The Cast Iron Gem Pan: A Unique Take On A Classic

A cast iron gem pan is a heavy, muffin pan-like tray traditionally made from cast iron. It is used to bake mini muffins, simple gem breads, and other small treats and desserts. The term 'gem' likely comes from the cakes being small and decoratively shaped, or from a kitchen housewares company named Gem that sold baking tins.

Gem pans became popular in the 1800s when they were given away for free with the purchase of a new cast iron stove. At first, large pans with a dozen or more moulds were in demand due to large family sizes. By the 1950s, however, family sizes had decreased, and consumers wanted smaller pans with fewer moulds.

The history of the gem pan

The term "gem" likely originated from the small, decoratively shaped cakes resembling gems, or from a kitchen housewares company named Gem that sold baking tins, which then became known as "Gem pans". Gems were typically made with whole wheat Graham flour and occasionally included fruit in the batter, resulting in what was called a "fruit gem". The use of Graham flour, a type of whole wheat flour named after Reverend Sylvester Graham, was a signature characteristic of gems.

Over time, various manufacturers produced gem pans with different designs and variations. Some notable companies included R&E Manufacturing Co., G.F. Filley, Griswold Manufacturing Co., Wagner Manufacturing Co., Lodge Manufacturing Co., and Birmingham Stove & Range Co. These companies introduced different shapes, sizes, and configurations to the gem pan, such as oval, elliptical, and rectangular cups, with some pans yielding up to 24 muffins or mini desserts.

Today, while modern gem pans are made from other materials like heavy-gauge steel and non-stick-coated metals, the cast-iron gem pan remains a sought-after vintage item for collectors and cooks, with some pans dating back to the late 19th century.

How to bake gems

Cast iron gem pans are heavy, muffin pan-like trays that are traditionally made from cast iron. They are considered the ideal tool for baking gems, which are a simple form of bread that can be used as meal accompaniments, desserts, or snacks.

• Prepare the batter: In a large mixing bowl, combine whole wheat flour and water. You can also use graham flour, which is a type of whole wheat flour named after the American Presbyterian minister Reverend Sylvester Graham. For added flavour, you may add salt or other spices such as ginger, maple syrup, and brown sugar. If you prefer a sweeter gem, you can include additional baking ingredients such as shortening, baking flour, eggs, and butter. For a more indulgent treat, you can also add dried fruits and nuts.
• Preheat the oven: Most recipes recommend preheating your oven to around 350-400°F (176-204°C).
• Grease the gem pan: Before adding the batter, grease the cups of your gem pan with butter or another type of fat such as Crisco or vegetable oil. This will ensure that your gems don't stick to the pan and will also create a crispy, golden exterior.
• Fill the cups: Spoon the batter into the cups of your gem pan, filling them up to about three-quarters full.
• Bake the gems: Place the gem pan in the preheated oven and bake for 10-20 minutes, or until the tops of the gems are firm to the touch and lightly browned. The exact baking time will depend on the size of your gems and the specific recipe you are following.
• Serve: Gems are best served warm. You can enjoy them as-is or with a pat of butter on top.

• If you don't have a cast iron gem pan, you can use a similar popover pan or a mini muffin tin.
• The standard cup-shaped gem pan is the most common, but you can also find pans with other shapes such as hearts, sunbursts, and rectangles.
• Most gem pans yield 12 to 24 gems, but some specialized sizes may produce less.
• For bite-sized treats, look for a pan with cups measuring around 1.5 inches (3.8 cm) in diameter.
• If you're using a vintage gem pan for the first time, make sure to clean and season it properly before use.

The evolution of the gem pan

Gem pans are heavy, muffin pan-like trays that are traditionally made from cast iron. They are used to bake unleavened cakes or muffins, also known as gems, which are typically mixed with fruit. The term "gem" likely comes from the cakes' small and decorative shape, resembling gems. Another possibility is that the term originated from a kitchen housewares company named Gem that sold baking tins, which came to be generically referred to as "Gem pans".

