American style corn bread recipe - bake this delicious bread in just 35 minutes!
Why it Works: Cast Iron
Cooking involves the transfer of heat. Yet some things transfer heat better than others. You can put your unprotected hand in a 350°F oven without fear of getting burned, but you can’t touch the metal rack in that oven. Why? Metal holds and transfers heat better than air. But metals differ in their heat-efficiency. Iron—an excellent heat conductor—is ideal for cooking. But before you invest in cast-iron, know that food will stick to a cast-iron pan unless you season it. A new cast-iron pan’s surface is made of microscopic pits and bumps. By seasoning the pan (rubbing it with oil and baking it 1 hour at 300°F) you smooth out the surface making it nonstick and rust proof.
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