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  #1  
Old 03-17-2014, 12:04 PM
AndyK AndyK is offline
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Default Baking in CI...to preheat or not to preheat...

...(the pan, that is)..that is the question.
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Old 03-17-2014, 12:14 PM
Doug D. Doug D. is offline
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Default Re: Baking in CI...to preheat or not to preheat...

If you mean the dutch oven method, yes. You're trying to generate steam in the enclosed pot to simulate steam-injected commercial ovens. The pot needs to be preheated in order to do that.

If cornbread in a skillet or muffin pan, yes also.
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Old 03-17-2014, 12:24 PM
AndyK AndyK is offline
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Default Re: Baking in CI...to preheat or not to preheat...

I was thinking about the Korn Kobs and Turks Head pans. The first time I tried the Korn Kobs pan, the batter was sizzling as I loaded it in, and the corn bread didn't come out as intact as I'd hoped. OK, it actually stuck pretty bad! I was really looking forward to the nicely-molded finished product. Maybe I just need a bit more oil next time?
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Old 03-17-2014, 12:29 PM
Doug D. Doug D. is offline
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Default Re: Baking in CI...to preheat or not to preheat...

Greasing the pan and/or adding some oil to the batter are options.
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  #5  
Old 03-21-2014, 10:12 PM
LeeJohnson LeeJohnson is offline
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Default Re: Baking in CI...to preheat or not to preheat...

Baking recipes for gem pans and cake molds I've used call for having them in while pre-heating the oven. Generally, I preheat skillets for everything except bacon. For bacon, that goes in the cold skillet.
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  #6  
Old 04-03-2014, 05:32 PM
BDavis BDavis is offline
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Default Re: Baking in CI...to preheat or not to preheat...

this is what we do...make your batter with out the oil.
pour the oil into your ci pan, heat it up in the oven..NOT THE STOVE TOP
pour the oil into the batter,,mix with fork "quickly" pour into pan, pop into oven
thats how G-ma taught me!!!
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