Lodge Cast-Iron Drop Biscuit Pan


By Lodge

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Description & Features+

Seasoning is simply oil baked into the iron, giving you a natural, easy-release finish that will improve with each use. Dishwashers, metal scouring pads, and harsh detergents can harm the finish. If this happens, you can revive your seasoning. Be sure to lift your pan when moving it on a glass top stove. Use any utensils you like, even metal. Heat and cool your pan gradually for added longevity. No microwave.
• Made in USA
• Seasoned with an easy-release finish that improves with use
• Easy: hand wash, dry, rub with cooking oil
• Unparalleled in even heating


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Return Policy+

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You can return this item within 90 days from the day you receive your online order.

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From the Manufacturer +

Ratings & Reviews+

Lodge Cast-Iron Drop Biscuit Pan is rated 4.9 out of 5 by 24.
Rated 4 out of 5 by from Fits Smaller Ovens V-Good Serving Size & Design I just love "the feel" and look of this holding it in my hands. Fits my small oven perfectly and can give good portion sizes for family size or one or two people depending on how much is baked or cooked. Not too heavy and will heat evenly very well. The inside baking surfaces are a "grainy feel" but not as bad as rough sandpaper. I'd say about 60 grit in feel. Before baking I'm going to season it a bit more with pure coconut oil... trick is to bake-on a few very thin brush-on "paint coatings" ...in other words do NOT slather-on fewer thick layers for messy and sticky outcomes. This design will allow for faster baking using the individual serving sized portions with more even heating. This will also make a rustic table serving decorative piece that is quite functional from oven to table serving, though it would be heavy to pass around family style. V-good price for well under twenty-five dollars. You could even use two of these in a small (convection) oven using two shelves as the height is only about 1-1/4". I would give it a solid 5 stars if the finish was smoother inside the baking surfaces, but with more seasoning coating layers and time "it seasons" and breaks-in to 5 stars anyway.
Date published: 2013-12-01
Rated 5 out of 5 by from Cast Iron Mini Cake Pan by Lodge Logic I bought this item not just for the purpose intended by its name but for making quinoa cakes as well. Now I no longer have to shape the patties. Instead, a large dollop of the mixed-up patty ingredients go in and I use any tool to press and flatten the top. The output is excellent with limited fat in the mix. Does it do well making properly-portioned mini cakes? Absolutely. If you wish to round-shaped, individual meatloaf, well, this can do it as well. Let your imagination take you with respect to what you could use this for. Every Loge product is great and this is no exception.
Date published: 2016-01-05
Rated 5 out of 5 by from Best Little Cake Pan I wanted a small cake pan that baked cakes evenly. This pan worked exactly as I had hoped. Matter of fact, I am ordering another one.
Date published: 2014-11-25
Rated 5 out of 5 by from Love Cast Iron Cookware! Walmart has a large "hard to find" selection of Lodge cast iron cookware on their website. I only buy American made Lodge. I wish the stores carried more than the basic items. Be sure to check the camping area as well as the cookware area in the stores. The only issue I had, was that there was a glitch in the email notification that the item was ready to pick up. Thank goodness an employee called, since I had just assumed that delivery was taking longer than expected.
Date published: 2016-05-22
Rated 5 out of 5 by from Very heavy,but...... Very heavy, but I knew that going in. Cornbread released, no sticking, 1st batch. Perfect fit for my 2 cup batter recipe. I'm very pleased
Date published: 2016-11-21
Rated 5 out of 5 by from Perfect Egg Sandwiches I bought this mini cake pan to make egg sandwiches in the morning. I picked up this item yesterday. I gave it a quick wash and towel dried the pan. I set the timer on the oven to turn on a half hour before I woke up (350F). This morning, the first thing I did was spay the pan with cooking spray and then I cracked two eggs into two cups. I added some shredded cheese and sprinkled some Italian seasonings on top. Returned the pan to the oven and spent the next ten minutes getting ready for work. The eggs were cooked perfectly and popped right out with a fork. The bottom of the eggs was white, almost like they were hard boiled. Best egg sandwiches I ever had. Now I want to make some muffins.
Date published: 2017-07-12
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