Does it really make a difference? - Page 2

Terry The Toad · 12-12-2012, 01:36 PM

Interesting question, which I have a hard time answering BECAUSE...

I am a taste AND texture guy. It's hard for me to separate the two. Eating is about the sensation of biting into something, feeling it and tasting it. So, yes, the CI makes a big difference to me.

Big Mike · 12-12-2012, 06:00 PM

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

cholloway · 12-12-2012, 06:06 PM

Cast iron skillets were made for cornbread AND biscuits!

bo_b_q · 12-12-2012, 06:51 PM

I thought people were crazy too until I tried it myself. Even the pre-packaged stuff

at the store turns out pretty good in CI. Like others have said when you get the pan hot first with some oil or grease in there it makes an amazing crust that you don't get from other methods.

cowgirl · 12-12-2012, 06:52 PM

Quote:

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.
Love it!!

Hoss · 12-12-2012, 07:00 PM

Quote:

Originally Posted by cowgirl

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.
Love it!!

Cuz,if THAT does not convince you,there is no hope.

cowgirl · 12-12-2012, 07:05 PM

Quote:

Originally Posted by Hoss

Cuz,if THAT does not convince you,there is no hope.

lol Hoss.... thanks!!

Bob in St. Louis · 12-12-2012, 07:06 PM

Quote:

Originally Posted by cowgirl

.... then add the hot oil to the batter,......

Wouldn't that 'cook' the batter as soon as the oil hits it?
Kinda like pouring hot butter into a bunch of flour for a bread recipe....

cowgirl · 12-12-2012, 07:10 PM

Quote:

Originally Posted by Bob in St. Louis

Wouldn't that 'cook' the batter as soon as the oil hits it?
Kinda like pouring hot butter into a bunch of flour for a bread recipe....

not if you stir fast.

lol just kidding,
It really isn't that hot, not hot enough to cook it. It blends in just right and the bottom of the cornbread has a nice little crust to it. I love it that way.

Bob in St. Louis · 12-12-2012, 07:32 PM

AAAHhhhhhh...got it!!
Thanks Jeanie!

Toast · 12-12-2012, 07:42 PM

Quote:

Originally Posted by chad

Never, ever, ever (NEVER) cook tomato sauce in a seasoned cast iron pot! I had a large frying pan messed up years ago by "someone" doing spaghetti sauce in this skillet and leaving the sauce in the pan. Stripped it down to bare metal. I have since salvaged/reseasoned the pan but can still fell a ridge on the sides. The original seasoning was probably 15 years old...and it's been about 15 years since the "accident". Take care of your cast iron. Don't be able to tell a sad story like mine!

chad, have you tried getting that CI skillet White Hot (approx. 1000*F.) ?

We did blackened red fish at HH and were able to cook scrambled eggs and bacon the next day with no fish taste. It does take some of the seasoning away but it builds back. The skillet is still good.

1MoreFord · 12-12-2012, 11:06 PM

IMNSHO, it matters!, and yet it doesn't.

Mom made some really fine cornbread in an' ole well seasoned stamped steel skillet that was missin' it's handle. Po folks make do ya know.

However well heated and seasoned CI makes it easier.

I only need small amounts of cornbread now due to my current family circumstances and IMOSHO I make good cornbread in a non-stick muffin pan with the proppa technique.

Preheated and properly oiled pans are the secret. Also you have to have some extra heated oil to drop into the batter.

While I'm well sauced I'll mention my secret cornbread recipe.

Buy a bag of Aunt Jemina's Corn meal mix and follow the recipe on the bag using the buttermilk recipe except you omit the egg. Per DeGuerre, Do Not use any sugar. That's corn cake.

That's it. You'll never want for sugared cornbread agin'.

Mdboatbum · 12-13-2012, 12:27 AM

Quote:

Originally Posted by code3rrt

I was reading an earlier thread pertaining to cornbread and several folks jumped in and said to cook it in a cast iron skillet. Does it really make a difference? Is it the taste, texture or both. Gonna try it for myself and see what I think, but thought I'd run it past those "that know" in the mean time.

I don't claim to be in the know, but I do know that an iron skillet makes a difference. Why? Because it holds a lot of heat, and dishes it back out to the batter, forming that nice crust. Why does that matter? Well, the crust is nice to chew on, and right inside the crust, the cornbread gets all that much sweeter because of something called the Maillard reaction. Not sure what that is, but I think it has something to do with making stuff taste better, and it just isn't the same without rocket hot cast iron.

