Thursday, January 29, 2009
Popcorn in cast iron
I think I have popcorn wired now. The problem was that the residual oil is ugly and hard (and annoying) to clean, especially if it's a pot you like. So went with a cast iron dutch oven that is solely used for popcorn. Cast iron loves to have more and more oil 'baked' in to it.
Heat a cast iron pan dry, med-high heat, till it begins to lightly smoke
Add 2-4 T coconut or peanut oil
Add 1/3 to 1/2 c popcorn, shake to cover the kernels with oil
Cover with a glass/pyrex lid
Pop, about 3-5 min, watch through the lid, listen for a longer gap between pops
When the pan is cool, wipe out the detritus, don't ever wash it with soap.