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My grandma's cast iron cornbread vs my nonstick pan experiment, and only one came out right
I tried making cornbread two ways last Sunday: my grandma's old cast iron skillet and my fancy nonstick pan. The nonstick batch stuck anyway (maybe I sprayed too much?) and the edges were pale and sad. The cast iron one got this crispy brown crust in 22 minutes at 425, and it slid right out with a little butter. I mean, the iron pan is heavy and takes longer to heat up, but the difference in texture was night and day. Idk if it's the pan or just that I used my grandma's recipe with buttermilk, but I'm never going back to nonstick for this. Anyone else have a pan that just does one thing way better than everything else?
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the_john10d ago
The pan is getting way too much credit here, the buttermilk recipe is doing the real work. Swap that same batter into your nonstick pan and I bet it comes out 90% as good, because cornbread in general is stupid forgiving. Cast iron is a great tool, no argument, but it's not magic, it's just a big chunk of hot metal that holds heat like crazy. Your nonstick batch stuck because nonstick sprays actually burn and leave a sticky film at 425, that's a spray problem, not a pan problem. And pale edges happen on any pan that doesn't get hot enough or hold heat long enough, which is a preheat issue. Grandma's recipe plus grandma's pan is two changes at once, so you can't tell which one did it without testing.
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