No
Woot, you put my grandma’s skillet back in the garage right this instant.
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I have one, good for cornbread!
I appreciate my glass top way too much for this nonsense.
You shouldn’t store family heirlooms in the garage!!!
Can’t go wrong with an iron skillet.
Secured
Doesn’t cornbread get stuck in the little raised bits?
No way, Jose! Put the pan in the oven while it’s preheating, then take it out and toss a bitta butta in it. Swirl it around to coat the bottom and sides, then pour the batter in. Whole mess back in the oven for however long your recipe requires.
End result is a nice crispy crust with extra surface area from all the ridges!
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I have no idea how to do a woot off! ):