The trick to keep the corn sticks from sticking is to preheat them before with oil in it. Once preheated, add the oil to cornbread mix and then add the mix to the pan.
yep, it's gotta be hot. Same with the cornbread pans with the triangular compartments. I put 'em on my stove, and get them up aroud 250-300 degrees. They should hiss when you pour the batter into them.
I have seen the cornbread stick pan used only once but the lady described what she was doing as she went along: First, she heated the stick pan to 425 degrees. Second, she prepared a relatively thin cornbread batter. It needs to pour like a thick gravy. After heating the pan, she added about a teaspoon of corn oil to each stick well and shook it around to coat the walls evenly. Then she spooned in the batter and returned the pan to the oven. I forget for how long - maybe 10 minutes? When she turned over the pan, the cornbread sticks fell out. They were a little crispy on the exterior and soft inside. It was the best cornbread I've ever had.
Great video! I have a bunch I need to restore. Been busy moving my parents home to Ohio. That cornbread pan works great if you get it HOT. 450 degrees. Take it out of the oven and brush it really well with oil and pour your batter in. Bake for about 20 minutes
restoring old iron is fun and relaxing...so many people think my house is a graveyard for what they think is garbage cast iron ...ill restore them if possible then gift the pans back to them. one was a big cast iron casserole dish ...never seen one before but when I surprised them with it being restored they told me it was from their father who had passed away years ago and he used it when they went camping
That potbelly pot looks like one my uncle had to melt lead for casting round balls for his muzzle loader. He would put a cast iron laddle and the bullet mold in the pot with the melted lead to keep everything hot.
I took a super rusty pot found in my nephew's yard and soaked it for three days in 50/50 water and vinegar. Ate the rust right off. Crusty stuff I nestle into the coals of the fire at the end of the night and it comes out almost ready to season.
You are either VERY detail orientated and observant or were just distracted! Not sure which, but this slipped past me, and I try really hard to pay attention to the "whole process"! Keeping a long story very short, I am now watching for lizards when i am watching and studying a process problem!😊😊
@@chriscarter7182 combine detail oriented, observant and throw in some attention deficit to let you attention wander even while your trying to pay attention, and then you never know what will happen.
I started getting into cast cooking after inheriting a Wagner skillet from my dad. I have gone out and picked up a couple of old bean pots and another skillet and have been experimenting with cleaning them. I have used the basic elbow grease, easy off and found a nice video that I want to try the electrostatic the next old one I pick up. I have also found it kind of sad looking at all of the old cast cookware that is just rusting away, It is like history going away right in front of you. This stuff was made to last generations, but people, like myself, get used to the modern day cookware and never experience cooking with this. The first time I cooked with my bean pot on an open fire, I wondered who first used it at where. It's to bad they dont talk. Thanks for the video.
The three legged pot at 2:00 is cool. I have one like it, except the one I have was used so much it has a couple of holes in the bottom. I keep it around for looks. Maybe a good welder who knows about cast iron could patch it?
I have a three legged one too. Found out it was cracked once I started cleaning it up. Nice to have around. Put a house plant in it. Also fun to have around for Halloween.
I have restored several cornstick pans and the commenters are correct. I let the pans pre-heat while I mix the batter, then spray them down with olive oil cooking spray before filling them about 2/3 rds full. The sizzle when the batter hits the pan is a good thing. They fall right out when done. Brush off the loose cornmeal and good to go for next time. Your iron looks great!
That pot looks like it can be a great deep fryer tool... Since its deep and got a lid it can retain the heat effectively making a good fried chicken or fried potatoes... The secret is not to get too hot since too hot the inside wont have enough time cook. And too cold will separate the coating of the chicken seasoning. At end of the day it doesn't matter how you cook or ahat your using to cook, what really matters is the end product and how much satisfaction you get. I got my own a carbon steel pan/wok, also have a cast iron pan and a heavy cast iron wok, i use the iron wok for frying absolutely beast! The iron pan still unused waiting to get the proper setup for that and for the carbon steel wok.
