Originally Posted by Big Mike
Yes, to me there is a taste and texture difference. If I used a cast iron skillet for no other reason it would be to cook cornbread. I put a little bit of oil in the pan and stick it in the oven to heat up. Then pull it out, pour in the batter and bake. Serve it up with some turnip greens and pepper sauce.......Mmmmm Mmmmmm Goooooood
That's the way I do it too. Heat the skillet of oil up in the oven, then add the hot oil to the batter, pour the batter back into the hot skillet and there ya go.