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Gear: Cast Iron Loaf Pans
The first cast iron loaf pan I bought was an experiment. I didn’t know that I’d use it much, but I’d read online that I might be able to get crispier crusts on my banana bread with a pan that had better heat retention than the aluminum ones I’d been using. The second cast iron
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Should I avoid using soap on my cast iron pan?
About a week before I am writing this post, the official Twitter for Lodge Cast Iron posted a simple question: “Soap or no soap?” About fifty people weighed in on the debate, asserting a broad range of opinions from both Team Soap and Team No Soap. For the uninitiated the argument goes something like this:
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How do I know when I need to re-season a cast iron pan?
You get a new pan from the store, or an old, new-to-you pan from a family member, and the first thing you’re likely to do is spend some time re-seasoning. Fresh from the factory, or stale from neglect, obviously is a great time to put in the effort. But what about the pans you already