Lodgecastiron

The pan's weight gives me confidence it’ll last decades, and my cornbread came out with a perfectly crispy crust on the first try. The seasoning is already smooth and non-stick right out of the box.

Finally got this for my sourdough and the depth is perfect for a good rise without spilling over. Cleanup was easier than I expected too, just a quick rinse and wipe.

My sourdough loaves have never had such a perfect crust; the deep sides trap steam beautifully. Seasoned right out of the box, nothing sticks.

I love how evenly this pan distributes heat — my cornbread came out golden across the entire surface, no burnt edges at all. The seasoned surface is slick enough that I barely needed butter to release the loaf.

The handle stays surprisingly cool, which is a nice bonus, and the even heat distribution gave my dinner rolls the crispiest golden-brown bottoms they've ever had. I'm already planning to bake cornbread in it this weekend.

I was a bit skeptical about the weight, but this skillet's heft really helps my focaccia crust get that perfect crunchy bottom without burning. Cleanup is a breeze with just a quick scrape and rinse.

This pan holds heat so evenly that my dinner rolls came out with that bakery-style soft center and crispy bottom. The seasoning is already non-stick after just a light wipe of oil.

Finally got a perfect golden-brown crust on my sourdough boule — the heat distribution is incredibly even. The deep sides also held a double batch of cornbread with room to spare, and cleanup was just a quick rinse and wipe.

This skillet handled a full batch of my sourdough buns without any sticking at all — the seasoning really does the work. The even heat distribution gave me perfectly golden bottoms, which my old pan never managed.

The seasoning was spot-on from the first use—my cornbread didn’t stick at all, and the even heat gave it a perfect golden crust. I’ve been baking with it every weekend since it arrived.