Customer Reviews

Bayou Classic 7490, 12" Cast Iron Cornbread Pan

5 star:		(2)
4 star:		(0)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

Growing up in the South, my grandmother always used these to make the cornbread 'sticks' in the summer. If not in a 10" skillet, these were how she did it.

I looked for them for a long time, commercially...as the pans went in the estate to my aunt...finally, I found them. I had the same problem another mentioned here, at first...until I spoke with my aunt about them. The trick is to grease the pans before pouring the batter...and then upon taking them out of the oven, let the cast-iron cool down before turning them over...then, just letting the bread 'fall out'...

A little practice, and it is quite-simple.

The ones I have are well-made, and do just what they are supposed to do...very well.

This was exactly what I wanted! It allows me to create cornbread mix and then add it to the pan to get that extra crispiness from the corn grooves. When I got the product it was in a simple box with instructions on how to season it, I bought this one since I do not want to season it. I cleaned it very thoroughly, since it had a residue from shipping on it (it said to protect it from rusting). Then when I am ready to cook with it all I have to do is spray it with cooking spray pour my batter and cook. I am highly happy with this item, and am glad to find it, it is hard to find at stores locally.

In the end if you want an item that offers a great cornbread taste and feel (that extra crunchiness from the corn grooves) then this is perfect!!!

This looks like a cool thing, but its really shallow and the bred falls apart when trying to get it out.