Since learning about Kelly's
"all corner pieces" brownies, I've wanted a cast iron cornbread skillet of my very own.
I selected a well known brand of American made cast iron cookwear. The product was touted as "Seasoned. Ready to Use." As much as I wished that to be true, doubts lurked. Rightly so, as it turns out.
My first cast iron baking attempt was a tried and true cornbread recipe, much simpler than brownies. Kelly suggested oiling the pan, then pre-heating it with the oven before adding the batter - which I did. The cornbread stuck. Tried brownies next, ended up with delicious brownie crumbs as we scraped the skillet with a silicone spatula.
Bottom line:
you must season your cast iron cookwear, no matter what the label says. Generously oil all cooking surfaces of the piece with vegetable oil. Place upside down on a piece of foil (to catch drips) in the oven. Turn the oven to 350 degrees, then heat the cast iron piece for an hour. Turn off the oven and let the piece sit for another hour. Repeat this process a few times, and your cast iron will function as you expect. Of course the more you use it, the more "naturally" seasoned it will become. (Note:
all those other care tips are crucial - no soap, oil before storing, etc.)
Even after seasoning, oiling the skillet and heating it up before adding batter is key - at least in this point of my cast iron baking career.
These jalapeno cornbread wedges popped right out - but the picture is so much better with the pan full of home made goodness!