Just when I think I've seen it all... This is an enameled cast iron double apple baker.
It's meant for, well, baking apples. On the stovetop or in the oven.
You're supposed to core the apples first, then bake.
I'm pretty sure you can bake cored apples on a cast iron skillet or griddle.
I'm not sure what to make of this pan, frankly. It's strange looking.
My understanding is that you put butter, cinnamon, and perhaps sugar in the bowl-like container along with the apple.
ReplyDeleteIf the container were bigger, such as a generic cast iron pan, then the butter would go everywhere and probably evaporate more while infusing less.
That's an interesting point I never thought of...
ReplyDelete