Dating cast iron cornbread stick pans
Southern cooks use cast iron skillets for all manner of fried dishes as well as quick breads.Before I discovered cast iron cookery, both enameled and raw cast iron, I had a love/hate affair with my stainless steel pans.I loved the healthy aspect of them, but often burned the outside of meat and left the inside undercooked. I made salsa, quiche, cornbread and fried everything in it but eggs. Also, I wasn’t the kindest to it, so maybe it just never got really well seasoned.I was pretty new to this whole cooking thing and everyone I knew had teflon pans so no insight there :-). But was never able to season that pan well enough to be completely non-stick. Or maybe it’s just a bit trickier to get a non-stick surface from a modern machined cast iron pan.Then I was given a salsa recipe that absolutely insisted that you blacken the peppers in a cast iron pan. Most if not all of the cast iron you’ll find available new is made by Lodge.
vintage pans on e Bay should run around -60 for one in good condition.
Cast iron is a must have for all southern cooks, but you probably already knew that.
What you don’t know is why Grandma’s cast iron skillet is better than the one you have.
Over the course of its history, Birmingham Stove & Range produced a number of cast iron pans especially for baking cornbread.
(Of course, these items can be used to bake dishes other than cornbread!