Hi,

I was reading Blue Cornmeal Bread receipes on Epicurious and one
receipe required the use of a well-seasoned cast iron skillet, whereas
another receipe asked for a "prepared dish." What difference is there
in cooking Blue Cornmeal Bread in a cast iron skillet?

Thanx,
Ed Stuart

On 7 Nov 2004 01:23:38 -0800, (Ed Stuart) wrote:

>Hi,
>
>I was reading Blue Cornmeal Bread receipes on Epicurious and one
>receipe required the use of a well-seasoned cast iron skillet, whereas
>another receipe asked for a "prepared dish." What difference is there
>in cooking Blue Cornmeal Bread in a cast iron skillet?

The only things I can think of are heat distribution and production of
crust. The cast iron skillet will have more mass, and thus even heat
production than an aluminum baking pan.

Also, shape of the bread. You'll be cutting wedges from a flat
circular loaf, as opposed to slices from a bread pan loaf, squares
from a low flat pan loaf, or individual muffins from muffin tins.

<shrug> I tend to oil up and use whatever container I think will
produce the desired shape that day.

Shirley Hicks
Toronto, Ontario
TB

"A liberal is a conservative who's been through treatment."
- Garrison Keillor

On 7 Nov 2004 01:23:38 -0800, (Ed Stuart) wrote:

>Hi,
>
>I was reading Blue Cornmeal Bread receipes on Epicurious and one
>receipe required the use of a well-seasoned cast iron skillet, whereas
>another receipe asked for a "prepared dish." What difference is there
>in cooking Blue Cornmeal Bread in a cast iron skillet?

The only things I can think of are heat distribution and production of
crust. The cast iron skillet will have more mass, and thus even heat
production than an aluminum baking pan.

Also, shape of the bread. You'll be cutting wedges from a flat
circular loaf, as opposed to slices from a bread pan loaf, squares
from a low flat pan loaf, or individual muffins from muffin tins.

<shrug> I tend to oil up and use whatever container I think will
produce the desired shape that day.

Shirley Hicks
Toronto, Ontario
TB

"A liberal is a conservative who's been through treatment."
- Garrison Keillor

>(Ed Stuart) writes:
>
>I was reading Blue Cornmeal Bread receipes on Epicurious and one
>receipe required the use of a well-seasoned cast iron skillet, whereas
>another receipe asked for a "prepared dish." What difference is there
>in cooking Blue Cornmeal Bread in a cast iron skillet?

Since you didn't supply the recipe itself it's too bad you didn't think to at
least supply the URL. No mystery to cooking cornbread in cast iron, many quick
breads are baked by the same method, where the cast iron bakeware is first well
heated, greased, and then the batter is poured in. The pre-heated cast iron
forms a golden crispy crust, then it's finished baked in the oven. What a
"prepared dish" means I can only guess, but would assume it means to use the
same method with a heavy piece of earthernware.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>(Ed Stuart) writes:
>
>I was reading Blue Cornmeal Bread receipes on Epicurious and one
>receipe required the use of a well-seasoned cast iron skillet, whereas
>another receipe asked for a "prepared dish." What difference is there
>in cooking Blue Cornmeal Bread in a cast iron skillet?

Since you didn't supply the recipe itself it's too bad you didn't think to at
least supply the URL. No mystery to cooking cornbread in cast iron, many quick
breads are baked by the same method, where the cast iron bakeware is first well
heated, greased, and then the batter is poured in. The pre-heated cast iron
forms a golden crispy crust, then it's finished baked in the oven. What a
"prepared dish" means I can only guess, but would assume it means to use the
same method with a heavy piece of earthernware.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>(Ed Stuart) writes:
>
>I was reading Blue Cornmeal Bread receipes on Epicurious and one
>receipe required the use of a well-seasoned cast iron skillet, whereas
>another receipe asked for a "prepared dish." What difference is there
>in cooking Blue Cornmeal Bread in a cast iron skillet?

Since you didn't supply the recipe itself it's too bad you didn't think to at
least supply the URL. No mystery to cooking cornbread in cast iron, many quick
breads are baked by the same method, where the cast iron bakeware is first well
heated, greased, and then the batter is poured in. The pre-heated cast iron
forms a golden crispy crust, then it's finished baked in the oven. What a
"prepared dish" means I can only guess, but would assume it means to use the
same method with a heavy piece of earthernware.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````