Review of Lodge L5P3 Seasoned Cast Iron Cookware Muffin/Cornbread Pan

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This is not smaller than regular muffin pans. It's straightsided where regular muffin pans have slanted sides. This pan has muffin cups that are 2-1/2-inch-wide by 1-1/2-inch-deep. My regular cheap metal muffin pan cups are the same depth; at the bottom they are 2-inches wide while at the top they are 2-3/4-inches wide. It's actually an appearance issue, not a size issue.

As for quality, it's from Lodge and it's cast iron. It's superior.

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The only disappointment I had was that I was expecting a full sized muffin though they did accurately give the measurements I just didn't check. ....I agree with the earlier review...bigger than a mini, smaller than a regular. One bonus is that it fits well in a toaster oven and bakes in less than half the time on convection mode.

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Everyone loves muffin tops because they get nice and crispy, while muffin bottoms are usually less desirable. This cast iron muffin pan changes things, it makes the bottom of the muffins just as crispy and delicious as the tops.

This pan has yielded the most amazing Pumpkin muffins for me about a dozen times now, crispy all the way around with a soft center.

How to season it:

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Even though this and all other lodge cast iron comes pre-seasoned, it's still a good idea to season it yourself to make sure nothing will stick. You will also want to repeat the seasoning process regularly after cleaning to ensure the surface is maintained. After seasoning this pan once when I got it I have not had any issues with sticking at all, the muffins just pop right out.

First wash it out with warm soapy water, pat dry with a towel and then fully dry it over heat. When it's completely dry let it cool down a bit, coat it with a high heat cooking oil (I used Safflower because it has a neutral flavor) and then bake it at low heat for at least one hour, up to two or three hours. After this, start using it and the muffins should pop right out leaving a clean cast iron pan behind every time.

Some Tips for Getting Crispy Muffin Bottoms:

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Add a touch more oil to your batter than you normally would. This will also help the muffins not stick.

Heat up the cast iron muffin pan (on a gas range if possible, but electric should work as well) just before pre-heating your oven.

Spoon the batter into the hot muffin pan, it should be hot enough that you hear a sizzle each time you drop some batter in.

Cook the batter on your range for a few minutes before putting it in the pre-heated oven

When the muffins are baked, remove immediately and put them on a wire cooling rack where air can circulate around them.

If you want your muffins really crispy, brush around the muffin bottoms with a small amount of oil while they are still hot before letting them cool on the rack. This is usually not needed, but will also give them a beautiful translucent look.

The Size

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Some other reviewers have complained about the size of this muffin pan, but to me it's perfect. It fits on a single range burner to pre-heat, makes 6 regular size muffins and fits perfectly in my Breville toaster oven to bake.

I can't find anything to complain about, it's even made in the USA!

Get one of these and you won't ever go back to aluminum or steel.

Honest reviews on Lodge L5P3 Seasoned Cast Iron Cookware Muffin/Cornbread Pan

I ordered several pieces of cast iron cookware, so far this is the only piece i have received in the mail tho. I messed up 2 batches of cornbread muffins in 2 days with this muffin pan, then i finally got it right! Now i have the best muffins ever! So at first i tried baking the muffins with the factory seasoning, i put the muffin pan in the oven, turned it on to 400, let it warm up for 15 minutes, pulled it out of the oven, added a few squirts of olive oil(I have olive oil in a regular squirt bottle), and poured in the room temp. batter (I read pouring in cold batter may increase sticking). and the muffins stuck! Then i thought i noticed a little rust, so i scrubbed the whole pan with an SOS pad until the pan was its original dark gray color. Then I seasoned it, I coated the pan with vegetable oil and put it in the oven at 350 degrees for 1 hour, then let it cool then I tried baking muffins again and they still stuck! Then i finally found a great seasoning method: wipe the entire pan with a very very thin layer of vegetable oil, then heat in oven at 500 degrees for 2 hours, let cool and repeat this process 3-4 times(I did it 3 times). So i went to make my third batch of muffins, put the pan in the oven, turned on heat to 400, waited 25 minutes, pulled the pan out, squirted a decent amount of olive oil in the pan, the oil pooled in the bottom of each little section slightly, then i poured in the batter, and it made a splattering sound, 25 minutes later i pulled the pan out, turned it upside down and the muffins dropped right out!!! I was so proud!!! Oh and by the way, this thing makes muffins that are plenty big if u fill up each muffin section about 3/4 to all the way full of batter. On the other hand it will make mini muffins if u fill it up half way full of batter. With my cornbread recipe at least.

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That's what we got it forand it works great.

The thick cast iron does a great job keeping your pre-heated fat/oil smoking hot while you add your batter.

Our puddings seem to come out much poofier compared to when we used to use a cheap, thin walled muffin tin.