Thread: Cast iron?

Originally Posted by 32t

This is the first time I have seen those molds used!

I have my grandmother's pan. They are slower than a skillet

So it all came together and the OCD itch is done

The Dry Roux tastes as good and is much smoother with WAY less fat, really happy

And I adjusted the amounts to fit to within 1 inch of the top of the DO

Also switched from Distilled White Vinegar to Japanese Rice Vinegar to bring out the flavors

Originally Posted by gssixgun

So it all came together and the OCD itch is done

The Dry Roux tastes as good and is much smoother with WAY less fat, really happy

And I adjusted the amounts to fit to within 1 inch of the top of the DO

Also switched from Distilled White Vinegar to Japanese Rice Vinegar to bring out the flavors

I for one can't wait until Willy Wonka invents Smellavison--------------OR Better Yet-------------Tasteavison

I find White Vinegar on the harsh side, Rice Vinegar is quite nice---Good Choice

Originally Posted by 32t

This is the first time I have seen those molds used!

I have a pair of 7-stick molds. Preheating them in the oven and greasing with bacon fat (what else would you use?) improves the flavour and allows the sticks to release easily from the pan so cleanly you can pour more batter into the pan right away. Also discovered a southern cook who uses a piping bag to fill the molds with batter - much less messy that ladling it in.

Follow up on the new Gumbo recipe

Yesterday I pulled the bowl outta the Fridge to scoop some out for lunch, I was amazed to find ZERO fat on the top to skim off..

Going to keep this in the Family Recipe book permanently now

This landed from FleaBay a couple of days ago. (Seller's Pic)



Out of curiosity of how much volume the cavities held, I measured using water. The result is that 2 tablespoons and 2 teaspoons brought the water level to the top of the casting.

A day and a half soak in a lye water solution took off the old sticky seasoning revealed a couple of light spots of rust so I used a denture brush and some Bon Ami to remove the rust then washed it well in hot soapy water and started seasoning it with some lard.

Here it is with 4 sessions in the oven.



I'll be using it to make a couple of batches for Sunday's Easter Dinner.

When I use a cup of cornmeal,cup of flour,and a cup of milk, I fill up two corn stick pans.

Sure did clean up nice. I like all crunchy parts you get with those.

How much lead do they hold?

Originally Posted by spazola

When I use a cup of cornmeal,cup of flour,and a cup of milk, I fill up two corn stick pans.

Sure did clean up nice. I like all crunchy parts you get with those.

OOU, OOU, OOU Mr Kotter, Mr Kotter! I have questions;

What temp do you use to bake the bread in the molds?

Do you pre-heat the mold?

About how long is the bake time?

Just wondering

Originally Posted by cudarunner

OOU, OOU, OOU Mr Kotter, Mr Kotter! I have questions;

What temp do you use to bake the bread in the molds?

Do you pre-heat the mold?

About how long is the bake time?

Just wondering

I pre heat a little, not full hot, then spray or brush oil.
About 425 degree
Time wise I go by smell, they cook fast compared to an iron skillet of cornbread. I like them a over done and crunchy.
I don't put sugar in my cornbread if I were to, I might go a bit lower with the temp.
Sweat hogs!!