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Need cast iron corn mold advice

s
sudiepav Oct 18, 2005 11:24 AM

Finally found some cast iron molds at a G-sale...the ones that are shaped like ears of corn. Last night I baked cornbread in them, but had difficulty getting them out in a corn shape. I used plenty of Crisco, and they washed easily, so I don't think the shortening was a problem. I tried getting them out (upending, prying w/ a knife, etc.) but they came out in sort of oblongs...you had to squint hard to imagine a corn shape. What's the problem? DH suggested I bake them a little longer next time, but I hesitate to do that, as cornbread gets majorly dry w/ even a minute too long in the oven. The recipe I used had corn kernels and jalapenos in it...maybe too many added ingredients? Who does this well? TIA

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  1. f
    foodiex2 Oct 18, 2005 11:58 AM

    It is possible that your pan is just need to be seasoned. I have one and the just fall out but it is ancient and well used and therefore well seasoned.

    Here is how I re-season my pans:

    Preheat the oven to 275. Clean the pan very well, making sure to scrub off any dried/baked on food and then dry it off very well, top and bottom. Coat the pan with a solid vegetable shortening like Crisco (don't use oil). Bake the pan in the oven for at least 15 minutes. Carefully take the pan out of the oven and pour out the excess oil. The put the pan back in the oven and at least 2 more hours. Repeat this process at least twice, more if the pan was really rusty.

    5 Replies
    1. re: foodiex2
      h
      Hungry Celeste Oct 18, 2005 12:03 PM

      Did you heat the pan before pouring the batter in? And if your cornbread recipe is especially watery, they'll tend to stick, too.

      1. re: Hungry Celeste
        w
        Will Owen Oct 18, 2005 12:32 PM

        Yes, any cast iron, especially new cast iron, needs to be heated and greased before you pour your batter in. The pores of the metal need to be filled with hot fat, or else they'll grab the batter instead.

        1. re: Will Owen
          b
          BBQJoe Oct 18, 2005 03:42 PM

          After getting the pan hot with oil in it. Pour out most of the oil but leave a small amount just covering the mold then sprinkle a very small amount of corn meal, like a light dusting, into the mold before pouring the batter in.

      2. re: foodiex2
        p
        poundcake Oct 18, 2005 12:46 PM

        Is the same method suitable for cast iron frying pans? I just bought one at a yard sale that needs to be reseasoned. (The inside has been cleaned to the bare metal.)

        I have several others from my great aunt's house, that I've just maintained. Do I need to reseason them if I 've been taking good care of them?

        1. re: poundcake
          f
          foodiex Oct 18, 2005 01:58 PM

          Yes use the same method and do it aleast 4 times and then use it for high fat items the first couple of time you use it.

      3. r
        rexmo Oct 18, 2005 01:53 PM

        I believe me mum preheats the pans with the fat in them and pours the batter into them hot. This crisps the bottoms so they come out with the definition of the mold, not to mention a much better tasting cornbread.

        1. c
          Candy Oct 18, 2005 05:00 PM

          If you have a self cleaning oven then run those stick pans through the self cleaning cycle and burn them out. There is probably old sticky residue on them. Then reseason them using lard or shortening. Oil tends to leave a residue that can become sticky.

          When you get ready to make cornsticks put the pans in the oven with a bit of shortening, bacon fat, or lard in them and pre-heat the pans until they and the fat are smoking hot. The batter should sizzle and cook immediately, it will actually pull away some and then pop into the oven and bake. They should pop right out of the pans with no problem. But those pans and the fat really do have to be sizzling hot.

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