Spun Iron Cake Pan - Useful?

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I am not a baker but my wife is. As gift giving season rapidly approaches, I've stumbled upon an advertised cake pan that has a removable bottom that caught my eye.

For all of you bakers out there, would you use this product? Would cast iron work well with cake making? My only hesitation in purchasing is that I haven't seen cast iron cake pans before.

I just want to make sure I won't be buying something that won't work for its intended purpose.

i would be concerned about the cast iron holding heat too long and burning cake.
i have a heavy but pretty bundt cake pan that is the queen of doing that, and between the burned crust and the impossibility of cleaning the fancy decorations i barely use the darn thing.

another thing to consider is that it looks like that one will have to have a parchment paper insert put in every time you use it, or the batter will leak through (or maybe some sort of other insert?). Some people (like me) use a lot of parchment but some people don't like to use it-- might be something to consider.

That said, I would probably buy it if I saw one around - it would be great for cornbread and monkey bread and a bunch of other things I make, and non-aluminum baking pans are rare here.

If it's spun, it isn't cast, right?

And if Garrett Wade sells it, it's good.

I'm not really a baker either. It seems like it would continue to heat the cake after you take it out of the oven and it's supposed to be cooling, but maybe removing the sides mostly solves that? It might be the kind of thing where if your wife is into baking and kind of a hacker with it, it would be an amazing gift, but if she only bakes casually, less so.

But I like being linked to their kitchen stuff in any case. :-)

Christopher Weeks wrote:If it's spun, it isn't cast, right?

D'oh! That would make a bit more sense now wouldn't it?

I did a little digging into the process and found this!



What a process.

My wife has several and uses them regularly.

I feel that would be a lovely gift and I would love one.

Folks cook cakes and bread in cast iron skillets all the times.

Look at dutch oven cooking for recipes.

We have loads of cast iron, but recently bought a wok that is made from spun iron. We love it, all of the benefits of using cast iron but much lighter and quicker to heat up. The cake pan you've pictured should perform much like an old steel pan that we once had. Gives a nice browning to the exterior surfaces.

Update, she loves it!

Cast Iron Brownies