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HomeCookwareEthnic CookwareOld Mountain Pre Seasoned 10120 7 Impression Cornbread Pan, 12 Inch x 5 1/2 Inch |
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|  | | | Customer Reviews: | | | Average Customer Review: ( 8 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
6 of 6 found the following review helpful:
 A TRIP BACK IN TIME Dec 01, 2009
By Jean Jacoby
With these pans, I feel like I am taking a walk back in time. I grew up with pans similar to these and love them. I know they are the old fashioned type which have to be seasoned, but once seasoned and if cared for properly, they will last generations. Just don't wash them in soap and water and never put them in a dishwasher. After you use them, clean them with hot water and dry thoroughly. Then they are ready to use again.
4 of 5 found the following review helpful:
Great Product Sep 02, 2008
By K. Kuck
"kuckbook"
The cast-iron cornbread baker is a very good product. It is smaller than I envisioned but as it turns out, it's the perfect size for my needs. I would recommend this product to anyone looking for a good cornbread baker.
1 of 1 found the following review helpful:
Love this pan Dec 08, 2011
By MaggieL
I got the pans to use with a recipe from Food Network. I followed the prep and cleaning instructions exactly and the pans worked great. Made the best corn bread I've ever had - and they look so cute as little ears of corn! Two tips - 1. the corn bread comes out of the pans easier if you don't overfill them 2. Preheat and butter the pans before filling with the corn bread mix - they fall right out of the pans perfectly.
1 of 1 found the following review helpful:
 not sure Mar 03, 2011
By Brenda
I've used this pan two times so far and I haven't been able to get the cornbread out either time. The first time I thought is was because I didn't spray it enough so the second time I sprayed it extra good but they were still stuck.
 Disappointed Jan 20, 2011
By H. Kline
"PeaceBeWithYou"
I'm disappointed because the cornbread comes out looking like sticks not really corncobs. I added extra milk to my recipe to help get the batter into the grooves which helped a little bit. The pan is very heavy and awkward to hold. You must be very careful removing the bread from the pan or you get a bunch of broken pieces. I do like the taste that the cast iron gives the cornbread, but I wish I would have just bought a cast iron pan and cut the bread into wedges.
See all 8 customer reviews on Amazon.com
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