Lodge Cast-Iron Wedge Pan


By Lodge

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$44.97 In Stock

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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 Wedge Pan is rated 4.8 out of 5 by 67.
Rated 5 out of 5 by from I've been using my Lodge cornbread wedge pan for about ten years. It still looks like new. I just recently bought two more as gifts for the two new cooks in the family. The cornbread wedges are a good size and do come out of the pan cleanly. Every wedge of cornbread is evenly cooked. I oil each wedge section in the pan, and heat the wedge cornbread pan with the oil, on the stove. When the oil is hot, I spoon in the cornbread mix and then bake per directions.
Date published: 2009-11-04
Rated 5 out of 5 by from love it I love that it comes preseasoned. Cast iron is the best for cooking. I made scones with it they came out perfect. It is easier than rolling and cutting them out just plop a scoop into each section spread it out and bake.
Date published: 2007-11-14
Rated 5 out of 5 by from Cast Iron Corn Bread Wedge pan I have had one of these for about '50' years, and I use it all the time. I ordered this for a Cousin who had lost or misplaced hers and couldn't find another one. My husband thinks the only way to make cornbread is by using one of these or the corn-stick cast iron skillet (which I use all the time also). If you like 'crusty' cornbread, this is the only way to make it. Every piece has crust all the way around. I wouldn't use anything except cast iron. Easy clean-up, no washing...if you know how to season your cast iron, and do it right, you never use water to wash it...just wipe it clean with a paper towel and crisco shortening or pam spray, and it's clean and ready for next time. Make sure to season it a couple of times a year to keep it new, and ready to cook in. Happy Eating!!!
Date published: 2012-01-06
Rated 4 out of 5 by from Good pre-seasoning Pre-seasoning lasted 10-15 cycles before re-seasoning was needed, as all cast iron cookware needs eventually. I love this wedge skillet.
Date published: 2011-10-27
Rated 5 out of 5 by from BEST Cornbread! This is a "must" if you cook cornbread!!!! Preheat it prior to pouring the batter for a better "crust" on the cornbread. I especially like the pockets that separate and cook faster!
Date published: 2014-09-24
Rated 5 out of 5 by from What a jewel! I had a cast iron skillet for many years and made the mistake of giving it away when I moved 4 years ago. I have been cooking in a nonstick pan but it just does not cook cornbread the way the cast iron does. The very first pan of cornbread turned out so well I strained my arm patting myself on the back for making such a good selection!
Date published: 2009-05-06
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