Lodge Cast-ton Slice Wedge Pan for Scones and Cornbread Review

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(More customer reviews)
I really like this cast iron skillet.. I make corn bread in mine, I like the wedges.. The pan is very heavy, but it's cast iron, so that should be expected.. Remember that if You have weak wrists or arthritis, other wise it's Great.. doesn't stick, I spray it with a little pam just in case..

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Cast iron construction provides even heat distribution for best cooking results and adds nutrition and flavor to food. Extremely durable and easy to clean. Natural finish. Sectional cornbread pan puts tasty crust on entire wedge. Great for making scones.

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Lodge Logic Pre-Seasoned Saguaro Cactus Pan Review

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(More customer reviews)My kids love these little cornbread saguaros because they love cornbread, everything about Arizona, and especially these statuesque desert sentinals. I bought the non-seasoned version of this pan last year and I'm still breaking it in, so the corn bread sticks a bit. I'm sure that the new pre-seasoned version will break in faster. Make sure to preheat the mold and grease it before putting in the batter and don't fill them too full. Enjoy!

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Southern chefs will tell you that nothing bakes cornbread like a good cast-iron pan, and this Lodge Logic cactus pan is among the best. The vessel features a series of five saguaro cactus impressions, each measuring 4-1/4 inches long and 2-1/2 inches wide. The cactus shapes are clever and precise, with a pair of arms that extend out and up in the traditional saguaro manner. Meanwhile, the batter cooks beautifully thanks to the cast-iron material, which heats slowly but evenly and holds its heat far longer than stainless and aluminum rivals. The resulting cornbread cakes and muffins are cooked to the peak of perfection, with slightly crisp exteriors and moist, flavorful insides. It's the perfect way to add a Southwestern touch to your chili and black-eyed pea recipes.
Unlike traditional cast-iron cookware, Lodge Logic pans come preseasoned through a proprietary "electrostatic" vegetable oil spray system. The preseasoning process readies the bakeware for cooking right out of the box, making it far more convenient than old-style cast-iron pans that required oil and oven seasoning before use. The timesaving process also generates a nonstick finish that helps preserve the bakeware for generations while crafting an attractive heirloom appearance. Lodge recommends hand washing the pan with a stiff brush and hot water for best results. The cactus pan measures 15-1/4 by 1 by 5-3/4 inches (W x H x D) and carries a lifetime warranty.

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Lodge Logic Pre-Seasoned Cornstick Pan Review

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(More customer reviews)Love cast-iron ... Lodge makes great quality cast iron. Not only does cast iron cook the best ... it has steady heat properties that make it a staple in the kitchens of those that love to cook. As a tween & teen, I was in charge of making the corn bread. We either used a cast-iron skillet or this cornstick pan. The cornsticks were my favorite ... especially for soup. Now, that I have a teenager that loves to cook ... this pan brings back wonderful memories.
Cast iron stands the test of time! It won't need to be replaced in my lifetime or in the next generation. That's why you see it at garage sales sometimes. If you own or inherit rusted cast iron ... don't throw it away! All it needs is a steelwool scrubbing/washing & elbow grease to get rid of the rust and a little oil & heat to make it like new. Check the lodgemfg site for detailed instructions online or for contact numbers to call for instructions.

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Cast iron is cornbreads best friend. For perfect cornbread, nothing cooks as well as Cast Iron. Individual cornsticks shaped like ears of corn are always a traditional favorite.5 sticks.Pre-seasoned and ready to use.

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Sante Cabin Kitchen Cast Iron Corn Pan Review

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(More customer reviews)i had been looking for a product like this for some time. in theory its supposed to make these little corn shaped and textured corn bread sticks (basically mini corns of cob) but the reality is that the pattern on the pan is so intricate that the batter "sticks" after baking and is near impossible to remove in the intended form of the design. maybe someone with more baking experience can make this thing work properly but i have had no such luck.

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Santé Cabin Kitchen Cast Iron Corn Pan. This True-Seasoned corn bread pan is a great addition to your cast iron collection. This 7-stick pan is big enough for the whole family. Molded in the traditional corn-cob shape it adds a fun flare to dinnertime. True-seasoned finish is ready to use right out of the box.

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Nordic Ware Cast Aluminum Mini-Scone Pan Review

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(More customer reviews)This pan is fabulous! I am a huge fan of scones, but never managed to cut them into neat, tidy triangles, so always resorted to patting the dough out into a circle and scoring it. This nifty pan takes care of the triangles. Just put the dough into the 16 triangles, pop the pan in the oven, and bake. The scones come out golden. Turn the pan upside down, give a couple of quick shakes and the scones slide right out. Since buying this pan, I have used it exclusively for my scones.

