You'll Love these Cast Iron Skillet Bread Recipes (#4 will make you drool!) (2024)

FAQs

Is cast iron good to bake bread in? ›

Regular old cast-iron Dutch ovens work pretty darn great for baking bread, but I still prefer using a vessel designed specifically and only for the task, for a bunch of reasons I will get into below.

I simply heat a medium-sized skillet over medium heat, and toast the bread directly in the pan. Just put the bread directly on the hot pan—I use a non-stick pan, so no butter or oil needed, but a well-seasoned cast-iron skillet would be great here too—and let it crisp and brown, 1-2 minutes per side.

Bake the bread at 425°F for 15 minutes. Then reduce the heat to 375°F and bake for 17 to 20 minutes more for smaller loaves, or 25 to 30 minutes more for a single large loaf.

And the fact that they can go from the stovetop to the oven means you can cook perfect baked goods like cornbread and even pie. Another bonus: While you have to scrub your other pots and pans to get them clean, all you have to do to clean a cast iron skillet is rinse it with warm water post-cooking.

You need to rinse and thoroughly dry the skillet after each use. Fortunately, cast iron happens to have a nonstick coating that prevents food from burning. Cast iron skillets have been designed to perform a lot of cooking and that's why it is safe to use them in an oven.

Wash your cast iron cookware by hand. You can use a small amount of soap. If needed, use a pan scraper for stuck on food. For stubborn, stuck-on food, simmer a little water for 3-5 minutes, then use the scraper after the pan has cooled.

Yes, you can season the pans for frying, sautéing, or baking in cast iron cookware like pans, pots, or skillets with butter, but it's not the right choice to season it for the first time. Butter immediately starts to smoke when added to a heated pan because cast iron can withstand a lot of heat.

If you can, aim to bake your bread at 230°C (450°F).

For this method, preheat your oven to 350-400º. A heat of 350º will cause your toast to be more browned, while a heat of 400º will result in a crunchy texture. Remember that the higher the temperature is, the less time it needs on each side. Try leaving your toast in for four to five minutes on each side.

Is a cast iron skillet worth it? ›

Cast iron pans retain heat well: Compared to other materials, cast iron is one of the best when it comes to retaining heat. Some metals like aluminum, experience a significant temperature drop when you add food to the pan.

All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.

Stainless steel: Stainless steel is always a solid choice for bakeware and cookware, as it's tough and conducts heat well. For baking, it's best to have a dull rather shiny pan, as it'll result in a browned crust. Aluminum: In terms of bakeware, aluminum is one of the best choices.

Aluminum is a good conductor of heat and distributes heat evenly, which is important for baking. It's also lightweight, durable, and resistant to warping. Stainless steel is also a popular choice for baking pans, as it's durable, easy to clean, and resistant to rust.

This is my method of choice. Simply preheat your cast iron skillet on the bottom rack of the oven before you add your sourdough. Place your bread, either on a baking stone or cookie sheet on the middle rack, and then pour boiling water into the skillet.

Most people don't have one of those, but enameled cast-iron pots are readily available—and they trap all of the internal moisture in the dough and that creates the steam you need to get a crisp and shiny crust. It really is fantastic and it works perfectly with our stored doughs from the book.