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Best overall: Lodge Cast Iron Muffin Pan — six wells, seasoned with vegetable oil at the factory, and backed by a US maker that has poured iron in Tennessee since 1896.
Best for a first cast iron baker: Cast Iron Muffin Pan 6 — a small six-impression pan that’s preseasoned and ready to use out of the box.
Best for feeding a crowd: Cast Iron Muffin Pan 16″ — sized for batch baking when one tray of muffins never lasts the morning.
The rest of this guide walks through each cast iron muffin pan’s listed size, cup count, and what it asks of you after baking.
How We Picked
This guide covers ten cast iron muffin pans, chosen on what their listings state. A listing that stayed vague about size or materials didn’t make the cut.
We also looked at what the seller covers and what comes in the box. A pan sold as a two-pack, or one that ships with gloves or a spreader, tells you something about how the maker expects it to be used.
Finally, we favored listings that name the maker and the origin of the iron. Lodge states its pans are made in South Pittsburg, Tennessee, and that the seasoning is 100% vegetable oil.
1. Lodge Cast Iron Muffin Pan
Best for: the baker who wants one dependable pan
This is the plainest good answer in the category. Lodge lists six wells, edge-to-edge even heat, and a factory seasoning of 100% vegetable oil, so it goes into the oven the day it arrives. The maker also says the iron won’t dent, bend, or warp, which is the whole argument for cast iron over a stamped metal tin.
In daily use, that means a crust on the outside and a tender middle, and muffins that hold their shape when you lift them out. The compact layout suits a single batch for one or two people. Lodge has made cast iron in South Pittsburg, Tennessee since 1896.
Pros
- Six wells for standard muffins and cornbread
- Pre-seasoned with 100% vegetable oil
- Made in the USA since 1896
Cons
- Only six wells per pan
2. Everline Cast Iron Muffin Pan
Best for: the baker who wants two pans and no coating
This is a two-pack, and each tray measures 13 × 7.2 inches with six cups at 2.7 inches across and 1.3 inches deep. HONGBAKE lists the iron as 100% pure and completely uncoated — no chemical nonstick layer to flake — and says the surface gets more naturally non-stick with every use and every round of seasoning.
The listing rates it to 500°F and names oven, stovetop, air fryer, and campfire as fair game, which is a wider range than most bakeware gets. The diagonal-textured handles are there for grip when you move a hot pan. Having a spare pan also means you can bake one batch while the other cools.
The listing is direct that you dry the pan and lightly oil it after each use.
Pros
- Two six-cup trays in one set
- Uncoated pure cast iron, no chemical layer
- Rated up to 500°F
Cons
- Needs drying and oiling after every use
- Non-stick surface builds up only with repeated seasoning
3. Lodge Cast Iron Muffin Pan
Best for: households that bake in batches
This is Lodge’s six-well pan sold as a two-pack, so you get twelve wells across two trays. The listing names muffins, cupcakes, and homemade baked favorites, and repeats the same durability claim: rugged cast iron that resists dents, bends, and warping. The finish is iron and vegetable oil only, and the maker calls it PFAS-free.
The detail that separates this from the single pan is the dual handles. On a full tray coming out of a hot oven, a second grip point changes how steady you feel carrying it to the counter. Having a spare pan also lets you run a sweet batch and a savory one without washing in between.
It’s not for a small kitchen with tight cabinet space, since a spare tray takes up twice the room of one. And it’s not for someone who only bakes a single small batch at a time.
Pros
- Two six-well pans, twelve wells total
- Dual handles for a steadier grip
- Iron and vegetable oil finish, PFAS-free
Cons
- A spare tray needs double the storage space
4. Cast Iron Muffin Pan Gloves
Best for: the buyer who wants hand protection included
YOLOPLUS+ sells this 11.2-inch pan with heat-resistant gloves in the box, which answers the first problem anyone hits with cast iron: getting a hot tray out of the oven without burning your hands. The listing says the pan works on gas, induction, electric ceramic, ovens, and alcohol stoves, and notes it’s not for microwave ovens.
The seller describes a side height and thickness chosen for heat distribution and retention, so the crust browns evenly rather than in patches. Cleaning instructions are spelled out: let it cool, wash with warm water, dry it with a cloth or over low heat, then wipe on a thin layer of cooking oil.
It’s not for someone who wants to skip the first-use ritual. The listing asks you to scour and dry the pan, heat it, coat it with fat or oil, and wipe it for 10 to 15 minutes before the first bake.
