Pond Boss Forums GENERAL QUESTIONS Pond Boss Talk cornbread to me

Teflon and other pans can not hold a candle to cast iron. We have started changing out our other pans as teflon and such will peal and can not be cleaned in a satisfactory manner. Cast iron does a much better job.

Jeff,go to your local tractor dealer and tell them you need a disc WITHOUT a hole in it.Weld 2 horseshoes for handles and you have the best wok youll ever use.If its a 24" disc it feeds everybody!

Baking cornbread is the least demanding of all possible uses for a baking pan or skillet. The pan or skillet doesn't really need to retain heat. All it needs is a reasonably good non-stick surface. Cast iron's non-stick properties come from seasoning with grease, which is carbonized by baking. Carbon is indeed a good non-stick surface, but is very delicate. Soap ruins it, acidic foods ruin it, and too much heat ruins it too. The seasoned grease can also turn rancid after a few week's storage, and care must be taken to gently pre-heat the skillet until most of the rancid odor is gone.

Heat retention is the most desirable thing about iron pots and skillets. An aluminum, stainless, or composite skillet of equal mass retains heat just about as well as iron.

Having said that, I usually do use an iron skillet for my cornbread. It's a family tradition, and that's reason enough for me.

Tom G. Great idea! And it would work great on the grill or a campfire!

Just know that the disc that you get from TSC is going to be a high carbon steel; if will be a far cry from cast iron.

Disc wok..
Deer-Camp tradition for fajitas in the evening and egg/bacon/potato burritos for breakfast....
Not top be confused with cast iron skillet....

I am the proud owner of two woks make from disc. One has legs welded on it to use over a wood fire. The other is used on a out door propane burner. I also have a cast iron wok. They all cook great. I also have 8 dutch ovens. If you want to cure your cast iron, wipe it with cooking oil and bake it in the oven for about an hour at 350 degrees. Deep frying fish is another good way.

I used to enjoy being the cook when we hunted the Rocky Mountains. All of my stuff was cast iron from Lodge. OK, the coffee pot was something else. My biggest problem was the altitude and trying to keep an even heat for my Dutch ovens. While others set up tents and worked with the horses, I was burying my ovens and hunting for wood.

No nostalgia intended. The Cook has to get his butt out of bed earlier than anyone else. Dang, it can get cold up on top.

OK, this must be a TX thing because I have never heard of it. But that being said I think I will go to TSC this weekend and price a disc. Sounds like it works great. My wok is Cast Iron but I bought it in Italy while in the military and carted it around with me. The movers weren't to happy as it weighs about 30 lbs. Between that, my cast iron pans, and my Cast iron Muffin pan, my kitchen boxes got pretty heavy LOL