Yes, it’s ready to use with a nonstick surface.

Can I Use It in the Oven?

Yes, it’s oven-safe and handles high heat well.

Hand wash only, dry thoroughly, and apply light oil.

Will Cakes Stick to the Pan?

No, the seasoning helps prevent sticking.

Is It Suitable for Gas or Stove Use?

Yes, but it’s best used in the oven for even baking.

Hot Sale 19 Holes Pre-Seasoned Cast Iron Cookware Nonstick Cake Mould Pan

Hot Sale 19 Holes Pre-Seasoned Cast Iron Cookware Nonstick Cake Mold Pan

Tlhaloso e Khutšoanyane:

Material: cast iron
Coatings: cast iron pre-seasoned coating, cast iron enamel coating
Color: can be customized
Size: can be customized
Packaging: can be customized
Lead time: Sample: 5 days, bulk 20 days
Sample: Free

Lintlha tsa Sehlahisoa

Ikopanye Hona Joale

Lintlha tsa Sehlahisoa

1.Non-stick Coating Cooking Surface, e phetseng hantle ntle le kotsi 'meleng oa motho, ts'ireletso ea tikoloho le polokeho.
2. Lipane tsa tšepe tse entsoeng ka tšepe li khetholloa ka lipane tse sa thupeng ka mor'a ho belisoa, 'me ha li sebelisoa nako e telele, li fetoha tse sa thupeng le ho feta.
3.Kakaretso ea Tšebeliso ea Khase, Induction Cooker le mollo o bulehileng joalo-joalo, Ho bonolo ho e sebelisa
4.Thicken tlase ea pan, bartolomeo notlela mocheso, evenly halefile

<trp-post-container data-trp-post-id='221'>Hot Sale 19 Holes Pre-Seasoned Cast Iron Cookware Nonstick Cake Mould Pan</trp-post-container>

How to Bake Moist, Golden Cakes in a Cast Iron Pan

For optimal results, preheat the cast iron pan in the oven before adding batter to jumpstart even cooking. Grease the pan lightly with butter or oil to enhance browning and prevent sticking. Reduce oven temperature by 25°F (15°C) compared to recipes for aluminum pans, as cast iron retains heat more intensely. The pan’s slow heat release keeps cakes moist while creating a caramelized exterior. For extra insurance, use parchment paper at the bottom. This method yields tender crumb structures with a bakery-worthy golden finish.

Cast Iron vs Aluminum: Which Cake Pan is Right for You?

Cast iron excels in heat retention, producing evenly baked cakes with crisp edges, while aluminum heats quickly but cools fast, risking uneven results. Aluminum is lighter and cheaper but prone to warping; cast iron’s weight ensures stability and longevity. For delicate cakes (e.g., angel food), aluminum’s rapid heat transfer works better, but for dense, moist cakes (e.g., pound cake), cast iron’s steady heat is superior. Choose based on your baking style and desired texture.

Versatile Baking: What Else Can You Make in a Round Cast Iron Cake Pot?

Beyond cakes, this pot excels at baking bread, cobblers, and even savory dishes like deep-dish quiches or skillet cookies. Its depth accommodates layered desserts (e.g., tiramisu) or steamed puddings. For breakfast, try Dutch baby pancakes or frittatas. The pot’s even heat makes it ideal for slow-baked fruit crisps or sticky toffee pudding. Its versatility extends to stovetop use for caramelizing fruits or melting chocolate, making it a true multitasker in the kitchen.

Kena ka Touch

Haeba u thahasella lihlahisoa tsa rona, u ka khetha ho siea lintlha tsa hau mona, 'me re tla buisana le uena haufinyane.

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Lahlela Kaka ea Tšepe Pan FAQs

Na ke Pre-seasoned?

E, e se e loketse ho sebelisoa ka bokaholimo bo sa tsitsang.

A na Nka E Sebelisa Ka Ontong?

E, ha e bolokehe ka ontong 'me e sebetsana le mocheso o phahameng hantle.

Ke E Hloekisa Joang?

Hlatsoa matsoho feela, omisa hantle, 'me u tlotse oli e bobebe.

Na Likuku li Tla Khomarela Pan?

Che, linoko li thusa ho thibela ho khomarela.

Na e Loketse Bakeng sa Tšebeliso ea Khase kapa Setofo?

E, empa e sebelisoa ka ho fetisisa ka ontong esita le ho baka.

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