Name/Title
Cast Iron Gem pan to make quick breadEntry/Object ID
100098Scope and Content
(AI) "Gems" were a massively popular type of quick bread in the late 1800s. They were made with whole grain flour (like graham flour) and water or milk, and unlike traditional bread, they didn't use yeast. Instead, they relied on a fast-acting leavening agent like baking powder or a heavily beaten batter that trapped air.
Because cast iron holds heat incredibly well, baking the batter in a preheated gem pan caused the outside to crisp up instantly, creating a crusty, bite-sized roll that was light and fluffy on the inside.
Key Features of Your Pan
The Shapes: Gem pans came in all sorts of fun shapes—round, square, hexagonal, and the oval/oblong cups seen on yours. Oval cups were often used specifically for corn gems, wheat gems, or golf-ball-sized tea cakes.
The Cutouts: Notice the open spaces between the cups? That wasn't just to save on metal. Those open spaces allowed the hot air of a wood or coal-burning stove to circulate evenly around every single cup, ensuring uniform baking.
The Handles: It features integrated handles on the ends, making it easy to grab with heavy potholders or a cloth when pulling it out of a roaring oven. In kitchen value ?
inventory Muffin Pans pair 7 1/2 x 4 in value $24.00