Discount Lodge L927C3 Pre-Seasoned Cornstick Pan, 9-stick

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The following is directly off the Lodge Mf. Site

Actually, after doing some searching at the Lodge Mfg. Site, I found that the actual size of the FINISHED BAKED product on ALL the cornbread pans to be 5" Long x 1 3/4" Wide x 3/4" Deep. Hope this helps.

L527C3

Cornstick Pan, 5-stick, L: 8-1/2", W: 5-1/2", H: 1"

Impression: L: 5", W: 1-3/4", Depth: 3/4"

L27C3 Cornstick Pan, 7-stick, L: 12", W: 5-1/2", H: 1"

Impression: L: 5", W: 1-3/4", Depth: 3/4"

L927C3 Cornstick Pan, 9-stick, L: 15-1/2", W: 5-3/4", H: 1"

Impression: L: 5", W: 1-3/4", Depth: 3/4"

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This item is not nine inches wide. It is the same width as the seven stick cornstick pan, but costs ten dollars more. So you are paying ten dollars to get two extra cornstick molds of the same size. Hopefully, the item description will be changed soon. Now, I have to pack up and ship back several of these, but at least Amazon is paying the freight. Lodge Logic is the greatest for cooking and baking though. I think this is just a random error. Just be sure and buy the seven stick pan for 7.99. The cornsticks will be the same size.

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Having the best cornbread recipe in the WORLD, naturally I wanted the best cornbread pan in the world! I loved how evenly it baked my light and fluffy cornbread sticks, but even though I oiled lightly before baking much of the cornbread stuck to the pan. That disappointed me. However, the corn shaped mold looks terrific on the bottom of the bread. Do be prepared for the weight of this pan. It is really heavy. I dropped it pulling it out of the cabinet and was thrilled my bare foot was NOT directly under it! Very easy to clean, even with the cornbread stuck on the bottom. I will use a bit more oil next time so maybe the cornbread sticks will pop right out! Love it! I would say the Lodge Pans Cast Iron Cornbread Pan was a nearly perfect purchase. :-)

Honest reviews on Lodge L927C3 Pre-Seasoned Cornstick Pan, 9-stick

I am really happy with this cornstick pan. The only thing is that my first batch stuck. Probably because I may not have used enough spray. Later runs turned out great. I was really happy that the pan was already seasoned. Here are a couple important tips. Unless you are a germaphobe, DO NOT wash the pot in soapy water! If you have to use soap, use very very little and lighty oil before storing. I bought a round stiff plastic brush with a handle, and use it on all of my ironware. If I do have baked on or stuck food particles when finished, I will soak the pan in warm water for a few minutes before scrubbing with the plastic brush. If the germ potential just overcomes you, put it in the oven at 200 degrees for a few minutes before using it. You need to preheat the iron before putting your cornbread mix in it anyway. Spray your oil on just before putting in the mix. I do not spray my pans with oil after cleaning and drying because I do not want dust attracting to the pans when being stored. When I first started using iron to cook in, I was a bit freaked out about the care of the iron, but the deal is that you have to get to know your iron. It might sound a bit stupid, but I got to know my iron after about 5 uses and probably enjoy cooking with it more than any other non stick in the kitchen. I can tell you that you would not be able to buy my iron for any price. I know what it will and won't do and I respect it. If you really enjoy cooking, having a few pieces of iron is very satisfying. I am a 48 year old male who likes to cook and doesn't like junk cookware. This review is applicable to all iron cookware, especially Lodge. Oh, if a 5" cornstick is not long enough for you, get a grip and eat two!

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I've used this three times since I got it over the past week and I really like it. I disagree with many people who have said that the pones are too small. Two pones per person per meal seems about right. They seem just about the right size to cook up evenly and quickly. Heating the pan in the oven first, then melting a little butter in each pone, and adding batter to the hot pan before baking seems to work well. I like adding cheddar cheese and jalapenos to my butter milk cornbread, though the cheese will make the sticks more difficult to get out.

Keep in mind that the bottom of the pan is not flat, so it can be awkward to sit it level on the oven rack or on top of the stove when you remove it from the oven without putting a baking sheet underneath it.

Others are probably correct that the nine pone pan is not the most economical choice, but I bought it so I could make enough pones with one pan, and not two. Even with this nine-pone pan, if you are cooking for more than four people, you'll need to make more than one batch.