I am Working on restoring a #6 Griswold and a #3 Wagner Both have a good amount of pitting damage. I am thinking to try to address this pitting issue by making a thin slurry of Oil and powdered Activated Charcoal. since true seasoning is built up over time cooking in the pan, where Oil is combining with carbon from the food That is cooked in it , creating a strong polymerized coating. My thinking is that the powdered Charcoal in the slurry would act like a filler, (Cast iron Bondo) . The process would be 1) heat pan to 200 - 250 degrees. 2) Coat pan in Charcoal slurry. 3) wipe off excess. 4) Heat to 475 degrees for one hour. 5) Repeat process after it cools. What do you think. Do you think it will work or just create a mess?
I just got a new smithey and used it 1 time. It said it was pre seasoned. I washed it with hot water only but forgot to dry it right away. It got slightly rusted . I cleaned it again bur when I wipe it with a clean napkin it the napkin always looks like it has rust on it..
Great Job, Backwoods! I am on constant lookout for old cast iron and I use your fire bath method! If the pitting is not too bad, old pieces are worth the effort! The historical journey these pans make is fascinating! Thanks for Sharing!
I have about 6 to 8 of the cornbread stick pans plus one that the inside is smooth which actually doesn’t stick. CS and coldhand skillets are about all we use.
Great video as always Mr. Backwoods! I am always on the hunt for old cast. Have always wanted a Dutch oven with a lid so I can use on other skillets. One question. Why put them in the fire? I usually just used the wire brush or if really bad used the media blaster at work.
I use the same fire method but sometimes, after, the red rust still lingers when I'm wiping and heating with the oil. the paper towels are still red. am I doing something wrong?
Always liked your restoration of these old items , done it myself too watching you . I got a collection now even a spider pot with the gate mark on the bottom and a 12 qt Dutch oven big enough for a turkey lol keep it up backwoods hope all is well 👍
I have a 12inch Lodge skillet that has a little rust in the bottom as I made the mistake of soaking in soapy water overnight. Learned my lesson for sure. I live in a high rise and don't have any power tools. Can't put it in fire, as my entire building would be evacuated. Lol. Any suggestions?
My father worked at a furnace/welding shop and the to clean all the built-up seasoning hw would bring them red hot, scrape them down and put them in red-hot sand and slowly cool them down.
I have seen the belly pots around. Some foundries did not put company names on the molds. especially local small foundries. The seam in the middle was from a 3 part mold made from sand..Also you could have a welder weld a handle on the pot you scrapped by using an iron bent rod welded on it.
The trick to keep the corn sticks from sticking is to preheat them before with oil in it. Once preheated, add the oil to cornbread mix and then add the mix to the pan.
Truth
yep, it's gotta be hot. Same with the cornbread pans with the triangular compartments. I put 'em on my stove, and get them up aroud 250-300 degrees. They should hiss when you pour the batter into them.
I have seen the cornbread stick pan used only once but the lady described what she was doing as she went along: First, she heated the stick pan to 425 degrees. Second, she prepared a relatively thin cornbread batter. It needs to pour like a thick gravy. After heating the pan, she added about a teaspoon of corn oil to each stick well and shook it around to coat the walls evenly. Then she spooned in the batter and returned the pan to the oven. I forget for how long - maybe 10 minutes? When she turned over the pan, the cornbread sticks fell out. They were a little crispy on the exterior and soft inside. It was the best cornbread I've ever had.
Great video! I have a bunch I need to restore. Been busy moving my parents home to Ohio. That cornbread pan works great if you get it HOT. 450 degrees. Take it out of the oven and brush it really well with oil and pour your batter in. Bake for about 20 minutes
restoring old iron is fun and relaxing...so many people think my house is a graveyard for what they think is garbage cast iron ...ill restore them if possible then gift the pans back to them. one was a big cast iron casserole dish ...never seen one before but when I surprised them with it being restored they told me it was from their father who had passed away years ago and he used it when they went camping
That's really nice of you. I love that.
That potbelly pot looks like one my uncle had to melt lead for casting round balls for his muzzle loader. He would put a cast iron laddle and the bullet mold in the pot with the melted lead to keep everything hot.
