Lodge L8CB3 Cast Iron Cornbread Wedge Pan, Pre-Seasoned
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- 9-inch-diameter wedge pan for baking crispy cornbread, scones, and more
- Preseasoned with vegetable oil formula and ready for immediate use
- Cast-iron construction heats slowly and evenly
- Includes looped cast-iron side handle and opposite helper handle; hand wash only
- Each wedge measures 3-1/2 by 1 inches
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From the manufacturer
Perfect for cooking crispy cornbread, scones and more
Use & Care
While the skillet comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After cooking, we recommend cleaning with a stiff nylon brush and hot water. Using soap or the dishwasher is not recommended, and harsh detergents should never be used. Towel dry immediately cleaning and apply a light coating of oil to utensil while it is still warm.
Pre-seasoned pan is ready-to-use right out of the box
The black patina given to the cookware by the factory seasoning process is, in fact, vegetable oil that has been baked into a piece of cookware that has emerged from an individual sand mold. This coating of oil is a functional application and not a cosmetic application. The cookware is hanging as it rides through the electrostatic sprayer and commercial conveyer ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron which creates an easy release finish. As a result of this process, you may see a blister or bubble of oil at the southern-most point or at the end of the handle of the cookware piece. If visible, it will rub or flake off with your finger, leaving a brown spot. Don’t worry, it’s not rust but a seasoned spot that is brown, indicative of the varnish stage of seasoning. As a matter of fact, this is the color of home seasoned iron until it has been used several times. The brown spot will turn black with use.
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|Sold By||Available from these sellers||Amazon.com||Amazon.com||Amazon.com||Amazon.com||HWGA Supply|
|Item Dimensions||—||9.62 x 10.7 x 1.25 in||5.7 x 12.88 x 11.31 in||—||5 x 12 x 1 in||6 x 12 x 1 in|
|Material Type||Cast Iron||Cast Aluminum||Cast Iron||Cast Iron||Cast Iron||cast-iron|
|Size||9"||None||11.25"||7.75x5.38x1.5||12" x 5"||—|
So you want to make perfect cornbread? Then this is the pan for you. Cast Iron is ideal for that perfect cornbread crust, not too thick, not too dark. Unique cooking properties of Cast Iron cook evenly without hot spots. The Lodge Cornbread pan is partitioned into eight sections for individual, ready to serve portions. This 9-inch pan features two handles for heavy lifting. Whether used in a kitchen or camp, theses virtually indestructible cookware should last for generations. Made of cast iron, this pan evenly distributes heat from the bottom through the sidewalls. Sporting a stylish black color, the cast iron Skillet looks good in most kitchens and it doubles up as an excellent source of nutritional iron. Cast Iron, like your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. Recipe included.
Top customer reviews
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Campfires, charcoal beds, wood stoves, and regular stoves. Every day at home, camping, on the water, wherever. This little pan has gotten quite a workout in our family over the years. Great for brownies, cornbread, scones, and things like lemon bars. When I've used it for frittata and quiches, the cast iron creates a bit of a light exterior crust that I'm very fond of. Just to experiment I tried hash brown wedges with great success (you can customize toppings for each wedge). I like to put the pan straight to a trivet on the tabletop and serve from there. It keeps things warm without overcooking in my experience.
Seriously, this thing looks just like the day I bought it, except the finish has improved with use. This is a versatile pan that will last a long, long time. You just can't go wrong with a Lodge product.
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My tips: (granted I'm a cast iron novice, but this is what worked for me)
-I lightly coat the wedges with shortening (I put my hand inside a ziploc bag and spread it that way)
-Put it in a cold oven, turn on to 450º
-Make the batter (Cook's Illustrated Southern Cornbread recipe is PERFECT, and fits this pan exactly)
-Carefully take pan out of the oven, put a tiny bit of butter in each wedge (I dropped a small piece in, and it melted immediately)
-Fill each wedge with 1/4 cup batter (I used 2 scoops with a medium cookie scoop)
-Bake 21 minutes or until lightly browned
-Remove from pan & set on a wire rack until eating
I can't wait to make this again!
SIZE: This is a NINE INCH scone/cornbread baking pan. To the folks that complain it's too small, I wonder why you feel you need super-sized portion servings.
FIRST USE REPORT (13 November 2016); First results out of new Lodge cast iron scone pan after applying 3 separate layers of Crisbee cast iron seasoning yesterday. Pre-greased all corners of the pan sections with solid white plain Crisco shortening using a vinyl gloved finger. Easy Bisquick buttermilk-blueberry-orange low sugar scones. Total calories for one, without toppings: 181 calories. The scones came out of the pan sections easily and were evenly baked. The scone batter was not as "dry" as cut biscuit dough. I made certain it was the consistency of muffin dough to facilitate easily portioning it out without a sticky mess.
EVALUATION: This pan's a real keeper when properly prepared and maintained.