Never made Yorkshire Pudding (or ate it for that matter). Sounds like a job for Crisco or PAM. If I had to use lard I wouldn’t make it. I have enough lard in my body already….
I have found only one non-stick pan that really lives up to its name — a “green” (that’s in the brand name) pan I got at Target. Don’t know if they make muffin tins. And yes, cast iron is great, but not for everything, eggs for example.
Shinrinder Premium Member about 3 years ago
Man! I had some bread pans like that once. Then I found PAM.
some idiot from R'lyeh Premium Member about 3 years ago
Seasoned cast iron is your friend, as long as you can take out the second mortgage to buy it (or inherit it of course).
coltish1 about 3 years ago
I think Teflon® has a half-life. Doesn’t it?
kd1sq Premium Member about 3 years ago
Lard – you need to grease the pan with lots of lard! Even Teflon needs a bit of help now and then.
elizabethvshaffer about 3 years ago
Yorkshire pudding pan-leavings? Sounds like an afternoon plan for me and a scraper. (Love crusty stuck on bread bits!)
BJIllistrated Premium Member about 3 years ago
Never made Yorkshire Pudding (or ate it for that matter). Sounds like a job for Crisco or PAM. If I had to use lard I wouldn’t make it. I have enough lard in my body already….
PaintTheDust about 3 years ago
I have found only one non-stick pan that really lives up to its name — a “green” (that’s in the brand name) pan I got at Target. Don’t know if they make muffin tins. And yes, cast iron is great, but not for everything, eggs for example.
95 about 3 years ago
Pan-release is a commonly used work-around for the baking. Getting the burnt stuff out?, happy to say, not enough experience to have an opinion.