Pros
- Heat-resistant gloves included
- Works on gas, induction, electric, and ovens
- Detailed first-use and cleaning steps
Cons
- Not for microwave ovens
- Requires a seasoning routine before first use
5. Cast Iron Muffin Pan 16″
Best for: camp cooks and big-batch bakers
At 16 inches, this pan is built for volume. YOLOPLUS+ lists the same heat distribution and retention design as its smaller pan, plus the same wide heat-source range: gas, induction, electric ceramic, ovens, and alcohol stoves, with microwaves excluded. Heat-resistant gloves come with it.
The size is the point: at 16 inches it is built for volume. The flat base is described as sitting securely on a stovetop.
A 16-inch pan needs clearance on all sides. The listing also carries the same caution against microwaves.
Pros
- 16-inch length for larger batches
- Heat-resistant gloves included
- Oven, stovetop, grill, and campfire use
Cons
- Needs a wide oven and storage space
6. Cast Iron Muffin Pan Campfire
Best for: cooking over fire and embers
Petromax built this one for the outdoors. The listing says the six-cup tin has a notched handle so you can hold it directly over a fire or on hot embers, and it also goes in a home oven. It fits onto the Petromax Dutch Ovens ft6 and ft9, which is a specific, checkable fit rather than a vague claim.
The surface is described as having a structure that stores heat and passes it to the baked goods, and the pan arrives with a seasoned finish, so there’s no burning-in step. The maker says it handles savory or sweet pastries equally well, indoors or out.
Pros
- Notched handle for fire and embers
- Fits Petromax Dutch Ovens ft6 and ft9
- Seasoned finish, no burning-in needed
Cons
- Dutch oven fit is specific to Petromax models
- Outdoor features matter less for oven-only bakers
7. Cast Iron Muffin Pan 6
Best for: a first pan and small kitchens
Old Mountain keeps this one simple. It makes six mini-muffins, measures 7 1/2″ x 5 1/4″, and each impression is 1 1/2″ deep. It’s preseasoned premium cast iron, heavy for its size, and ready to use out of the box.
The small footprint is the real feature. At 7 1/2″ x 5 1/4″, it takes up little room in a cabinet. The 1 1/2-inch depth suits mini muffins, small biscuits, and individual desserts rather than full-size muffins, so it’s a good match for someone testing whether they like baking on cast iron at all.
It’s not for anyone who wants standard-size muffins. The impressions are mini, and the listing makes no claim about a larger version. The mini impressions also mean small batches only.
Pros
- Compact 7 1/2″ x 5 1/4″ size
- Preseasoned and ready to use
- Light enough to handle easily
Cons
- Mini impressions, not standard muffin size
- Only six small wells per pan
8. Cast Iron Muffin Pan Spreader
Best for: the baker who wants the tools too
Hiceeden includes an oil spreader and a shovel with this pan, so the seasoning and lifting tools arrive together. The pan measures 12.3″ x 10.3″ x 0.9″, with seven impressions at 3 inches across and 0.7 inches deep, and a handle on the edge for grip. The listing names muffins, pancakes, biscuits, popovers, and mini cakes.
The seller states the iron is PTFE-free and PFOA-free, with even heat distribution and strong heat storage. It’s listed as compatible with ovens, broilers, campfires, and grills. The surface is hand-polished after casting, which the listing says leaves it less smooth than steel cookware while still releasing food.
It’s not for someone who wants to bake the day it arrives. The listing asks for a full clean, a dry over fire, a thin oil coat left overnight, and a rinse before the first official use.
Pros
- Oil spreader and shovel included
- Seven impressions with an edge handle
- PTFE-free and PFOA-free iron
Cons
- Not dishwasher safe
- Needs an overnight seasoning step first
9. Cast Iron Fried Egg Pan
Best for: one pan for baking and stovetop
HAWOK’s seven-mold pan is a versatile pick here. The listing names scones, cornbread, polenta cake, brownies, biscuits, and individual desserts, and it claims superior heat distribution and retention for even baking. That’s a longer list of uses than most pans on this page carry.
The heat-source range is the other reason to look. It’s listed for induction, ceramic, electric, and gas cooktops, plus the oven, the grill, and a campfire. So it can go from a stovetop sear to a oven bake without changing pans, which is handy for cornbread and skillet-style desserts.
Pros
- Seven molds for baking and stovetop use
- Works on induction, ceramic, electric, and gas
- Oven, grill, and campfire safe
Cons
- No cup diameter or depth stated
- Seven molds means a fairly wide pan
10. Cast Iron Biscuit Pan 7
Best for: tight cabinets and small ovens
Chaoduole’s pan is 11 inches with seven cups, each 8cm across. The listing says the iron is pre-seasoned with a vegetable oil formula and needs no extra oil to start, and that the thickened bottom spreads heat evenly for uniform baking. It names chocolate fudge, cookies, cupcakes, apple pie, brownies, muffins, and scones.
