Customer Reviews

Lodge Logic Pre-Seasoned Drop Biscuit Pan

5 star:		(22)
4 star:		(2)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

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 it- you 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!

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.

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!

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.

My favorite gluten-free buttermilk biscuits look like the gluten variety using this pan. Love the way the cast iron cooks!

I have been learning to love cast iron and what it can do. I have been also experimenting on the grill with my cast iron, and love what it does. I have had the best biscuits out of this pan! Crispy on the outside tender on the inside, brown around the edges...I couldn't believe it!! I do love the suggestion of a biscuit in one hole and eggs in the other, and I have even cooked a sausage patty in another hole. I even made meatloaf circles just because I love the crunchys on the outside. I had a crowd for breakfast one morning and did 7 eggs at one time, sprinkle bacon bits on top , they were great and everyone ate at the same time. Pan is well made something to pass on to your children. I look forward to other baking pan Lodge comes out with.

You can spend a lot of money on Calphalon, Wolfgang Puck, whatever, but you won't find ANYTHING that will cook your cornbread muffins better than this pan. Just pour in your favorite recipe, VOILA!

Lodge Logic Pre-Seasoned Drop Biscuit Pan
I like this pan, it is very heavy though, you will need to be careful if you have a smooth top stove or granite couter tops. It needs to be pre seasoned before using, even though it is described as already having been 'pre seasoned'. It is just the right size to make bread for breakfast sandwiches.
It is a quality pan and will just get better with use. Rita

I fell inlove with this piece of Cast iron. I only own the regular skillet which I have come to appreciate over the last couple years. I went to a cooking store going out of buisness and found this one. I had never seen it and knew I had to have it. Yesterday I had my Dad over and my poor Fiance' was sick in bed. In short no grilling my burgers. So I filled eat little round with hamburger meat threw it in the oven at 400 and Omg They turned out perfect. Juicy thick and they fit perfect on normal size buns. It won my heart over. Didn't have to start, clean, or wait for the grill. I cant wait to try rolls or sticky buns in it next.