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Why does nobody talk about preheating your pan in the oven instead of the stove
I kept getting uneven browning on my cornbread until I started preheating my 10 inch Lodge in the oven at 425 for 15 minutes before adding oil. Everyone online says to heat it on the stove but that gives you hot spots unless you have an induction burner. My oven method gives me a consistent crust every time. Has anyone else tried baking their pan hot before cooking?
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christopher_hunt1mo ago
That 15 minute preheat at 425 sounds specific, have you tested shorter times like 10 minutes or longer like 20 to see if it changes the crust? I'm wondering if the oil temp when you add it makes a difference, like do you pull the pan out and drizzle oil in or do you put the oil in before it goes in the oven? Also curious if you've tried this with a stainless steel pan or just cast iron, because my stainless skillet develops these weird polymerized spots if I preheat it dry in the oven too long.
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lee.casey1mo ago
Honestly is it really that deep @christopher_hunt
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