Got my first cast iron pans
- Thread starter oc_in_fw
- Start date
A cast iron loaf pan? That's odd
And heavy as hell. But it never, ever sticks and it cooks more evenly and browns more effectively than any other loaf pan I've ever used. I make all sorts of quickbreads in it (oatmeal, banana, corn, etc.) and it has never let me down. It's unquestionably the last loaf pan I'll ever buy (unless I buy a second cast iron one).
Do you preheat it? I can't see how it could easily be used for 'normal' bread (but I still want one)
I use it just like I would a regular loaf pan. Most of the time when I'm making "normal" bread I don't use a pan at all, I just bake it on a stone in the oven. But anything that calls for a loaf pan, that's my huckleberry.
Stranger and stranger, I would've thought the thermal shock would crack it. I use a stone for all my bread too, but I do find the occasional use for loaf pans
- Thread starter
- #47
Very nice. Maybe we can turn this into a "show me your cast iron" thread.
Yes, during seasoning I gather. If you just put oil and leave it there I would expect it would go rancid.
I started this "show and tell" and messed up your thread. Anyway, find above the answer to your question.
Last edited:
- Thread starter
- #49
No, you didn't mess it up- I have no problem seeing more here.Yes
I started this "show and tell" and messed up your thread. Anyway, find above the answer to your question.
First set of pictures.
Last of the them and my dutch oven.
So I have them from a baby 4 inch to a 6, 8, 10, 12 and 16 inch big boy.
Big Iron bump.
That 16 wow!
So anemia is not a problem in your family, right?
Nope.
- Thread starter
- #56
I was just reading about that benefit of using cast iron
It good for you cause it puts Iron in your food. Since your in Fort Worth you can build your collection by checking garage and Estate sales pretty cheap.
- Thread starter
- #58
Yeah, I need to start hitting up garage sales. Hopefully I can someday stumble upon a Parker 51 or Vacumatic fountain pen, too.
Anybody make food in Cast Iron? Post some pics if you have em.
I cook virtually everything in my black cast iron pans.
When I am doing acidic foods that eat through seasoning, like tomatoes, tomato sauce, or spinach, I use my enameled cast iron.
When I am doing acidic foods that eat through seasoning, like tomatoes, tomato sauce, or spinach, I use my enameled cast iron.
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