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HomeCookwareEthnic CookwareLodge Cast-ton Slice Wedge Pan for Scones and Cornbread |
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|  | | | Customer Reviews: | | | Average Customer Review: ( 4 customer reviews )
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Most Helpful Customer Reviews
4 of 4 found the following review helpful:
 pie shaped corn bread skillet.. Feb 02, 2010
By Bonnie L. Ward
I really like this cast iron skillet.. I make corn bread in mine, I like the wedges.. The pan is very heavy, but it's cast iron, so that should be expected.. Remember that if You have weak wrists or arthritis, other wise it's Great.. doesn't stick, I spray it with a little pam just in case..
2 of 2 found the following review helpful:
We're cooking now Aug 08, 2010
By C. Glandon
"book huntress"
I love this pan. Scones come out nicely. No sticking and quick, easy clean-up. I wish it was slightly larger.
4 of 5 found the following review helpful:
 My Own Fault Jun 03, 2011
By Jill Mcquown
It was my own fault. I took "pre-seasoned" at its face value. I should have seasoned it myself with shortening. I didn't this time and I regretted it. The cornbread stuck to the pan and could barely be coaxed out with a metal spatula. IF you buy this pan please, please, please don't take "seasoned" literally! I've been cooking with cast iron long enough to have known better. It's not the pans fault, it's the cook's fault. Season, season, season.
1 of 1 found the following review helpful:
Great pan. Mar 29, 2011
By Dixie R. Smith
Performance of this pan is outstanding. I've made three batches of different scones--each was better than the last because I learned how to best fill the wedges.
For easy removal of scones, remove pan from oven and rest unheated for 20 minutes.
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