated to 350F, brushed with
solid shortening , "baked" upside down for 30 minutes and left to cool
in the oven as suggested by Lodge to season then Then a day later,
they pans were heated to 400 F, oiled using solid shortening and filled
with corn bread batter. The result was a disaster as the bread would
not release from the cast iron.

What are we doing wrong? Any suggestions are much appreciated.

Next time, brush every square inch of surface with solid shortening or
oil (not olive or any other strongly flavored oil). What matters is a
generous coating. Before heating.

Put the pan in the oven at 350 with a baking sheet under it to catch the
drips and go to bed. In the morning, turn off the heat and let it cool.
Next time you're going to use it, just spray with a pan release and
finish per the recipe. After using it, spray and wipe away any excess.
Put away until next time.

I usually oil and bake them twice before using them. That's just me.

Pastorio

Bob (this one) said:

boden said:

Last evening we attempted to make cornbread in Lodge cast iron mold pans

https://secure.lodgemfg.com/storefront/product1.asp?menu=logic&idProduct=3954

and it was a disaster. The pans (new) were heated to 350F, brushed with
solid shortening , "baked" upside down for 30 minutes and left to cool
in the oven as suggested by Lodge to season then Then a day later,
they pans were heated to 400 F, oiled using solid shortening and filled
with corn bread batter. The result was a disaster as the bread would
not release from the cast iron.

What are we doing wrong? Any suggestions are much appreciated.

Next time, brush every square inch of surface with solid shortening or
oil (not olive or any other strongly flavored oil). What matters is a
generous coating. Before heating.

Put the pan in the oven at 350 with a baking sheet under it to catch the
drips and go to bed. In the morning, turn off the heat and let it cool.
Next time you're going to use it, just spray with a pan release and
finish per the recipe. After using it, spray and wipe away any excess.
Put away until next time.

I usually oil and bake them twice before using them. That's just me.

Pastorio

I would consider 30 min too short, and overnight excessive. I've
seasoned my cast iron skillets for an hour or two, and they work fine.
I've never done muffin pans, but I don't know why they'd be different.
Maybe because of longer cooking times? Try the 2 hours and see what
happens.

salgud said:

Bob (this one) said:

boden said:

Last evening we attempted to make cornbread in Lodge cast iron mold pans

https://secure.lodgemfg.com/storefront/product1.asp?menu=logic&idProduct=3954

and it was a disaster. The pans (new) were heated to 350F, brushed with
solid shortening , "baked" upside down for 30 minutes and left to cool
in the oven as suggested by Lodge to season then Then a day later,
they pans were heated to 400 F, oiled using solid shortening and filled
with corn bread batter. The result was a disaster as the bread would
not release from the cast iron.

What are we doing wrong? Any suggestions are much appreciated.

Next time, brush every square inch of surface with solid shortening or
oil (not olive or any other strongly flavored oil). What matters is a
generous coating. Before heating.

Put the pan in the oven at 350 with a baking sheet under it to catch the
drips and go to bed. In the morning, turn off the heat and let it cool.
Next time you're going to use it, just spray with a pan release and
finish per the recipe. After using it, spray and wipe away any excess.
Put away until next time.

I usually oil and bake them twice before using them. That's just me.

Pastorio

I would consider 30 min too short, and overnight excessive. I've
seasoned my cast iron skillets for an hour or two, and they work fine.
I've never done muffin pans, but I don't know why they'd be different.
Maybe because of longer cooking times? Try the 2 hours and see what
happens.

The major difference is that the corn stick pan will have the food in
constant contact with no movement and no secondary lubricant, like there
would be with foods frying in a skillet. It will tend to stick more just
because of that.

The point of seasoning is to build a polymerized surface that will
resist sticking. That's one of those things that works better the longer
you leave it at heat. Overnight is convenient for me and never fails. YMMV

Pastorio

boden said:

Last evening we attempted to make cornbread in Lodge cast iron mold pans

https://secure.lodgemfg.com/storefront/product1.asp?menu=logic&idProduct=3954

and it was a disaster. The pans (new) were heated to 350F, brushed with
solid shortening , "baked" upside down for 30 minutes and left to cool
in the oven as suggested by Lodge to season then Then a day later,
they pans were heated to 400 F, oiled using solid shortening and filled
with corn bread batter. The result was a disaster as the bread would
not release from the cast iron.

What are we doing wrong? Any suggestions are much appreciated.

