Lodge Logic Pre-Seasoned Cornbread Wedge Pan
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Kitchen and Housewares Reviews of Lodge Logic Pre-Seasoned Cornbread Wedge Pan
Customer Review: Hope you like cleaning....
Summary: 3 Stars
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 find are for a 10" skillet (without partitions). Not only does that mean breaking out my high-school math book to calculate volume changes, it also means that cooking times change, particularly due to the additional heated metal of the partitions baking the cornbread from all angles. One recipe was done in half the time it was supposed to be. Granted, this can be a good thing once you're used to it, but getting there will leave a trail of blackened cornbread in your path -- and several hours of scrubbing.
So bottom line: this does make some fine cornbread, but it's a unitasker if there every was one, it's tough to clean, and it will mess with your recipes. Personally, I plan on switching to a standard 10" cast-iron skillet. But if you make a lot of cornbread, don't try new recipes, and just want it done fast and easy, this will work out fine.
Customer Review: Wonderful pan!
Summary: 5 Stars
I bought this pan for making scones and while I have only used it once so far, I couldn't be happier with it! The scones baked faster and came out crisper than baking them on a cookie sheet.
Just a few comments on the use of this pan. According to the Lodge website, you should NOT put the pan into a hot oven. Instead you should first grease the pan, then put it into the oven at the start of the preheating, letting the pan preheat slowly while the oven does. Once the oven is hot, pull out the pan, fill being careful not to burn yourself, then put the pan back into the oven. This method was great for the scones, since they started to rise as soon as the dough hit the hot pan!
I had to run a knife around the edge of each wedge to get the scones out of the pan, but they didn't stick. I imagine as the pan gets more seasoned over time, the wedges should pop out easier. I have a cast iron bread pan that I have used twice weekly for 8 months now and all I do is tip the pan over and the baked bread just falls right out.
I cleaned this pan easily with a dish rag and hot water - NO SOAP. Found the rag was easier to get into the corners than a sponge. DO NOT SOAK cast iron pans as they will rust. If this happens, as it has to me, you need to re-season the pan. To do this, first scrub off the rust with a rag or scrubber making sure to dry the pan very well. Next you coat the pan with a thin layer of shortening, wiping off any excess. Then put the pan upside down into a hot oven (350 or 400 degrees) and bake for an hour. I put a sheet of foil on the rack beneath the pan to catch the shortening drips. When done, turn off the oven and let the pan cool a bit before taking out. Pan will be very hot!
I am thrilled with this pan and the fact that it is made in the USA is an added benefit!
Customer Review: Great pan for cooking Cornbread,scones
Summary: 5 Stars
I enjoy using this pan at home a lot. I have cooked Cornbread,Scones and they come out wonderful.
A few suggestions.
Preseason the pan when you first receive it. by setting the oven 350. Use Pam,Crisco,lard,vegetable oil and give it a good wipe with a kitchen rag or if you must a paper towel (this can leave paper towel on your pan) Set pan in oven and let set for about an hour. Turn off oven and let it cool down.
Before using preheat oven let it sit in oven until your mix is ready. Cuts down on time and gives a nice crisp to edges. But not burnt. (Remember to use gloves to pick up hot pan)
When done using take out all cornbread put pan on stove with water in side let it heat up and this will help you in cleaning the smaller areas of the pan without having to scrub very hard. (do this sooner then later so food does not harden)
Don't use soap on pan a good wash with water and a great scrubbing is all you need. this will allow your pan to have a wonderful seasoning that can make your pan last years. If you do use soap re season your pan as suggested at the beginning of this review.
I have many lodge logic pans they are all wonderful and fantastic as camping tools.
Customer Review: Best cornbread ever!
Summary: 5 Stars
I've had this pan for about 2 months. I bought it in my quest to make the "best ever" cornbread. It took me a few batches to figure out what works best, and what recipe works well- but I did it! Yesterday I made 2 batches of fantastic cornbread wedges! :) And, with the 2nd batch, not a single crumb stuck to the pan- so I could put it away without having to do any work cleaning it! The cornbread came out tender on the inside, lightly browned all over, and such a light, crisp crust. Mmmm!
My tips: (granted I'm a cast iron novice, but this is what worked for me)
-I lightly coat the wedges with shortening (I put my hand inside a ziploc bag and spread it that way)
-Put it in a cold oven, turn on to 450º
-Make the batter (Cook's Illustrated Southern Cornbread recipe is PERFECT, and fits this pan exactly)
-Carefully take pan out of the oven, put a tiny bit of butter in each wedge (I dropped a small piece in, and it melted immediately)
-Fill each wedge with 1/4 cup batter (I used 2 scoops with a medium cookie scoop)
-Bake 21 minutes or until lightly browned
-Remove from pan & set on a wire rack until eating
I can't wait to make this again!
Customer Review: Get a Wedgie
Summary: 4 Stars
I received this as a gift since I really enjoy cooking with cast iron and love cornbread which I usually make in a cast iron skillet. This is basically a one-use pan, although I guess it could be used for muffins, scones, etc. Like some other reviews, I was not especially thrilled that it holds less than a "standard" recipe. Still haven't developed one that fits the 8 wedges perfectly. If you are into prepackaged mixes like Jiffy, it will fill 5 or 6 of the wedges. Some reviewers have mentioned the cornbread sticking and the hassle of cleanup. I preheat the pan with some butter or Crisco in one wedge, which I brush liberally in all other wedges and edges before putting in the batter. There is always a little sticking, but if you do that and allow it to cool a couple minutes out of the oven, the sticking and cleanup are minimized. One real plus to this wedge pan as compared to making cornbread a skillet or casserole dish is the nice crusty edges on each wedge. While this wouldn't be my highest priority in cast iron cookware, it is a nice and modestly priced specialty addition.