Lodge Seasoned Cast Iron 9" Wedge & Cornbread Pan with Assist Handle

Let's put America to work. You cannot beat Lodge cast iron cookware. They will last more than a life time. Pass them down to your children and grand children. Healthy alternative to all the new fandangled pans out there...no wonder cancer runs rampant. You'll save a lot of money over all because you won't find yourself tossing out dented scratched pans year after year. Cast iron lasts and lasts and easy to care for. This pan makes a ton of different recipes from cornbread to cute little cakes and more. I'm glad Walmart has the Lodge cookware and hope to see many more Lodge pieces carried by Walmart in the future.

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!

This is a great cast iron skillet. Love the pie shaped dividers. Makes super great cornbread and the quality that Lodge products are known for is excellent. Also a very reasonable price for such a quality product.

Love this pan, I made brownies in it and they turned out great

Excellent bakeware for the best Southern cornbread that ever met your mouth ! This thing isn't ever going to wear out and it's AMERICAN MADE in TENNESSEE !!

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!!!

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!

This is a Christmas gift for our recently married granddaughter. I have had mine for years. Nothing beats good ole down-home cookin' and this is how the Tennessee women make their cornbread. Successful use depends on reading directions, particularly pertaining to seasoning and cleaning. You keep it seasoned and you DON'T clean with soap EVER. I spray mine with cooking spray before each use & preheat it with the oven, take it out, fill it up and the cornbread has started to cook before you return it to the oven. Take it out and the cornbread literally drops out. Yum! Yum!

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.

Perfect for cornbread or scones