Lodge Cast Iron 7-Stick Cornstick Pan
Average Customer Review:
Kitchen
list price: $11.95 -- our price: $6.79
(price subject to change: see help)
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Editorial Review

These 4-bite cornsticks are perfect for adults who prefer the crispy exterior to the fluffy interior of cornbread. And this little cast-iron pan is meant to be around forever--the manufacturer has been making them since 1896! Cast iron is the original nonstick cooking surface--with proper care and seasoning, it turns glossy black, with a hard "crust" that makes sticking a near-impossibility. If you notice sticking, just follow the included directions for re-seasoning. This pan is about as corny as baking pans get--but in a very tasty way. --Jill Lightner ... Read more

Features

• Pan seasoning and recipes included
• 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

Reviews (8)

4 stars not 5 only because all 7 slots wont go over 1 burner
'Scuse me, but may I invite myself into your HOME?
Yes, y'all down South, you who know how to hook it up but GOOOD.
Am a SWM whose stomach is grrrowling to munch on ALL of your
home-made cornbread, as long as it has no sugar, wheat or bicarb.
Fact, would you please post walking directions to your front
stoop from the nearest Greyhound depot? I'll fly Greyhound first
thing once I cash out my Chase bank account and junk my things.
All you gotta do is let me sleep on the floor (forever) and keep
your sisters and daughters out of harm's way. I'll be coming over
by daylight, so you'll have time to fix me a batch the same day.
My skills? I can watch TV, change channels, flush the toilet, eat
all day and night, and even mosey on over to the general store to
lug back a couple of Guinness stout pints to help wash down some
more of your made-from-scratch cornmeal sticks and wedges. We'll
take turns keeping the hungry neighbors from getting too friendly
(just don't sic the dogs on ME when I'm thumbing my way over now)

BTW, suggest that you folks who'd like to break the monotony from
eating cornbread STICKS invest in Amazon's ASIN: B00004S9I8 (AKA
Lodge Original Finish Cast Iron Eight-Section Cornbread Skillet).

Seasoned, this makes pretty cornsticks for your meals
Frankly, when I am lazy, I whip up a batch of cornbread (yeah, yellow cornmeal, so sue me you Southerners, and I even use those cheap mixes when really pressed for time.) And I pour it into any handy square or round cake pan and cut it up for meals.

But...let's say you are serving guests and want some cornsticks to go with that chili. If you season this pan according to directions, and even throw out the first batch of sticks, (give them to the dog, he won't mind)you will eventually get a pan that lets you make lovely, brown, tasty cornsticks that look very nice served with a simple meal. Don't skimp on the oil or melted butter in the batter, and watch the sugar--it causes them to brown too fast if you overdo it.

Set these out in a nice basket and you won't feel so bad about serving chili from a can or the soup you threw together in a panic to get that hot meal on the table. Whew!

Bad start!
I'm no newcomer to castiron cookware & should've used common sense when it came time to season the cornstick pan.Instead, I followed directions & slapped on the Crisco.Big mistake!It didn't seem to 'soak in,' so I rubbed more, heated more.Bottom line is that the Crisco simply caked on, turned dark & I'll skip the gory details of getting it off. With this introduction, I can hardly wait to try cooking in it!Other castiron instructions say to use oil, heat & leave overnight in the oven.Future buyers should go directly to Plan B. ... Read more

Asin: B00004S9I6
Subjects:  1. Bread Pans    2. Cornbread    3. Cast Iron   

Lodge Drop Biscuit Pan
Average Customer Review:
Kitchen
list price: $24.99
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Editorial Review

Drop biscuit dough into each of the seven integrated individual mini pans and it will be ready to be cooked anywhere--from a gleaming commercial kitchen to a riverside campsite. Fancy alloys and coatings on other types of cookware are simply trying to emulate the innate qualities of properly seasoned cast iron: heat retention, even heat distribution, and a scratchproof nonstick surface that will never warp. Since 1896, Lodge has been steadily producing the world's most extensive selection of professional cast-iron cookware, lovingly poured one piece at a time. Cared for properly, which means never even thinking of putting them in the dishwasher, these products will last for generations. --Dominic Johnson ... Read more

