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Lodge L5PP3 Pre-Seasoned Perch Muffin/Cornbread Pan

by Lodge
4.4 out of 5 stars 24 customer reviews

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  • Five fish shaped impressions
  • Seasoned ready to use
  • Great for muffins or cornbread
Currently unavailable. We don't know when or if this item will be back in stock.

Product Description

This whimsical Perch Pan has 5 fish shaped impressions which are 4 1/4"long, 2 1/2" wide and 1" deep. Makes fun cornbread or muffins. Even makes a fun jell-o mold. Cast Iron cooks best. The even heat control allows for a perfect bread crust every time. Seasoned and ready to use.

Product Details

  • Shipping Weight: 6.2 pounds
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B00063RX6U
  • Item model number: L5PP3
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (24 customer reviews)
  • Amazon Best Sellers Rank: #179,992 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Product Warranty: For warranty information about this product, please click here

Customer Reviews

Top Customer Reviews

By msblue on April 13, 2012
Verified Purchase
Love my little cornbread fishy pan. That's mainly what I bake in it, cornbread. Every piece comes out perfect and no sticking. If you're new to cast iron, here is what you want to do for absolute perfect results...turn your oven on, pour some oil in each little fishy opening, make sure the oil is covering all areas, place your pan in the oven. While your pan is getting hot, make up your batter. I make mayo cornbread in mine. One egg, milk, couple big scroops of self rising meal, and one big heaping spoon of mayo. Mix it up, the batter should be a little on the thin side. Now take your pan out of the oven, it should be very hot and you should see just a tad of oil floating in each section of the pan, pour your batter in all the way to the top of the little fishy, place pan in oven. I usually bake my cornbread in these types of pans on 375 degrees. It will cook fast, so don't turn up the heat too high. Once your cornbread is a nice golden brown on top, remove. Take a butter knife, slightly pry on the side of the fishes and they should flip out with ease. Better then the corn sicks I think as these make a bit thicker. I am going to try making some hushpuppies in this pan, I think they would be very yummy.
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I've got the non pre-seasoned pans and I seasoned them according to the instructions. The key I've found it to preheat the oven and put the empty pans in at the same time. When the oven is at the right temperature, pull the pans out, and dribble a little oil (I use light olive) into each fish, take a paper towel and rub the inside completely then spoon/pour in the batter. Then they pop out perfectly every time.

The design is cute, but as with any sort of bread thing, the pattern shows through but not perfectly. Still fun to use. Two pans will handle a regular batch of muffin batter from my Joy of Cooking. (I like buttermilk c/ bananas walnuts, or blueberry, or craisn's or apples as well as the cornbread recipe that lodge sends with the pans.
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The Lodge Logic Perch Cornbread Pan is fine, but the pan does not come
"seasoned" enough to not stick so the bread will come out without sticking.
Some additional seasoning should solve the problem and the pan should last indefinitely.
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Bunch of little kids and adults to feed? A platter of corn creatures does the trick and quite quickly and economically, yet special. We all want to be special on the cheap...

Heat it all the way up, brush on some oil, spoon in your homemade or commercial mix to just level at most, listen for the sizzle that promises a crispy and easy to remove fish, and take it out when the top is brown enough cuz then it is done. The cooking directions on the box are for deep cake pans that take far longer to cook than this does, so pay attention.

Heed the advice to not overfill the forms as they will puff up and lose their shape.

I have this and an antique corn shape pan. It takes one box of mix to fill up both, so plan accordingly.

Serve with real maple syrup and butter if your guests are smart enough to appreciate that. Kids do, especially if their parents feed them bogus syrup and butter.
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I saw these pans being used by Paula Deen to make cornbread to go with the fish she was cooking. I just had to have them and found them on Amazon. They are cute and fun to use, although it is a little tricky at first knowing how much to fill each one. (I had a few disasters with them rising out of the pans at first!) Once you get the hang of it, they make the perfect cornbread to go with any dish - and the kids love them!
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The pans don't seem to be preseasoned. I used a generous amount of PAM on the pans and the cornbread still stuck to the pans. I had to dig them out with a fork and the tails didn't come out at all. I seasoned the pans two more times so hopefully next time I use them they will work. They are nice, heavy pans, though. I will continue to season them until they are as good as my other pans.
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i had admired it ever since we found one in an junk store but my cousin placed her dibs on it first . i then found you could buy them new and even saved a few dollars with free shipping and you truely do get pretty cornbread when baking,Lodge Logic Pre-Seasoned Perch Muffin/Cornbread Pan with them looking like perch.
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I had to get this pan, when I saw the fish pattern! Nothing like some little cornbread fish,to go along with some fried fish! Cooks 'em great, but does need to be oiled really well, otherwise your little fish will stick to the pan...I use an oil spray to get into all the little areas of the mold.
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