Cast Iron Cornbread Stick Pans: How Much Do They Cost?

Cast iron cornbread stick pans are a type of cookware used to make cornbread sticks, a fun twist on the classic Southern cornbread. These pans are typically made of cast iron, which provides even heating and creates a crispy exterior and tender interior. The cost of a cast iron cornbread stick pan can vary depending on the brand and quality, but they are generally affordable, with some options available for less than $15. The Lodge cornstick pan, for example, offers 5, 6, or 7 cavities and can be purchased for a reasonable price. Other brands like Old Mountain and Bayou Classic also offer similar products. These pans are a great addition to any kitchen, especially for those who enjoy making cornbread or want to create fun, individual-sized loaves of cornbread in the shape of miniature ears of corn.

Where to buy cast iron cornbread stick pans

There are a variety of cast iron cornbread stick pans available on the market, from antique or heirloom pieces to new, pre-seasoned pans. You can find them at various retailers, including:

• Amazon: Amazon offers a wide range of cast iron cornbread stick pans, including the Lodge Cast Iron Cornstick Pan, the Old Mountain Pre-Seasoned 7 Impression Cornbread Pan, and the Bayou Classic Cast Iron Cornbread Pan.
• EBay: eBay has a selection of new and pre-owned cast iron cornbread stick pans, such as the Griswold Cast Iron No 252 Crispy Corn Stick Pan and the Lodge Cast Iron Cornbread Corn Stick Pan.
• Walmart: According to a user comment, Walmart offers cast iron cornbread stick pans online, including the Bayou Classics brand.
• Lodge Cast Iron: The Lodge Cast Iron website offers its own brand of cast iron cornstick pans with 5, 6, or 7 cavities.

You may also find cast iron cornbread stick pans at other online retailers, specialty cookware stores, or even second-hand stores. It's worth shopping around to find the best option for your needs and budget.

How to season a cast iron cornbread stick pan

A cast-iron cornbread stick pan is a great addition to your kitchen, especially if you're a fan of cornbread. You can find new, pre-seasoned pans for less than $15, and they are available from various brands, including Lodge, Old Mountain, and Bayou Classic. If you have an older model or your pans are rusty, you may need to re-season them before use. Here's a step-by-step guide on how to season a cast-iron cornbread stick pan:

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water, then dry it thoroughly. It's important to remove any residue or dust from the manufacturing process or storage. Even after towel-drying, some moisture may remain, so place the pan on a stovetop flame for a minute or two to ensure it's completely dry.

Step 2: Rub with Oil and Buff

Once your pan is clean and dry, it's time to rub it all over with cooking oil. This includes the inside, outside, and handle. You can use various types of cooking oils, such as vegetable, canola, or corn oil. Avoid using oils with a low smoke point, like flaxseed oil, as they may flake off with use. Rub the oil generously all over the pan and then buff it thoroughly. Make sure the pan no longer looks greasy, as excess oil can pool during seasoning and form hardened droplets.

Step 3: Heat 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 ensure your kitchen is well-ventilated. During this step, the oil will undergo a process called polymerization, where it heats up and bonds to the metal, forming a protective coating.

Step 4: Repeat the Oiling and Heating Process

Repeat the oiling and heating process three to four times to set down a good initial layer of seasoning. After each 30-minute interval, remove the pan from the oven, rub it with oil, buff it out, and then put it back in the oven.

Step 5: Cool and Use

Once you've completed the seasoning process, let the pan cool down, and it's ready for cooking! Each time you cook with some type of fat in your cast-iron pan, you'll be adding more seasoning. You can use your cornbread stick pan for various recipes, such as cornbread, of course, but also for frying chicken, pan-searing steaks, frying eggs, and sautéing vegetables.

How to clean a cast iron cornbread stick pan

Cast iron cornbread stick pans are a great investment for any kitchen. Not only do they last a long time, but they can also be used to cook a variety of delicious foods. However, to get the full benefits of your cast-iron pan, you should know how to take good care of it. Here are some tips on how to clean and maintain your cast iron cornbread stick pan:

Before the First Use:

If you have a new cast iron cornbread stick pan, it most likely comes pre-seasoned. However, if it's an older model or has some rust on it, you'll need to re-season it before using it. Here's how:

• Clean the pan thoroughly with hot water and a stiff brush. Avoid using soap, as it can strip the seasoning.
• Dry the pan completely. You can place it on the stovetop over low heat for a few minutes to ensure it's completely dry.
• Rub a light layer of cooking oil or seasoning oil onto the surface of the pan.
• Use a paper towel to wipe the surface until no oil residue remains.
• Your cast iron pan is now ready for use!

After Each Use:

• Clean your cast iron cornbread stick pan as soon as possible after each use.
• Use hot water and a stiff brush to remove any stuck-on food particles. If necessary, you can use a small amount of soap, but try to avoid it as much as possible.
• Dry the pan immediately after washing to avoid rusting. You can use a towel to pat it dry or place it on the stovetop over low heat for a few minutes.
• Once the pan is dry, rub a light layer of cooking oil or seasoning oil onto the surface. This will help prevent rust and maintain the pan's non-stick properties.
• Use a paper towel to wipe off any excess oil until no residue remains.