The pan is 11 inches wide. The seller also states the pan won’t physically dent, bend, or deform, and the pre-seasoning means no first-day prep.
It’s not for someone who wants a full-size muffin well. At 8cm, the cups suit biscuits and small cakes better than tall muffins.
Pros
- Compact 11-inch width
- Pre-seasoned with vegetable oil
- Seven cups for biscuits and small cakes
Cons
- Cups are smaller than standard muffin size
- No depth measurement stated for the cups
Also Worth Considering
Pre-Seasoned Cast Iron Muffin Pan — sold as a two-piece set with six cups, and the title calls the surface nonstick. It’s a reasonable option if you want a spare tray on hand, though the listing gives no pan dimensions or cup measurements, so you’d be ordering on the cup count alone.
Cake Scone Donut Pie Pan — a two-pack in a round style, which sets it apart from the rectangular trays here. The title lists biscuits, muffins, mini cakes, scones, donuts, pie, corn bread, and cupcakes as uses.
Cast Iron Muffin Pan — the title leans on heavy-duty construction, a non-warping build, and even heat distribution for cupcakes, mini cakes, tarts, and quiches, and it names both home bakers and professional chefs. No cup count or dimensions appear in the title, so the size is unclear from the listing.
How to Choose in Sixty Seconds
How many cups do you actually need?
Count what you bake in one go. Six wells covers a single batch for one or two people, and it’s the most common count on this list. Seven molds, as on the Hiceeden and Chaoduole pans, adds one more without much extra width. If you bake for a family or freeze ahead for the week, a two-pack gets you twelve wells across two trays, and the 16-inch YOLOPLUS+ pan covers more ground in a single pass. Buy for your usual batch, not your biggest one.
Which pan fits your oven and your shelf?
Measure before you order. The Old Mountain pan is 7 1/2″ x 5 1/4″, the Chaoduole is 11 inches wide, the Hiceeden is 12.3″ x 10.3″, and the YOLOPLUS+ runs to 16 inches. A 16-inch pan needs clearance on every side of the oven and a shelf deep enough to store it. The Everline trays measure 13 × 7.2 inches each, and there are two of them. Write your oven’s interior width down, then compare it to the listed pan size.
What does cast iron ask of you after baking?
More than a metal tin does. Every pan here needs to be dried thoroughly after washing, and most listings ask for a thin coat of oil afterward to keep the surface building up. The Hiceeden listing warns that leaving it to air dry or soak invites rust, and says to wipe it dry with a cloth. The Everline listing says to dry and lightly oil after each use. If that routine sounds like too much, a cast iron pan isn’t the right pick.
Frequently Asked Questions
What can I bake in a cast iron muffin pan besides muffins?
More than the name suggests. The HAWOK listing names scones, cornbread, polenta cake, brownies, biscuits, and individual desserts. Chaoduole lists chocolate fudge, cookies, cupcakes, apple pie, brownies, muffins, and scones. Hiceeden names muffins, pancakes, biscuits, popovers, and mini cakes. The Lodge single pan is listed for muffins, cupcakes, and homemade baked favorites.
Do I have to season a pre-seasoned pan?
No. The Everline listing says its pan arrives pre-seasoned with natural oil and that the surface gets more non-stick with every use and every round of seasoning. The Hiceeden listing is the exception — it asks for a full clean, a dry over fire, a thin oil coat left overnight, and a rinse before the first official use.
What goes wrong first with cast iron bakeware?
Rust, and it comes from water left sitting. The Hiceeden listing is blunt about it: don’t let the pan air dry or soak, wipe it dry with a cloth so no water stays behind, and if rust appears, scour that spot and repeat the seasoning. The YOLOPLUS+ listing gives the same idea in steps — let it cool, wash with warm water, dry it with a cloth or over low heat, then smear on a thin layer of cooking oil.
Is the simplest pan on this list enough?
For a lot of people, yes. The Old Mountain Cast Iron Muffin Pan makes six mini-muffins, measures 7 1/2″ x 5 1/4″, and arrives preseasoned. It fits a small oven and handles mini muffins, small biscuits, and individual desserts. What it won’t do is bake standard-size muffins or a large batch.
Closing
The Lodge Cast Iron Muffin Pan is the pick for most people: six wells, a vegetable oil seasoning from the factory, and a maker that has poured iron in Tennessee since 1896. If you bake in batches, the Lodge two-pan set doubles your wells and adds dual handles for a steadier grip. Before you order, measure your oven and your shelf, then check the cup count against what you bake in one go. For more on cast iron care and seasoning, the Lodge cast iron care guide covers the routine in detail.