iece of plastic wrap with cooking spray and loosely cover bowl
well seasoned 9-inch cast-iron pan, melt the butter and
b>cast iron straight-sided muffin pans (6 cups each) with no-stick cooking
bout 30 minutes prior to cooking.
Preheat the oven to
emove it.
Place your cast iron pieces of cookware open (or
hings up). Heat a large cast-iron skillet (8 to 10 inches
After using your cast iron skillet, if it does not
egrees. Place a 10\" UNGREASED cast iron skillet in oven to heat
ided, ovenproof fry pan, preferably cast iron, over medium heat and melt
arge cast-iron skillet over medium-high heat. Coat pan with cooking spray
Refrigerate until 30 minutes before cooking. Allow filets to come to
f the chicken. In the cast iorn skillet with the oil
up butter in a 10\" cast iron skillet ((2\" deep), over low
lack pepper. Heat a large cast-iron skillet over medium-high heat
Place a large cast iron skillet in the oven. Preheat
ecome gluey.
In a cast iron skillet (any size will work
Preheat oven to 400 degrees.Place a greased cast iron skillet in the oven as it preheats.
Sift together flour, salt, and sugar. Add cornmeal.
In a seperate container, combine eggs, milk, and shortening.
Combine wet and dry ingredients being careful not to over mix.
Pour batter into hot skillet. Bake for 20-25 minutes.
ice light brown in the cast iron pan, but not burned).
Combine cornmeal, baking powder, soda and salt in a large bowl, add eggs, buttermilk, and oil, stirring just until dry ingredients are moistened.
Place in a well greased 10 inch cast iron skillet in a 450F oven for 25 minutes or until lightly browned.
375.
Heat oil in cast iron skillet (or a different oven