Quote:
Originally Posted by Byron Kinnaman
I use a Silicone cake pan inside my dutch ovens. Yes it's a bit difficult to remove because of the flexibility but other than that I thing it works really well. No clean up of the DO and anything baked just falls out when the pan is turned over.
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Ease of cleanup is part of the reason (no, the main reason) why I was asking about this. I had just got out my metal muffin pan, then was getting cupcake papers to make cleanup easier, then was thinking -- "muffins won't get crisp in these either..."
My mother's family was big on cornbread (without sugar) baked in cast iron that had a good dollop of bacon grease. The grease "floated" over the top of the batter, and was further assisted by a spoon to cover the top. The result was heaven.
My sister and I have since changed that grease to various others... Olive oil with garlic powder offers a very similar result.
I wonder if this treatment would add to a crispier finish?