I have a neat little antique cast iron pan with 15 teddy bear molds,
and bake little brown bears for the kids with chocolate cake mix! To
keep it from sticking, I made sure that after I brought the pan home
from the antique shop that I scrubbed the bejeebers out of it and then
seasoned it properly. To use it, I brush melted shortening in the
holes, heat the pan in the oven, take it out and brush more shortening
in the holes, and then add the cake mix. It seems like a lot of steps,
but the little brown bears slide right out after they're baked.


peter wrote:
> I'm trying to make an ethic snack that somewhat resemble waffle but is eaten
> without jam or fruit.
> The ingredient for the batter are flour, sugar, baking powder, milk, eggs,
> corn starch, water, oil.
>
> I also have a corresponding cast which is just two pieces of cast iron with
> concave holes in them. It was bought from another country.
>
> After I pour the batter into this cast and heated it up, the cooked batter
> sticks to the cast like crazy. I already brushed some oil in the cast. What
> else can I do to make cast iron less sticky? They don't make non-stick
> version.