Average Reviews:
(More customer reviews)Not my favorite Cast iron piece of cookware. It is tough to get the muffins to come out whole, especially out of the small end. It is starting to get a bit easier, though, so maybe as it gets older I will like it more. Suggestion, either add more butter/shortening to the recipe or grease up the pan before you add the batter. Both seem to help quite a bit. Otherwise you will end up with cornbread dust after trying to wedge the slices out of the pan. If you are not looking to add more pans to your collection, the 8" or 10" skillet will cook up cornbread just fine. HOWEVER, when you get it right, and the cornbread comes out nicely, it IS some of the best cornbread you'll ever taste. There is just something about those nice, golden brown sides when they come out of this pan that just tastes great. I use this pan at least once a week, and it keeps getting better.
As with all Cast Iron pans, they require a lot of care. Seasoning when you get them, oiling before you put them away, never drop them on your toes and don't annoy someone when they have one in their hands.
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In 1896 Joseph Lodge was strolling through the Appalachian Mountains in Tennessee and discovered the perfect place to settle his family and start his cast iron manufacturing company. Still family-owned and run, Lodge is the world's largest and oldest manufacturer of cast iron products. This pan will make perfect wedges of cornbread for enjoyment with any meal.
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