Thread: Cast iron?

Originally Posted by nessmuck

G-Man....way up there in the mountains...and you ain't cooking with gas ? I just had a gas stove put in the house 2 years ago...always wanted to cook with gas....its wicked good !

Gas is 'where it is at' for cooking. At least stovetop. Oven maybe electric is more accurate and consistent. One way or the other, I'd much rather cook with gas, but in this condo community I'm stuck with electric for the duration. Nothing like adjusting that flame on a gas stove. You can get to know your burners on electric, but it ain't the same.

And if I'm stuck with electric I wouldn't touch one of those glass top stoves with a ten foot pole. Give me exposed burners every time. Way better IMHO. YMMV.

Originally Posted by gssixgun

First attempt Sweet Buttermilk Cornbread in the new Lodge Wedge Pan

Attachment 255816


Moment of truth on last night's seasoning Pass


Attachment 255817

Gotta love that

Never seen more perfect coloring on a cornbread.

425° ??

Originally Posted by kelbro

Never seen more perfect coloring on a cornbread.

425° ??

Yep exactly

Originally Posted by JimmyHAD

Gas is 'where it is at' for cooking. At least stovetop. Oven maybe electric is more accurate and consistent. One way or the other, I'd much rather cook with gas, but in this condo community I'm stuck with electric for the duration. Nothing like adjusting that flame on a gas stove. You can get to know your burners on electric, but it ain't the same.

And if I'm stuck with electric I wouldn't touch one of those glass top stoves with a ten foot pole. Give me exposed burners every time. Way better IMHO. YMMV.

Yep I agree

The only advantage to the glass tops is they are easy to keep clean, other then that I hate it

Originally Posted by kelbro

Never seen more perfect coloring on a cornbread.

425° ??

Originally Posted by gssixgun

Yep exactly

Did you pre-heat the cast iron in the oven before putting in the batter? Just wondering

Gas is definitely where it's at.
My toy [emoji3]

Originally Posted by cudarunner

Did you pre-heat the cast iron in the oven before putting in the batter? Just wondering

I do. Put it in while pre-heating the oven and mixing up the batter. Pull the pan out, put in a tablespoon or so of bacon drippings and swirl it around to cover the bottom and up the sides a little. Then pour in the batter. My cornbread never sticks using this method and is always nice and brown. I like serranos in my cornbread. Mmmmm good with some real butter!

Originally Posted by kelbro

I do. Put it in while pre-heating the oven and mixing up the batter. Pull the pan out, put in a tablespoon or so of bacon drippings and swirl it around to cover the bottom and up the sides a little. Then pour in the batter. My cornbread never sticks using this method and is always nice and brown. I like serranos in my cornbread. Mmmmm good with some real butter!

I do the same except I use Pam.

Originally Posted by kelbro

I do. Put it in while pre-heating the oven and mixing up the batter. Pull the pan out, put in a tablespoon or so of bacon drippings and swirl it around to cover the bottom and up the sides a little. Then pour in the batter. My cornbread never sticks using this method and is always nice and brown. I like serranos in my cornbread. Mmmmm good with some real butter!

Ummmmm Serrano cornbread! That and some sugar in the batter, it's great being married to a southern gal who cooks cornbread all the time, I got home yesterday to a big ole pan of cornbread dressing and chicken for my homecoming. Tc. Oh by the way I,m home again!

Originally Posted by tcrideshd

Ummmmm Serrano cornbread! That and some sugar in the batter, it's great being married to a southern gal who cooks cornbread all the time, I got home yesterday to a big ole pan of cornbread dressing and chicken for my homecoming. Tc. Oh by the way I,m home again!

Welcome Home!

By the way--What time is it out in the shop