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

Lisoba Tse Hlano Tse Khabisitsoeng Pele Lahlela Kaka ea Tšepe Mould Pan/ Pitsa ea ho Frying Lehe

Q: Is It Suitable for All Stovetops?

Yes, including gas, electric, and induction.

Tlhaloso e Khutšoanyane:

Size: 38cm*23cm*2.3m
Weight: 1.3KG
MOQ: likotoana tse 100
Price: $2.9per piece
Ho paka: lebokose le sootho / lebokose la mebala
Ho roala: pele ho nako
Mmala: o motsho
Nako ea ho etella pele: Mohlala: matsatsi a 7; Boholo: matsatsi a 20

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

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.

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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5-Hole Cast Iron Pan FAQs

Is It Pre-Seasoned?

Yes, it's ready to use with nonstick performance.

How Many Eggs or Cakes Can It Cook?

It features 5 separate moulds.

Is It Suitable for All Stovetops?

Ee, ho kenyeletsoa khase, motlakase, le induction.

A na Nka E Sebelisa Ka Ontong?

Yes, it’s fully oven-safe.

How Do I Maintain It?

Hand wash, dry well, and oil lightly after use.

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