Boden

Grandmother, would scream bloody murder if anyone used her cornbread
iron skillet for anything other than cornbread. Especially hamburgers.
They ruined her skillet , she claimed. Made her bread stick. Her bread
was the old southern Virginia type that had no sugar nor eggs. Just
good fresh buttermilk and white corn meal. I still can taste it, just
thinking about it. Problem ..... I never took the time to learn her
recipe. She never used a written recipe in her life. Hugs, kate

boden said:

Last evening we attempted to make cornbread in Lodge cast iron mold
pans

https://secure.lodgemfg.com/storefront/product1.asp?menu=logic&idProduct=3954

Quoted message said:

and it was a disaster. The pans (new) were heated to 350F, brushed
with solid shortening , "baked" upside down for 30 minutes

Why upside down? That's just nuts.

Jill

jmcquown said:

boden said:

Last evening we attempted to make cornbread in Lodge cast iron mold
pans

https://secure.lodgemfg.com/storefront/product1.asp?menu=logic&idProduct=3954

Quoted message said:

and it was a disaster. The pans (new) were heated to 350F, brushed
with solid shortening , "baked" upside down for 30 minutes

Why upside down? That's just nuts.

To season. So any excess fat drips out...

Pastorio

Boden,
I have been using cast iron for years. The more you use them the better
they will get. I season mine from time to time as I crank up the oven
to 500 D and oil the pan or dutch oven with a paper towel. Turn over
and blast it for about 45 min, then wipe it out. Let cool then reoil
with a paper towel and store. Also, when I make cornbread, I heat the
cast iron over a high direct flame. Let it get smoking hot add
shortning then pour batter into the pan. Put into a preheated 400 D
oven. You will get a nice crunchy bottom and sides. You can butter the
top a few min before you pull the pan. Check doneness with a tooth
pick. Good luck, I love cornmeal and I love cast iron.

Jim

jim said:

Boden,
I have been using cast iron for years. The more you use them the better
they will get. I season mine from time to time as I crank up the oven
to 500 D and oil the pan or dutch oven with a paper towel. Turn over
and blast it for about 45 min, then wipe it out. Let cool then reoil
with a paper towel and store. Also, when I make cornbread, I heat the
cast iron over a high direct flame. Let it get smoking hot add
shortning then pour batter into the pan. Put into a preheated 400 D
oven. You will get a nice crunchy bottom and sides. You can butter the
top a few min before you pull the pan. Check doneness with a tooth
pick. Good luck, I love cornmeal and I love cast iron.

Jim

jim said:

Boden,
I have been using cast iron for years. The more you use them the better
they will get. I season mine from time to time as I crank up the oven
to 500 D and oil the pan or dutch oven with a paper towel. Turn over
and blast it for about 45 min, then wipe it out. Let cool then reoil
with a paper towel and store. Also, when I make cornbread, I heat the
cast iron over a high direct flame. Let it get smoking hot add
shortning then pour batter into the pan. Put into a preheated 400 D
oven. You will get a nice crunchy bottom and sides. You can butter the
top a few min before you pull the pan. Check doneness with a tooth
pick. Good luck, I love cornmeal and I love cast iron.

Jim

Inaddition, a nice heaping Tablespoon of bacon fat added to the smoking
hot pan and shortning adds great flavor. Skip the sugar and use real
buttermilk.
Jim

Bob (this one) said:

jmcquown said:

boden said:

Last evening we attempted to make cornbread in Lodge cast iron mold
pans

https://secure.lodgemfg.com/storefront/product1.asp?menu=logic&idProduct=3954

Quoted message said:

Quoted message said:

Quoted message said:

and it was a disaster. The pans (new) were heated to 350F, brushed
with solid shortening , "baked" upside down for 30 minutes

Why upside down? That's just nuts.

To season. So any excess fat drips out...

Pastorio

Uh huh... and like you can't just pour the fat out (or use it!) after you
season the pan? I've never seasoned a cast iron pan upside down in my life
(and I have a lot of them)

OB Food: strips of bacon and a couple of eggs over-medium then cornmeal
johnny cakes fried on my grandma's old cast iron griddle 🙂

Jill

boden said:

and it was a disaster. The pans (new) were heated to 350F, brushed with
solid shortening , "baked" upside down for 30 minutes and left to cool
in the oven as suggested by Lodge to season then Then a day later,
they pans were heated to 400 F, oiled using solid shortening and filled
with corn bread batter. The result was a disaster as the bread would
not release from the cast iron.

