I gave this to my Dad for his famous corn bread. He hasn't mentioned it come to think about it.... I thought he'd like it. This thing is at least 10 lbs. of iron...man!

My review for this is the same as for the straight sided muffin pan. The pan is shallow and my bread stuck to it.

Makes great, crispy cornbread (both Southern and northern styles). Wedges are very easy to remove and are a nice size. Lodge pre-seasoning is good.
Only problem, as noted by others, is that one typical recipe will fill the wedge pan about 1.5 times. I have found this to be a relatively small problem -- I just remove the cooked wedges, put the pan back in the oven for a couple of minutes, then take it out and, add a little grease, and bake the remainder.I suspect that the size has to with not making the pan too heavy and with properly cooking the center without burning the edges when used at 450 F.
I also agree with some other reviewers that it seems very much to be a one use pan but if you love cornbread, this is great pan. I prefer the result over a traditional skillet (the wedge pan gives more "crispiness" per piece) or muffin pans and it is easier to remove the bread from the wedge pan than it is from "fancy" corn stick pans, at least in my experience.

Could be a little bigger. The standard recipies are about half again too big for the pan.

Don't waste your money. This pan sucks. The corn bread gets stuck and comes out in pieces. I didn't even eat the corn bread. I threw the pan with the corn bread in it in the trash. A Waste of time