Lodge Cast Iron 7-Stick Cornstick Pan

by Lodge

• Makes light and crispy cornbread and muffins
• Each cornstick measures 5 inches by 1-1/2 inches
• Cast iron; hand wash with stiff brush and dish detergent
• Makes 7 cornsticks at a time

Product Details

• Product Dimensions: 12 x 5.5 x 0.5 inches ; 4.8 pounds
• Shipping Weight: 5 pounds (View shipping rates and policies)
• Shipping: Currently, item can be shipped only within the U.S.
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• ASIN: B00004S9I6
• Item model number: 27C2
• Average Customer Review: 3.6 out of 5 stars  See all reviews (25 customer reviews)
• Amazon Best Sellers Rank: #15,298 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • #3 in Kitchen & Dining > Bakeware > Bread & Loaf Pans > Specialty Forms
  • #56 in Sports & Outdoors > Outdoor Recreation > Camping & Hiking > Camp Kitchen > Campfire Cookware

Product Description

Amazon.com

These 4-bite cornsticks are perfect for adults who prefer the crispy exterior to the fluffy interior of cornbread. And this little cast-iron pan is meant to be around forever--the manufacturer has been making them since 1896! Cast iron is the original nonstick cooking surface--with proper care and seasoning, it turns glossy black, with a hard "crust" that makes sticking a near-impossibility. If you notice sticking, just follow the included directions for re-seasoning. This pan is about as corny as baking pans get--but in a very tasty way. --Jill Lightner

Product Description

Cast iron is cornbread's best friend and the Cornstick pan is a traditional favorite. 12" x 5 1/2" overall size Original finish. To season, follow these easy directions - Wash with hot, soapy water and a stiff brush. Rinse and dry thoroughly. Spead a thin coat of solid shortening or vegetable oil over the entire pan including handles and exterior surfaces. Line the lower oven rack with aluminum foil to catch any drippings and preheat oven to 350 degrees. Place cookware upside down on middle rack of oven and bake for 1 hour. Turn off the oven, leaving the cookware in the oven until cool. Your cookware will look slightly brown, instead of the familiar black but it is ready for cooking. It will blacken with cooking.

Most Helpful Customer Reviews

36 of 38 people found the following review helpful

4.0 out of 5 stars Seasoned, this makes pretty cornsticks for your meals April 17, 2003

By Joanna Daneman #1 HALL OF FAMETOP 10 REVIEWERVINE™ VOICE

Frankly, when I am lazy, I whip up a batch of cornbread (yeah, yellow cornmeal, so sue me you Southerners, and I even use those cheap mixes when really pressed for time.) And I pour it into any handy square or round cake pan and cut it up for meals.

But...let's say you are serving guests and want some cornsticks to go with that chili. If you season this pan according to directions, and even throw out the first batch of sticks, (give them to the dog, he won't mind) you will eventually get a pan that lets you make lovely, brown, tasty cornsticks that look very nice served with a simple meal. Don't skimp on the oil or melted butter in the batter, and watch the sugar--it causes them to brown too fast if you overdo it.

Set these out in a nice basket and you won't feel so bad about serving chili from a can or the soup you threw together in a panic to get that hot meal on the table. Whew!

19 of 20 people found the following review helpful

5.0 out of 5 stars Great cornbread pan February 8, 2002

By Mark C

I have always liked Lodge cast iron pans and this one is no exeption. This is a heavy well made pan that with proper care will last for generations.
The key to using a cast iron pan is to properly season it and keep it seasoned. For this pan, I rubbed it with melted Crisco and baked it for an hour at 400, then let it cool slowly in the oven. This should create a beautiful glossy black finish; if not, do it a second time and again whenever the seasoning has worn off. Always hand dry a pan like this, never let it air dry or it will rust.
I have never had a problem with cornbread sticking. I preheat the pan and then pour the batter into it. I use a small ladle for this and leave the pan right on the oven rack. When the cornbread is done you just flip it right out onto a plate. The only drawback I have had is that I usually have to make a few pansful of cornbreads sticks for them to last through dinner.

16 of 17 people found the following review helpful

5.0 out of 5 stars Best cornbread I have ever had! February 9, 2001

By A Customer

This pan makes the best cornbread I have ever had! These cornsticks have a crispy crust all over, much better than cornbread squares or wedges, which have crust only on a few sides. Plus, my four-year-old son loves the cute shape of the cornbread. I was initially afraid the cornsticks would not release well from the pan, but I had no problems at all. I think people who have experienced sticking with this pan must not have seasoned it properly. Before the first use, I followed the manufacturer's instructions for seasoning the pan -- this is crucial! Then, to bake, you preheat the pan with a little bit of shortening in it for ten minutes in a preheated oven. Take the pan out to fill with cornbread batter, and put it right back in the oven to bake for about 15 minutes. The cornsticks don't simply fall out if you turn the pan upside down; rather, you have to take a fork or knife or spatula and lift them out. I find the non-stick properties of this pan just get better with each use, as the carbonization on the surface develops. I am so glad I got this pan!