Lodge Original Finish Cast Iron Eight-Section Cornbread Skillet

I have used this pan many times and have even baked cornbread on the grill and have never had a problem with it.The cornbread is browned just right and comes right out of the pan.In addition to seasoning the pan, I preheat the pan for about 15 minutes, then spray it with Pam before dumping in the batter. I like to bake cornbread for stuffing in this pan because the smaller sections get more browning than would be the case in an undivided skillet.I have a growing collection of Lodge cast iron products and I have never been disappointed in the quality and cooking results.Cast iron does require more care but it also holds the temperature better than any other type of cooking vessel.Many of my pans are now so well seasoned that they are virtually non-stick and you can use them on the stove, in the oven, on the grill or over an open fire.I wouldn't trade my Lodge set for the best set of Calphalon available!

I love cast iron cookware, but this pan won't work for me.I seasoned it as instructed but the muffins just wouldn't come out cleanly.Trying to clean it afterwards was a nightmare. I couldn't get the stuck bits out ofthe corners.

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My daughter loves cornbread, but evertime I made it she would end up eating crumbs because she could not cut it well.This is really easy for her to get her desired piece from.Also looks nice when presented, everyone has said they look cuuuuute.I have thanked the person who gave me this for christmas many times.

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This cast iron pan, as good for scones and quick-breads as it is for cornbread, works flawlessly IF you season it well, preheat it and spray it with non-stick spray. If you keep it seasoned and sprayed, the center won't stick. The first time I used it, I didn't spray it and it stuck in the points (a wooden chopstick or skewer is good for scraping). It cooks things much more evenly than a round or square pan where the middle can be gooey. Because I have celiac disease, I have to make gluten-free recipes which are even tougher to cook in the middle. This pan is outstanding for gluten free doughs as well as ones with gluten. Try it, as I have, with muffin batter, any scone recipe, cornbread, any quick-bread or even yeasted bread. I suspect it would even make good yorkshire puddings with some of the pop of popovers (yorkshire pudding is a giant popover) and lots of other things. I preheat my pan for 10 minutes at 375 or higher, depending on the recipe, then spray it well with Pam or something similar, put in the dough or batter, and bake. It WOULD have been nice to have been told the volume of batter it holds I am buying a second one so I can bake a bigger recipe at one time. It's so inexpensive that this seems the thing to do. Enjoy!

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I didn't realize that I had ordered the unseasoned pan until after it had been shipped. No matter! It arrived midmorning today, and it took all of 90 minutes to season the thing according to Lodge's intstructions.

I then cooked a batch of cornbread according to recipe on the back of the Alber's cornmeal box. I left the pan in the oven to preheat, and when the oven reached 400 I removed the pan, shot it with cooking spray, poured in the batter and sat back for 20 minutes. The result was perfect cornbread: the wedges popped right out of the pan without sticking at all. The hot set-up would be to have 2 of these pansthat would equal one standard cornbread recipe.Excellent! And for only 10 bucks!