Tips & Tricks
5 Fun Ways to Use a Wedge Pan
Transform weeknight dinners and celebrations with friends with the versatile Cast Iron Wedge Pan. Use the wedge pan to revamp leftovers, perfect your baking skills, and please everyone at your table. Busy week ahead? The wedge pan makes meal prep easy, so you can always have great tasting meals on the go!
Never fight over the corner piece again with these single-serve brownie wedges. Want a little extra texture in your brownie? Jazz up the classic recipe with chocolate chips or chopped nuts. We recommend eating them warm with some fresh berries and whipped cream or a dollop of ice cream.
Single Serve Mac & Cheese
Leftover mac & cheese? Here’s a delicious way to revive your family dinner leftovers. First, preheat your oven to 375° F and prep your wedge pan by brushing 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 breadcrumbs and shredded cheddar cheese. Bake for 15 minutes and broil for 2 minutes. Cool 10 minutes before serving. You won’t even remember it’s leftovers!
Fine tune your next batch of scones in the Cast Iron Wedge Pan. Scones should be light, soft, and a little crispy. Our wedge pan bakes the perfect scone every time. In baking, consistency is key. The divided cast iron wells help you to evenly portion the dough to ensure consistent baking all the way through. And on the off-chance you have leftovers, cut the scone in half, re-heat in a toaster oven, and serve with butter and jam to recreate that just-baked freshness. When you're ready to take your scones to the next level, try this recipe for filled scones.
Individual Pies - The World is Your Wedge Pan
Use our Basic Pie Dough recipe to easily make individual pies. On a floured surface, roll ¾ 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. Cut into 8 wedges. Fill each wedge ¾ full with the pie filling of your choice. Can’t choose between cherry, apple, blueberry, or strawberry? That’s the point! Place the smaller wedges atop the pie filling and seal 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. Crust should be golden brown. If your crust looks like it is getting to dark, cover with aluminum foil until done. Cool 1 hour before serving.
The Wedge Pan is the perfect vessel for single-serve frittatas! Have a picky eater or someone with dietary restrictions in your family? Use the individual wells to modify your recipe. Add extra bacon for the meat-lover, hold the meat for the vegetarian, and make cheese-only for the picky eater to please everyone at brunch. The single-serve wedges are also great for meal prep! If you’re always on the go, you can make the frittatas ahead for an easy breakfast throughout the week.
These beautiful scones have wonderful crisp edges and tender insides, thanks to being baked in cast iron.
Bacon and Gorgonzola Cornbread Wedges
Just when you thought cornbread couldn't get any better, we bring in the bacon and Gorgonzola cheese. Martha White self-rising cornmeal makes this recipe quick and easy, so if you're in need of a quick cornbread fix this is the perfect recipe for you!
Cheesy Chorizo Tamale Pie
In the 2018 Lodge National Cornbread Cook-off, contestant Lidia Haddadian made this delicious twist on a traditional tamale pie and won second place in the competition.
These cranberry scones have a delightful texture and crunch thanks to the addition of sesame seeds in the batter.