Items you will need
- Baking sheet pan with 1-inch or higher walls
- Cast iron cornstick pan
- Vegetable oil
- Paper towels
The shapes in the heavy metal of a cast iron cornstick pan make individual servings of cornbread. Some of the more intricate shapes in the molds result in the cornbread sticking inside the pan. This indicates you must refinish (re-season) your cast iron cornstick pan. Most often the finish, also known as the seasoning, for a cast iron pan gets washed away if you put the pan into the dishwasher or use soap for cleaning. Refinishing a cast iron pan by melting oil or shortening into the porous surface causes the oil to polymerize. This polymerized oil acts as plastic-like, non-stick layer which keeps oxygen and rust at bay. Once seasoned, never use soap and water to clean it.
Set the baking sheet into the bottom rack of your oven. Preheat the oven to 350 degrees F.
Dip several layers of paper towels into vegetable oil.
Wipe the entire surface of the cast iron cornstick pan with the oily paper towels. Pay close attention to getting oil into the cornstick molds.
Set the oiled cornstick pan on the middle rack of the oven, upside down so excess oil drips into the baking sheet beneath.
Bake the pan for one hour at 350 degrees F. Leave the pan in the oven for another hour to cool completely.
Wipe the excess oil off with paper towels before putting the pan away for storage.
Clean all cast iron cookware using salt and oil. While still hot, sprinkle the interior of the pan with salt and scrub pan, using the salt as a scouring powder by rubbing paper towels soaked in oil over the surface of the hot pan. Hold the pan with oven mitts and hold the paper towels with tongs to prevent burning yourself. Turn the pan upside down to get rid of the excess salt, and wipe with clean, dry paper towels to remove excess oil. Let cool completely before storage.
Never use soap to clean your cast iron cornstick pan.