Cast Iron Cornbread Pans: Uncovering The Value Of Antiques

Cast iron cornbread pans are available in a variety of styles and prices. For example, eBay offers a range of pre-owned pans, with prices starting from $18.85. Etsy also has a selection of vintage cast iron cornbread pans, with prices ranging from $28.79 to $79.19. If you're looking for a new pan, Amazon offers the Bayou Classic 7490 Cast Iron Cornbread Pan for $22.97, while Lodge sells a similar product for $23.72. These pans are perfect for baking golden brown cornbread with crispy edges and are a must-have for any cornbread enthusiast.

Where to buy antique cast iron cornbread pans

If you're looking for antique cast iron cornbread pans, there are a few online retailers that may be worth checking out. Here are some suggestions on where to buy:

Etsy

Etsy is a great place to start your search for antique cast iron cornbread pans. A variety of sellers offer vintage and antique cast iron cookware, including cornbread pans in different styles. You can find pans with corn-shaped moulds, pie-shaped divisions, and rustic, farmhouse styles. Etsy is known for its unique and creative goods, so it's a perfect place to hunt for antique items.

EBay

EBay is another online marketplace that offers a wide range of cast iron cornbread pans, including antique and pre-owned options. You can find various brands, such as Griswold, Wagner Ware, and Lodge, with different mould shapes and sizes. eBay is a great place to browse for deals and rare finds.

Heirloomed

Heirloomed, a vintage goods retailer, offers a selection of cast iron cornbread pans with character and age. They have a few different styles, including a corn-shaped muffin pan, a double log pan, and a classic log-style pan. These pans are part of their vintage assortment, so they may have chips, cracks, or peeling paint due to their age.

In addition to these online retailers, you may also want to try local antique shops, thrift stores, or speciality cookware stores. They can be great places to find unique and antique items, and you may even be able to negotiate prices. Keep in mind that prices and availability can vary based on your location and the condition of the item.

How to season antique cast iron cornbread pans

Antique cast iron cornbread pans can be purchased on eBay and Etsy. The price of these pans varies, but they can be found for as little as $15.

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so it is best to put the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Rub It All Over With Oil and Buff Well

Now that your pan is clean and dry, rub it all over, inside and out—including the handle—with cooking oil. Oils such as vegetable, canola, and corn oil are recommended. Flaxseed oil should be avoided, as it tends to flake off with use. Ensure that the pan no longer looks greasy by buffing it thoroughly.

Step 3: Heat It in the Oven

Place the oiled pan in a preheated oven at 450°F (230°C) for 30 minutes. It may get a little smoky, so keep your kitchen well-ventilated. During this time, the oil will polymerize and form a hard, plastic-like coating. Using the oven ensures an even heat that will set the oil all over the pan, preventing uneven initial seasoning.

Step 4: Repeat the Process 3 to 4 Times

After 30 minutes, remove the pan from the oven and rub it again with oil, buffing it out. Then, return it to the oven for another 30 minutes. Repeat this oiling-and-heating process three to four times to set a good initial layer of seasoning.

Once complete, let the pan cool down, and it will be ready for cooking.

Maintenance:

After the initial seasoning, maintenance is straightforward. Each time you cook with some type of fat, you will be adding to the seasoning. You can even use the pan for acidic foods without worry once a good layer of seasoning has built up. Simply use your pan regularly, and it will be good to go for years.

How to clean antique cast iron cornbread pans

Cast iron cornbread pans are an excellent way to prepare delicious, fluffy cornbread. However, they can be tricky to clean due to food residue and their non-stick coating. If not cleaned properly, they may become rusty and grubby. Here is a detailed guide on how to clean your antique cast iron cornbread pan:

Salt Method (for light rust):

• Heat up your pan on the stovetop.
• Sprinkle salt liberally onto the pan.
• Once the salt begins to smoke, wipe it off.
• Repeat this process three to four times.
• Rinse the pan in hot water and dry it thoroughly.

Soap and Water Method (for light rust):

• Heat up your pan on the stovetop and then turn off the heat.
• Pour a few tablespoons of dish soap into the pan.
• Use a scouring pad to scrub the pan.
• Rinse the pan thoroughly and dry it over low heat until the water evaporates.

Baking Soda Method (for light rust):

• Heat up your pan and then turn off the heat.
• Fill the pan with water and add half a cup of baking soda.
• Let the pan soak overnight.
• Scrub the pan with a scouring pad, rinse with hot water, and dry thoroughly.

White Vinegar Method (for mild rust):

• Heat up the pan on the stovetop and then turn off the heat.
• Pour half a cup of white vinegar into the pan and let it sit overnight.
• Scrub the pan with a scouring pad, rinse with hot water, and dry over low heat until all water evaporates.

Bar Keepers Friend Method (for light rust):

• Create a paste using a 1:1 ratio of water and Bar Keepers Friend.
• Dip a rag into the paste and gently rub it onto the pan in a circular motion, applying even pressure.
• The rust stains should come off with a bit of elbow grease.