Removing Rust:

If your cast iron cornbread stick pan has developed some rust, don't worry. There are several methods you can use to remove the rust and restore your pan:

• Salt Method: Heat the pan on the stovetop and sprinkle it liberally with salt. When the salt starts smoking, wipe it off. Repeat this process a few times, then rinse the pan with hot water and dry it thoroughly.
• Soap and Water Method: Heat the pan and then turn off the heat. Pour a few tablespoons of dish soap into the pan and scrub with a scouring pad. Rinse and dry the pan over low heat until the water evaporates.
• Baking Soda Method: Heat the pan and then turn off the heat. Fill the pan with water and add half a cup of baking soda. Let it soak overnight, then scrub with a scouring pad. Rinse and dry the pan thoroughly.
• White Vinegar Method: Heat the pan 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.
• Bar Keepers Friend Method: Make a paste with water and Bar Keepers Friend in a 1:1 ratio. Dip a rag into the paste and rub it onto the pan in a gentle, circular motion. Apply even pressure to remove the rust stains.

General Maintenance Tips:

• Always clean your cast iron pan while it is slightly warm, not hot.
• Avoid using abrasive cleaning materials like steel wool pads or scouring pads, as they can damage the seasoning layer.
• Never put a hot cast iron pan into cold water, as it can cause the pan to crack and break.
• Dry your cast iron pan thoroughly after each use and apply a light coating of vegetable oil or cooking oil to prevent rusting.
• Store your cast iron pans stacked with other cast iron pans to prevent them from touching non-cast iron materials.

By following these tips, you can keep your cast iron cornbread stick pan in great condition for years to come!

How to stop cornbread from sticking to the pan

To prevent cornbread from sticking to the pan, you can use a liberal amount of oil or butter to grease the pan. This is especially important if you are using a cast iron pan, which also needs to be seasoned and preheated before cooking cornbread. You can also use parchment paper or a silicone mat to line the pan, making it easier to remove the cornbread once it's cooked.

• Use a generous amount of oil or shortening to grease the pan. You can use about 1 tablespoon of oil or shortening per pan, or about 1/2 teaspoon in each cavity if you're using a corn stick pan.
• If you're using a cast iron pan, make sure it's well-seasoned and preheated before adding the batter. Preheat the pan in the oven at 350°F for about 5 minutes, then remove it from the oven and coat the bottom and sides with oil or shortening.
• Avoid using butter or cooking spray to grease the pan, as they can burn or be ineffective at preventing sticking. Instead, use a neutral oil with a high smoke point, such as canola, vegetable, or grapeseed oil.
• If you want the flavour of butter without the risk of burning, try using clarified butter or ghee.
• Make sure your batter is not too wet, as this can affect the crumb structure and make it more likely to stick.
• Preheat your oven to the correct temperature and cook the cornbread for the appropriate amount of time. Underbaked cornbread is more likely to stick to the pan.
• If you're concerned about sticking, you can use a silicone mold to bake your cornbread. This will result in a cakey texture, but you can fry the baked cornbread in a nonstick pan with some oil to create a crispy crust.

If your cornbread does end up sticking to the pan, you can try loosening the sides with a butter knife or thin silicone spatula and then flipping it out onto a clean surface. Alternatively, you can cut and serve the cornbread directly from the pan, embracing the rustic presentation.

In terms of the cost of cast iron cornbread stick pans, they are generally quite affordable. New, pre-seasoned pans can be purchased for less than $15, and there are various options available on Amazon with prices ranging from $15 to $40.

Recipes for cornbread sticks

Cornbread sticks are a fun alternative to muffins or cornbread, and they are made in a cast-iron pan that shapes them like ears of corn. The batter is similar to cornbread and corn muffins, but with the addition of baking soda to create an airy texture. The cast-iron pan is greased and heated in the oven before the batter is added, which ensures the cornbread sticks are crispy on the outside and tender on the inside.

Ingredients:

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon sugar (optional)
• 1 large egg, slightly beaten
• 1/4 cup (4 tablespoons) unsalted butter, melted, or vegetable oil
• Butter, melted, for brushing the finished corn sticks (optional)

Method:

• Preheat the oven to 425 F. Grease the corn stick pan with oil or butter and place it in the oven to heat up while you make the batter.
• In a mixing bowl, combine the cornmeal, flour, salt, baking powder, and baking soda. If you like your cornbread a little sweet, add the sugar.
• In another bowl, whisk together the egg, milk, and melted butter or oil.
• Add the wet ingredients to the dry ingredients and stir until just combined.
• Spoon the batter into the preheated corn stick pan, filling each mold about 3/4 full.
• Bake for 12 to 15 minutes, or until golden brown.
• Let the cornbread sticks cool for 5 minutes, then carefully remove them from the pan. Brush with melted butter, if desired. Repeat with the remaining batter.

Variations:

You can add a variety of ingredients to this basic recipe to change up the flavor:

• Jalapeno, scallions, and garlic: Sauté these ingredients before adding them to the batter for a savory kick.
• Cheese: Sharp cheddar cheese adds a tangy flavor.
• Fresh or frozen sweet corn: A classic addition to cornbread.
• Herbs: Try chives or your favorite herb.
• Spices: Try garlic powder, onion powder, or Cajun seasoning.
• Blueberries: For a sweet and fruity twist.
• Jalapeño peppers: For an extra spicy kick.
• Cranberries and orange zest: For a festive flavor.

Frequently asked questions