Lodge Original Finish Cast Iron Eight-Section Cornbread Skillet

by Lodge

Product Features

• Bakes eight crusty 3-1-/2-inch wedges of cornbread 1 inch thick
• Cast iron unexcelled for heat distribution, retention; lasts for generations
• Naturally nonstick when properly seasoned
• Clean with hot water and stiff brush, dry, and cover with cooking spray
• 9 inches in diameter; weighs 5-1/2 pounds

Product Details

• Product Dimensions: 13 x 9 x 0.8 inches ; 5.5 pounds
• Shipping Weight: 7 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• ASIN: B00004S9I8
• Item model number: 8CB2
• Average Customer Review: 3.9 out of 5 stars  See all reviews (23 customer reviews)
• Amazon Best Sellers Rank: #116,613 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

Amazon.com Review

By dividing this cornbread skillet into eight wedge-shaped sections, Lodge exploits cast iron's baking advantages to ensure that a tasty crust envelops each wedge when it emerges from the oven. Because cast iron is unmatched for heat retention and distribution--no hot spots--that crust will be crisp and uniform. The skillet is 9 inches in diameter, and each wedge is 3-1/2 inches long and 1 inch deep. The skillet weighs 5-1/2 pounds, must be seasoned by coating with melted shortening and then baked, and needs to be coated with oil or cooking spray after each use to prevent rust.

This skillet's weight and care requirements put off some cooks, but, as has been known since the Middle Ages, cast iron permits precise baking and flavor- retentive cooking, has a natural nonstick finish when seasoned, and lasts for generations (thereby increasing its value). As it blackens with use, cast iron imparts to food a mystical aura of rustic nourishment and flavor. --Fred Brack

Product Description

In 1896 Joseph Lodge was strolling through the Appalachian Mountains in Tennessee and discovered the perfect place to settle his family and start his cast iron manufacturing company. Still family-owned and run, Lodge is the world's largest and oldest manufacturer of cast iron products. This pan will make perfect wedges of cornbread for enjoyment with any meal.

Customer Reviews

Most Helpful Customer Reviews

46 of 46 people found the following review helpful:

4.0 out of 5 stars Have to be careful with this one..., December 21, 2000

By 

Scott McPherren (Chico, CA) - See all my reviews

This review is from: Lodge Original Finish Cast Iron Eight-Section Cornbread Skillet (Kitchen)

Not my favorite Cast iron piece of cookware. It is tough to get the muffins to come out whole, especially out of the small end. It is starting to get a bit easier, though, so maybe as it gets older I will like it more. Suggestion, either add more butter/shortening to the recipe or grease up the pan before you add the batter. Both seem to help quite a bit. Otherwise you will end up with cornbread dust after trying to wedge the slices out of the pan. If you are not looking to add more pans to your collection, the 8" or 10" skillet will cook up cornbread just fine. HOWEVER, when you get it right, and the cornbread comes out nicely, it IS some of the best cornbread you'll ever taste. There is just something about those nice, golden brown sides when they come out of this pan that just tastes great. I use this pan at least once a week, and it keeps getting better.

As with all Cast Iron pans, they require a lot of care. Seasoning when you get them, oiling before you put them away, never drop them on your toes and don't annoy someone when they have one in their hands.

31 of 32 people found the following review helpful:

5.0 out of 5 stars Season, preheat, spray and this pan will deliver!, February 28, 2002

By 

Daniel F. Moore (Yarmouth, Maine USA) - See all my reviews
(VINE VOICE)    (REAL NAME)   

This review is from: Lodge Original Finish Cast Iron Eight-Section Cornbread Skillet (Kitchen)

I have used this pan many times and have even baked cornbread on the grill and have never had a problem with it. The cornbread is browned just right and comes right out of the pan. In addition to seasoning the pan, I preheat the pan for about 15 minutes, then spray it with Pam before dumping in the batter. I like to bake cornbread for stuffing in this pan because the smaller sections get more browning than would be the case in an undivided skillet. I have a growing collection of Lodge cast iron products and I have never been disappointed in the quality and cooking results. Cast iron does require more care but it also holds the temperature better than any other type of cooking vessel. Many of my pans are now so well seasoned that they are virtually non-stick and you can use them on the stove, in the oven, on the grill or over an open fire. I wouldn't trade my Lodge set for the best set of Calphalon available!

31 of 35 people found the following review helpful:

1.0 out of 5 stars pan won't season, May 2, 2000

By 

D. Offer (Austin, TX USA) - See all my reviews
(REAL NAME)   

This review is from: Lodge Original Finish Cast Iron Eight-Section Cornbread Skillet (Kitchen)

I love cast iron cookware, but this pan won't work for me. I seasoned it as instructed but the muffins just wouldn't come out cleanly. Trying to clean it afterwards was a nightmare. I couldn't get the stuck bits out of the corners.