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There are few kitchen tools more all-purpose than a well-seasoned cast-iron skillet. Southerners use the pans to cook just about anything, hand them down as heirlooms, and have strong opinions ...
Chip pan – a deep-sided cooking pan used for deep-frying; Chugun, Russian cast-iron crock; Crepulja – a shallow clay container with a little hole in the middle, it is put on fire until well heated, then lifted with a hook, and dough is put into it and covered with a sač. The sač is covered with ashes and live coals. Crock
The origin of the name is the method of preparation: they were cooked on a type of iron pan called a hoe. There is conflicting evidence regarding the common belief that they were cooked on the blades of gardening hoes. [12] [13] A hoecake can be made either out of cornbread batter or leftover biscuit dough.
The tawa is round and is usually curved: the concave side is used as a wok or frying pan, the convex side for cooking flatbreads and pancakes. [1] [2] There are also flat tawas. The Indian tawa might have a handle or not, and it can be made of cast iron, aluminium, [1] or carbon steel. [3] It may be enameled or given a non-stick surface.
Bakeware is designed for use in the oven (for baking), and encompasses a variety of different styles of baking pans as cake pans, pie pans, and bread pans. Cake tins (or cake pans in the US) include square pans, round pans, and speciality pans such as angel food cake pans and springform pans often used for baking cheesecake.
An upside-down cake is a cake that is baked "upside-down" in a single pan, with its toppings at the bottom of the pan. When removed from the oven, the finished upside-down preparation is flipped over and de-panned onto a serving plate, thus "righting" it, and serving it right-side up.
You need to reseason your cast iron only occasionally—the pans actually get better with age when cared for properly—but you should still apply a fine layer of oil after every use. Luckily ...
In Europe, ash cakes were made into a small, round and flat loaf, usually consisting of a little wheat and sometimes rye, baked under an inverted iron pan over which the ashes of the fire were heaped. [9] This was almost exclusively the bread of the peasants. [9] In French, this type of bread was called fougasse. [9]