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.

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.

You are on the right track with seasoning the cast iron with oil.

http://kitchen.apartmenttherapy.com/...st-iron-006719

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.

"peter" > wrote in message
news:vnhmh.2797$T%3.2485@trndny08...
> 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.
>
>
heat the pan in the oven first, remove, rub the hot pan with shortening and
immediately add your batter and bake. It works for me with a fiddly cast
iron pan.
Janet

"Janet B." > wrote in message
...
>
>>
> heat the pan in the oven first, remove, rub the hot pan with shortening
> and immediately add your batter and bake. It works for me with a fiddly
> cast iron pan.

Does it have to be shortening? Cooking oil doesn't work?

"peter" > wrote in message
news:8uMvh.4457$Pk5.1573@trndny04...
> "Janet B." > wrote in message
> ...
>>
>>>
>> heat the pan in the oven first, remove, rub the hot pan with shortening
>> and immediately add your batter and bake. It works for me with a fiddly
>> cast iron pan.
>
> Does it have to be shortening? Cooking oil doesn't work?
Maybe it does. I haven't ever tried oil. I just use the same shortening
that I used to season the pan.
Janet

>
> Does it have to be shortening? Cooking oil doesn't work?

Cooking oil may be preferable depending on the quality of the
shortening. I have used canola and peanut oils successfully in
seasoning cast iron. The process I follow is to first scrub the pan
well with hot water and soap to remove any food particles, grease,
etc. Then heat pan in oven (350 degrees F) to dry it well. Coat pan
inside and out with a thin layer of oil. Return pan to oven for an
hour. Let the pan cool. After using the pan for cooking, you should
NOT use soap to clean it. Just wipe it out with a wet rag and dry it
well. I also spread a thin layer of oil over the inside of the pan
before storing it.

I make a deep dish pizza with my cast iron frying pan and seasonng it with
oil is the trick. Even after you wash it...season it....season it again
before using it...
Pami