Griswold corn stick pan and Magnalite saucepans

S

SpurgeonH

Active member
Well, I swore I wouldn't buy another corn stick pan. They are a pain to clean. But, I saw this Griswold Crispy Corn Stick Pan for $14, so I figured one more couldn't hurt.

They also had a couple Wagner Ware Magnalite 3qt saucepans, a 1 1/2 qt saucepan and a square skillet. I've never seen those before and would have liked to grab one, but they were too rich for my blood.

https://imgur.com/a/MEc0l
 
Hey Spurgeon, as long as you can get the cornbread to fall out of the pan when it's baked, it's not so bad.:D That getting the sticks to release has been my problem, so my pans are hung up to look at. Now, as for your buying another one ... well we all know how that goes! It does look nice.
 
Sharon, what do you grease them with before you pour the batter in? I use Pam Cooking Spray. (And spray it in there fairly liberally.) I've never had a problem with them popping right out.
 
This one was an easy clean up. A couple of hours in the lye bucket and a couple of rounds of seasoning ...

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Has anyone tried Bakers Joy for cornbread? I use it for muffins and they just fall out of the pan! I guess the flour may leave white spots on the cornbread? I may give it a try the next time I do cornbread.
 
I was at a flea market last week buying a corn stick pan and as I was standing in line, a lady came up to me, out of the blue, and told me that if I heat the pan up before I put the corn bread mix in, they would fall right out. Does this sound right? I'm new to cast iron, and haven't tried it yet.

Nice pan by the way.
 
A typical procedure for cast iron skillet or stick pan cornbread is to preheat the pan with some oil in it, then to quickly stir the hot oil into the batter before pouring it into the pan and returning it to the oven to bake.
 
Thanks Doug, I know corn bread is pretty basic, but as I said I'm pretty new to this and haven't spent much time in the kitchen. That's changed since I found a new obsession, and I've acquired over 80 pieces in the last couple of months. At first I think my wife was happy about it, but now I'm sure. :icon_scratchchin:
 
Sturgeon, I hope my griswold cornstick looks that good when I get done, I just did a BSR last night, cornstick pans are not fun to strip and season

---------- Post added at 09:29 AM ---------- Previous post was at 09:28 AM ----------

MikeL, follow the advice of heating the pan and oil then mixing hot oil in the batter, I did this when I made my first skillet cornbread and it almost fell on the floor, that's how easy it came out
 
JeffreyL said:
cornstick pans are not fun to strip
Click to expand...

You got that right! That's why I swore I would never do another one ... or any gem pan either.


The prettiest cornstick pan I've restored is a Wagner Junior. It turned out the deepest, shiniest black of any pan I've done. It's just downright beautiful. But I did 6 rounds of seasoning on it. I don't have that much patience anymore. Ha!
 
MikeL said:
Thanks Doug, I know corn bread is pretty basic, but as I said I'm pretty new to this and haven't spent much time in the kitchen. That's changed since I found a new obsession, and I've acquired over 80 pieces in the last couple of months. At first I think my wife was happy about it, but now I'm sure. :icon_scratchchin:
Click to expand...

Mike, if you'll start cooking up a storm, your wife will quickly come around to supporting you in your collecting frenzy! :mrgreen:
 
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