Tim Driven Development | Test until the fear goes away
Bear Bibeault wrote:Using bacon fat and making sure the pan is nice and hot before pouring in the batter guarantees a great crust, which of course, is the best part!
Ryan McGuire wrote:Unfortunately, I don't have a good cast iron skillet ...
Ron McLeod wrote:I don't either and I'm wondering how important the high thermal mass of the cast iron is for forming a good crunchy crust and for even baking.
Ron McLeod wrote:
Ryan McGuire wrote:Unfortunately, I don't have a good cast iron skillet ...
I don't either and I'm wondering how important the high thermal mass of the cast iron is for forming a good crunchy crust and for even baking.
Campbell Ritchie wrote:I have never seen a square skillet, only round ones.
Ryan McGuire wrote:
Bear Bibeault wrote:
Ryan McGuire wrote:Now I just need square cast iron skillet.
[square skillet]
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Sweet!
Pi R squared.
No... Pie are round; cornbread are square.
Ryan McGuire wrote:
Bear Bibeault wrote:
Ryan McGuire wrote:Now I just need square cast iron skillet.
(square skillet)
![]()
Sweet!
Pi R squared.
No... Pie are round; cornbread are square.
Ryan McGuire wrote:And yes, the corner pieces were worth getting a non-standard pan.
Thanks for the recipe, Bear.
With a little knowledge, a cast iron skillet is non-stick and lasts a lifetime. |