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Product Information
This whimsical Perch Pan has 5 fish shaped impressions which are 4 1/4"long, 2 1/2" wide and 1" deep. Makes fun cornbread or muffins. Even makes a fun jell-o mold. Cast Iron cooks best. The even heat control allows for a perfect bread crust every time. Seasoned and ready to use.
Features
- Five fish shaped impressions
- Seasoned ready to use
- Great for muffins or cornbread
Reviews
G. Powell
I've got the non pre-seasoned pans and I seasoned them according to the instructions. The key I've found it to preheat the oven and put the empty pans in at the same time. When the oven is at the right temperature, pull the pans out, and dribble a little oil (I use light olive) into each fish, take a paper towel and rub the inside completely then spoon/pour in the batter. Then they pop out perfectly every time.The design is cute, but as with any sort of bread thing, the pattern shows through but not perfectly. Still fun to use. Two pans will handle a regular batch of muffin batter from my Joy of Cooking. (I like buttermilk c/ bananas walnuts, or blueberry, or craisn's or apples as well as the cornbread recipe that lodge sends with the pans.
Danny P. Crain
The Lodge Logic Perch Cornbread Pan is fine, but the pan does not come"seasoned" enough to not stick so the bread will come out without sticking.Some additional seasoning should solve the problem and the pan should last indefinitely.
msblue
Love my little cornbread fishy pan. That's mainly what I bake in it, cornbread. Every piece comes out perfect and no sticking. If you're new to cast iron, here is what you want to do for absolute perfect results...turn your oven on, pour some oil in each little fishy opening, make sure the oil is covering all areas, place your pan in the oven. While your pan is getting hot, make up your batter. I make mayo cornbread in mine. One egg, milk, couple big scroops of self rising meal, and one big heaping spoon of mayo. Mix it up, the batter should be a little on the thin side. Now take your pan out of the oven, it should be very hot and you should see just a tad of oil floating in each section of the pan, pour your batter in all the way to the top of the little fishy, place pan in oven. I usually bake my cornbread in these types of pans on 375 degrees. It will cook fast, so don't turn up the heat too high. Once your cornbread is a nice golden brown on top, remove. Take a butter knife, slightly pry on the side of the fishes and they should flip out with ease. Better then the corn sicks I think as these make a bit thicker. I am going to try making some hushpuppies in this pan, I think they would be very yummy.
Rating: 4.7 15 reviews
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