Pros: Non-stick, life time warranty, easy clean, heats evenly and slowly, easy grasping handles
Cons: Hand wash, not for use in dishwasher,
I actually bought the Lodge Logic Pre-Seasoned Drop Biscuit Pan a few years ago when my husband and I were in the Smokies. My sister and her husband had joined us and we went to the flea market looking for leather goods. I don't remember how much I paid for it but I've seen it at Amazon for $32.
The biscuit pans measurements are (W x H x D) 12 ¾" x 1-1/8" by 11-3/16", it's pre-seasoned, has handles for easier lifting and weighs 8 lbs.
Even thoiugh it's preseasoned, I still seasoned it. Some people say they don't but I've always been hesitant to immediately use it before I "knew" it was truly cured. The recipe I use for curing cast iron is in the comment section if anyone is interested.
I make my own biscuit dough using the recipe found on the back of Martha White Self-rising Flour (I use buttermilk in all my biscuits). I also use Hardees Biscuit recipe, a drop biscuit recipe and frozen biscuits from the freezer section at my supermarket. I do roll my biscuit dough out but when in a hurry, just drop them in each "well" and bake. Perfect biscuits every time.
Each "well' is lightly coated with Crisco shorteneing and put in the oven as it preheats to your recipe's recommendation. For example, Martha White says to preheat to 450 degrees. When making corn bread muffins and using this pan, I preheat to 400 degrees. Remove from oven, sit on a trivet, add your dough and cook according to your recipe's directions. Depending on your oven you may need to do some adjusting.
Cast iron heats slowly and evenly. There are handles on each side for easy lifting but be sure you use heavy gloves or (my favorite) Oxo Silicone Pot Holders. The handles lie flat with the pan and are easy to grasp.
Biscuits flip easy from the pan and are a golden brown on the bottom (and top). Sometimes I'll spread butter on top of the biscuits with a brush before removing from the pan.
Clean up is easy. Let the biscuit pan cool completely and wash with warm soapy water. You may have heard that you're not supposed to wash your cast iron pots and pans, but I do. I read somewhere that chef's insist you must in order to keep oils in your pan from going rancid. Health inspector's insisted on cleanliness! After washing and drying, I store in my cabinet until the next time.
Made in USA, has a life time warranty, and definitely recommended!
ddustyrose January 19, 2011
Lean N Mean at 430 words.
This review is brought to you courtesy of Dawn (dlstewart) who added this to the data base for me faster than a streak of lightning over yon southern hills in the back pasture where mighty oaks stretch towards heaven.