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Lodge Logic Cornbread Skillet

Eight-section cast iron skillet simply makes any cornbread recipe, browning it to perfection without drying it out.

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Pre-seasoned and pre-sectioned, this cast iron pan makes perfect 3.5" slices of cornbread or scones.

Lodge Logic's revolutionary cast iron cookware is preseasoned so it's ready to use right out of the box. Innovative process penetrates metal's pores thoroughly and uniformly. Looks and performs better than traditional home seasoning. Retains all the benefits of cast iron: even heating, superior heat retention, and stick-resistant performance. Oven safe. 9"Dia. x 1"D. Made in the USA.

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Caring for your Lodge Cast Iron

• Properly cared for, your Lodge cast iron cookware will last for more than a lifetime.
• After cooking, clean the cookware with hot water and a stiff brush. Never use a harsh detergent, as it can remove the seasoning. Towel dry thoroughly.
• While the cookware is dry, but still warm from the hot water bath, wipe a light coat of vegetable oil or cooking spray on all surfaces.
• Store in a cool, dry place. Do not store lids on the pot or pan in order to allow air circulation.
• If you notice a metallic taste of see signs of rust, simply scour off the rust, wash the cookware with soap and hot water, dry thoroughly and re-season using the home seasoning instructions.

Home Seasoning Instructions

• Seasoning is the process of applying a thin coat of cooking oil to the entire surface of the cookware, then baking the oil onto the cookware creating a natural nonstick finish.

• Step 1: Preheat your oven to 350 F.

• Step 2: Wash the cookware (inside and out) with mild detergent using a stiff brush. Rinse and towel dry.

• Step 3: Spread or spray a thin coat of melted shortening or spray-on vegetable oil over the entire surface of the pan, including handle and exterior surfaces.

• Step 4: Lower both your oven racks to the two bottom positions. Line the lower rack with aluminum foil (to catch drippings), and place the cookware upside down on the middle rack of oven and bake for one hour. Turn the oven off and leave cookware in the oven until cool.

• Repeating the process will only further season the cookware, turning it darker and improving the appearance.

Lodge Logic Cornbread Skillet 4.4 5 12 16

skillet We love cornbread, from the south. This gets all sides brown and crisp. Lodge Logic Co. is the best in this kind of product. Have a lot of their probucts and if you treat it right for sure you will be payed back 100%. January 28, 2013

8 Corner pieces of cornbread I was quite happy to see the skillet was very nicely seasoned! It did exactly what it said it would do which was produce 8 corner pieces of cornbread. They came out the pan very easily without sticking. It was a quick and easy clean. My family is always fighting over the corner pieces. Now we can all have a corner piece. The size of each piece is a little smaller than I would cut, but I think we need to be more mindful of our serving sizes so this is a good thing! January 18, 2013

cornbread skillet I fell in love with this item, it was more then what i expected . But when i use it , i order three more , very well spent money. I would tell anyone who is looking for a corn bread skillet to get it. December 30, 2012

Good for individual servings If used as directed (always well greased) it works as advertized. Just remember to add a little more cooking time if recipe cooking time is not for this kind of skillet. September 1, 2011

Easy Release Great edges all around This is the best corn bread pan ever. It's a Lodge, so you know it's the highest quality available. Makes wonderful corn bread and falls right out of the pan when it comes out of the oven. Great value, great product. :-) February 28, 2011

Wall hanger Meets my expectations. Heavy iron, preseasoned, made in USA. February 21, 2013

great craftmanship and product might be a bit heafty in weight but you got expect that in cast iron....honestly think it makes corn bread taste better January 21, 2012

Impulsive Buy Smaller than I expected. Even though it said it was pre-seasoned and I used cooking spray, the cornbread stuck to the sides. It was hard to clean. June 28, 2010

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Chef John D. Folse's Spicy Corn Bread Skillet Cake
There are many recipes in the South that have evolved from corn bread batters. After the Civil War, food was scarce, so people were unable to cook extravagant dishes. Therefore, simple dishes emerged with added twists to "fancy 'em up." This skillet cake is a variation of corn bread that is interesting and versatile. This recipe is from Chef Folse's book The Encyclopedia of Cajun & Creole Cuisine. Makes 6 servings.