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Sk8eycat, you mean Ante Bee?
I think they've been around for ages, may even be ante bellum, for all I know.
Sk8eycat, the corn cob corn bread sticks are between 3/4" to one inch thick. Yes, they are a bit more crisp. I love 'em. I'm not sure where my mother obtained the skillets, but I know she found them used sometime in the late 70's or early 80's. They've served her well.
Oh, Sue has two of those cornbread stick pans, too. But it's the circular one I've seen most often when I stay with her cat.
I think the sticks would taste better...crisper because they'd be thinner, cook faster....they aren't much thicker than Madelaines, are they?
Oh, hey! I ever noticed before...that's ME! Mad-Elaine. Tee-hee!
Patricia, I love this site, I always learn something. Kind of like having a loving hand at my elbow to add to my understanding.
sk8... I love your story about your mother's cast iron skillets. I bought my cast irons from an old used store in my childhood hometown. Who knows how many times they had been seasoned, they were both well worn and one was very rusty. It is now my favorite.
There is something about corn bread made in the shape of corn cobs that makes them taste better. I don't have storage place for another skillet, but I know what you mean.
Daniel, I join with Ning in a little chuckle as I imagine you making melon balls. Did I ever tell you that while in China, from the far south to the far north Beijing, there were piles of melon rinds in the streets and trucks came and hauled them away. Oh surely, I must have mentioned it. Can't find a photo to show you.
My mother has two cast iron corn bread skillets. Each one makes eight miniature molds of ears of corn about six inches in length. They're very cute. Not that the shape makes the corn bread taste better, but the corn bread seems to taste better in the shape of an ear of corn! lol
Aha! Thank ALL of you! My mom had three different-sized cast iron skillets that she used when I was growing up; she taught me to cook. but never mentioned the care of the things. Then when I came home from my third season with Holiday, she'd bought that damn electric range, and the skillets were out in the garage because she's been told that they would fuse to electric burners. I don't know if that's true, but I got an apartment, and I never saw the skillets again. If I'd known how fabulous they are, I would have asked her for them myself.
sk8eycat. Use a very thin coating of oil. I use Crisco or vegetable oil (never canola oil - I have my reasons, which is a long explanation). It doesn't take much oil. When I use shortening, I rub a very thin coat on with my fingers, and use paper towels to rub off the excess before I put it in the oven. Get the coating as thin as you can.
Patricia is correct. When cleaning, use a paper towel or cloth. When cleaning, if things are gunked up in the pan, rub it with salt. Then remove the salt, another very light coat of oil, and store. Pretty much the same procedure I use with my wok.
Patricia, Oh yes, I remember grandma using lard and could fry eggs in hers. I can't do that with mine.
Don't you wash it with soap and water? I know the instruction is not to according to many people. How often do you have to re season yours? Are you able to fry eggs in it without adding a light layer of oil?
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