Well, the purists here might have a fit, but I always used nonstick pan
spray to "season" cast iron, and nothing ever stuck from the get-go.

boden said:

Last evening we attempted to make cornbread in Lodge cast iron mold pans

https://secure.lodgemfg.com/storefront/product1.asp?menu=logic&idProduct=3954

and it was a disaster. The pans (new) were heated to 350F, brushed with
solid shortening , "baked" upside down for 30 minutes and left to cool
in the oven as suggested by Lodge to season then Then a day later,
they pans were heated to 400 F, oiled using solid shortening and filled
with corn bread batter. The result was a disaster as the bread would
not release from the cast iron.

What are we doing wrong? Any suggestions are much appreciated.

Lose the fercocktah cast iron dinosaurs... you no longer cook on a
woodstove, do you... whadaya got some kinda weirdo/sicko cast iron
fetish... today only kitchen imbeciles still use cast iron
cook/bakeware

For corn bread molds the best bakeware is Nordic Ware... heavy cast
aluminum with lifetime non-stick. There are many miniature
configurations from which to choose. I like to do molded quick breads
in my mini bundt pan... the center hole is great for chili or creamed
chipped beef. Here is a typical Nordic Ware cornbread pan.

http://nordic-ware.pans.com/products/Nordic_Ware_Scottish_Scone_PanCornbread_Pan_8_Impressions_43007.html

http://tinyurl.com/7sldg

Sheldon

"Melinda Meahan - take out TRASH to send" <[email hidden]> wrote in
message news:[email hidden]...

Quoted message said:

boden said:

and it was a disaster. The pans (new) were heated to 350F, brushed with
solid shortening , "baked" upside down for 30 minutes and left to cool in
the oven as suggested by Lodge to season then Then a day later, they
pans were heated to 400 F, oiled using solid shortening and filled with
corn bread batter. The result was a disaster as the bread would not
release from the cast iron.

Well, the purists here might have a fit, but I always used nonstick pan
spray to "season" cast iron, and nothing ever stuck from the get-go

I have been adding freshly ground pepper to my cornbread batter. Just a few
turns. I also tried that putting bacon on the bottom of the pan before
baking. Really good.

The pan will improve with use.

My 8" inch lodge pre-seasoned skillet took about 5 bakings, 5 seasonings and
me screwing up the pan a few times to get it to the point that it's my
slickest pan. I even make omelets in it now.

I used Crisco to season it. Crisco seems to be thinner then regular oil
when hot.

I smeared on a good 1/16" of Crisco, heated it in a 350 to 400 degree oven
for maybe 30 minutes (upright) then wiped the remaining oil in the pan all
over it, handle sides and bottom. Then let it cool. I would get a silicon
basting brush for your pan.

Do this 5 times or so and it should be as slick as (insert favorite simile
here).

By doing your pan upside down the shortning probably didn't get a chance to
soak in.

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

Quoted message said:

Last evening we attempted to make cornbread in Lodge cast iron mold pans

https://secure.lodgemfg.com/storefront/product1.asp?menu=logic&idProduct=3954

and it was a disaster. The pans (new) were heated to 350F, brushed with
solid shortening , "baked" upside down for 30 minutes and left to cool in
the oven as suggested by Lodge to season then Then a day later, they
pans were heated to 400 F, oiled using solid shortening and filled with
corn bread batter. The result was a disaster as the bread would not
release from the cast iron.

What are we doing wrong? Any suggestions are much appreciated.

Boden

jim wrote:
Also, when I make cornbread, I heat the

Quoted message said:

cast iron over a high direct flame. Let it get smoking hot add
shortning then pour batter into the pan. Put into a preheated 400 D
oven. You will get a nice crunchy bottom and sides. You can butter the
top a few min before you pull the pan. Check doneness with a tooth
pick. Good luck, I love cornmeal and I love cast iron.

Jim

Next time you make cornbread, try this. Turn your oven to 400 degrees,
take a heaping teaspoon or a heaping tablespoon of _bacon fat,_
depending on the size skillet you are using, and put it in the skillet.
Now, put that skillet with with the drippings in that hot oven. While
your skillet is getting almost smoking hot, not quite, make your
favorite cornbread recipe. Take that blazing hot skillet out of the
oven and swirl that bacon fat (careful there!) around the pan. Pour
the excess into your cornmeal batter and stir it in. Now pour quickly
pour your batter into your HOT skillet and put it back in the oven.
Depending on your oven, check after about 20 minutes or so. When it's
a nice golden brown on top or if you like it darker, leave a few
minutes longer, it is now done. Throw that toothpick away.

