Thread: Cast iron?

Originally Posted by cudarunner

Sounds like beef sandwiches for dinner tomorrow.

Yep, with horseradish sauce.

This landed today---I'm thinking Red Beans and Ham in my Lodge DO with some cornbread muffins baked in it.



The outfit says it's a Wagner made with the Griswold mold around 1957-1960. It was listed as NOS. However it arrived cleaned and seasoned. I'll probably do a bit more seasoning before giving it a go.

Roy...When you get it fully seasoned, do you think that you will still have to use paper
muffin cups?

Originally Posted by cudarunner

This landed today---I'm thinking Red Beans and Ham in my Lodge DO with some cornbread muffins baked in it.

The outfit says it's a Wagner made with the Griswold mold around 1957-1960. It was listed as NOS. However it arrived cleaned and seasoned. I'll probably do a bit more seasoning before giving it a go.

Originally Posted by PaulKidd

Roy...When you get it fully seasoned, do you think that you will still have to use paper
muffin cups?

I plan on allowing the cast iron muffin pan to heat in the oven like I do with a 6" cast iron skillet, then pull it out, spray the cups with some veggie spray, pour about a 1/4 cup of corn bread batter in each cup and then place it back in the oven. Just like I do with the cast iron skillet.

If I'd wanted to use paper cup liners I wouldn't have ordered the cast iron muffin pan. I'm hoping that the muffins will drop right out-- I'll post results in a few days.

Understood. Nothing better than hot cornbread, in whatever form!

No need for liners in my Griswold muffin pan. Pre-heat and a short shot of pam is all that's needed.

Nothing fancy, but I've built up the seasoning on my new production Lodge, and a fried egg will slide right off. Originally, I was thinking I'd refinish the inside after sanding it smoother, but clearly there is no need. I mostly cook pancakes and eggs using butter, and occasionally bake it with vegetable oil.

Originally Posted by kelbro

No need for liners in my Griswold muffin pan. Pre-heat and a short shot of pam is all that's needed.

I'm hoping to be able to accumulate an adequate supply of bacon fat to use for greasing the muffin pan for cornbread. I'd hate to have Tc show up at my door to punish me for Blasphemy.

Whent he words Tc and punishment are in the same sentence, you best straighten up and fly right Roy

Originally Posted by cudarunner

I'm hoping to be able to accumulate an adequate supply of bacon fat to use for greasing the muffin pan for cornbread. I'd hate to have Tc show up at my door to punish me for Blasphemy.

When I made cornmeal waffles, I always put a couple of slices of bacon on the waffle iron and let them crisp up before adding the batter. Haven’t tried that with cornbread muffins, but I bet it would work just as well. Season the pan, flavour the cornbread and get a good dose of bacon fat at the same time