Lodge Cast Iron 7-Stick Cornstick Pan

But...let's say you are serving guests and want some cornsticks to go with that chili. If you season this pan according to directions, and even throw out the first batch of sticks, (give them to the dog, he won't mind) you will eventually get a pan that lets you make lovely, brown, tasty cornsticks that look very nice served with a simple meal. Don't skimp on the oil or melted butter in the batter, and watch the sugar--it causes them to brown too fast if you overdo it.

Set these out in a nice basket and you won't feel so bad about serving chili from a can or the soup you threw together in a panic to get that hot meal on the table. Whew!


Bad start!   March 7, 2003
 4 out of 7 found this review helpful

I'm no newcomer to castiron cookware & should've used common sense when it came time to season the cornstick pan. Instead, I followed directions & slapped on the Crisco. Big mistake! It didn't seem to 'soak in,' so I rubbed more, heated more. Bottom line is that the Crisco simply caked on, turned dark & I'll skip the gory details of getting it off. With this introduction, I can hardly wait to try cooking in it! Other castiron instructions say to use oil, heat & leave overnight in the oven. Future buyers should go directly to Plan B.


Lodge Cast Iron Cornstick Pan   February 11, 2003
 4 out of 6 found this review helpful

I don't like my pan. I oiled it like the instructions say to do and it left a bad flavor behind. Now we can taste it everytime we use it. I have had problems with the cornbread sticking even though I grease the pan.