Moule à gâteau cannelé en fonte culottée

Baked a lemon pound cake in it this weekend and the slices came out with such clean, sharp ridges—that cast iron holds heat so evenly I didn’t get any dark spots. The seasoning on the surface is already giving me that non-stick ease, even with a sticky batter.

Baked my usual pound cake recipe and the fluting came out so crisp it looked store-bought, plus the pan didn't warp a bit at 400 degrees. The natural seasoning means I didn't even need to butter it, and cleanup was just a quick rinse and dry.

The fluted design gave my pound cake such a beautiful, sharp edge — exactly what I was hoping for. It's heavy, but knowing it won't warp in the oven makes it worth the weight for special bakes.