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 9-Stick Cornstick Pan Review

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(More customer reviews)This item is not nine inches wide. It is the same width as the seven stick cornstick pan, but costs ten dollars more. So you are paying ten dollars to get two extra cornstick molds of the same size. Hopefully, the item description will be changed soon. Now, I have to pack up and ship back several of these, but at least Amazon is paying the freight. Lodge Logic is the greatest for cooking and baking though. I think this is just a random error. Just be sure and buy the seven stick pan for 7.99. The cornsticks will be the same size.

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Cast iron is cornbread's best friend.This seasoned, ready to use pan features 9 individual cornsticks impressions. Cornstick pans are a traditional favorite. Seasoned and ready to use

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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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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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