Bayou Classic Cast Iron Cornbread Pan

This pan requires proper seasoning before its first use to ensure a non-stick surface and prevent rust. We recommend applying a light coat of cooking oil and baking it in the oven to build up the protective layer.

To ensure a clean release, preheat the pan in the oven before adding your batter and grease each mold thoroughly with butter or oil. Letting the bread cool for a few minutes after removing it from the oven also helps the edges set and release more easily.

While it is designed primarily for oven baking, the heavy-duty cast iron construction is heat-safe for stovetop use as well. Just be aware that the unique shape of the molds may result in uneven heating if used directly on a burner.

Clean the pan by hand using hot water and a stiff brush; avoid using soap or the dishwasher, as these can strip the seasoning. After washing, dry it immediately on the stovetop over low heat and apply a very thin layer of oil before storing to prevent rust.

Yes, the cast iron material retains heat exceptionally well, which is the secret to achieving that signature golden-brown, crispy crust on the exterior of each cornbread ear.