Features:

  • 9-inch-diameter wedge pan for baking crispy cornbread, scones, and more
  • Preseasoned with vegetable oil formula and ready for immediate use
  • Cast-iron construction heats slowly and evenly
  • Includes looped cast-iron side handle and opposite helper handle; hand wash only
  • Each wedge measures 3-1/2 by 1 inches
Ten years of top performance and versatility

This is a review for the Lodge L8CB3 Pre-Seasoned Cornbread Wedge Pan by Lodge. Campfires, charcoal beds, wood stoves, and regular stoves. Every day at home, camping, on the water, wherever. This little pan has gotten quite a workout in our family over the years. Great for brownies, cornbread, scones, and things like lemon bars. When I've used it for frittata and quiches, the cast iron creates a bit of a light exterior crust that I'm very fond of. Just to experiment I tried hash brown wedges with great success (you can customize toppings for each wedge). I like to put the pan straight to a trivet on the tabletop and serve from there. It keeps things warm without overcooking in my experience. Seriously, this thing looks just like the day I bought it, except the finish has improved with use. This is a versatile pan that will last a long, long time. You just can't go wrong with a Lodge product. If you found this review helpful, please click the "yes" button below. Thanks and happy trails!

AMERICAN MADE top-quality cast iron cook and bakeware for a super, discounted price!

Received this scone/cornbread AMERICAN MADE cast iron pan at Noon via Amazon Prime shipping. Very nice service; thanks Amazon. Immediately using only HOT WATER (NEVER use soap on cast iron cookware), towel dried then immediately started the additonal CRISBEE CAST IRON SEASONING (product available here on Amazon) process. Added THREE separate additional layers following the Crisbee producers instructions. Take a look at the two photos. This is what PREVENTS your food from sticking folks. If you do not know how to correctly cook, grill or bake and maintain cast iron cookware, I suggest you learn without any further delay. NEVER, no, not ever, use those sprays on your precious cast iron. I start off protecting newly acquired or restored vintage pieces with the 3 CRISBEE layers (takes 4 hours) then, after each use, I scrub carefully using a stiff, nylon brush under hot running water. Wipe dry. Warm in 200 degree oven 30 min. then apply a THIN COAT of solid white plain Crisco shortening. Increase oven temperature to 300 degrees and place on oven rack upside down for 30 minutes. Remove the item, wipe it all down with blue shop towels. Increase the oven temperature to 400 degrees, put it back in the oven upside down for one more hour. Turn off the oven and let it cool down naturally. Wipe down again after removing. SIZE: This is a NINE INCH scone/cornbread baking pan. To the folks that complain it's too small, I wonder why you feel you need super-sized portion servings. FIRST USE REPORT (13 November 2016); First results out of new Lodge cast iron scone pan after applying 3 separate layers of Crisbee cast iron seasoning yesterday. Pre-greased all corners of the pan sections with solid white plain Crisco shortening using a vinyl gloved finger. Easy Bisquick buttermilk-blueberry-orange low sugar scones. Total calories for one, without toppings: 181 calories. The scones came out of the pan sections easily and were evenly baked. The scone batter was not as "dry" as cut biscuit dough. I made certain it was the consistency of muffin dough to facilitate easily portioning it out without a sticky mess. EVALUATION: This pan's a real keeper when properly prepared and maintained.

Best cornbread ever!

I've had this pan for about 2 months. I bought it in my quest to make the "best ever" cornbread. It took me a few batches to figure out what works best, and what recipe works well- but I did it! Yesterday I made 2 batches of fantastic cornbread wedges! :) And, with the 2nd batch, not a single crumb stuck to the pan- so I could put it away without having to do any work cleaning it! The cornbread came out tender on the inside, lightly browned all over, and such a light, crisp crust. Mmmm! My tips: (granted I'm a cast iron novice, but this is what worked for me) -I lightly coat the wedges with shortening (I put my hand inside a ziploc bag and spread it that way) -Put it in a cold oven, turn on to 450º -Make the batter (Cook's Illustrated Southern Cornbread recipe is PERFECT, and fits this pan exactly) -Carefully take pan out of the oven, put a tiny bit of butter in each wedge (I dropped a small piece in, and it melted immediately) -Fill each wedge with 1/4 cup batter (I used 2 scoops with a medium cookie scoop) -Bake 21 minutes or until lightly browned -Remove from pan & set on a wire rack until eating I can't wait to make this again!

What a difference!

