LodgeSeasoned Cast Iron Muffin Pan, 6 Impressions , 12.69", Black

I absolutely love these, that I bought another one. I am using them on my charcoal grill to make corn muffins, blueberry muffins, and I’ve done cupcakes too all on the grill being it’s too hot this summer to turn the oven on. Highly recommend these. Lodge makes great stuff.

Before this using this cast iron muffin pan, I've been using US Pans non-stick aluminum. They work ok too, but are not so non-stick, and difficult to clean without damaging the coating.The Lodge muffin pan has the capability of putting a crust on the muffins. Just pre heat the pan first. It will retain the heat enough to sear the outside.I also like the fact that this pan is basically indestructible. Cleaning it may take some of the seasoned coating off, but you can rebuild it. Whereas the other non-stick pans are ruined if the coating gets scratched. If cared for, this pan will last a lifetime and then some. I've probably bought over a dozen pans in my life, because they wore out. This is the last and best muffin pan I'll ever need.Try to get this one from Amazon, as opposed to a 3rd party seller for the best price. I had to wait about a year before Amazon had them back in stock. In that time I saw sellers trying to get 1.5x the going price.By from Amazon, buy made in USA. Lodge is a great company and I'm a big fan of all their products!

I don't bake, but I do have a baker in the family that I buy cast iron for.A neighbor gave me an old cast iron muffin pan about a decade ago. It was great, the cast iron produces a crisp and even crust on the muffin bottoms, but the muffins themselves were so small. It may be petty, but there's something way more satisfying about biting into a full size muffin than there is a mini muffin. So, I purchased four of the older-style Lodge muffin tins (the ones without handles) thinking they would make bigger muffins. Sadly, they were the same size as the pan my neighbor gave me.Oh well, right?Then Lodge came out with this new style of muffin pan. I messaged Lodge to find out if they were standard size and, to my shock, THEY ARE. So now I've bought four more of these.Standard wrappers fit if that's your thing.If you've never used cast iron, there's a learning curve. When I switched almost exclusively to cast iron a decade ago, it took me a couple of years to really figure cast iron cooking out. The beautiful thing about these muffin pans are that if something gets stuck in them or burnt in them, you can get aggressive with a metal utensil to scrape them out. Grease them, season them, and they'll be like new the next time you want to use them.By the way, these things are also great for making mini omelets.

Nice, made to Lodge quality i have come to expect from other pieces.Well seasoned and will get better the more you use it. First 3 or 4 times, use extra butter/oil etc to help build the seasoning and prevent sticking. After that i found the oil in the muffin batter is sufficient to work as is. I used coconut oil to season it.And best of all, one can make up-to-date sized muffins in it.

I've been making these oatmeal muffins on a nonstick steel pan up to this point. The recipe uses chunky brown sugar which has a tendency to glue itself to the sides of the pan during cooking, but also makes for an amazing crunchy toffee-like exterior to the muffins. On a standard nonstick steel pain, I have to painstakingly pry the muffins out with a knife or silicone spatula which inevitably deforms their bottoms. On this cast iron pan, the muffins fell out just by turning it upside down on a cooling rack. No need for muffin papers. In the pictures above, I used butter on the pan. Haven't tested the pan without butter... Although why would I? The taste is so much better :)As far as browning, this pan also did a better job than the nonstick steel one. Both on the muffin tops and the bottoms. Again, I preheated the pan to 450F in the oven while I was whipping together the batter, then buttered the pan then dropped the batter in. Cooked for about 25 minutes.Not sure how it would do on cupcakes. Presumably you just wouldn't preheat the pan so the bottoms turn out softer.The muffin holes in this pan are the size of a standard muffin. I initially bought one of the cheaper cast iron pans and its muffin holes were tiny- mini muffin size.

Works wonderfully for my baking needs but loses a star for being so difficult to clean. I am very familiar with cast Iron and use it almost exclusively, so I know how to properly clean and care for it. No matter how well I season this, it is definitely not non-stick and the design makes it difficult to clean out thoroughly

I wanted a muffin pan to fit in my Ninja toaster oven and this fits perfectly! I love that there’s no aluminum, no silicone, no weird non-stick coating. To make it non-stick, I preheat the pan and then put a little olive oil on it. Perfection! I couldn’t be happier

Be familiar with use of cast iron. It bakes well, you do need to use paper cupcake forms or grease the pans for muffins, don’t use anything that will absorb into what you’re baking. You may have to adjust your time. It’s a little harder to care for than your usual muffin pan but great results.