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

Short Description:

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

Product Details

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Product Details

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

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.

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Cast Iron Cake Pan FAQs

Is It Pre-seasoned?

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.

How Do I Clean It?

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.

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