Customer Reviews
Average Customer Review
(55 customer reviews) 65 of 65 people found the following review helpful
Some helpful hints that will make you love this pan -,
April 14, 2009 sharkychick - See all my reviews
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This review is from: Lodge Logic Pre-Seasoned Cornbread Wedge Pan (Kitchen)
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...Read more
20 of 20 people found the following review helpful
best corn muffin pan,
February 24, 2006 Southern Yankee (Florida) - See all my reviews
This review is from: Lodge Logic Pre-Seasoned Cornbread Wedge Pan (Kitchen)
This is the only pan that can produce a corn muffin that is crunchy on all sides. The finish also eliminates the need for seasoning the pan. Just be certain to lubricate the corners throughly.
60 of 74 people found the following review helpful
Hope you like cleaning....,
June 21, 2005 Kevin Cooney "kcooney" (Sleepy Hollow, NY United States) - See all my reviews
This review is from: Lodge Logic Pre-Seasoned Cornbread Wedge Pan (Kitchen)
First off, let me start by saying I'm a cast iron fan. I currently own two cast iron skillets, with plans for a third (I'll get to that in a second). I don't mind cleaning or seasoning them -- it's worth it.
Second, this makes great cornbread. No real complaints there.
But this thing is ridiculous. The preformed wedges leave difficult-to-clean corners where food gets trapped and refuses to come out. Cornbread doesn't cause much of a cleaning problem, if the pan is seasoned and lubricated properly, but I tried making a version of a pineapple upside-down cake, and I was scrubbing melted brown sugar residue out of this thing with a toothbrush for an hour.
Granted, this is primarily a cornbread pan, so I guess it's my fault for trying something else in it (although the description does say "cornbread, scones, and more.") But I wanted to make this thing less of a one-trick-pony.
Which brings up another point. Most cornbread recipes I can...Read more
