Lodgecastiron

This pan handled my gooey butter cake recipe without any hot spots—the edges came out just as golden as the center. The deep 2-inch sides also let me make a double batch of brownies without spillover. Already planning to use it for casseroles next.

I finally tried it for skillet cornbread and the crust came out perfectly crispy, with none of the sticking I used to get. The heat distribution is so even that the whole batch baked in exactly the same time as my smaller pan.

My old baking sheets always warped in the oven, but this cast iron pan came out perfectly flat after an hour at 425°F for focaccia. The seasoning is already giving me a beautiful nonstick surface on my second use.

I’ve been using this pan for a few weeks now, and the way it holds heat evenly is a game-changer for baking thick fudgy brownies. The seasoned surface already has a nice non-stick patina that made cleanup a breeze.

My first batch of cornbread came out with a perfectly crisp, golden crust, and the pan cleaned up shockingly easy with just hot water. The seasoning is so smooth right out of the box, nothing sticks to it at all.

I was a little worried about the weight, but this pan heats so evenly that my cornbread came out perfectly golden on the bottom without any burnt edges. It's already developing a nice patina after just a few uses.

The seasoning on this pan is absolutely perfect right out of the box—my first batch of cornbread slid right out without sticking. I love that the cast iron is thick enough to heat evenly across the whole surface, no hot spots. It's heavy, but that's exactly what I wanted for baking.

I’ve been making deep-dish pizzas in this pan and the crust comes out perfectly crispy every time, even in the center. The way the seasoning works means nothing sticks after the first few uses. It’s heavy but that’s exactly what you want for even heat distribution.

My sourdough boules have never had a better crust—the heat distribution is so even that I don't even need to rotate the pan mid-bake. The natural seasoning already gave it a nice non-stick surface right out of the box.

I pulled a batch of focaccia out of this pan and the crust came out amazingly crispy, with none of the sticking I usually fight with my old sheet pans. The even heat distribution is a game-changer—my cookies finally bake evenly from the center to the edges.