Lodge Logic L7B3 Pre-Seasoned Drop Biscuit Pan

I'm having so much fun with this pan! Makes melt in the mouth drop biscuits--I use the recipe for buttermilk drop biscuits in the "Cast Iron for Dummies" cookbook--that are just as pretty and fluffy as rolled biscuits. Just don't forget to preheat the pan! I've turned out excellent "spoon" yeast rolls in this pan too, and it works great for baking individual pineapple upside down cakes. I use cast iron for nearly all my cooking and this pan is a welcome addition to my kitchen.

I don't use this pan very often but every time I do I am left with happy feelings. No rolling is required for your dough when you use ityou are kind of forced to use a recipe with more liquid. If you are one of those people who thinks the dough must be rolled out to make a decent biscuit then I say, "lighten up!" Your biscuits will be easier to make and they will impress everyone lucky enough to be offered one. My advice is to leave the pan in the oven while pre-heating for the most effective biscuit baking experience!

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Great product!!!I was given this pan as a gift.I figured it would go into the cabinet and remain in storage was I wrong.The results using frozen biscuits are wonderful (I don't make homemade drop biscuits).The bottom of the biscuits are a beautiful golden brown and are crisp.I also use this pan for "mini" cornbreads with the same result. And if that doesn't end all, I've put the frozen biscuits in some slots and "beaten eggs for a souffle" in the other slots and baked them at the same time.Makes for quite a quick breakfast treat. It is now on my "gift giving" list.

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I use a drop biscuit recipe for this pan from this great cookbook (if you like southern cooking as I do) Lodge A Skillet Full of Traditional Southern Lodge Cast Iron Recipes and Memories Cookbook.The recipe stated 30 minutes which is way to long at 450.I adjusted the time down to 20 minutes & they come out perfect every time.They practically fall out of the pan if the pan is properly seasoned.Never has a biscuit stuck in this pan, not even a spec.So I rarely roll biscuits now.

As I don't like using sprays, after each use, I rinse with hot water/stiff plastic bristle brush, dry throughly inside/out, heat on low heat on the largest stovetop burner & brush all cooking surface with lard before pan heats up.Allow it to heat a couple of minutes then turn off heat.Brush the melted lard around all of the cooking surface.Let it sit on the burner until it's touchable with a lint free paper towel removing excess oil.If you don't use your pan very often, don't use lard or other oils because they get rancid after a very short time.If you don't plan to use soon, I would recommend using something like expeller pressed coconut oil or palm oil (the organic lard I have is mechanically pressed palm oil) as they will not go bad for a very long time.

One reviewer recommended preheating this pan.I've never done that & find that to be unnecessary.Just my preference I guess.I do preheat the 10" skillet in the oven with lard in it to prepare cornbread which I rarely do anymore since my mom gave me a great recipe several years ago using the 8" Lodge Skillet to make cornbread on the stovetop.I will put the recipe on that item in a few minutes.You may never "bake" cornbread again if you try it.

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First, be sure you preheat and spray generously with Pam.I thought it would be just for biscuits-nope!It can also make muffins, cupcakes (although they'll be shorter and wider than normal), brownies, mini meatloafs, mini quiches, and eggs!