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

FAQs

Can I use a cast iron skillet instead of a Dutch oven for bread? ›

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.

If you are looking to make sourdough without a dutch oven, this sourdough country skillet bread is just the recipe for you. The dough rises and bakes to perfection in a trusty cast iron skillet. With just four simple ingredients, it's a straightforward sourdough recipe, perfect for beginners.

Yes, I periodically season the Dutch oven I use to bake my bread—it is cast iron after all. I simply apply a thin layer of vegetable oil all over the pot.

Parchment paper can also bring its non-stick convenience to cooking with cast iron. Whether you're baking bread in a Dutch oven or whipping up a pizza in a skillet, there are plenty of ways you can use parchment paper to make the most of your cast-iron cookware.

Raw cast iron needs to be seasoned to make it nonstick and rust-resistant, while enameled Dutch ovens are somewhat nonstick and protected out of the box. High-quality enamel coatings are expensive, which is why enameled Dutch ovens cost more than their standard cast iron counterparts.

Coat the pan lightly (inside and out of both the base and the lid) with the Grapeseed Seasoning Oil. If you use too much oil, your cookware may become sticky, or smoke a lot in the oven.

Cast iron is nonstick (if cared for properly) so there's no need to use a chemical nonstick cooking spray. While some of the newer cast iron skillets come "pre-seasoned" out of the box, it just isn't the same. The same holds true for the newer "seasoning sprays" we've seen sold online.

Too much water can also produce a damp loaf. Try less water with your flour. Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer.

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.

What temperature do you bake a cast iron loaf pan? ›

Bake on the upper shelf of a preheated 450º F oven for 10 minutes, then lower heat to 350º F and bake until toothpick comes out clean, about another 25 to 30 minutes. Remove from oven, turn out of pan (so it doesn't keep baking from the heat stored in the cast iron), and let cool on rack.

Pour water into a hot cast iron skillet right when you put your bread onto a pizza stone or baking steel. Some bakers recommend pouring very hot water into a preheated cast iron pan to create steam, and some recommend pouring COLD water into a preheated pan, either from a bowl or a long funnel.

This type of sturdy cooking vessel has been used for centuries to slow-cook soups, stews, sauces, and breads. Dutch ovens come in cast iron, enameled, aluminum, and ceramic varieties. Traditionally, though, they're made with seasoned cast iron.

If you like a crusty loaf, cast iron loaf pans are for you. They heat very evenly, resulting in a golden-brown crust with well-defined edges. Keep in mind with cast iron, you'll need to season it regularly to maintain an easy-release surface and prevent rusting. And, they're really heavy.