Features:

  • Cast-iron drop biscuit pan with seven 3-1/4-inch-diameter impressions
  • Preseasoned with vegetable oil formula and ready for immediate use
  • Cast-iron construction heats slowly and evenly
  • Nonstick, rustproof finish releases foods cleanly; hand wash only
  • Measures 12-3/4 by 1-1/8 by 11-3/16 inches
AWESOME PAN ISNT A GOOD ENOUGH HEADLINE

This is the most awesome pan ever,Lodge really out did itself,we had never seen one like this,must have as we only cook with Lodge cast iron, those are crustless egg queches,they came out flawless and delicious, take care of your cast iron and it will take care of you!

Awesome for Baking Guten-Free

I have been baking my own gluten-free rice bread with dal for a while now. I have been yeast raising the batter in a bowl and then pouring it into a baking pan lined with oiled parchment. I have also tried little small cake pans lined with teflon and other teflon pans oiled. Teflon sticks to rice bread like glue. Parchment works but its a pain. Then I tried baking my rice bread in an oiled pre-heated iron pan like you would skillet cornbread. Bingo! non-stick heaven! But, I hate pie shaped wedges. They are hard to slice. These little pans are perfect for preserving the levening (bubbles) in my rice bread and the small round shape makes them easy to slice in half or thirds and stick in the toaster and eat as toast or sandwiches. The small rounds and the pre-heating of the iron also save energy. No burning, quick baking. I can't wait to try buttery crusted mini cornbreads or potato hash brown crust mini quiches.

Buy this and all your biscuit dreams will come true.

I have never been able to make good biscuits, but everything changed once I got this pan! I used the Lodge Buttermilk Drop Biscuit recipe and this pan and my biscuit dreams all came true. These were better than any biscuit I have EVER eaten, bar none! I have also used this pan for scones with excellent results. Fabulous product. Thanks, Lodge!

Perfect Biscuit Pan - The pan worked perfectly after New Seasoning

Had some of the best homemade biscuits from this pan. Two Cups of "Southern Biscuit" Flour (Self Rising), plus milk and butter created the biscuits. Using a Standard Coffee Cup as a cutter made them the perfect size for this pan and 15 minutes later they baked perfectly in a NuWave Oven Pro, set on a 3 inch rack at 350 degrees. P.S. You will need the Extender Ring to have room for this pan, the tapered oven top alone will not go around it. The pan was washed and then seasoned with a light brushing of oil in the standard oven at the manufacturer's recommended settings for seasoning again to make sure the product would not stick. I found it is a good habit to always see to it that anything cast iron is further washed and seasoned regardless of how good the manufacturer says it is done. Just before the biscuits were put in, the pan was brushed lightly with vegetable oil inside the cups. Nothing stuck, nothing burned, perfect browning at 350 degrees without preheating, even though the recipe called for 450 degrees in a pre-heated standard oven for 11-13 minutes.

My Favorite Pan!

I saw this biscuit pan on a cooking show and had to have one. I have used it several times since I received it. I have made biscuits, blueberry muffins and breakfast quiche. The pan comes pre-seasoned. I washed it before use and lightly treated it with flaxseed oil . It didn't say to do this, but I wanted to make sure nothing was going to stick. Everything has come out beautifully. It's a great pan at a great price. I wouldn't hesitate to buy it. In fact, I have already purchased a second one!

great pan!!

Thought I'd update my review after using this pan several times. I just made popovers in it. The cups are more shallow than popover cups and so I was going for more of an individual Yorkshire pudding thing. The were perfect. If anything was going to stick, it would have been this. preheated, and sprayed with pan coating. This is a nice, heavy!, iron pan. Although it is pre-seasoned, I have never trusted that so as soon as it came I seasoned it. When it was done, I cooked cheesy biscuits in in. There is no better seasoning test! They came out great. If you are new to using iron pans, there are some things you should know. 1. seasoning is easy. I brush mine with olive oil, turn them UPSIDE DOWN on some aluminum foil, and bake them for 2 to 3 hours at 450. Alternately, you can do the same and combine your automatic oven cleaning and your pan seasoning. Be aware that it will smoke! By turning the pan upside down, you let excess oil drip out and don't end up with they gummy cooked oil in the pan. 2. Iron pans work best when they are hot before you fill them. I usually give my a quick spray with pan spray or rebrush with olive oil, heat them to the temp the recipe requires, then fill them and bake. You will have to adjust your baking time down. You'll get the hang of it quickly, but keep an eye on things until you figure it out. I find 5 to 10 minutes depending on what I am cooking. I think this will be an awesome pan for cornbread also! That's my next test.