Over time, various manufacturers introduced different designs and variations of gem pans, with some pattern numbers being produced in over a dozen variations. These manufacturers include R&E Manufacturing Co., G.F. Filley, Griswold Manufacturing Co., Wagner Manufacturing Co., Lodge Manufacturing Co., Birmingham Stove & Range Co., Favorite Stove & Range Co., and Martin Stove & Range Co.

The original gem pans had shallow, flat-bottomed cups, but modern gem pans can have deeper cups depending on the cook's needs. While cast iron is still considered the ideal material for gem pans, modern versions can also be made from other materials such as heavy-gauge steel and metals treated with non-stick coating.

Different types of gem pans

Gem pans are heavy, muffin pan-like trays that are traditionally made from cast iron. They are also known as "egg pans" and are used to bake mini muffins, simple gem breads, and other small desserts. The term "gem" comes from the cakes being small and decoratively shaped, like "gems". Gem pans became popular in the 1800s and were often given away for free with the purchase of a new cast iron stove.

There are many different types of gem pans available, including:

• Sunburst patterns: These can be used to create an elegant effect when serving small bites or hors d'oeuvres at a stylish event.
• Heart-shaped cups: These are perfect for personal occasions, children's parties, and crafting sweetheart desserts.
• Rectangular patterns: Resembling small bread loaves, these are also a popular choice.
• Standard cup form: This is the most common type of gem pan, featuring shallow or deep cups ranging from 1.5 inches (3.8 cm) to 3.8 cm in diameter.
• Open frame design: This type of gem pan has individual cups and cutouts in between to allow air to circulate, with the cups being either circular or rounded-off ovals.
• Closed frame design: Unlike the open frame design, this type of gem pan does not have cutouts between the cups.
• Various shapes and sizes: Gem pans can come in a variety of shapes, including round, oval, elliptical, and rectangular. They can also vary in size, with some pans yielding 12 to 24 muffins or mini muffins.

Recipes for gems

A gem pan is a heavy, muffin pan-like tray that is traditionally made from cast iron. It is ideal for creating bite-sized treats and mini-breads. The most common cup size measures 1.5 inches (3.8 cm) in diameter, and the pans themselves typically measure 13.125 inches (33 cm) by 7.75 inches (19.5 cm).

19th Century Graham Puffs

• 1 cup of milk
• 1 tablespoon of molasses
• 1 teaspoon of salt
• 1 teaspoon of baking soda
• Graham flour to make a stiff dough

Potato Flour Gems

• 2 eggs, separated
• 1/2 teaspoon of salt
• 1 tablespoon of sugar
• 1/2 cup of potato flour
• 3 teaspoons of baking powder
• 3 tablespoons of ice water

1950s Graham Gems

• 1 1/2 cups of whole wheat flour
• 1 1/2 cups of graham flour
• 1/4 cup of sugar
• 1 1/2 teaspoons of baking powder
• 1 1/2 teaspoons of baking soda
• 3/4 teaspoon of salt
• 1 1/2 cups of buttermilk
• 1/4 cup of vegetable oil
• 1 egg

Nanna Moorehouse's Ginger Gems

• 2 oz of soft brown sugar
• 2 oz of butter, softened
• 2 tablespoons of golden syrup
• 1 cup of plain white flour
• 1 teaspoon of baking powder
• 2 teaspoons of ground ginger
• Milk to mix (approximately 1/2 a cup)
• 1 oz of extra butter to grease

Breakfast Gems

• 3 eggs
• 1 teaspoon of sugar
• 1 coffee cup of sweet milk
• 1 cup of warm water
• 4 teaspoons of yeast
• Flour—enough to make a stiff batter

Entire-Wheat Gems

• 1 cup of sour milk
• 2 tablespoons of brown sugar
• 1 teaspoon of salt
• 1 teaspoon of soda
• Enough flour to make a batter that will drop without spreading (about 2 cups of regular flour)

Corn Meal Gems

• 1 cup of sifted flour
• 1/4 teaspoon of salt
• 1 cup of milk
• 1 egg

Frequently asked questions