NickTheGreat · 12-13-2012, 07:13 AM

Quote:

Originally Posted by chad

Never, ever, ever (NEVER) cook tomato sauce in a seasoned cast iron pot! I had a large frying pan messed up years ago by "someone" doing spaghetti sauce in this skillet and leaving the sauce in the pan. Stripped it down to bare metal. I have since salvaged/reseasoned the pan but can still fell a ridge on the sides. The original seasoning was probably 15 years old...and it's been about 15 years since the "accident". Take care of your cast iron. Don't be able to tell a sad story like mine!

That's interesting. I've never heard that before.

What would be the preferred method of cooking tomatoes? Assuming once I buy a cast iron skillet or two and junk my teflons. Stainless steel?

CarolinaQue · 12-13-2012, 07:41 AM

Quote:

Originally Posted by cowgirl

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.
Love it!!

I actually like to heat up a couple of table spoons of bacon grease/lard in a skillet that get's preheated in a 450* oven for 30 minutes and pour the corn bread batter right into the skillte and put it right back into the oven.

Makes for a great crust to the the bread and you really can't get the taste and texture from any other cooking method IMO.

12-12-2012, 01:36 PM	#16
Terry The Toad Take a breath! Join Date: 08-16-11 Location: Saint Cloud, FL Downloads: 0 Uploads: 0	Interesting question, which I have a hard time answering BECAUSE... I am a taste AND texture guy. It's hard for me to separate the two. Eating is about the sensation of biting into something, feeling it and tasting it. So, yes, the CI makes a big difference to me. __________________ Lang 48 Original Superfast RED ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan

12-12-2012, 06:00 PM	#17
Big Mike Take a breath! Join Date: 10-12-07 Location: Dayton Ohio Downloads: 0 Uploads: 0	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 __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Stumps Platinum 5 Trailer Chargriller Duo Grill Members Mark 8 Burner Gasser

12-12-2012, 06:06 PM	#18
cholloway is One Chatty Farker Join Date: 05-10-11 Location: Atlanta, GA. Downloads: 0 Uploads: 0	Cast iron skillets were made for cornbread AND biscuits! __________________ Colin New Braunfels Hondo Offset New Braunfels Bandera (Refurbished, Modified & Improved) 32 year old Char-Broil 450 1996 Blue Weber SS Performer 2003 Black Weber SS Performer Weber 22.5 OTS converted to OTG with rotisserie & Smokenator Weber SJS & modified stock pot Mini-WSM STOK Island gasser

12-12-2012, 07:32 PM	#25
Bob in St. Louis is one Smokin' Farker Join Date: 07-31-12 Location: St. Louis Missouri Downloads: 0 Uploads: 0	AAAHhhhhhh...got it!! Thanks Jeanie! __________________ -Bob- Meat eater. Woodworker. PS3 Gamer. Home Theater Guy. Beer Drinker. WSM 22.5 and random cooking stuff used to help form my shapely manly figure.

12-12-2012, 11:06 PM	#27
1MoreFord is one Smokin' Farker Join Date: 03-14-05 Location: N. Little Rock and Hot Springs, Arkansas Downloads: 0 Uploads: 0	IMNSHO, it matters!, and yet it doesn't. Mom made some really fine cornbread in an' ole well seasoned stamped steel skillet that was missin' it's handle. Po folks make do ya know. However well heated and seasoned CI makes it easier. I only need small amounts of cornbread now due to my current family circumstances and IMOSHO I make good cornbread in a non-stick muffin pan with the proppa technique. Preheated and properly oiled pans are the secret. Also you have to have some extra heated oil to drop into the batter. While I'm well sauced I'll mention my secret cornbread recipe. Buy a bag of Aunt Jemina's Corn meal mix and follow the recipe on the bag using the buttermilk recipe except you omit the egg. Per DeGuerre, Do Not use any sugar. That's corn cake. That's it. You'll never want for sugared cornbread agin'. __________________ Joe

12-12-2012, 06:51 PM	#19
bo_b_q Knows what a fatty is. Join Date: 09-28-12 Location: Northern IN Downloads: 0 Uploads: 0	I thought people were crazy too until I tried it myself. Even the pre-packaged stuff at the store turns out pretty good in CI. Like others have said when you get the pan hot first with some oil or grease in there it makes an amazing crust that you don't get from other methods.