I come from a long line of cornbread scorchers: people who use metal baking pans and a hot oven to make cornbread and then, in an effort to make sure it's "done" in the middle, end up cooking the bottom to a slightly charred crisp. A couple of months ago I decided to give this pan a try. Wow. The description says it's pre-seasoned, but I decided a little more couldn't hurt. Read all the articles online to determine the best way to do it and then, having Crisco on-hand and not having any flax seed oil, I decided to do it the old-fashioned way. Coated it with Crisco, wiped off as much as I reasonably could, baked it at 450 for an hour and then let it cool in the oven. I have no idea if it made any difference, but it did look nice. Yes, it is heavy. It's made of cast iron. The opposite-side handle is a very good thing. It makes pretty much perfect cornbread. I put the pan in the oven to pre-heat, then at the appointed time I take it out, blast it with a little spray oil, put in the batter, and return it to the oven. 15 minutes later (give or take) I turn the pan over a cooling rack and the cornbread wedges fall out. More batter, another 15 minutes, and another batch. After the pan is cooled I usually go over it with a slightly damp washcloth just to make sure I don't leave any crumbs. I have never needed to even rinse it off. I've tried several different cornbread recipes; all have turned out great, and with no mess. Now I'm going to start experimenting with brownies . . . .

Another excellent lodge product!

Made wonderful cornbread wedges and cleaned easily. I used a gluten free corn bread mix from trader joes. Coated entire pan with bacon grease, warmed slightly on stove and filled each wedge to the top. There was still left over prepared mix that I cooked in a 2-cup glass Pyrex dish (love these too). Wedges came out perfectly cooked, and pan cleaned easily. Highly recommend Lodge cast iron.

Love my Lodge Cast Iron!

This is perfect to give "edges" on all pieces. I prefer less edge on my cornbread, but for those that prefer the edges, this is perfect. I can't say enough about Lodge cast iron products. They say they come pre-treated, and do, but I always treat them again prior to first use. I use bacon grease, (lots of choices out there to use) but realize some are concerned with cholesterol. I prefer natural animal fats over chemical sprays and they work excellent. I coat them thoroughly, inside and out, and place in the oven for 3 hours at 200 degrees. I wipe any excess off and they're ready for use. Clean up is simple with a paper towel, although I have used dish detergent when something is stubborn. If you find that clean up is becoming more difficult, re-treat them!

Great skillet!

I wanted a cast iron skillet to make latkes and cornbread and this is the one! I would suggest whatever recipe you follow for skillet anything you follow the instructions completely.....When I made the latkes I didn't preheat the empty skillet like it said and they ended up not being extra crispy on bottom.....The cornbread I just made is pictured above and it came out great (Skillet Buttermilk Cornbread With Corn -thespruceatscom/skillet-buttermilk-cornbread-with-corn) You will LOVE this piece of kitchen ware!!!!!

Great cast-iron pan w/ individual triangle shaped pie wedges that ...

Great cast-iron pan w/ individual triangle shaped pie wedges that can be used in the oven or on the grill. Make sure you rub some grease of some kind (butter, bacon fat, peanut/vegetable oil, Crisco or PAM spray for the grill) and preheat the pan before pouring in the batter...this will prevent the slices from sticking and make crispy edges around all three of the sides of the 8 triangle shaped wedges. Very heavy and well made so the heat will be evenly distributed while baking in the oven or a grill with a lid. I recommend this pan as well as the Lodge cast-iron drop biscuit pan L7B3...both good pans. The biscuit pan will fit in your average sized toaster oven which is a plus too...the only draw back is that it only holds 7 biscuits/ rolls. Due to the handle on the cornbread wedge pan, it will not fit in a toaster oven. You need to wash it by hand as you do with all cast-iron pans and then season lightly with a vegetable oil to prevent any rust. It sounds like a lot of work but it's well worth the texture of your cornbread or biscuits you get from a cast-iron pan.

Love this skillet!

I unherited several cast iron skillets from my mother & love them. Saw this on Pinterest with a recipe for cheese grits cakes. Used Professor Torbert’s Orange Corn Grits from Amazon. Oh, my, SO delicious!! Look forward to using frequently. Will also use for cornbread & scones. Wish i could post a picture but can’t figure out how.

Worth it

Very heavy. Not big enough if you are making a full recipe of scones or cornbread. I had to add a 9X9 baking pan. There were no instructions or recipes except maybe cleaning. However, I preheated pan as I read on my recipe. The scones and cornbread turned out awesome in this pan. I would like another non sectioned cast iron.

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