Another cast iron piece

This is the one I prefer for just the two of us. When we have a larger group, I use a cast iron skillet for my cornbread.

Drop Biscuit-Mini Cake Pan

Just picked up a wok, and we'll be doing a lot of stir fry now.

Lodge Cast Iron Wok

wbwood wrote:
Might need to give it a try with moms recipe. Need to get a trivet to put in the bottom of the Dutch oven also.

I have a cast iron Lodge trivet that I use when baking biscuits in the DO. I simply use a round cake pan then and don't have to worry about burning the bottoms.

A quickie, (albeit redneck) trivet is an overturned tuna can.

Just looked at lodges website and a couple of the corn stick pans as well as the loaf pan and muffin pan would fit in a 12" Dutch oven. Might need to give it a try with moms recipe. Need to get a trivet to put in the bottom of the Dutch oven also.

Clean Triangles
What are you doing to mess up your cast iron? Here's an image that I posted about the triangle pan, (#9). I use an oiled paper towel to get into every nook and cranny. Put in the oven, preheat it. Then, a tiny piece of butter in each wedge, put the batter in and bake. No problem.

Go Dogs wrote:
Round pan
Maybe this one? You would need a piece of wire to make a handle to remove it from DO.

Actually you can use a couple of lid lifters to remove it. This one is more useful to us than the triangle wedges. Even with plenty of oil or shortening, the triangles leave bits of cornbread in the tight corners that build up quickly over time. The corn cob shaped c.i. is also a gooder.

You might want to try Lehman's . They carry quite a few of the more unusual pieces, including a Lodge uber skillet that holds several dozen scrambled eggs for your bigger breakfast gatherings.

Round pan
Maybe this one? You would need a piece of wire to make a handle to remove it from DO.

Mom always made it in a cast iron skillet. She never bought of the shaped cast iron pans for it. It would be nice to have one like that without a handle that will fit inside a 12 or 14 inch DO.

Well, I scoured the garage and it ain't there. It's gotta be here somewhere.

We make hoecake in an 8" Lodge skillet. I leave it in the oven, well greased, until the oven is preheated. After it's heated, pour in the batter and bake. Delicious.