Padella in ghisa stagionata a spicchi

The wedge shape is perfect for cornbread—each piece comes out with that crisp, golden crust I could never get in a regular pan. It’s heavy and holds heat beautifully, and the seasoning means my first batch didn’t stick at all.

I’ve had warped sheet pans ruin so many batches, but this wedge pan holds its shape even at 450°F, and the natural seasoning means my cornbread slides out without sticking. The cast iron heats evenly enough that every wedge gets that crispy bottom edge.

The wedge shape makes serving so much easier—each piece comes out clean with a spatula. It's heavy, but that cast iron heats evenly enough that my brownies baked perfectly in the middle without burning the edges.