[Homeroast] OT: Cast Iron Cookware (from "Roasting smoke and birds")

Joseph Robertson theotherjo at gmail.com
Wed Dec 23 14:23:10 CST 2009


How many of us have roasted coffee in a cast Iron pan?
joeR

On Wed, Dec 23, 2009 at 11:24 AM, Ken Schillinger <ken at whidbey.com> wrote:

> "Anybody else on the list in love with ancient cast-iron?"
>  Bob
>
>
> I have used, and still have a few cast iron pieces of cookware that are
> used regularly. The one piece I will not part with is a plain skillet
> measuring 9" across the bottom. This skillet came from one of my
> grandparents (which one I have no idea). It's sole purpose in life for the
> last thirty five or forty years has been to bake cornbread in the oven which
> I do on a nearly weekly basis. I started out seasoning the pan with bacon
> grease/lard, then as the years rolled around I switched to a liquid
> shortening, and now I give it a light shot of Pam cooking spray, put it in a
> cold oven set to 400 degrees, then I light the oven. By the time the oven
> (and pan) is up to temp, I have the batter ready to pour into the pan and
> bake. There is no cornbread quite like that which is baked in a properly
> seasoned cast iron skillet. It comes out easily with a nice crisp bottom and
> is perfectly moist in the center. The pan requires nothing more than a quick
> wipe with a paper towel.
> Ken.
>
> Going back for a third cuppa Chiapas brewed in a FP.
>
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