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HomeCookwareEthnic CookwareLodge Logic Pre-Seasoned Perch Muffin/Cornbread Pan |
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|  | | | Customer Reviews: | | | Average Customer Review: ( 11 customer reviews )
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Most Helpful Customer Reviews
3 of 3 found the following review helpful:
 Nice fish pans! Jun 11, 2007
By G. Powell
I've got the non pre-seasoned pans and I seasoned them according to the instructions. The key I've found it to preheat the oven and put the empty pans in at the same time. When the oven is at the right temperature, pull the pans out, and dribble a little oil (I use light olive) into each fish, take a paper towel and rub the inside completely then spoon/pour in the batter. Then they pop out perfectly every time.
The design is cute, but as with any sort of bread thing, the pattern shows through but not perfectly. Still fun to use. Two pans will handle a regular batch of muffin batter from my Joy of Cooking. (I like buttermilk c/ bananas walnuts, or blueberry, or craisn's or apples as well as the cornbread recipe that lodge sends with the pans.
3 of 4 found the following review helpful:
Fun to Use! Mar 19, 2006
By Honey
I saw these pans being used by Paula Deen to make cornbread to go with the fish she was cooking. I just had to have them and found them on Amazon. They are cute and fun to use, although it is a little tricky at first knowing how much to fill each one. (I had a few disasters with them rising out of the pans at first!) Once you get the hang of it, they make the perfect cornbread to go with any dish - and the kids love them!
 Lodge Cornbread Pan May 05, 2012
By Danny P. Crain
"hartcedar"
The Lodge Logic Perch Cornbread Pan is fine, but the pan does not come
"seasoned" enough to not stick so the bread will come out without sticking.
Some additional seasoning should solve the problem and the pan should last indefinitely.
Yum Yum! Apr 13, 2012
By msblue
Love my little cornbread fishy pan. That's mainly what I bake in it, cornbread. Every piece comes out perfect and no sticking. If you're new to cast iron, here is what you want to do for absolute perfect results...turn your oven on, pour some oil in each little fishy opening, make sure the oil is covering all areas, place your pan in the oven. While your pan is getting hot, make up your batter. I make mayo cornbread in mine. One egg, milk, couple big scroops of self rising meal, and one big heaping spoon of mayo. Mix it up, the batter should be a little on the thin side. Now take your pan out of the oven, it should be very hot and you should see just a tad of oil floating in each section of the pan, pour your batter in all the way to the top of the little fishy, place pan in oven. I usually bake my cornbread in these types of pans on 375 degrees. It will cook fast, so don't turn up the heat too high. Once your cornbread is a nice golden brown on top, remove. Take a butter knife, slightly pry on the side of the fishes and they should flip out with ease. Better then the corn sicks I think as these make a bit thicker. I am going to try making some hushpuppies in this pan, I think they would be very yummy.
perfect Jan 13, 2012
By R. L. Wyrwitzke
i had admired it ever since we found one in an junk store but my cousin placed her dibs on it first . i then found you could buy them new and even saved a few dollars with free shipping and you truely do get pretty cornbread when baking,Lodge Logic Pre-Seasoned Perch Muffin/Cornbread Pan with them looking like perch.
See all 11 customer reviews on Amazon.com
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