Preparing a Skillet for Cornbread

Video Transcript

"Hi, my name is Brandon Sarkis on behalf of Expert Village. Today I'm going to be showing you how to make buttermilk cornbread as well as jalapeño buttermilk cornbread. Okay, the first thing you're going to want to do is turn your oven on to three hundred fifty degrees and, to get it ready for these pans. Now these pans, these two are ready to go, this one actually has just a hint of rust in it. But I'm going to show you how to take care of that. You can see it rubs off on your finger. You flip the pans over like this on your burners. And we're going to crank our heat up on these and what we're going to do is we're going to burn out the insides of these pans. So you want to do this well in advance obviously. So this is something you want to do maybe the day before. And you're going to sit here and you're going to get these things as hot as you can get them on your burners. Some burners won't get them red hot. Some burners will get them actually white hot, it's just a matter of time. And what you're doing is you're burning out all the goop and all the carbon deposits inside the pan, as well as burning those carbon deposits into the pan to season it. So you're burning off all the extra stuff and you're burning in all the stuff that you want to keep. Keep in mind these are going to get super super hot so you're going to want to keep a pot holder around. In my case it's the monkey pot holder. And also you want to make sure that it's in a well ventilated area because if it's not well ventilated, you'll be coughing up carbon smoke and that's never any fun. So, like I said, I'd probably do this at least two hours before, if not the day before, if not the week before, just to get your pans ready. Then when they're ready to go, then we'll move on to our next step. "