Only thing I can tell you about the belly pot is that it's yours now. Great score.
Love the little lizard on the table helping you
I took a super rusty pot found in my nephew's yard and soaked it for three days in 50/50 water and vinegar. Ate the rust right off. Crusty stuff I nestle into the coals of the fire at the end of the night and it comes out almost ready to season.
Anybody else get distracted by the lizard on the table around @5:30
You are either VERY detail orientated and observant or were just distracted! Not sure which, but this slipped past me, and I try really hard to pay attention to the "whole process"! Keeping a long story very short, I am now watching for lizards when i am watching and studying a process problem!😊😊
@@chriscarter7182 combine detail oriented, observant and throw in some attention deficit to let you attention wander even while your trying to pay attention, and then you never know what will happen.
I started getting into cast cooking after inheriting a Wagner skillet from my dad. I have gone out and picked up a couple of old bean pots and another skillet and have been experimenting with cleaning them. I have used the basic elbow grease, easy off and found a nice video that I want to try the electrostatic the next old one I pick up. I have also found it kind of sad looking at all of the old cast cookware that is just rusting away, It is like history going away right in front of you. This stuff was made to last generations, but people, like myself, get used to the modern day cookware and never experience cooking with this. The first time I cooked with my bean pot on an open fire, I wondered who first used it at where. It's to bad they dont talk. Thanks for the video.
I too think about the people who used these pans and pot before us. Different times, but same tools till work great.
The three legged pot at 2:00 is cool. I have one like it, except the one I have was used so much it has a couple of holes in the bottom. I keep it around for looks. Maybe a good welder who knows about cast iron could patch it?
I have a three legged one too. Found out it was cracked once I started cleaning it up. Nice to have around. Put a house plant in it. Also fun to have around for Halloween.
I have restored several cornstick pans and the commenters are correct. I let the pans pre-heat while I mix the batter, then spray them down with olive oil cooking spray before filling them about 2/3 rds full. The sizzle when the batter hits the pan is a good thing. They fall right out when done. Brush off the loose cornmeal and good to go for next time. Your iron looks great!
Just want to say thanks for the inspiration you gave me to give it a try as well! Evening turned out nicely
"you need that ol saw...up there" I love her lol!
I think the belly sauce pot is a Lodge. Mr Cast Iron just posted a video of the new Lodge museum and there is one on display.
That pot looks like it can be a great deep fryer tool... Since its deep and got a lid it can retain the heat effectively making a good fried chicken or fried potatoes... The secret is not to get too hot since too hot the inside wont have enough time cook. And too cold will separate the coating of the chicken seasoning. At end of the day it doesn't matter how you cook or ahat your using to cook, what really matters is the end product and how much satisfaction you get.
I got my own a carbon steel pan/wok, also have a cast iron pan and a heavy cast iron wok, i use the iron wok for frying absolutely beast!
The iron pan still unused waiting to get the proper setup for that and for the carbon steel wok.
I am Working on restoring a #6 Griswold and a #3 Wagner Both have a good amount of pitting damage. I am thinking to try to address this pitting issue by making a thin slurry of Oil and powdered Activated Charcoal. since true seasoning is built up over time cooking in the pan, where Oil is combining with carbon from the food That is cooked in it , creating a strong polymerized coating. My thinking is that the powdered Charcoal in the slurry would act like a filler, (Cast iron Bondo) . The process would be 1) heat pan to 200 - 250 degrees. 2) Coat pan in Charcoal slurry. 3) wipe off excess. 4) Heat to 475 degrees for one hour. 5) Repeat process after it cools. What do you think. Do you think it will work or just create a mess?
I just got a new smithey and used it 1 time. It said it was pre seasoned. I washed it with hot water only but forgot to dry it right away. It got slightly rusted . I cleaned it again bur when I wipe it with a clean napkin it the napkin always looks like it has rust on it..
Great Job, Backwoods! I am on constant lookout for old cast iron and I use your fire bath method! If the pitting is not too bad, old pieces are worth the effort! The historical journey these pans make is fascinating! Thanks for Sharing!
