Revised and updated January 10, 2012
SKILLET SEASONING
Wash a new cast-iron skillet (and lid) with mild dishwashing soap and a stiff brush. Never use abrasives or steel wool. Grease the inside and outside with vegetable oil or shortening. Avoid using margarine or butter. Place the greased skillet (and lid) in a 325 degree oven and let season for 30 to 40 minutes. Turn off oven. Leave the skillet (and lid) in the oven overnight.
Oil cast-iron cookware before putting it away and oil after each cleaning. To avoid rusting, never let it soak or air-dry. Instead, wash and dry it right away. Then, oil after each use.
EGG FACT
Cracking an egg on a flat surface gives you less shell shatter and less likelihood of having a piece of shell in your egg.
CORNBREAD LESSONS
Following are simple basics for creating delicious cornbread:
1. Preheat oven to 425 degrees.
2. Generously grease bottom and sides of a cast-iron skillet or ovenproof baking dish with shortening or vegetable oil. Place in oven until oil is sizzling hot.
3. Wear an oven mitt and carefully remove from oven. Add a drop of batter. If it sizzles, it’s ready for the remaining batter.
QUESTIONS & ANSWERS
Q. Cast iron skillets are usually used for baking cornbread. Will any other baking dish work?
A. Yes. They key is preheating the oil in the baking dish before adding batter. I’ve had success baking with both ovenproof glass and white ceramic baking dishes.
Q. Is it necessary to add canola corn oil to sugarless batter made with cornmeal?
A. Yes. It makes the cornbread moist; prevents crumbling.
Q. What is wrong with using whole milk (also called sweet milk)?
A. The taste is terrible. Cultured buttermilk or hot water is tastier.
THICKER CORNBREAD CRUST
For a thicker crust, melt one tablespoon of shortening in a cast-iron skillet or ovenproof baking dish. Sprinkle evenly with dry cornmeal. When the cornmeal browns, pour in the cornbread batter and bake.
