73-310 Pineapple Muffin Pan

These pans are quite heavy, but are compact and very well made, so you're getting your money's worth. I didn't realize, but these Wright pans feature some sort of coating over the cast iron, so you don't have the same issues as you do with bare iron. It's almost like a clear enamel but I don't know (technically) what it is. It comes in handy because this is a very detailed pan and if it will help keep rust out of those tiny crevices, I'm all for it. You're still going to need to grease your pan but I feel like the coating is still a bonus. If you're going to be using these pans much at all, I would definitely recommend going ahead and buying 2. Any recipe is going to make more batter than one pan can hold, so it makes sense to order 2. The very first time I used mine, I made a pineapple upside down cake recipe and just chopped up my pineapple rings for placing in the molds. The cakes came out quite well, and I can think of many non-pineapple treats I'll be using this for - cornbread of course and brownies or possibly shortbread. Another thing, if you're looking at buying one or more of these pans, I'd go ahead and grab quickly them at this price. It has been my experience that whenever a company makes a really cute or cool cast iron mold, they have a tendency to disappear quickly. I'd rather pay regular retail now, than to pay collector's prices down the road. After buying this style and experiencing the fine quality, I'm definitely going to be purchasing more John Wright pans in the future. I posted a few photos of some cakes I made in my pan so you can see it in action.