When first using the Mini-Scone pan, I was concerned the smaller size of the scones would mean a shorter baking time. I baked several recipes in the pan, and the cooking time was not affected.
The only drawback is the pan is not dishwasher safe. Since it is non-stick it cleans quickly with some sudsy water and a rinse.
For some good recipes to use in the Mini-Scone pan try:
Winnie-the-Pooh's Tea Time Cookbook. Full of tasty, little treats for when rumbly tumblys want something sweet.
Scones, Muffins, and Tea Cakes: Breakfast Breads and Teatime Spreads by Heidie H. Cusik. Tons of delicious recipes.
For mystery lovers who love food-
Sticks and Scones by Diane Mott Davidson has some wonderful, rich, and decandent recipes. Make sure there is plenty of butter and cream on hand for making her scones and cakes.
Any of the Laura Child's Teashop mysteries listed below. The books are full of fun and interesting tea facts, and at the back of each book are several recipes along with tips for throwing tea parties.
1.Death by Darjeeling
2. Gunpowder Green
3. Shades of Earl Grey
4. The English Breakfast Murder
5. The Jasmine Moon Murder
6. Chamomile Mourning.

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Durable cast aluminum provides superior baking performance with premium non-stick surface for quick release and easy clean up. This Mini Scone pan makes individual serving sized scones, biscuits and cornbread.For use in the oven and on the stovetop, the mini scone pan will make 16 miniature scones.Proudly made in the USA by Nordic Ware.

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Bayou Classic 7490, 12" Cast Iron Cornbread Pan Review

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(More customer reviews)Growing up in the South, my grandmother always used these to make the cornbread 'sticks' in the summer. If not in a 10" skillet, these were how she did it.
I looked for them for a long time, commercially...as the pans went in the estate to my aunt...finally, I found them. I had the same problem another mentioned here, at first...until I spoke with my aunt about them. The trick is to grease the pans before pouring the batter...and then upon taking them out of the oven, let the cast-iron cool down before turning them over...then, just letting the bread 'fall out'...
A little practice, and it is quite-simple.
The ones I have are well-made, and do just what they are supposed to do...very well.

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Bayou Classic cast iron cookware is made heavy-duty, rough and rugged.This cornbread pan is perfect to take on your hunting, camping, fishing, and scouting excursions.

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Old Mountain Pre Seasoned 10120 7 Impression Cornbread Pan, 12 Inch x 5 1/2 Inch Review

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(More customer reviews)With these pans, I feel like I am taking a walk back in time. I grew up with pans similar to these and love them. I know they are the old fashioned type which have to be seasoned, but once seasoned and if cared for properly, they will last generations. Just don't wash them in soap and water and never put them in a dishwasher. After you use them, clean them with hot water and dry thoroughly. Then they are ready to use again.

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This Old Mountain cast iron cornbread pan is pre seasoned and ready to use.This cornbread pan is 12" x 5 1/2" and makes 7 cornbread sticks.Cast iron retains heat better than any other cooking media and is the cooking choice of many chefs and home cooks alike.Nothing bakes your cornbread to a golden brown like cast iron from Old Mountain.

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Nordic Ware Scottish Scone & Cornbread Pan Review

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(More customer reviews)When my cravings for scones recently went unfulfilled due to some crazy city wide scone shortage conspiracy, I decided to take matters into my own hands and bake my own.
While searching Amazon for a scone cookbook, I stumbled upon this pan. I received it for a Christmas gift and have used it several times since. I love it. The cookbook I use doesn't call for a scone pan but asks you to lay the dough in a circle on a buttered cookie sheet and cut them yourself. Even though this pan is non-stick, while making my first batch I struggled with whether or not I should butter the pan to avoid it sticking. I ended up not buttering the pan and when I realized how sticky the batter was, I was sure I was going to have broken scones. I was wrong.
I can't believe how easy the scones pop out of the pan. They come out so clean the pan looks like it hasn't been used. The pan is heavy duty, it cooks evenly, washes up nicely and I have absolutely no complaints.
I was worried about having to adjust cooking time and temperature as my cookbook recipes didn't call for the pan, but the scones cooked perfectly and needed no adjustments. I couldn't be more pleased with this pan. I look forward to adding the NordicWare 03337 Cast-Aluminum Mini-Scone Pan to my collection. Happy Baking!
Simply Scones: Quick and Easy Recipes for More than 70 Delicious Scones and Spreads


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This versatile pan can be used to make scrumptious scones, moist biscuits or hearty cornbread. Use it in the oven or on the stovetop. Makes eight individual servings. Heavy cast aluminum assures even heating and provides long lasting service. Non-stick finish for easy clean up.Proudly made in the USA by Nordic Ware.

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Lodge Logic Cornstick Pan Review

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(More customer reviews)Pre-seasoned cast iron is great. Followed the directions in a Cooking Light recipe and got wonderful crispy cornsticks. Popped out of the pan easily, no sticking. Preheat the pans in a 425 degree oven for 5 minutes. Remove and immediately coat with cooking spray. Spoon in batter and bake for 18 minutes.

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Renowned for its excellent cornbread-baking ability, grandmother’s cast iron skillet has been refashioned into this unique dish explicitly designed for baking cornbread. This pan measures 12 by 5-1/2 by 1 inches and houses seven impressions shaped like ears of corn. Simply make batter according to a favorite recipe and pour into the whimsical vessels. After baking, individual corn-shaped loaves carrying kernel markings are ready to be slathered with butter or served alongside chili. This Lodge cast-iron baking dish--manufactured in America’s sole remaining domestic cast-iron foundry--is unparalleled in durability as well as heat retention and dispersal. A variation on the traditional cast-iron construction, this pan is pre-seasoned with a proprietary vegetable-oil formula baked onto the cooking surface. Pre-seasoning allows for immediate use while preventing rust and creating a nonstick surface for easy food release and simplified cleaning. If cared for properly, this pan will last for generations. Cast iron should be hand washed; avoid using soap or detergent.

