Recently, I have been considering the purchase of a Cast Iron Bread Pan. My grandma, one of the best baker’s who ever lived, swore by her ancient set of cast iron cookware. She still preferred it, even after my Uncle bought her a much more expensive set.

My husband just asked me why I would bother ordering one since I bake our bread in my Zojirushi. In case you’re wondering the same thing, let me explain. I LOVE my Zo, but cast iron is wonderful when it comes to even browning.

Bread machine aside, if you make a lot of banana (or other types of quick) bread… this is the pan you want to use. It will turn out golden brown on the outside and moist on the inside every time. Zucchini bread, anyone?

Cast iron cookware will last forever as long as it is properly cared for. Something that is really quite simple to do. Just season it will oil periodically and you’ll be good to go.

Although cast iron is known to be heavy, the bread pan pictured has extended handles, for ease of lifting.

If you own a cast iron bread pan, I’d love to hear what you think of it. I’ve added it to my wish list and will be purchasing it, after the holiday.