Pre-Seasoned Five Holes Cast Iron Cake Mould Pan/ Egg Frying Pot

1.Non-stick Coating Cooking Surface, More healthy without harm to human body, Environmental protection and safety
2.Cast-iron pans are characterized by non-stick pans after boiling,and the longer they are used, the more non-stick they become
3.General Use for Gas, Induction Cooker and open fire and so on, Easy to use
4.Thicken the bottom of the pan, super lock the temperature, evenly heated

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.