Great for pies!

I haven't the faintest clue what a drop biscuit is, but I bought this with the intent to make shallow pies in so I could get more lentils in my diet and it's done a bonza job for that.

Don't Understand But Love This Pan...

I do not understand why some buyers have so much trouble with this pan sticking and rusting. Mine arrived safely today and I baked cornbread in it earlier this evening. Not so much as even a hint of the little "cakes" trying to stick. When my pan arrived, the first thing I did was wash it. I know they say do not use soap but occasionally, I do. I already had some soapy dish water in my sink from where I had just washed a dishes. I took a small round scrub brush and scrubbed the pan with the soapy water. I did NOT allow the pan to sit in soapy water. I never let any cast iron pan sit in water. After rinsing it well with hot water, I dried it very well, inside and outside. After the pan cooled from being washed and rinsed in hot water, I generously greased the pan with solid vegetable shortening, Crisco to be exact. (I don't use butter because it contains salt and milk solids which will burn.) I preheated my oven to 425 degrees Fahrenheit. I spooned my cornbread batter in each of the seven, well-greased, cavities on the pan and popped it into the oven. I don't know how long I baked the cornbread because I never time it. I just keep a watchful eye on it and when it attains the color I like, I remove it from the oven. After taking it out of the oven, I allowed it to sit for about three or four minutes then I ran a small knife blade around the edge of each piece of cornbread. This was just to ensure there was no sticking around the edges. I carefully lifted each piece of cornbread out of the cavities with a fork. Absolutely NO sticking at all. These came out beautifully. I am thrilled with this, my newest piece of Lodge cast iron. I have new pieces and a few older pieces that belonged to my mother and grandmother. I must be lucky because I've never had any of the sticking or rusting I read about on Amazon. (I do have a Lodge cast iron Sportsman Grill which does have a little bit of surface rust but I know why that happened and that's another story.) I will agree, the new cast iron is not smooth like the old is and that's a shame. I don't know if the smoothness comes with decades of cooking and baking or if the company used a completely different process years ago. Whichever it is, the new cast iron can still be a delightful joy to use! Give it a try. If it sticks for you, call Lodge Manufacturing Company. I'm sure they'll be glad to offer some helpful advice.

spice whatever your tastes I have been very happy with the results

Bought this for the specific purpose of making breakfast sandwiches. I was looking for a way to prep various egg sandwiches with assorted ingredients that I could just heat up in the morning before work without having to cook from scratch and it has worked out perfectly. I never had any concerns about Lodge or the "Cast Iron" being the right tool for the job. I can bang out a weeks worth of patties in about half an hour, Eggs, egg whites, Spanish, Florentine, bacon, sausage, cheese, spice whatever your tastes I have been very happy with the results. Once prepped, I just take one out of a zip lock, put it in a small round olive oil / herb dipping plate add cheese of choice and cover with a glass ramekin, .45 seconds in the microvave later I throw that piping hot beauty on a toasted English Muffin with a little ketchup or hot sauce (depending) and I am out the door with a delicious hot sandwich. The only issue I have had is that I make a weeks worth on Saturday but only seem to eat two or three before their gone...I suspect my wife and kids...should of never let them try them.

Perfect!

Ordered this pan to make more regular shaped biscuits, not because I care much about regular shapes, but rather because I love cast iron cookware and wanted an excuse to add more to my collection! The size is just perfect, and the handles make the pan easy to move around when hot. My first use for this was to make some mini blackberry cornbreads, all but one came out cleanly with no sticking. I expect next time round none will stick at all. Remember to always preheat this pan to minimize sticking, and when it is new, add a small piece of butter/lard/drop of oil to the cavities before adding the batter. When the seasoning layer builds up, the amount of grease needed will decrease. The only problem I can find with this is that there are a few hard-to-reach places for cleaning and seasoning: the triangular indents on the top side, and the corresponding areas on the underside. I just hope it doesn't start rusting on the underside indents, as those would be a nightmare to scrub (I live in a very humid area). My pan seems to cook very evenly, which is great as cast iron is quite bad at even heat distribution. Here I don't have to worry about one biscuit/cake being burnt or undercooked compared to the others, so its good to see the Lodge quality there. Also, this is called a biscuit pan, but I can see many uses for it e.g. mini tarte tatins, eggs, pancakes (might be difficult to flip though), hash browns etc...

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