Lodge Pre-Seasoned Cast Iron 6 Wells Muffin Baking Pan, PFAS-Free

Very well made. It makes thebest muffins. They rise higher baked in the cast iron pan compared to my stainless steel muffin/ cupcake pans. I highly recommended. I do use a coconut oil spray in them every time I use them. Wash in plain water and dry in a 200 degree oven for 10 minutes. The cups in this muffin pan are a standard size. One pan is fairly heavy. If you have weak wrists, use 2 hands when handling the pan. The product cooks evenly in this pan.

These cast iron muffin pans are very nice in quality, very easy to use, easy to clean. The baked good pop right out without sticking. Decently priced. The baked goods taste great and are a good size. I will be using these pans for years to come! Very happy with this purchase!!

The quality, size, baking capacity and baking ability of the lodge cast iron muffin pan is great. It is a little tedious cleaning the inside of the muffin cup area. This pan works well. It does need to be seasoned. There is a slight taste with the pan that hasn't subsided as of yet. I will keep seasoning these to make them non-stick. I love preheating them for a crisper cornbread. However, I am using baking cups to prevent the weird taste that comes with the pan. I have used them 3 times already!

Goodbye toxic non stick pans! Cast iron is my new favorite to bake with. This is my 7th lodge cast iron piece and I love every one of them. I'm guessing it's probably preseasoned with toxic petroleum based "food grade" mineral oil, which I'm disappointed in. But I scrub them really well and put multiple layers of tallow seasoning on them before using and they're non stick and easy to use! The trick is to make sure you've seasoned them well (even more than the preseason they come with), preheat them before using, and scrub any food off of them after using, making sure never to submerge them in water and dry them immediately over heat until all water is evaporated. So many people are afraid of cast iron but this stuff is built tough and so much easier than Teflon or ceramic because you can use metal on it and it is so versatile!

Best muffin pans for crispy muffins, Yorkshire puddings, or popovers as they keep a consistent heat! These come pre-seasoned, yet I still run them through an additional seasoning just because I'm me. I have yet to have a single issue removing my starch, despite having full chunks of cheese in my breads. I bought two of them, which is perfect for our family. I don't think one is enough.

I like the thickness of this lodge cast iron muffin pan. Cook evenly and is easy to clean. As long as you take proper care of it.

Seasoning these things is not as easy as your lodge frying pan. But done correctly and with frequent use these are turning out to be our favorite muffin pans. We now have 6 of them. Easy to clean and browning??? I guess that means rusting. So far with proper treatments we have had no issue with LOL "Browning". Also be wary these cast iron components tend to cook faster so pay attention to your cook times. Letting muffins sit in these to cool is NOT a good idea. Unless you account a few minutes and take them out a minute or two before cook time recommendations.

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.

Just what the chef ordered.

Bought 2 as Yorkie tins because we had issues with them sticking. Amazing results. Work great, no sticking, easy to clean. Heavy, as you'd expect from cast iron. Don't buy these if you have hand strength issues. Zero rust after months of use.

The best muffin pan ever! Also does amazing Yorkshire puddings, a total game changer with the added security that it is made of cast iron so no nasty chemical coatings contaminating your food :)

Cooking with cast iron is a skill, but worth the effort. Food often sticks the first few times but once it has been oiled and annealed it becomes much more naturally non-stick. If you must wash it in water make sure it is dried over a heat, a ring works, then oil before storing and oil before cooking. So the buns stuck badly the first time but they now come out easily. I love cast iron and this is a useful addition to my cookware.