I have about 6 to 8 of the cornbread stick pans plus one that the inside is smooth which actually doesn’t stick. CS and coldhand skillets are about all we use.
Great video, Love the cast iron stuff you do. Hope all is well these days!
Great restoration project!!! Thanks for sharing this video. The deep pot would make a good popcorn maker if it had a lid? John T.
I use the fire method too, works great! Other TH-cam cast iron guys HATE it....
Great video. I have a few items I need to restore at some point.
Great video as always Mr. Backwoods! I am always on the hunt for old cast. Have always wanted a Dutch oven with a lid so I can use on other skillets. One question. Why put them in the fire? I usually just used the wire brush or if really bad used the media blaster at work.
Fire is an "off Grid method". If you don't have tech or electricity this always works.
hey neighbor. if you haven't seen the mudbrooker's YT channel, you might ask him about that pot
Do you lead test anything . People tell me not to fire clean my cast iron because of damage
To help the cornbread sticking I use shortening and dust it with cornstarch. I then fill with the batter.
I use the same fire method but sometimes, after, the red rust still lingers when I'm wiping and heating with the oil. the paper towels are still red. am I doing something wrong?
No. Just continue with the seasoning. of the pan. The small amount of rust actually helps the seasoning bond to the metal.
@@BackwoodsGourmetChannel thank you so much, love the channel!!
Always liked your restoration of these old items , done it myself too watching you . I got a collection now even a spider pot with the gate mark on the bottom and a 12 qt Dutch oven big enough for a turkey lol keep it up backwoods hope all is well 👍
I have a 12inch Lodge skillet that has a little rust in the bottom as I made the mistake of soaking in soapy water overnight. Learned my lesson for sure. I live in a high rise and don't have any power tools. Can't put it in fire, as my entire building would be evacuated. Lol. Any suggestions?
Put in your oven and set to "self clean" mode. works just about as good.
Clean it well with oven cleaner. Then give it a vinegar bath to get rid of the rust and season after
I would love to have that saw!
I learned to cook on cast iron. I really like cooking with it.
Always test for lead.
Lots of guys will use cast iron pots to melt lead for bullets and sinkers.
I have a few of the split ring or budged lodge sauce pots. I think they’re from the 30’s.
You’re the only restorer who knows to throw them in a fire! 👍🏼👍🏼
Love your restoration! How many people would’ve junked it & replaced it with something made in China
Thanks again 😊
Throw them out? The heck you will 🧐🤨 send them throw outs my way 🤠🤣
I spray Pam on my cornstick pans and heat them up.
How’s that e-bike working out for you?
Been setting, but I'm gonna break it back out soon as it cools down here.
Excellent video!!
At this house we use lodge but I have never seen a pot. I asked my wife and neither has she
Some nice pieces.
nice
A little disappointed that you’d clean your pans this way. So many better ways to do it that don’t damage the cast iron. 😢
word
We ain't talking about collectable cast iron here. If that was the case, the method would be different.
I agree. I etank all my cast, both good and bad. Found some great pieces under 75 years of crud and rust.
C GEICO made an appearance 🦎
Bro, that extreme heat from the fire will warp the pans, and they will never sit level again.. "Wobblers "
It is for melting Bullets.
I got the notification right off this time.
My father worked at a furnace/welding shop and the to clean all the built-up seasoning hw would bring them red hot, scrape them down and put them in red-hot sand and slowly cool them down.
I have seen the belly pots around. Some foundries did not put company names on the molds. especially local small foundries. The seam in the middle was from a 3 part mold made from sand..Also you could have a welder weld a handle on the pot you scrapped by using an iron bent rod welded on it.
I’m beginning to think that people deliberately rust up their cast iron cookware to make videos about restoring them 😂
Teaching some bad habbits...burning is bad and wire wheels are bad bro
These improper, short-cut methods can easily turn it all to junk.
Was junk to start with.
that odd pot looks like somebody cut the bottom off a skillet and welded it to another pan.