Re: [CH] chile pan

Mark Gelo (
Fri, 1 May 1998 12:22:50 -0400

If your pan isn't smooth when it's new, it will never be smooth unless you
machine it.

The smooth pans are machined to a fine finish as part of the manufacturing
process. i have 8 or 10 of various sizes and shapes, many form yard and
estate sales. The older ones tend to be smoother, especially the Griswolds,
because they were manufactured to a better quality standard. I have a could
of newer ones without any machining on the inside. I never use these,
because food sticks like the devil.

For seasoning, I have tried a number of ways. I think 350 F for an hour or
so with solid shortening works as well as anything initially. Cooking with
it at very high temperature, either with or without grease, then cleaning
with water and a scuffie (rough plastic scrub pad) a number of times gives
the surface a nice black durable finish. After cleaning and hand drying, try
a final dry on a hot burner of a few minutes. If you have to use soap, use a
small amount of mild detergent, wash briefly, rinse well with clean water,
and dry as above.

Concord, Massachusetts

-----Original Message-----
From: Judy Howle <>
To: <>
Date: Friday, May 01, 1998 9:32 AM
Subject: [CH] chile pan

>Hi everybody,
>Today is my birthday and my hubby really surprised me this AM with a cast
>iron chile cornbread pan by Lodge
Any tips other than baking it at 350 for an hour, coated
>with melted shortening? How come the old ones are so smooth and the new

>From Muddy Mississippi,
>Judy Howle
>Flavors of the South
>Recipes for "heat lovers"
>Hot and Spicy Food Editor
>Suite 101