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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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Cast iron loaf pans
Has anyone used cast iron loaf pans to bake sourdough? If so, what is your
experience with it? I am looking at https://secure.lodgemfg.com/storefro...idProduct=2808 |
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Cast iron loaf pans
> wrote in message ... > Has anyone used cast iron loaf pans to bake sourdough? If so, what is your > experience with it? > > I am looking at > https://secure.lodgemfg.com/storefro...idProduct=2808 Well, I've always been confused by this item. Any other piece of cast iron ware by Lodge is meant to be preheated before use. If you use it cold, it would seem that it will take a long time for the heat to get through the cast iron to begin baking the sides and bottom of the loaf. On the other hand, I can't visualize dropping a fully risen loaf into a sizzling cast iron bread pan either. Janet |
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Cast iron loaf pans
Janet Bostwick wrote:
> > > wrote in message > ... > > Has anyone used cast iron loaf pans to bake sourdough? If so, what is your > > experience with it? > > > > I am looking at > > https://secure.lodgemfg.com/storefro...idProduct=2808 > > Well, I've always been confused by this item. Any other piece of cast iron > ware by Lodge is meant to be preheated before use. If you use it cold, it > would seem that it will take a long time for the heat to get through the > cast iron to begin baking the sides and bottom of the loaf. On the other > hand, I can't visualize dropping a fully risen loaf into a sizzling cast > iron bread pan either. > Janet Perhaps it is intended to be used for meatloaf but I have the same concern for this use that you have. Maybe if you put a loaf that is already in a regular pan in it. It may work as a baking stone then. Bert |
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Cast iron loaf pans
> wrote in message ... > Maybe if you put a loaf that is already in a regular pan in it. It may work as > a baking stone then. > > Bert Maybe the intended 'bread' use is for a quick bread where you would pour the batter into the already hot pan. I can see where that might benefit some of the denser batters that are often difficult to bake through. (banana bread etc.) Janet |
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