LodgeCast Iron 2 Piece Muffin Pan Set

It’s Lodge. It’s cast iron. It’s heavy and heavy duty. It’s perfect. Oil it and use it.

I’ve spent 50 years avoiding teflon but it’s hard to keep up with all the aluminum and nonstick jargon and regulatory nuances on unpronounceable chemical names lately. I was skeptical about going back to good ol’ cast iron, worried about the pan not releasing my baked goods. I bought these muffin pans anyhow. They arrived seasoned. They ain’t light but they aren’t too heavy either. I gave them a wee coat of spray olive oil and used them to make my World Famous Gluten Free Breakfast Banana Bread- but as muffins. Well, 45 mins later I took them out with the ergonomic handy handles they released like a dream and the muffins were perfectly evenly baked (and scrumptious I may add). The pans washed up so easily due to the apparently perfect seasoning Lodge does before they ship them. I hand dried them immediately as per the instructions. Beautiful and they will hopefully be coming out of the oven with great great great grandma’s World Famous Gluten Free Breakfast Banana Bread muffins in them, to be enjoyed by my as yet unborn great great great grandchildren. Very nice product. So old fashioned it’s ultra modern and seem sturdy enough to last many lifetimes…

Nothing beats cooking in cast iron. These will literally last forever. Muffins pop out well and in tact with a little oil applied before cooking.

These work well for baking without cupcake liners. Just be sure to season these well. I just line them with oil before baking, and they slide right out after they cool.The heat distribution is even, and the pans are a great value for the money. They are also the standard cupcake size, which isn’t true of antique cast iron. The weight is not too heavy, which I’m sure is why they only did 6 cups per piece instead of a dozen, which would make it pretty hefty.This is high quality, along with all the other modern Lodge cast iron I’ve purchased. I would not hesitate to grab Lodge ever after trying these.I gave one to my daughter, and I have the other one. Now I’ll need another set to round us both out.

LOVE THESE! I don't care if they are a bit heavy.. I use two hands and the muffins turn out great.

As usual Lodge never fails to impress me. I had been considering buying this for 2 years. I finally have all I need with your cast iron cookware.

These muffin pans are exactly what I was hoping for. After a long time of using the modern variations of muffin/cupcake pans, I always had hit-or-miss results. I have seasoned and used these three times and have had a great result every time cornbread to devils food perfect so far. LOVE THEM just light oil then pop them in and get going

Who would think a cast iron would be better than the new tech? I am sick of egg based and bread dishes sticking in muffin cups. After having the non-stick lining peel out of a $12 muffin pan (and having two steel pans rust after not being able to clean them), I decided to invest in cast iron (seriously, I have already spent this much on fail products).The test: broil pork belly to grease, add blendered eggs and veggies, top with cheese and bake at 450 for 20 mins. Specifically, beautiful pork belly stuffed mini soufflés that released themselves. Decent clean up 12 plus hours later with hot water and a good brush (for pork belly residue-heat the pan first next time). Olive oil wipe and as good as new.Need to try cake/flour base next, but I think results will be fine following cast iron conventions.Cons: a heavy pans and an understanding of cast iron cooking.Pros: versatile investment that can’t be trashed easily. If it does happen, just restart with soap and water and a wipe down with oil.