General Tips for Cleaning and Maintaining Your Antique Cast Iron Cornbread Pan:

• Always dry your pan thoroughly before storing it to prevent rusting.
• Avoid using abrasive cleaning materials like steel wool pads or scouring pads, as they can strip the seasoning layer.
• Never put a hot cast iron pan into cold water, as it may crack and break.
• Do not soak your cast iron pan in water, as it can cause rust.
• Use a small amount of soap if needed, but avoid using large amounts as it can strip the seasoning.
• For stuck-on food, simmer a little water for 3-5 minutes, then use a pan scraper after the pan has cooled.
• Always hand wash and avoid putting your cast iron pan in the dishwasher.
• Store your cast iron pans stacked with other cast iron pans to prevent them from touching non-cast iron materials.

By following these methods and tips, you can effectively clean and maintain your antique cast iron cornbread pan, keeping it in excellent condition for years to come.

How to prevent antique cast iron cornbread pans from sticking

The price of antique cast iron cornbread pans varies depending on the brand, style, and condition of the pan. On eBay, for example, prices range from $18.85 to $79.19 for pre-owned pans, with some rare pieces priced higher. Etsy also offers a variety of vintage cast iron cornbread pans, with prices ranging from $28.79 to $79.19. These prices may fluctuate over time and vary based on the seller.

Now, let's move on to the topic of preventing antique cast iron cornbread pans from sticking. Here are some detailed instructions to achieve that:

First and foremost, preheating your antique cast iron cornbread pan is essential. This step not only helps prevent sticking but also enhances the texture of your cornbread. Here's a step-by-step guide:

• Preheat the Pan: Place your antique cast iron cornbread pan in the oven while it preheats, or heat it on the stovetop using a burner setting higher than medium. This ensures that the pan is thoroughly preheated.
• Add Fat: Once the pan is hot, add a small amount of butter or oil to the bottom of the pan. You can also follow the recommendation of world-renowned chef Alex Gaurnaschelli and coat the bottom and sides of the pan with butter for extra non-stick ease.
• Prepare the Batter: While the pan is heating, prepare your cornbread batter according to your chosen recipe.
• Pour the Batter: After adding the butter or oil, carefully pour your batter into the preheated pan. The batter will begin cooking quickly, improving the structural integrity of your cornbread.
• Bake: Follow your recipe's baking instructions, considering that preheating the pan may slightly shorten the overall baking time.
• Cool and Release: Allow the cornbread to cool slightly before attempting to remove it from the pan. This helps ensure that it releases from the pan more easily.

The science behind preheating your cast iron pan is fascinating. As the pan heats up, the surface of the cast iron expands, opening up minor abrasions. Then, as the pan cools, these small rifts swell shut, physically trapping particles of cornbread and creating a natural non-stick effect.

By following these steps and understanding the science behind preheating, you can prevent your antique cast iron cornbread pan from sticking and produce delicious, perfectly cooked cornbread with a firm, crispy exterior.

Recipes for antique cast iron cornbread pans

Cast iron pans are ideal for baking cornbread, as the seasoned cooking surface doesn't dent, bend, or warp at high temperatures. Plus, the cornstick shapes are fun and create fond memories around the table that last for generations.

Ingredients:

• 2 tablespoons shortening or vegetable oil, for greasing the pan
• 1 cup cornmeal (yellow or white)
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 3 tablespoons vegetable oil or melted shortening

Method:

• Preheat oven to 450°F. Grease two (6-cavity) corn stick pans with about 1 tablespoon of shortening or oil per pan. Place the greased pans in the hot oven to preheat for about 5 minutes.
• In a large bowl, whisk together cornmeal, flour, sugar, salt, baking powder, and baking soda. Add buttermilk, egg, and melted shortening (or vegetable oil). Stir just until the batter comes together; do not over-mix.
• Carefully remove the hot corn stick pans from the oven. Fill each cavity with batter.
• Bake until slightly brown on top, about 14-16 minutes for larger corn sticks (in the 6-cavity pans) or 12-14 minutes for smaller corn sticks (in 7-cavity pans). Remove from pans immediately.

If you have extra batter, you can grease one of the hot pans and bake another batch of corn sticks to use it up.

Tips:

• Use finely-ground or medium-ground cornmeal. Coarse cornmeal will give the sticks a grainier texture.
• Whole buttermilk (not low-fat) yields the best texture and flavor.
• Let the batter rest for 5-10 minutes before baking, if you have time. This allows the baking powder to activate and incorporate more air.
• Don't over-mix the batter or it will become too dense, and you'll end up with dry cornbread sticks.

Ingredients:

• 1 1/4 cups coarsely ground cornmeal
• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 eggs, lightly beaten
• 8 tablespoons unsalted butter, melted

Method:

• Preheat the oven to 425 degrees F and place a 9-inch cast-iron skillet inside to heat while you make the batter.
• In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
• Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven.
• Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

Frequently asked questions