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cast iron molds

sleevendog (5a NY 6aNYC NL CA)

11 years ago

I'm not a collector but buy them when is see them if cheap...
Just picked up another one...(i'm not a cutie cook, : ) but now have a 'bear' one from a hometown visit...good antique shops around the coastal beach towns. visiting my folks..

The fish i picked up last year...now seasoned and working well...
I also have the more common corn cob. Never come across the bears.
The bears needs work.
I've only made cornbread...ruth reichel's recipe.
Any other things to be baked in these cast iron forms?

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Comments (6)

dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
I was asked to make gefilte fish not too long ago.

I wish I had a mold like that to make the fish dish more interesting.

Nice find!

dcarch
plllog
11 years ago
My mother has the corn cobs. I never liked the cornpone made in them! Thinking on it now, though, I think maybe they took on too much iron and that's what I didn't like.

I'm sure you could use them for anything that can be made in a rigid mold. So long as you can get it out, you're good. :) Jell-o, candy, cupcakes, cookies, mac and cheese, patÃÂ©, soap...
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annie1992
11 years ago
I also have the corn cobs, and the fish, and one shaped like kittens in various poses, LOL, I never use that one. In fact, I seldom use any of them, I bake cornbread in a cast iron skillet. I ought to haul out the molds, I suppose.

I've used mine for muffins, for individual dinner rolls made from batter bread recipes, and once I used the corn cob pan for cookies which were then to be frosted and decorated but I got cookie crumbs instead, couldn't get the darned things out of that pan. But nothing else particularly creative comes to mind.

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Islay_Corbel
11 years ago
Salmon mousse?
sleevendog (5a NY 6aNYC NL CA)
Original Author
11 years ago
I'll take a wire wheel to it.
Cornbread does get nice and crispy in a form.
I did make a cloufouti (sp) in my really old vintage one. That one looks more like a fancy jello mold.

Seems any batter, be it savory or slightly sweet, like a 'pancake' or less sweet with onions and mushrooms?, would be great....
Getting it hot, then adding a fat, like butter, duck fat, any oil...
then the batter half full for a quick sear before adding foods or fruit, that would stick if it rested on the warm/hot cast iron...
marilyn_c
11 years ago
The fish pan is made by Lodge and called the "perch pan". I have another one by Lodge that is cactus. I have others...one is called Turk's head, I think, and there is one that is a diamond, heart, spade and club...like on cards. I have another old one that is just hearts. A favorite of mine is just the shape of a fish...like a carp...one big fish...not multiples like the perch pan.

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