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Imagawayaki - Cooking via cast iron pan
I suppose this might be a little out there, but...
I just got an imagawayaki pan from a yard sale. The previous owner didn't know how to make it work, and and the instructions (in japanese) were tossed out a while ago. What I've done so far is put it on the stove and try to make the treats that way (for those that don't know, this is a cast iron pan with six indentations in it, similar to a cupcake pan, but with the indentations about half as high.) I've tried cooking these things in the manner I've seen in Little Tokyo in Los Angeles. Pour in some batter half-way, put in some filling, flip over onto another half elsewhere on the pan. Didn't work. I keep mangling the food trying to get it out. I also tried pouring in the batter all the way and letting it cook, but that was no-go as well (mangling again). I'm thinking of putting it in the oven for a few minutes at a time to see if I can get better results that way, but also wanted to ask for any ideas or advice. Thanks, Erik |
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Imagawayaki - Cooking via cast iron pan
Erik wrote: > I suppose this might be a little out there, but... > > I just got an imagawayaki pan from a yard sale. The previous owner > didn't know how to make it work, and and the instructions (in japanese) > were tossed out a while ago. > > What I've done so far is put it on the stove and try to make the treats > that way (for those that don't know, this is a cast iron pan with six > indentations in it, similar to a cupcake pan, but with the indentations > about half as high.) Does it have a hinge that lets it fold in half making a lid? > I've tried cooking these things in the manner I've seen in Little Tokyo > in Los Angeles. Pour in some batter half-way, put in some filling, > flip over onto another half elsewhere on the pan. Didn't work. The version I've seen has you put in a little batter, then a little filling, then top it off with more batter. Close the lid. When the bottom is done you turn it over to finish off the top. > I keep > mangling the food trying to get it out. I also tried pouring in the > batter all the way and letting it cook, but that was no-go as well > (mangling again). It may not be seasoned well. It should be fairly nonstick. A spray of oil might help until you get it well seasoned. Since you got it at a yard sale you may need to scrub it and go through the typical seasoning process. Crumple up several paper towels to a size suitable for the cups/indentations and moisten that with oil. Get the pan really hot. Using tongs, wipe the cups' bottoms and sides with the oiled paper, return to the heat for a bit. Cool and wipe again. Rinse and dry. Repeat if necessary. > I'm thinking of putting it in the oven for a few > minutes at a time to see if I can get better results that way, but also > wanted to ask for any ideas or advice. I think they're designed for a cooktop rather than the oven and I'm sure there must be some tricks to getting the cakes out, but I've never used one myself. -aem |
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Imagawayaki - Cooking via cast iron pan
aem wrote:
> Does it have a hinge that lets it fold in half making a lid? No, I'm afraid not. It's just the pan. > It may not be seasoned well. It should be fairly nonstick. A spray of > oil might help until you get it well seasoned. Since you got it at a > yard sale you may need to scrub it and go through the typical seasoning > process. Crumple up several paper towels to a size suitable for the > cups/indentations and moisten that with oil. Get the pan really hot. > Using tongs, wipe the cups' bottoms and sides with the oiled paper, > return to the heat for a bit. Cool and wipe again. Rinse and dry. > Repeat if necessary. I'll give this a shot. After acquiring it, I did put a layer of Crisco on it and put it in the oven for about an hour (more instructions I found on the Internet). Maybe I should scrub the whole thing down and start over. Thank you for your help, Erik |
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Imagawayaki - Cooking via cast iron pan
Erik wrote:
> I suppose this might be a little out there, but... > > I just got an imagawayaki pan from a yard sale. The previous owner > didn't know how to make it work, and and the instructions (in japanese) > were tossed out a while ago. > > What I've done so far is put it on the stove and try to make the treats > that way (for those that don't know, this is a cast iron pan with six > indentations in it, similar to a cupcake pan, but with the indentations > about half as high.) > > I've tried cooking these things in the manner I've seen in Little Tokyo > in Los Angeles. Pour in some batter half-way, put in some filling, > flip over onto another half elsewhere on the pan. Didn't work. I keep > mangling the food trying to get it out. I also tried pouring in the > batter all the way and letting it cook, but that was no-go as well > (mangling again). I'm thinking of putting it in the oven for a few > minutes at a time to see if I can get better results that way, but also > wanted to ask for any ideas or advice. > > Thanks, > Erik > Have you seasoned the pan? Cast iron needs to be well seasoned before using to avoid mangling the food or the food just sticking to it. I'm sure there are instructions all over the net on seasoning cast iron so won't go into it here. Hope this helps. George |
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Imagawayaki - Cooking via cast iron pan
Cast iron is hillbilly , it cant transfer heat like aluminum/copper so it cooks uneven ... So also the stupid thin steel pans at Walmart . The only serious problem with cooking is controlling heat to the food . BTW Cranberrys have benzoic acid , mixed with Vit' C cause small amts of BENZINE , a deadly poison . Now they will complain that small amounts dont hurt you ! Want to "experiment" on yourself ! Why when you can use tastier foods ? Thats what i call poverty ! People who eat somethin for they had it as a poor child ..... soggy corn flakes .... grits ..... cranberrys ...... Stay a poor child , then ... |
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Imagawayaki - Cooking via cast iron pan
Oh pshaw, on Thu 23 Nov 2006 07:37:16p, Ken Davey meant to say...
> > > id=9184296B-D4ED-49A2-A173-AEB0DD18A6CE > "Bob (this one)" > wrote in message > ... >> werty wrote: >>> Cast iron is hillbilly , >>> it cant transfer heat like aluminum/copper so it cooks uneven >>> ... So also the stupid thin steel pans at Walmart . >> >> Cast iron is very old, way before Jed Clampett invented hillbillies. >> >>> The only serious problem with cooking is controlling heat to the >>> food . >> >> Never mind that business about balance of ingredients, toxicity, >> palatability... >> >> No other problems. I bet werty is a graduate of a culinary school. >> >> No, seriously... >> >> Pastorio > Werty is dumber than Sheldon! How is that possible? Well, as I think about it, they're both dumber than dirt. -- Wayne Boatwright __________________________________________________ Useless Invention: Solar powered night light. |
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Imagawayaki - Cooking via cast iron pan
werty wrote:
> Cast iron is hillbilly , > it cant transfer heat like aluminum/copper so it cooks > uneven ... So also the stupid thin steel pans at Walmart . Cast iron is very old, way before Jed Clampett invented hillbillies. > The only serious problem with cooking > is controlling heat to the food . Never mind that business about balance of ingredients, toxicity, palatability... No other problems. I bet werty is a graduate of a culinary school. No, seriously... Pastorio |
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Imagawayaki - Cooking via cast iron pan
id=9184296B-D4ED-49A2-A173-AEB0DD18A6CE "Bob (this one)" > wrote in message ... > werty wrote: >> Cast iron is hillbilly , >> it cant transfer heat like aluminum/copper so it cooks >> uneven ... So also the stupid thin steel pans at Walmart . > > Cast iron is very old, way before Jed Clampett invented hillbillies. > >> The only serious problem with cooking >> is controlling heat to the food . > > Never mind that business about balance of ingredients, toxicity, > palatability... > > No other problems. I bet werty is a graduate of a culinary school. > > No, seriously... > > Pastorio Werty is dumber than Sheldon! -- Regards. Ken. Please join my team in the fight against cancer. http://www.grid.org/services/teams/team.htm? |
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Erik, I was just in Singapore and noticed that that heat the griddle on a flat grill.
Do you know where I can purchase one of the griddles? All the best. Mr Bean |
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