Corn stick pans

W

W.J. Laws

New member
Want to buy couple of corn stick pans.

For practical use is there any difference in the brands

I understand a 1920's skillet surface being better , better sand but can you polish the kernel recesses

If you do proper seasoning do they all release the same
 
While I don't believe you should sand or polish these types of pans, I guess you could. I've never heard of anyone doing it. Yes, they are all basically the same and perform the same. The better the seasoning, the easier the removal of baked goods will be. Hope this helps you out.

Scott
 
Any brand with proper seasoning and technique. Polishing won’t help. Coat with lard or Crisco, preheat pan to 300°’ish, mop up excess, pour batter in hot pan. Remove from oven when you notice sticks shrinking away from pan. Let rest a few minutes as they will shrink a little more and they may jump out of the pan on their own.

Hilditch
 
Perhaps I was unclear

I have no intention of sanding or polishing


I was comparing early 20th century skillet vs current lodge cast iron
Obviously more tlc on vintage skillets

There's no vintage stick pans any slicker than the others.

Correct???
 
Ease of release with corn stick pans is more a function of greasing the pan and/or oil in the batter. Stick pans were neither practical nor necessary to polish.
 
W.J. Laws said:
I was comparing early 20th century skillet vs current lodge cast iron There's no vintage stick pans any slicker than the others.

Correct???
Click to expand...

Correct, vintage pans all work to the same level as their contemporaries. IMO vintage pans might have an advantage over modern Lodge pans but I agree with Doug and Hilditch. The oil is the secret.
 
I keep telling my SO you HAVE to put the batter in a HOT greased pan. Then they don't stick.
(sung) I talk to the trees...but they don't listen to me...
 
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