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Lodge Logic Pre-Seasoned Cornbread Wedge Pan | 
| Brand: Lodge
Category: Kitchen
List Price: $17.99
Buy New: $15.90
You Save: $2.09 (12%)
New (10) from $15.90
Rating:  20 reviews
Sales Rank: 5084
Color: Black
Shipping Weight (lbs): 5.7
Dimensions (in): 15 x 8.8 x 1.5
MPN: L8CB3
Model: L8CB3
UPC: 075536378503
EAN: 0075536378503
ASIN: B00063RXK6
Release Date: March 1, 2004
Availability: Usually ships in 2-3 business days
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| Features:
| • | 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 (W x H); lifetime warranty |
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| Accessories:
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| Editorial Reviews:
Product Description
8 Section, Pre-Seasoned, Cast Iron, Cornbread Skillet.
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| Customer Reviews: Read 15 more reviews...
 Excellent pan February 7, 2007
T. O. Connor (Ballston Spa, New York, United States)
3 out of 3 found this review helpful
I love this pan. It is good for all kinds of cooking, and nice and heavy. I have wheat allergy (celiac disease), and must use special flour when I bake. I find that this pan heats more surface area and gets the job done very well with the flour I must use. The cornbread (or cake or bread) comes out in very nice wedges. I definitely would order another of these pans!
best corn muffin pan February 25, 2006
Southern Yankee (Florida)
10 out of 10 found this review helpful
This is the only pan that can produce a corn muffin that is crunchy on all sides. The finish also eliminates the need for seasoning the pan. Just be certain to lubricate the corners throughly.
Best Cornbread I ever made November 11, 2007
R. Reinstatler (Granite Falls, Wa USA)
2 out of 2 found this review helpful
I like cooking efforts to be simple and reliable. I use "Jiffy" corn muffin mix (8.5 oz package) and my Lodge Cornbread Wedge Pan to get perfect cornbread every time. As long as the pan is properly oiled, the wedges pop out easily and cleanup is minimal using hot water and a brush. Simple and reliable, just the way I like it. Topped with butter and honey, the cornbread wedges are outstanding.
A Widely Useful Pan for Quick Breads February 2, 2008
vintner (Northern CA USA)
This segmented cast-iron pan is wonderful, not only for cornbread but equally for any kind of quick bread such as scones, shortcake, and especially for quick breads made with non-traditional flours (whole grain, almond, etc.). The pre-seasoned surface browns each wedge nicely on all sides, and wedges come out easily leaving the pan clean for quick washing. Highly recommended.
Makes excellent cornbread, well worth it if you love cornbread June 22, 2008
K. N Prestwich (North Brookfield, MA USA)
Makes great, crispy cornbread (both Southern and northern styles). Wedges are very easy to remove and are a nice size. Lodge pre-seasoning is good.
Only problem, as noted by others, is that one typical recipe will fill the wedge pan about 1.5 times. I have found this to be a relatively small problem -- I just remove the cooked wedges, put the pan back in the oven for a couple of minutes, then take it out and, add a little grease, and bake the remainder.I suspect that the size has to with not making the pan too heavy and with properly cooking the center without burning the edges when used at 450 F.
I also agree with some other reviewers that it seems very much to be a one use pan but if you love cornbread, this is great pan. I prefer the result over a traditional skillet (the wedge pan gives more "crispiness" per piece) or muffin pans and it is easier to remove the bread from the wedge pan than it is from "fancy" corn stick pans, at least in my experience.
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