Lodge Logic L5P3 Seasoned Cast Iron Cookware Muffin/Cornbread Pan

This is not smaller than regular muffin pans. It's straightsided where regular muffin pans have slanted sides. This pan has muffin cups that are 2-1/2-inch-wide by 1-1/2-inch-deep. My regular cheap metal muffin pan cups are the same depth; at the bottom they are 2-inches wide while at the top they are 2-3/4-inches wide. It's actually an appearance issue, not a size issue.

As for quality, it's from Lodge and it's cast iron. It's superior.

The only disappointment I had was that I was expecting a full sized muffin though they did accurately give the measurements I just didn't check.....I agree with the earlier review...bigger than a mini, smaller than a regular.One bonus is that it fits well in a toaster oven and bakes in less than half the time on convection mode.

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That's what we got it forand it works great.

The thick cast iron does a great job keeping your pre-heated fat/oil smoking hot while you add your batter.

Our puddings seem to come out much poofier compared to when we used to use a cheap, thin walled muffin tin.

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I ordered several pieces of cast iron cookware, so far this is the only piece i have received in the mail tho. I messed up 2 batches of cornbread muffins in 2 days with this muffin pan, then i finally got it right! Now i have the best muffins ever! So at first i tried baking the muffins with the factory seasoning, i put the muffin pan in the oven, turned it on to 400, let it warm up for 15 minutes, pulled it out of the oven, added a few squirts of olive oil(I have olive oil in a regular squirt bottle), and poured in the room temp. batter (I read pouring in cold batter may increase sticking). and the muffins stuck! Then i thought i noticed a little rust, so i scrubbed the whole pan with an SOS pad until the pan was its original dark gray color. Then I seasoned it, I coated the pan with vegetable oil and put it in the oven at 350 degrees for 1 hour, then let it cool then I tried baking muffins again and they still stuck! Then i finally found a great seasoning method: wipe the entire pan with a very very thin layer of vegetable oil, then heat in oven at 500 degrees for 2 hours, let cool and repeat this process 3-4 times(I did it 3 times). So i went to make my third batch of muffins, put the pan in the oven, turned on heat to 400, waited 25 minutes, pulled the pan out, squirted a decent amount of olive oil in the pan, the oil pooled in the bottom of each little section slightly, then i poured in the batter, and it made a splattering sound, 25 minutes later i pulled the pan out, turned it upside down and the muffins dropped right out!!! I was so proud!!! Oh and by the way, this thing makes muffins that are plenty big if u fill up each muffin section about 3/4 to all the way full of batter. On the other hand it will make mini muffins if u fill it up half way full of batter. With my cornbread recipe at least.

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I bought one of these to try out (I've been cooking more with cast iron cookware Lodge Logic.)After making a half-recipe of blueberry muffins, I went ahead and ordered a second one so I'd be able to make a dozen at a time.You need to heat the pan along with the oven, but it makes a muffin with a better-textured outer surface than the regular muffin pans I had been using.The size of the muffins is a bit smaller than in my other (non-stick) pans, but I put the whole recipe for a dozen in two pans, which makes for a taller top on the muffin.My wife loves 'em (so do I.)The muffins also come out easily I wasn't sure if it would be a challenge removing them from the pan, but it is very easy to remove them.

Overall, a great product.If you like baking muffins, try this pan it beats the heck out of regular muffin pans.

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