Luckily for us, the New England spider cake has stuck around even though the spider skillet is no longer a common pan to have lying around. This brings us to one important question: What type of pan has replaced the spider skillet when it comes to making spider cake?
Nearly every recipe for spider cake you'll find calls for a cast iron skillet — in other words, a much more common type of pan to find in modern kitchens. Just like with traditional cornbread, the cast iron skillet will distribute heat evenly and help the spider cake cook evenly and give it the crispy, golden brown crust that can make or break a good cornbread (or spider cake).
If you don't have a cast iron skillet, a carbon steel pan is also a great choice — it's the lesser appreciated pan to substitute for a cast iron and will deliver similar results. The main difference between the two is that the cast iron takes longer to heat up than the carbon steel pan, but retains heat for longer, which shouldn't affect the outcome of your New England spider cake.
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