Features

• Unsurpassed durability and heat retention
• Bake big, fluffy biscuits without a rolling pin
• Spoon favorite mix into wells
• Unique open frame design permits easy handling
• Attractive enough for a wall ornament

Reviews (3)

Best biscuits ever.
Just made the white lily flour 'touch of grace biscuits' (white lily flour DVD)in this and they came out just perfect.Will fill up the batter to just three forths next time and not to the top in this pan (like the instructions on the biscuit pan say), since the biscuits rise in the oven and the batter might overflow.

WOW Perfect Biscuits
Wow - I just finished eating the best biscuit I've ever tasted, and I think it's the start of a new Sunday tradition in my home! I didn't have time to "season" the pan, but used non-stick spray. The biscuits still came out of the pan easily. I substituted 100% whole wheat flour for all the white flour in the recipe that came with the pan -didn't use the baking soda or cream of tartar either- but they were perfect nevertheless. Nice with soup, or try with a teaspoon of raspberry preserves for an after-dinner dessert, or a special breakfast treat with an egg and fruit. The pan is really cool (or should I say hot?) and has enough character to sit in the middle of the table -on a kitchen cloth - it's H-O-T right out of the oven. I've used my cast iron skillets for 25 years, and can't believe I'd never seen the biscuit pan before now. I just happened to be looking at Lodge skillets on Amazon and found it, and am so glad I did.

Great Product!
This pan is wonderful for all kinds of drop biscuits.I make Cheddar & Garlic ones that are heavenly in this pan.It is also good for making corn muffins and dinner rolls.I highly recommend it! ... Read more

Asin: B00004S9I1
Subjects:  1. Cast Iron   

Chicago Metallic Professional Non-Stick Perforated Baguette Pan
Average Customer Review:
Kitchen
list price: $21.95 -- our price: $19.99
(price subject to change: see help)
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Editorial Review

The right bread pan makes all the difference in the quality of fresh-baked loaves. And home bakers who want to make an authentic baguette can rely on the unique design and professional quality of this Chicago Metallic baguette pan. Three long troughs hold the dough in shape while the perforations allow for even browning from top to bottom, creating that essential golden, crispy crust. The 9-by-17-inch baking pan has solid aluminized steel construction with support bars to prevent warping. Only 1-inch thick, the pan stores neatly away. --Lynne Sampson ... Read more

Features

• Bakes three baguette-shaped bread loaves
• Heavy-gauge aluminized steel with nonstick SilverStone surface
• Dishwasher-safe
• Made in the USA
• 25-year limited warranty

Reviews (10)

Sometimes a pizza stone just isn't enough
I've been working on making the perfect French bread baguette. (It's delicious with goat cheese and some artichoke-lemon spread, but that's another review.) I have an excellent bread machine recipe for the dough but letting the bread proof on my pizza stone before cooking it resulted in slightly "squashed" loaves that were more like narrow ellipses than circles. Although I love my stone's effect on a loaf's crisp crust, I finally ordered this baguette pan.

Mindful of the recommendations in other reviews, I sprayed the pan with cooking oil before using it. I also tossed some corn meal on it. (What can I say? I like its effect on the crust.) I laid the dough in the pan's "troughs," let it rise, then moved it to a preheated oven to bake. Unable to part with the stone entirely, I placed the pan on top of it. The loaves turned out beautifully. They're almost perfectly round, about 2" in diameter; the crust was even crispier than when I used my stone, and it's fairly even all around--slightly more brown on top than on the bottom, perhaps because of the stone being underneath.

Since my kids ate them all, I had to make more the next day. This time, I didn't stretch the dough as much so they came out as 3" baguettes. I also reduced the heat a little, as the pan's instructions recommend. The loaves touched when they rose, so I pulled them apart after about ten minutes of baking. That wasn't a problem though, and they came out even better than before.

