Cast Iron Biscuit Pan, 11" Pre-seasoned Cast Iron Mini Cake Pan Cookware for Muffins & Scones (11" 7 Cups)

Nothing cooks like cast iron. Works great for blueberry muffin tops and cornbread equally. We put the slightest bit of Crisco in the cups when we do muffins to make sure they do not stick and to give them a nice crisp around the edges. A little bit of butter for cornbread works well also. Cast iron holds heat, so pop things out when they finish cooking or you will end up with toasty bottom baked goods. If you wash it, re-season it to protect it. Don't use paper towels because they leave lint. Use a cloth towel or rag to wipe it down.

Nice pan but too shallow for biscuits which is what I ordered it for.

not really sure what to do with it; thought it would be deeper,for muffins. Depth is quite shallow. Quality good though.

It’s smaller than I expected.