My Grandma Did Not Cook With Cast Iron Cookware. She Could Not Cook
Everybody in the family knew it but no one would say it. Both my parents worked and I was the original “latch key kid” left with Grandma. When it came to meals we had two options. Eat it or leave it. More often than not I left it for it was awful. I got very skinny in those days. Where is Grandma when I need her now?
Am I saying that she would have been a better cook with cast iron cookware? Who knows? It certainly could not have hurt anything and would likely have helped. Those of you who use cast iron cookware are likely to say you are better cooks because of it. For one thing cast iron cookware allow you “to taste the food and not the cookware“.
The pre-seasoned 8 wedge cornbread skillet is my favorite. It makes wonderfully browned corn bread. I use it often and find that the bread falls right out of the skillet and it cleans up easily with a little hot water and a plastic scrubbie. I most definitely am a better cook with cast iron and use it almost daily. For me it is really the true non-stick cookware and you will not see unidentifiable things flaking off into your pan and food.
My Favorite Pan and Bread
Some may prefer to cook their cornbread in sticks and have more golden crust. This 7-Stick Cornbread Pan by Universal is the ticket. Each stick has its own delicious crispy crust. Cornbread is not cornbread if it’s not made in Cast Iron. This Cornbread Pan cooks evenly and can be used for other cast Iron bread baking as well.
Cornstick Pan
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Care Cast Iron Cookware, cast iron bread/loaf pans, cast iron cornbread pans, cornbread pans | Comment (0)
Let Us Bake Bread Together with Cast Iron Cookware
Old Mountain Cast Iron Loaf Pan
Posted by Doyle Bailey for the Cast Iron Cookware Shop
Bread machines are great. We have one and use it often. However, there is nothing like bread baked in a cast iron pan. It is a wonderful thing to do together. Teach your children or grandchildren how to bake homemade bread. You may have to teach yourself first but that is not difficult.This Old Mountain cast iron loaf pan is pre seasoned and ready to use. It measures 11 3/4″ x 5 3/4″ x 3″ and has attached loop handles for safe and easy use. Cast iron cookware heats evenly and leaves your bread loaf moist inside with browned just right crust. It is great as a loaf cake pan as well.
Have you ever taken a good look at the word “pan”? It can mean many types of container but usually is is broad, shallow, without a cover. To wash gravel in a pan was “panning for gold”. “Pan” is also the word for bread in Latin. Notice it nestled in the following words? “Com-pan-ion” Someone with whom we eat bread. “Com-pan-y”. People who come to see us. Look and you will find many others like “pan-cake”, “panini”.
Banana Bread
Banana Bread
Should you get a real craving for a warm slice of banana bread, here is what to do. Head for your local produce store and find a shelf of overripe fruits and vegetables at discount prices. You can usually find a bag of about 8-10 brown spotted bananas for about a dollar a bag. You can’t beat that for a deal! This recipe is packed with flavor.
* 3 ripe bananas
* 1/2 cup soft butter
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 4 eggs
* 1/2 cup buttermilk
* 1 tsp vanilla
* 2 cups all-purpose flour
* 1 teaspoon salt
* 2 teaspoons baking power
* 2 teaspoons baking soda
* 2 teaspoons cinnamon
* 1/2 cup chopped walnuts
Topping:
* 1 sliced banana
* 1/4 cup chopped walnuts
In a large bowl peel the bananas and cut them into small pieces. A potato masher works well to mash the bananas. Set aside. In a separate bowl cream the soft butter, white sugar and brown sugar all together with a wooden spoon. Add the beaten eggs and mix until smooth. Add in the buttermilk and vanilla. Mix together until well blended. Add the mashed bananas, and mix. In a separate bowl combine the flour, salt baking powder, baking soda and cinnamon. Use a wire whisk and mix together. Pour the flour mixture into the liquid. Mix together till just combined. Fold in the chopped walnuts. Pour batter into a well greased 9x 5 loaf pan. Peel a banana and slice into pieces. Place the banana slice down the middle of the loaf. Top the banana slices with chopped walnuts. Bake in a 350 degree oven for 55 – 60 minutes. If you place a thermometer into the center of the loaf it should register between 180 to 185 degrees or until a skewer inserted into center of the loaf comes out clean. Allow the banana bread to sit for 10 minutes before removing from the pan. Cool on a wire rack.
Featured, Recipe, Useful Information, cast iron bread/loaf pans | Comments (5)