Cut into pie shaped wedges, split those wedges and slather with a
generous portion of butter and enjoy!

jim wrote:
Also, when I make cornbread, I heat the

Quoted message said:

cast iron over a high direct flame. Let it get smoking hot add
shortning then pour batter into the pan. Put into a preheated 400 D
oven. You will get a nice crunchy bottom and sides. You can butter the
top a few min before you pull the pan. Check doneness with a tooth
pick. Good luck, I love cornmeal and I love cast iron.

Jim

Next time you make cornbread, try this. Turn your oven to 400 degrees,
take a heaping teaspoon or a heaping tablespoon of _bacon fat,_
depending on the size skillet you are using, and put it in the skillet.
Now, put that skillet with with the drippings in that hot oven. While
your skillet is getting almost smoking hot, not quite, make your
favorite cornbread recipe. Take that blazing hot skillet out of the
oven and swirl that bacon fat (careful there!) around the pan. Pour
the excess into your cornmeal batter and stir it in. Now pour quickly
pour your batter into your HOT skillet and put it back in the oven.
Depending on your oven, check after about 20 minutes or so. When it's
a nice golden brown on top or if you like it darker, leave a few
minutes longer, it is now done. Throw that toothpick away.

Cut into pie shaped wedges, split those wedges and slather with a
generous portion of butter and enjoy!

My Grandparents used a two step process. Coat the pan with grease in
the upright cooking position for a while, then drain the excess grease
and turn the pan over so the bottom faces up. Put something under it
to catch drips.

For baking that gives uniform coverage on the sides as well as the
bottom of the pan. Also they believed that allowing the excess oil to
drain away resulted in a harder finer cure, because the smoke trapped
by the skillet or pan also helps the curing process.

Sheldon said:

boden said:

Last evening we attempted to make cornbread in Lodge cast iron mold pans

https://secure.lodgemfg.com/storefront/product1.asp?menu=logic&idProduct=3954

and it was a disaster. The pans (new) were heated to 350F, brushed with
solid shortening , "baked" upside down for 30 minutes and left to cool
in the oven as suggested by Lodge to season then Then a day later,
they pans were heated to 400 F, oiled using solid shortening and filled
with corn bread batter. The result was a disaster as the bread would
not release from the cast iron.

What are we doing wrong? Any suggestions are much appreciated.

Lose the fercocktah cast iron dinosaurs... you no longer cook on a
woodstove, do you...

Well, sometimes we do. It adds to the ambience. Gaggenau is nice, but
sometimes its fun to do it the old way.

Boden

whadaya got some kinda weirdo/sicko cast iron

Quoted message said:

fetish... today only kitchen imbeciles still use cast iron
cook/bakeware

For corn bread molds the best bakeware is Nordic Ware... heavy cast
aluminum with lifetime non-stick. There are many miniature
configurations from which to choose. I like to do molded quick breads
in my mini bundt pan... the center hole is great for chili or creamed
chipped beef. Here is a typical Nordic Ware cornbread pan.

http://nordic-ware.pans.com/products/Nordic_Ware_Scottish_Scone_PanCornbread_Pan_8_Impressions_43007.html

http://tinyurl.com/7sldg

Sheldon

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

Quoted message said:

Last evening we attempted to make cornbread in Lodge cast iron mold pans

https://secure.lodgemfg.com/storefront/product1.asp?menu=logic&idProduct=3954

and it was a disaster. The pans (new) were heated to 350F, brushed with
solid shortening , "baked" upside down for 30 minutes and left to cool in
the oven as suggested by Lodge to season then Then a day later, they
pans were heated to 400 F, oiled using solid shortening and filled with
corn bread batter. The result was a disaster as the bread would not
release from the cast iron.

What are we doing wrong? Any suggestions are much appreciated.

Boden

I season my pans by coating them with salad oil/crisco, etc., then put them
into the oven at 250F over night, minimum of 6 hours. 30 minutes is not
going to get that good glaze on the iron. Try doing this several times not
just once to build up the glaze. If the pan is still a bit sticky, wash it
with warm water (no soap) and keep using it until the glaze builds up, this
takes time.

Harriet & critters (j j the world famous jack russell terrior; p k the lady
manx who rules the house; and my son Joseph who went to the USC/UCLA game
yesterday & will probably go to the Rose Bowl)