Cleanup is easy, especially if you spray the pan, but the perforations are a bit harsh on a sponge, so you might want to use the recommended nylon scrub or a paper towel instead. (Cleaning corn meal out of those holes is a little difficult, however, so I'm reconsidering using corn meal.)

If you bake baguettes frequently, I heartily recommend this pan! (No offense to my pizza stone.)

CHICAGO METALLIC BAGUETTE PAN
I USED THE BAGUETTE PAN FOR THE FIRST TIME TODAY AND WAS A BIT APPREHENSIVE AFTER READING THE REVIEW ABOUT DOUGH GETTING STUCK IN THE PERFORATION HOLES, BUT THIS WAS NOT THE CASE. IT REALLY DID A BEAUTIFULL JOB ON MY BREAD!BEFORE PLACING THE DOUGH IN THE PAN I SPRAYED IT WITH A NON STICK COOKING SPRAY AND THEN DUSTED IT WITH A SMALL AMOUNT OF FLOUR. AFTER THE BREAD WAS DONE IT SLIPPED RIGHT OUT OF THE PAN.I BELIEVE THIS IS A REALLY GREAT PRODUCT.

BEV BAKER

Makes your bread crust very crisp
This has to be my favorite pan for making the outside crust on the bread very crisp.It seems that the heat flows better through this pan with the perforation.While the pan is very sturdy and of a heavy gauge, it should provide you with wonderful bread in the years to come.Be sure to give the pan a quick spray of non-stick spray before cooking, but you would do this when making any kind of bread.The three loaves gives you just enough bread so that there won't be any major dicussions of who is getting the last piece of hot bread.If you are a bread maker and haven't given bagettes a try, this would be the idea pan to do this with. ... Read more

Asin: B00004R91J
Subjects:  1. Bread Pans    2. French Bread    3. Baking    4. Bakeware    5. (Bake Ware)   

Nodic Ware American Star Bundt Pan
Average Customer Review:
Kitchen
list price: $32.00 -- our price: $28.99
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

The classic tube-cake bundt pan is round with vertical flutings alternating between sharp/narrow and rounded/wide. This mold rings a spectacular change on that shape. This mold is star-shaped, with bold, overlapping flutings. Detail remains intact thanks to the pan's heavy, cast-aluminum sturdiness, which promotes even baking. Try almond-butter pound cake with berries (recipe included), and the pan's capacity to create fine crusts is enticingly demonstrated. The mold holds 10 to 12 cups of batter, enough to make a festive cake for 10 people. This rust- and warp-resistant pan has a long life expectancy. The nonstick coating ensures cakes, breads, frozen desserts, and gelatin desserts and salads pop out with their pretty flutings intact. --Fred Brack ... Read more

Features

• 20-year warranty against defects
• Bakes star-shaped, fluted tube cakes and festive breads
• Molds gelatins and frozen desserts
• 10-1/2 inches in diameter by 4 inches high
• Hand wash with mild detergent

Reviews (14)

Solid pan with gorgeous design
No more boring bundts! The cakes this pan produce look gorgeous and come out of the pan with virtually no effort. Very solid pan, I'm sure it will last for many years. Definitely worth the cost if you enjoy making bundt cakes!

Amazing Pan
I always have a hard time making cakes in tube pans.They always end up crumbling when I try to take them out.So, when I saw this pan I was not sure that it would work.All those sharp edges looked scary! : )But I went ahead and order it.When I got it, I just had to try it so see if all the reviews were correct.Well... the very first cake I made came out beautifully.I even had to call my husband in the kitchen to show him how I had finally made a perfect tube-pan cake.Just a little oil spray and flour was all it took. This is just an amazing pan!It is worth every penny!

Great Pan
This is a very sturdy, nonstick pan that works great.I spray it with Pam before baking, and when the cake is done it slides right out.And I love the design! ... Read more

Asin: B00004RFQ2
Subjects:  1. Cake Pans    2. Baking    3. Bakeware    4. (Bake Ware)    5. Novelty Cake Pans