This is the Lodge cast iron wedge pan — a round baking pan cast with 7 wedge-shaped wells radiating out from the center. Pour cornbread batter into each section and the pan bakes 7 individual triangular cornbread wedges in one go, ready to pull apart and serve. Cast iron heats the pan hot enough to form a crisp crust on all three sides of each wedge — something a regular sheet pan or silicone mold won’t do.
It’s the pan that makes cornbread a presentation piece rather than a square cut out of a pan — the wedges come out uniform, hot, and with a proper crust, which is why it shows up on Southern holiday tables and barbecue spreads. Pre-seasoned at the foundry and oven-safe to any temperature.
Lodge has been making cast iron cookware in South Pittsburg, Tennessee since 1896 — the longest continuously operating cast iron foundry in the United States. Every traditional black cast iron piece in the Lodge lineup is cast, seasoned, and packed at that Tennessee foundry.
