Does it really make a difference?

code3rrt · 12-12-2012, 06:39 AM

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.

5string · 12-12-2012, 06:58 AM

Cooking in cast iron is more about the even conduction of heat. Thinner pots or pans can have hot or cool spots. I've never noticed a difference in taste.

Bluebird · 12-12-2012, 07:09 AM

It may just be me but I think cornbread baked in cast iron is the absolute best.

chad · 12-12-2012, 07:14 AM

Cast iron gets hot and stays hot, it immediately starts the bottom crust. I love my cast iron, some of which was my mothers. I preheat the skillet or cornbread stick pan at 400-450 and have them very well oiled!

RAZORBACK JIM · 12-12-2012, 07:59 AM

+1....I'm with Chad!!!

Teamfour · 12-12-2012, 08:05 AM

All I know is that my red beans, gumbo, and chili taste better when cooked in cast iron. It''s probably the 50+ years of seasoning in the pores since my favorite pot hasn't seen soap in decades.

KBird · 12-12-2012, 08:44 AM

It's important that when you try a cast iron skillet, that it be properly seasoned. Some of the name brands come with instructions on how to season. And as Teamfour said, you are never supposed to wash the pan with soap and water unless you want to re-season it. Just rinse it out with hot water while the pan is still warm, and dry with a paper towel and rub some vegetable oil in it to prevent rust. Over time, this process will seal the pores and the pan will become a non-stick pan, plus adding flavor to every dish you make! Go for it!

captndan · 12-12-2012, 08:46 AM

Yes it makes a difference. If you want Southern style use cast iron. If you want Joe's Diner style use use an aluminum pie pan.

bigabyte · 12-12-2012, 08:48 AM

A seasoned cast iron skillet cooks differently than other skillets. You get it hot, and it is an even heat all over and stays hot, so you ahve a very steady heat even when moving the pan around. The seasoning, or non-stick surface (if you will) is oil based, so the heat plus the oil makes it a very suitable pan frying sort of environment. Oil is typically added to the pan, but the oil adheres to the surface all over, even adding to the "seasoning of the pan", the oil does not just pool up in one location.

To simulate this with other skillets, they may have a non-stick coating, but that coating itself is not particularly suited for pan frying, you have to add oil, which tends to pool up and not spread evenly all over. Additionally, other skillets do not spread and retain heat as evenly as cast iron traditionally does.

So, they really are different, and depending on what you are making the difference can be noticeable. Cornbread is definitely one of the items that you can notice the difference with.

chad · 12-12-2012, 08:49 AM

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!

Swamp Donkeyz BBQ · 12-12-2012, 08:53 AM

Preheating the skillet makes a difference also.

Sent from my iPhone using Tapatalk

captndan · 12-12-2012, 08:54 AM

And that' 'real' science.

Hoss · 12-12-2012, 09:17 AM

Yes! It is THAT big of a deal.

teej · 12-12-2012, 01:09 PM

There's another way to do it?

gtr · 12-12-2012, 01:23 PM

I wish I had an answer for that, but I don't recall eating cornbread any way besides cooked in a cast iron skillet. I don't usually eat it at restaurants 'cause it never seems to be very good. I'm guessing most restaurants, esp. larger ones, would cook it in non-CI pans.

12-12-2012, 06:39 AM	#1
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Does it really make a difference? 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. __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

12-12-2012, 06:58 AM	#2
5string is one Smokin' Farker Join Date: 07-05-12 Location: Geezerville, North Carolfornia	Cooking in cast iron is more about the even conduction of heat. Thinner pots or pans can have hot or cool spots. I've never noticed a difference in taste. __________________ PitBoss & Dishwasher, Smokin' Geezers Grill Team & Gumbo Krewe KCBS CBJ, CTC, CBBQA, ECV

12-12-2012, 07:09 AM	#3
Bluebird is one Smokin' Farker Join Date: 07-11-12 Location: Floyd Va	It may just be me but I think cornbread baked in cast iron is the absolute best. __________________ Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE.

12-12-2012, 07:14 AM	#4
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Cast iron gets hot and stays hot, it immediately starts the bottom crust. I love my cast iron, some of which was my mothers. I preheat the skillet or cornbread stick pan at 400-450 and have them very well oiled! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

12-12-2012, 07:59 AM	#5
RAZORBACK JIM Full Fledged Farker Join Date: 12-08-10 Location: Maryville Tn	+1....I'm with Chad!!! __________________ BUBBA KEG CONVECTION GRILL (2) CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER WEBER SMOKEY JOE SMOKINTEX PRO 1400 (2) BBQ GURU [COLOR=red]RED[/COLOR][COLOR=black] THERAPEN[/COLOR] PIT-MASTER IQ 110

12-12-2012, 08:05 AM	#6
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	All I know is that my red beans, gumbo, and chili taste better when cooked in cast iron. It''s probably the 50+ years of seasoning in the pores since my favorite pot hasn't seen soap in decades. __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ

12-12-2012, 08:44 AM	#7
KBird On the road to being a farker Join Date: 08-22-12 Location: Rogers, AR	It's important that when you try a cast iron skillet, that it be properly seasoned. Some of the name brands come with instructions on how to season. And as Teamfour said, you are never supposed to wash the pan with soap and water unless you want to re-season it. Just rinse it out with hot water while the pan is still warm, and dry with a paper towel and rub some vegetable oil in it to prevent rust. Over time, this process will seal the pores and the pan will become a non-stick pan, plus adding flavor to every dish you make! Go for it! __________________ Reverse flow homebuilt 250, Rebel 23, Jenn-Air built in grill island, 18" Weber. Red Thermapen at Christmas! And the proud new owner of a Weber Performer :clap:

12-12-2012, 08:46 AM	#8
captndan Quintessential Chatty Farker Join Date: 06-29-11 Location: Greeneville TN	Yes it makes a difference. If you want Southern style use cast iron. If you want Joe's Diner style use use an aluminum pie pan.

12-12-2012, 08:48 AM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	A seasoned cast iron skillet cooks differently than other skillets. You get it hot, and it is an even heat all over and stays hot, so you ahve a very steady heat even when moving the pan around. The seasoning, or non-stick surface (if you will) is oil based, so the heat plus the oil makes it a very suitable pan frying sort of environment. Oil is typically added to the pan, but the oil adheres to the surface all over, even adding to the "seasoning of the pan", the oil does not just pool up in one location. To simulate this with other skillets, they may have a non-stick coating, but that coating itself is not particularly suited for pan frying, you have to add oil, which tends to pool up and not spread evenly all over. Additionally, other skillets do not spread and retain heat as evenly as cast iron traditionally does. So, they really are different, and depending on what you are making the difference can be noticeable. Cornbread is definitely one of the items that you can notice the difference with. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-12-2012, 08:49 AM	#10
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	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! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

12-12-2012, 08:53 AM	#11
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx	Preheating the skillet makes a difference also. Sent from my iPhone using Tapatalk

12-12-2012, 08:54 AM	#12
captndan Quintessential Chatty Farker Join Date: 06-29-11 Location: Greeneville TN	And that' 'real' science.

12-12-2012, 09:17 AM	#13
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	Yes! It is THAT big of a deal.

12-12-2012, 01:09 PM	#14
teej On the road to being a farker Join Date: 02-29-12 Location: Chatsworth, GA	There's another way to do it?

12-12-2012, 01:23 PM	#15
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I wish I had an answer for that, but I don't recall eating cornbread any way besides cooked in a cast iron skillet. I don't usually eat it at restaurants 'cause it never seems to be very good. I'm guessing most restaurants, esp. larger ones, would cook it in non-CI pans. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?