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The edges of every muffin came out deeply golden while the centers stayed tender—the cast iron's even heat really does make a difference. I've used thin metal pans that warped after a few months, but this one feels like it'll outlive my oven.

The edges came out with that perfect golden crust you just can't get from nonstick, and the pan itself didn't warp a millimeter even after a full oven cycle at 425°F. Cleanup was a quick wipe since the seasoning is already so slick, and it's only getting better with each use.

I was a bit worried about sticking, but the naturally seasoned surface worked perfectly — my muffins slid right out with zero residue. The pan feels solid and heavy, and it holds heat beautifully for even browning.