Bake Better With A Pan That Holds Its Heat
Ovens bake. Cast iron transforms. Its heat retention creates better crusts, more even bakes, deeper flavours, and desserts that feel richer. From sourdough to cobblers, pies to brownies, cast iron turns simple ingredients into food that feels homemade — in the best possible way.
Baking in cast iron isn’t just about tradition. It’s about performance. And it’s one of the easiest ways to make every loaf, tart, and crumble taste like it came from a bakery.
If you’re ready to bake something worth remembering, start with the Legacy Pan. It’s built to last for generations and covered by our Three Generation Guarantee.
Why Cast Iron Works So Well for Baking
Even, Steady Heat
Cast iron absorbs heat slowly and releases it steadily. That means breads rise evenly, pie crusts crisp properly, and brownies bake without burning at the edges.
Versatile and Oven-Safe
From hob to oven to table, cast iron handles it all. You can preheat it, steam in it, and serve straight from it.
Perfect Crust, Every Time
Bread needs heat and moisture to form a proper crust. Cast iron’s density locks in steam and radiates heat evenly, creating the bakery-quality finish you’re after.
How to Bake Bread in Cast Iron
No-Knead Loaf
-
Mix flour, water, yeast, and salt. Let it rise overnight.
-
Preheat your oven to 230°C with the pan inside.
-
Drop the dough into the hot pan and cover with a lid.
-
Bake for 30 minutes covered, then 15 minutes uncovered.
Result: A deep, crackling crust and chewy, airy crumb — no baking stone required.
Sourdough
Preheat the pan before adding your shaped dough. Bake with the lid on to trap steam for oven spring. Remove the lid for the final 15 minutes for a golden crust.
Learn more in the Cast Iron Care Guide →
Baking Pies and Tarts
Fruit Pies
Cast iron’s consistent heat means the base cooks through before the filling overflows. No soggy bottoms.
-
Preheat the pan slightly before adding dough to encourage crisping.
-
Brush the crust with a little plant milk or egg wash for shine and colour.
-
Bake until juices bubble and the crust is golden.
Savoury Pies
Perfect for pot pies, galettes, or hand pies. Sauté fillings in the same pan before adding pastry and baking. This keeps all the flavour in one place — and saves washing up.
Desserts That Shine in Cast Iron
Skillet Brownies
Cast iron holds heat long after you pull it from the oven, setting a gooey centre with chewy edges. Add sea salt and serve straight from the pan.
Fruit Cobblers and Crisps
The even heat caramelises fruit sugars and crisps the topping beautifully. Cast iron also holds heat well for serving warm desserts directly at the table.
Upside-Down Cakes
Cast iron’s heat retention helps caramelise sugar evenly, so fruit toppings turn glossy and golden without burning.
Baking Tips for Success
-
Preheat the pan: A hot surface gives bread better rise and pastry better crispness.
-
Use parchment paper: Makes removing loaves and cakes easier.
-
Avoid sudden temperature changes: Never add cold batter to a smoking-hot pan.
-
Cool gradually: Cast iron holds heat — give baked goods time to set before slicing.
Common Mistakes to Avoid
-
Not preheating: Cold pans lead to uneven baking.
-
Overcrowding the oven: Too much steam escapes, reducing rise.
-
Skipping oil or parchment: Can cause sticking.
-
Cutting too soon: Baked goods continue to cook slightly as they cool.
Why Baking Feels Different in Cast Iron
Baking is more than chemistry — it’s memory. It’s the smell that fills the kitchen and the weight of something homemade cooling on the bench. Cast iron makes those moments better. It turns simple bakes into heirlooms and gives every loaf, pie, and brownie a story worth sharing.
FAQs
Do I need to preheat my cast iron before baking?
Yes. Preheating improves crust development and helps baked goods release more easily.
Can I bake cakes in cast iron?
Absolutely. Cast iron works beautifully for cakes, brownies, cobblers, and crumbles.
Will cast iron change the flavour of my food?
No. Properly seasoned cast iron is neutral and enhances caramelisation and browning.
Do I need to adjust baking times?
Sometimes slightly. Cast iron holds heat longer, so start checking for doneness a few minutes early.
How do I clean the pan after baking?
Let it cool slightly, then rinse with warm water and a soft brush. Dry thoroughly and oil lightly before storing.
Final Thought
Baking in cast iron connects you to a slower rhythm — one where time, heat, and patience come together to create something lasting. And the pan you bake in today will still be baking decades from now, carrying those same smells and stories forward.
