|  | | | Used and New: | | |
| All | |
| $13.28+ $7.35 *Shipping This item is eligible for FREE Super Saver Shipping on orders over $25. | Used
- VeryGood | | |
| $13.56+ $7.35 *Shipping This item is eligible for FREE Super Saver Shipping on orders over $25. | Used
- Mint | | |
| $13.99+ $8.99 *Shipping | New | | |
| $15.99+ $7.35 *Shipping This item is eligible for FREE Super Saver Shipping on orders over $25. | New | | |
| New | |
| $13.99+ $8.99 *Shipping | New | | |
| $15.99+ $7.35 *Shipping This item is eligible for FREE Super Saver Shipping on orders over $25. | New | | |
| Used | |
| $13.28+ $7.35 *Shipping This item is eligible for FREE Super Saver Shipping on orders over $25. | Used
- VeryGood | | |
| $13.56+ $7.35 *Shipping This item is eligible for FREE Super Saver Shipping on orders over $25. | Used
- Mint | | |
| | Customer Reviews: | | | Average Customer Review: ( 64 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
63 of 67 found the following review helpful:
 A note about the size... Feb 28, 2007
By Jo
This is not smaller than regular muffin pans. It's straightsided where regular muffin pans have slanted sides. This pan has muffin cups that are 2-1/2-inch-wide by 1-1/2-inch-deep. My regular cheap metal muffin pan cups are the same depth; at the bottom they are 2-inches wide while at the top they are 2-3/4-inches wide. It's actually an appearance issue, not a size issue.
As for quality, it's from Lodge and it's cast iron. It's superior.
26 of 26 found the following review helpful:
Perfect for yorkshire puddings Aug 17, 2006
By Scott Gonzales
That's what we got it for- and it works great.
The thick cast iron does a great job keeping your pre-heated fat/oil smoking hot while you add your batter.
Our puddings seem to come out much poofier compared to when we used to use a cheap, thin walled muffin tin.
30 of 31 found the following review helpful:
Bakes well, on the small side Oct 21, 2006
By Peter A. Lamb
The only disappointment I had was that I was expecting a full sized muffin - though they did accurately give the measurements - I just didn't check. ....I agree with the earlier review...bigger than a mini, smaller than a regular. One bonus is that it fits well in a toaster oven and bakes in less than half the time on convection mode.
17 of 17 found the following review helpful:
Makes better muffins! Mar 28, 2008
By EuroTraveler
I bought one of these to try out (I've been cooking more with cast iron cookware - Lodge Logic.) After making a half-recipe of blueberry muffins, I went ahead and ordered a second one so I'd be able to make a dozen at a time. You need to heat the pan along with the oven, but it makes a muffin with a better-textured outer surface than the regular muffin pans I had been using. The size of the muffins is a bit smaller than in my other (non-stick) pans, but I put the whole recipe for a dozen in two pans, which makes for a taller top on the muffin. My wife loves 'em (so do I.) The muffins also come out easily - I wasn't sure if it would be a challenge removing them from the pan, but it is very easy to remove them.
Overall, a great product. If you like baking muffins, try this pan - it beats the heck out of regular muffin pans.
16 of 16 found the following review helpful:
My first cast iron peice Sep 15, 2010
By Honz
I ordered several pieces of cast iron cookware, so far this is the only piece i have received in the mail tho. I messed up 2 batches of cornbread muffins in 2 days with this muffin pan, then i finally got it right! Now i have the best muffins ever! So at first i tried baking the muffins with the factory seasoning, i put the muffin pan in the oven, turned it on to 400, let it warm up for 15 minutes, pulled it out of the oven, added a few squirts of olive oil(I have olive oil in a regular squirt bottle), and poured in the room temp. batter (I read pouring in cold batter may increase sticking). and the muffins stuck! Then i thought i noticed a little rust, so i scrubbed the whole pan with an SOS pad until the pan was its original dark gray color. Then I seasoned it, I coated the pan with vegetable oil and put it in the oven at 350 degrees for 1 hour, then let it cool then I tried baking muffins again and they still stuck! Then i finally found a great seasoning method: wipe the entire pan with a very very thin layer of vegetable oil, then heat in oven at 500 degrees for 2 hours, let cool and repeat this process 3-4 times(I did it 3 times). So i went to make my third batch of muffins, put the pan in the oven, turned on heat to 400, waited 25 minutes, pulled the pan out, squirted a decent amount of olive oil in the pan, the oil pooled in the bottom of each little section slightly, then i poured in the batter, and it made a splattering sound, 25 minutes later i pulled the pan out, turned it upside down and the muffins dropped right out!!! I was so proud!!! Oh and by the way, this thing makes muffins that are plenty big if u fill up each muffin section about 3/4 to all the way full of batter. On the other hand it will make mini muffins if u fill it up half way full of batter. With my cornbread recipe at least.
See all 64 customer reviews on Amazon.com
|
| | |