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Lodge Logic Pre-Seasoned Straight-sided Muffin/Cornbread Pan Review

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(More customer reviews)This is not smaller than regular muffin pans. It's straightsided where regular muffin pans have slanted sides. This pan has muffin cups that are 2-1/2-inch-wide by 1-1/2-inch-deep. My regular cheap metal muffin pan cups are the same depth; at the bottom they are 2-inches wide while at the top they are 2-3/4-inches wide. It's actually an appearance issue, not a size issue.
As for quality, it's from Lodge and it's cast iron. It's superior.

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With its cast-iron construction that heats slowly and evenly, this straight-sided muffin pan has six impressions for baking cornbread, muffins, or hushpuppies. Simply make the batter according to a favorite recipe and pour into the 2-1/2-inch wide by 1-1/2-inch deep impressions. After baking, the cornbread or muffins are ready to be slathered with butter or served alongside chili.
The Lodge cast-iron baking dish--manufactured in America's sole remaining domestic cast-iron foundry--is unparalleled in durability as well as heat retention and dispersal. A variation on the traditional cast-iron construction, the pan is pre-seasoned with a proprietary vegetable-oil formula baked onto the cooking surface. Pre-seasoning allows for immediate use while preventing rust and creating a nonstick surface for easy food release and simplified cleaning. If cared for properly, the pan will last for generations. Cast iron should be hand washed without using soap or detergent--simply rinse with hot water and clean with a stiff brush. Made in the USA, the muffin pan measures 7-1/2 by 1-1/2 by 5-1/4 inches and carries a lifetime warranty.

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Lodge Logic Pre-Seasoned Cornbread Wedge Pan Review

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(More customer reviews)I am very glad that I finally picked up this piece! I have several Lodge pieces and they are all very important pieces in my kitchen.
I would like it to be a little bit larger and was also kind of hoping it would come with some basic cooking instructions. But, since I am fairly experienced with cast iron, I didn't have a hard time figuring out the best way to use this pan.
If anybody out there is thinking about getting it, or has already purchased this pan and has yet to master it, here is what I have come up with -
1) Preheat your oven (I use 450F for cornbread). THEN, put a small amount of butter (or whatever fat it is that you prefer) in the wedges and kind of brush it around so that it will coat both the sides and the bottom. Put the pan in the preheated oven to get it nice and hot.
2) Meanwhile, have your cornbread batter ready to go. I found that it takes about half of the recipe that I was using in an 8" square Pyrex previously. Take the pan out of the oven (I have one of those Lodge skillet handle potholders that works great). IMMEDIATELY, spoon the batter into the wedges. I have found (through trial & error) that filling each well to about 3/16" from the top works great. Get it right back in the oven. For me, 15-16 minutes baking time seemed to be about perfect.
As long as you heat up the pan and the fat that you use in the pan (I prefer a little tiny bit of butter in each well), it will cook evenly and nothing will stick to the pan. I mean, there isn't even residue in the corners or anything. The pan looked clean when I removed the cornbread. I did this several times with identical results.
One more hint for the day - If you want to additionally season the pan (I did this before the first time I used it), scrub it out and dry it VERY well. Place a thin coat of Crisco over every surface of the pan. Don't slather it on thickly, and be sure that the top surfaces don't have any excess (I gently run a paper towel over the top ridges of the pan). Preheat the oven to 400-425F. Put the pan in the oven upside down, so that there is less surface area on the oven rack, and leave it in the hot oven for at least an hour. Turn off the oven, leaving the pan inside to cool of its own accord. You will have a beautifully seasoned pan that doesn't have the residue that you get using oil.

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So you want to make perfect cornbread? Then this is the pan for you. Cast Iron is ideal for that perfect cornbread crust, not too thick, not too dark. Unique cooking properties of Cast Iron cook evenly without hot spots. The Lodge Cornbread pan is partitioned into eight sections for individual, ready to serve portions. Recipe included.Seasoned and ready to use.

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Heuck 33005 Pre-Seasoned Cast Iron 7 Cup Corn Bread Corn Mold Review

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(More customer reviews)This makes little tiny pieces of cornbread. When the description says it is "7 cup" that means there are 7 places in the pan. Each place only holds about 1/4 to 1/3 cup of batter. The whole pan produces about enough for one person. If you don't eat much it may be ok, but it is way too much trouble for me.

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Don't just purchase a piece of cookware purchase cast iron cookware that will last for generations. Pancakes, eggs, bacon, casseroles, cakes and pies somehow taste better when cooked in heavy pre-seasoned cast-iron cookware. Cast iron creates superior heat retention, heats evenly, and loves a campfire, unlike flimsier pans. Pre-seasoned out of the box saves you time and helps with easy cleanup.

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