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"While the pot boils, friendship endures."

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dahl pasta

Started by Lmnopicue. Last reply by Idaho Spud 8 hours ago. 2 Replies

Pumpkin Pie

Started by Daniel W (Sentient Biped). Last reply by Pat on Tuesday. 3 Replies

Vacuum storing food

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Sauerkraut made in jars

Started by Joan Denoo Oct 16. 0 Replies

Science explains mozarella on pizza

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My ''Lasagnizza''

Started by Patricia. Last reply by Daniel W (Sentient Biped) Oct 11. 12 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Michael Penn Sep 25. 38 Replies

Easy Home Made Barley (or lentil) Soup

Started by Daniel W (Sentient Biped). Last reply by Pat Sep 15. 8 Replies


Started by Luara. Last reply by Idaho Spud Sep 2. 1 Reply

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Comment by sk8eycat on February 5, 2014 at 9:50pm

Oh, Sue has two of those cornbread stick pans, too.  But it's the circular one I've seen most often when I stay with her cat.

I think the sticks would taste better...crisper because they'd be thinner, cook faster....they aren't much thicker than Madelaines, are they?

Oh, hey!  I ever noticed before...that's ME!  Mad-Elaine.  Tee-hee!

Comment by Joan Denoo on February 5, 2014 at 9:50pm

Patricia, I love this site, I always learn something. Kind of like having a loving hand at my elbow to add to my understanding.

sk8... I love your story about your mother's cast iron skillets. I bought my cast irons from an old used store in my childhood hometown. Who knows how many times they had been seasoned, they were both well worn and one was very rusty. It is now my favorite. 

There is something about corn bread made in the shape of corn cobs that makes them taste better. I don't have storage place for another skillet, but I know what you mean. 

Daniel, I join with Ning in a little chuckle as I imagine you making melon balls. Did I ever tell you that while in China, from the far south to the far north Beijing, there were piles of melon rinds in the streets and trucks came and hauled them away. Oh surely, I must have mentioned it. Can't find a photo to show you. 

Comment by Daniel W (Sentient Biped) on February 5, 2014 at 8:44pm
Presentation matters to me too. I think corn-shaped cornbread probably is better!

Ning laughs at mebecause I claim melon balls taste better thsn eating it directly. I slso claim Chinese food is better with chopsticks.
Comment by The Flying Atheist on February 5, 2014 at 8:36pm

My mother has two cast iron corn bread skillets.  Each one makes eight miniature molds of ears of corn about six inches in length.  They're very cute.  Not that the shape makes the corn bread taste better, but the corn bread seems to taste better in the shape of an ear of corn!  lol 

Comment by sk8eycat on February 5, 2014 at 7:25pm

Aha!  Thank ALL of you!  My mom had three different-sized cast iron skillets that she used when I was growing up; she taught me to cook. but never mentioned the care of the things. Then when I came home from my third season with Holiday, she'd bought that damn electric range, and the skillets were out in the garage because she's been told that they would fuse to electric burners.  I don't know if that's true, but I got an apartment, and I never saw the skillets again.  If I'd known how fabulous they are, I would have asked her for them myself.

Comment by Pat on February 5, 2014 at 3:57pm

sk8eycat. Use a very thin coating of oil. I use Crisco or vegetable oil (never canola oil - I have my reasons, which is a long explanation). It doesn't take much oil. When I use shortening, I rub a very thin coat on with my fingers, and use paper towels to rub off the excess before I put it in the oven. Get the coating as thin as you can.

Patricia is correct. When cleaning, use a paper towel or cloth. When cleaning, if things are gunked up in the pan, rub it with salt. Then remove the salt, another very light coat of oil, and store. Pretty much the same procedure I use with my wok.

Comment by Joan Denoo on February 5, 2014 at 3:53pm

Patricia, Oh yes, I remember grandma using lard and could fry eggs in hers. I can't do that with mine. 

Don't you wash it with soap and water? I know the instruction is not to according to many people. How often do you have to re season yours? Are you able to fry eggs in it without adding a light layer of oil?  

Comment by sk8eycat on February 5, 2014 at 3:32pm

How MUCH cooking oil do you use?  A light coat?  Heavy coat? Or more?  Like a quarter inch?

Also, once the skillet is seasoned, is it true that you should never wash it again...unless you have to?  And then you have to follow the washing with another seasoning session?

My friend ... the one I cat sit for has a collection of cast iron that I never touch when I'm in her kitchen. 

She even has one that I want...a cornbread skillet!  You heat it in the oven while you're making the batter, take it out, set on a trivet, pour in the batter (hear it sizzle), and about 30 minutes later you have 8 wedges of perfect cornbread.  My fave is with jalapenos and cheese. Or bacon & cheese.  Or 3 kinds of cheese.  Or with butter.   ;>P

Comment by Joan Denoo on February 5, 2014 at 3:32pm

Pat, excellent advice. I agree. Thanks. 

Comment by Pat on February 5, 2014 at 3:12pm

Joan, good point and directions about having seasoned cast iron cookware. The only thing I would are two points.

First, make sure you kitchen has good ventilation. When the oil is at 400+ degrees in the oven, it gives off smoke like a 3 alarm fire.

Second, cover the bottom of your oven with aluminum foil. The oil will drip off the cast iron and burn on the bottom. Cleaning the oven afterwards, without the foil, is like chiseling granite. 


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