Wagner Cast Iron Cornstick Pan-circa 1940's

Unmarked Wagner "Cornstick" cornbread cast iron baking pan. Has seven molds shaped like ears of corn and is Pre-1952 with the gate marks making it genuine vintage forged cast iron bake-ware. The Wagner Manufacturing Company was a family-owned foundry that produced cast iron and aluminum cookware in Sidney, Ohio from 1891 to 1952. This item has been seasoned and also sanitized before packing for shipment. Condition is excellent, please see photos.
Cornstick is a model reference to the corn imprinted cast iron pan...Lodge made this style pan in the 1950's and reinvented the design with a relaunch in late 1990's throughout 2000's. A few low quality cast iron cornstick pans emerge now-a-days but nothing makes cornbread like the quality of vintage Wagner! We use one for our crispy edged cornbread.

The first step to great cornbread is a cast iron baking pan. If you want to mix it up, you can pull out a Muffin Pan, Wedge Pan, or Cornstick Pan (of course!). Any style cast iron works best because it gets hot and stays hot, helping your cornbread to cook evenly and giving it that tasty crispy, golden-brown crust you know and love. Preheat this pan ONLY....NO GREASE.... FIRST.... A hot, greasy skillet will PREVENT your cornbread from sticking and give your cornbread the right texture. You want your batter to start baking as soon as it hits the pan. This helps develop the perfect crust and keeps your cornbread from being too crumbly. So place your cast iron pan in the oven to warm up as it preheats; it usually takes 10 to 15 minutes to get your cast iron pan to just the right temperature.
Don’t over-mix your batter....Mix your ingredients until combined, but be careful not to make the batter too smooth, as this can result in tough cornbread. It’s okay if the batter is a little lumpy!
Let your cornbread cool before removing Allow your cornbread to cool in the Cornstick for about 5 minutes, then run a butter knife around the edge to help you easily turn the bread out of the pan. You can also give the pan a little shimmy-shake (that’s the technical term, according to our experts), and if the cornbread moves a bit, it’s ready for eating! Your cast iron and cornbread will continue to stay warm after leaving the oven. In fact, we love to bring it to the table and serve it straight from the skillet!
For the love of cornbread, bake in cast iron!!!!
Weighs 3 lbs 9 oz
12-5/8" Long
5-7/8" Wide

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