Ella Walter
The Lodge Cast Iron Wedge Pan is a versatile piece of cookware that can be used to cook a variety of dishes. It is perfect for single-serve meals, such as frittatas, brownies, and scones, and can also be used to revamp leftovers. The wedge shape of the pan creates crispy edges and tender insides, making it ideal for dishes like cornbread and tamale pie. The cast iron material ensures even cooking and browning, and the natural seasoning of the pan creates a non-stick surface that improves with use. With its ability to withstand high temperatures without warping, the Lodge Wedge Pan is a durable and reliable addition to any kitchen.
| Characteristics | Values |
|---|---|
| Use cases | Frittatas, Revamping leftovers, Baking (brownies, cornbread, scones, pies), Meal prep |
| Material | Cast iron |
| Heat distribution | Excellent |
| Heat retention | Excellent |
| Durability | Won't dent, bend, or warp at high temperatures |
| Seasoning | Pre-seasoned with 100% natural vegetable oil |
| Cleaning | Hand wash only, no harsh chemicals |
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Single-serve frittatas
The wedge pan is a versatile cast-iron pan that can be used for baking and cooking a variety of dishes. It is perfect for single-serve frittatas, allowing you to modify the recipe to suit different dietary preferences or restrictions. Here is a step-by-step guide to making delicious single-serve frittatas in a wedge lodge pan:
Ingredients:
- Eggs
- Heavy cream
- Rosemary
- Salt and pepper
- Cheese (Gruyere, or any other cheese of your choice)
- Garlic
- Spinach
- Red pepper
- Ricotta
Method:
- Preheat your oven to 425 degrees Fahrenheit.
- In a bowl, whisk together your eggs, heavy cream, rosemary, salt, and pepper. Whisk in the grated cheese.
- Place your wedge lodge pan on the stovetop and heat it over medium-high heat for 4-5 minutes.
- Spray the wells of the pan with cooking spray and evenly distribute butter.
- Add a portion of garlic to each well and cook for about 1 minute.
- Add spinach to each well and continue cooking until it wilts, stirring occasionally.
- Pour the egg mixture evenly into each well.
- Top with red pepper and small dollops of ricotta.
- Place the pan in the oven and bake for around 8 minutes.
- Serve immediately.
The wedge lodge pan's individual wells allow you to customize each frittata to suit different tastes and dietary needs. You can add extra ingredients like bacon, sausage, vegetables, or simply make it cheese-only. The frittatas can also be made ahead of time and stored for an easy breakfast or meal throughout the week.
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Revamping leftovers
The wedge pan is a versatile cast iron pan that can be used to revamp leftovers, perfect your baking skills, and please everyone at your table. Here are some ways you can use your wedge pan to give new life to leftovers:
Mac & Cheese Wedges
Leftover mac & cheese can be transformed into crispy, cheesy wedges. Preheat your oven to 375° F and prep your wedge pan by brushing it with butter. Mix 2 cups of prepared macaroni and cheese, ½ cup shredded cheddar cheese, and ¼ cup breadcrumbs or crumbled crackers. Fill each wedge with ¼ of the macaroni mixture and top with more breadcrumbs and shredded cheddar cheese. Bake for 15 minutes, broil for 2 minutes, and let it cool for 10 minutes before serving.
Frittata Wedges
The wedge pan is perfect for single-serve frittatas, especially if you have picky eaters or those with dietary restrictions in your family. You can modify the recipe to suit different tastes by adding extra bacon for meat-lovers, holding the meat for vegetarians, or making cheese-only frittatas. These frittata wedges are great for meal prep and can be made ahead of time for easy breakfasts throughout the week.
Scone Wedges
The wedge pan can also be used to bake perfect scones with light, soft centres and crispy edges. The divided cast iron wells help ensure consistent baking throughout. If you have leftover scones, you can reheat them in a toaster oven and serve them with butter and jam, recreating that just-baked freshness. You can also take your scones to the next level by using the wedge pan to create filled scones or individual pies.
Brownie Wedges
With the wedge pan, you can say goodbye to fighting over the corner piece of brownies. Jazz up your classic brownie recipe with chocolate chips or chopped nuts for extra texture. These brownie wedges can be served warm with fresh berries, whipped cream, or a scoop of ice cream.
So, whether you're looking to transform leftovers or simply want to bake perfect single-serve treats, the wedge pan is a versatile tool to have in your kitchen arsenal.
