cast iron cornbread pan
December 16th, 2009
Make the perfect cornbread every time you cook. Only use a cast iron cornbread pan over any other cookware. Your cornbread will achieve the desired crispy crust. No other type of skillet would work better.
Before using your newly bough cast iron piece though, you have to season it for the first time. Rinse it with hot water only, no soap, and dry it completely. Then, coat the skillet inside and out with vegetable oil, lard or bacon grease. Next, cook it in a oven set at 450-500 degrees for about 15 minutes or until it stops smoking. Take it out, throw out any oil then put it upside down back in the oven at 250 degrees for two hours. After letting it cool, do the touch test to verify that it’s smooth and ready to be used in the kitchen.