Old MountainCornbread Skillet, Black

I talked to an expert. She said to Season it a lot more. Rub it with Lard - bake it for an hour at 250-300 degrees. Rub it with Lard and Bake it again. And again.... And again. Don't wash it with Soap. Wipe it clean with a cloth. When making cornbread - put the pan in the oven 75-100 degrees higher than the recipe calls for. Pull the pan and fill it and turn the oven down to the recipe temperature. With the extra seasoning - it shouldn't stick.

Needed a new cornbread pan. Nice ironcast already pre seasoned.

Made a batch last night and it was perfectly cooked. I added a little oil in each segment before the batter and the cornbread came out of the pan fairly easily and intact. Best ever. Cleaning takes awhile...but worth it.

I use it to make cornbread. I like that is already in slices. Great pan!

Multiple deep indentations in the pan as well as a deep gouge. I will not want a replacement of this inferior product.

Make sure you season well and use spray, or food will stick. Once you get it seasoned well, works great

Great product easy to use.

but I didn't look at the measurements?? my mistakepan is of good quality and I will use it but probably need to order another onein order to make one recipe of cornbread.