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Baking brownies
The Lodge Cast Iron Wedge Pan is a versatile piece of cookware that can be used for baking brownies, among other things. The pan features individual wells that allow for even baking and consistent results, making it ideal for creating single-serve brownie wedges with crisp edges and a tender texture.
To bake brownies in the Lodge Wedge Pan, start by preheating your oven to the desired temperature. You can use your favourite brownie recipe or a boxed brownie mix. Once you have prepared the brownie batter, brush the wells of the wedge pan with butter or cooking spray to prevent sticking. You can also season the pan with vegetable oil to create a non-stick surface.
Pour the brownie batter into the prepared wedge pan, filling each well evenly. If you want to add extra texture to your brownies, you can mix in chocolate chips or chopped nuts before baking. Place the pan in the preheated oven and bake according to your recipe's instructions.
Once the brownies are baked, remove them from the oven and allow them to cool slightly. The brownies can be served warm, and they pair well with fresh berries, whipped cream, or a scoop of ice cream. You can also let them cool completely before serving. The wedge-shaped brownies are perfect for individual servings, and everyone can enjoy the coveted crust piece.
The Lodge Cast Iron Wedge Pan is a durable and reliable piece of cookware that delivers consistent results. With its even heat distribution and retention, you can achieve bakery-quality brownies with a perfect crust every time. The pan's cast iron construction ensures that it won't dent, bend, or warp, even at high temperatures. So, whether you're baking brownies or exploring other recipes, the Lodge Wedge Pan is a great addition to your kitchen.
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Making cornbread
Cornbread is a popular dish to cook in a wedge lodge pan. Here is a recipe for making cornbread in a wedge lodge pan:
Ingredients:
- 1 Cup Stone Ground Cornmeal (Bob's Red Mill yellow medium grind recommended)
- 1/3 Cup Bread Flour (regular flour will also work)
- 3 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1/4 tsp. Salt
- 2 TBLsp. Sugar
- 3/4 cup Buttermilk (you can go up to a full cup if your batter is too thick)
- 1 large egg
- 3 TBLsp Vegetable Oil or Melted Butter (Ghee recommended for best flavour)
Instructions:
- Whisk together all dry ingredients in a bowl.
- In a separate bowl or large measuring cup, whisk buttermilk, egg and oil together.
- Put the pan on the stove over medium heat and melt a pat of butter in each wedge.
- Preheat your oven to 425˚F.
- Pour the batter into the pan and bake for 20-25 minutes.
- Once the cornbread is done, go around the edges with a butter knife and turn it upside down on a plate.
You can also use a cornbread mix instead of making the batter from scratch. Lodge offers several cornbread mixes that are designed for their 10.25-inch skillet but can also be used in a wedge pan:
- True Southern Skillet Cornbread Mix: Bake at 425˚ for 20-25 minutes.
- Hotshot Jalapeño Skillet Cornbread Mix: Bake at 425˚ for 20-25 minutes.
- Sweet Spot Skillet Cornbread Mix: Bake at 400˚ for 20-25 minutes.
- Sweet As Honey Skillet Cornbread Mix: Bake at 425˚ for 15-20 minutes for one thinner round, or 25-30 minutes for one jumbo round.
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Scones
To take your scones to the next level, try this recipe for filled scones. First, use a basic pie dough recipe to make the individual pies. On a floured surface, roll 3/4 of the dough out to 12 inches in diameter. Cut the dough into eight wedges, like a pizza. Press the dough into each wedge, along the bottom, and up and over the sides, about half an inch. Roll the rest of the pie dough out to 10 inches in diameter and cut into eight wedges. Fill each wedge 3/4 full with the pie filling of your choice. Place the smaller wedges on top of the pie filling and seal the edges. Brush the tops of the pies with egg wash and cut a slit in each of the wedges with a sharp knife. Bake at 425° for about 45 minutes, or until the crust is golden brown. If your crust looks like it is getting too dark, cover with aluminium foil until done. Cool for an hour before serving.
If you have leftovers, cut the scone in half, reheat in a toaster oven, and serve with butter and jam to recreate that just-baked freshness.
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Frequently asked questions
A wedge lodge pan is a cast-iron pan with eight slots, perfect for baking and browning.
You can cook a variety of dishes in a wedge lodge pan, including single-serve frittatas, brownies, cornbread, and scones. It is also perfect for revamping leftovers, such as mac & cheese.
The wedge lodge pan is made of cast iron, which provides even heat distribution and retention for consistent cooking. It also has a naturally seasoned cooking surface, which creates a coveted crust on baked goods. The pan's divided cast iron wells help with even portioning, ensuring consistent baking.
