Average Reviews:
(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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Lodge Logic Pre-Seasoned Cornbread Wedge PanSo 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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