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Lodge Cast Iron 7-Stick Cornstick Pan
|Price:||$19.99 & FREE Shipping on orders over $49. Details|
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- 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
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Life and Home||Amazon.com||Amazon.com||The Houseware Shoppe|
|Material||Cast Iron||metal||Cast Iron||Nylon|
|Dimensions||0.5 inches x 12 inches x 5.5 inches||1 inches x 12.3 inches x 5.4 inches||0 inches x 0 inches x 0 inches||2.56 inches x 10.38 inches x 2.37 inches|
|Item Weight||7 pounds||4.8 pounds||5.7 pounds||0.5 pounds|
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Top Customer Reviews
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.
Cornbread cooked in a skillet or baking pan is soft; even cakey if you use enough white cornmeal and sugar. But corn pones are crispy... they fracture in the most wonderful way when you bite into them and have the BEST texture. I make a big batch of them and keep them in a sealed container on the counter for a day or two, and then refrigerate the unlikely few that may survive after that. They're also perfect for throwing into lunch bags, too.
Be sure to season your pan (rub with vegetable or corn oil, bake for an hour, then let cool overnight) or you WILL have problems with sticking. Also be sure to oil your pan before each use, especially at first. The more you use cast iron, the more non-stick it becomes, but proper oiling is critical at first. My current pan is decades old, but I still brush the wells with a little bacon grease before each use and preheat it along with the oven while I make my batter. (We rarely eat bacon but I "bank" the drippings specifically for making cornbread.) The cooked pones practically fall out of the pan, and the hint of bacon in the crust is insanely delicious.
Another user said that she found filling the individual corn-shaped wells tedious; I use a large serving spoon to pinch off just enough batter to fill each well. The bowl of the spoon I use is big and long; its shape matches really well with the width of the pan so the patter pours perfectly into the wells. It's a snap, and it's CERTAINLY worth the flavor and texture of corn pones!
Having said that, their PREFERRED mode of cornbread baking was in the small, cast-iron skillet ----- and I agree.
The cornbread sticks are cute, though.
Most Recent Customer Reviews
These are great. Good quality heavy castings. I use a brush to coat lightly with margarine, then dust with cornmeal, then preheat. Read morePublished 4 months ago by dbciii
The cast iron is good quality, but it is just too small to make decent cornbread.Published 5 months ago by Picky Customer
I was really unhappy this this item. I understand things need to be seasoned first, by I have used this over 10 times and I am going to toss it in the trash. Read morePublished 7 months ago by Elizabeth C. Hardeman
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