Pre-seasoned nga Lima ka Buho nga Cast Iron Cake Mould Pan/ Egg Frying Pot

1.Non-stick Coating Cooking Surface, Mas himsog nga walay kadaot sa lawas sa tawo, Proteksyon sa kinaiyahan ug kaluwasan
2.Cast-iron pans gihulagway pinaagi sa non-stick pan human sa pagpabukal, ug sa mas taas nga sila gigamit, ang mas non-stick sila mahimong
3. Kinatibuk-ang Paggamit alang sa Gas, Induction Cooker ug open fire ug uban pa, Sayon gamiton
4. Thicken sa ubos sa kalaha, super lock ang temperatura, parehason kainit

Bake Perfect Mini Cakes with the Five Holes Cast Iron Cake Mould Pan

A cast iron five-holes cake mould pan ensures evenly baked mini cakes with golden crusts and tender interiors. The thick cast iron distributes heat uniformly, preventing undercooked centers or burnt edges—common issues in thin metal pans. Preheat the mould in the oven before adding batter to jumpstart baking; the retained heat promotes consistent rising. Its natural non-stick surface (when seasoned) allows easy release, preserving delicate cake shapes. Ideal for madeleines, financiers, or muffin tops, this pan’s heat retention also keeps cakes warm longer after serving.

Why Choose Cast Iron for Your Five Holes Cake Mould Pan?

Cast iron’s superior heat retention and even distribution make it unmatched for baking. Unlike aluminum or steel, it minimizes hot spots, ensuring each mini cake bakes uniformly. The material’s weight stabilizes temperature fluctuations, crucial for sensitive batters. Over time, seasoning builds a natural non-stick layer, reducing the need for excess grease. Cast iron also withstands extreme oven temperatures without warping, lasting generations with proper care. Bonus: It doubles as a stovetop-to-oven tool for caramelizing or finishing cakes under the broiler.

How to Season and Maintain Your Five Holes Cast Iron Cake Mould Pan

After each use, gently clean the cooled pan with warm water and a soft brush—avoid soap to protect the seasoning. Dry immediately and rub a thin coat of neutral oil (e.g., grapeseed) into every crevice, including the holes. Bake upside-down at 375°F (190°C) for an hour to polymerize the oil. Store in a dry place with a paper towel inside to absorb moisture. For stubborn residue, use coarse salt as a scrub. Re-season monthly or if cakes begin sticking. This routine prevents rust and enhances the pan’s natural non-stick properties over time.