Message from @Misomania
Discord ID: 537806264273469446
the only pans I clean immediately are cast iron skillets
This is soo funny
because I don't want them to rust
Oh, cast iron is a different matter
Season it
if you cook any meat in it, there's always shit all over it afterward
even with seasoning, you still have to run water over it
season it and all you do is wipe it down
hm
I must be seasoning it wrong then
because I always get gristle
it takes a LOT of oil to season a pan
and it won't come off
heat it for a few hours in a warm overn (like 200 degrees) and get it to soak all the oil it can then let it cool
I love cast iron though because it sears meat like no other
but it's a bitch to take care of
the food shouldn't really touch the metal itself
I'll try the 200 degrees. I've been putting it in at 400 for an hour so maybe that's too hot
cast iron makes the best pineapple upside down cake
I could share my recipe for cornbread with y'all
it's really good
i am interested in your cornbread recipe
400 is above most smokepoints
200 is enough to make the metal porous and soak the oil into it
ok so you use a small cast iron skillet and preheat it with 2 tablespoons of cooking oil at 435 degrees. Then combine 1 cup of cornmeal, 1 egg, 1 tablespoon of cooking oil, and 1 cup of buttermilk and stir. when the skillet is fully heated, sprinkle some cornmeal in the heated skillet and then pour the mixture in afterward. cook it in the oven for about 20 minutes or until the top of the corbread is light brown
best cornbread you'll ever eat
make sure you put the skillet in the oven when the oven is cold and allow the skillet to heat to 435 with the oven
before adding any ingredients other than oil
using nixamalized cornmeal?
I just use bagged cornmeal let me go see exactly what kind I use one sec
been using masa harina myself for my upside down cake
maseca brand
btw, mixing in a can of creamed corn makes corn bread even better
oof
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I use Martha White self rising white cornmeal @Misomania