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What is the benefit of using a cast-iron skillet instead of a glass or aluminum baking pan?
I am making corn bread this thanksgiving, and am finding a lot of recipes use a cast-iron skillet to bake the bread instead of a glass or aluminum baking dish. Does anyone know what the reason for using a skillet is?
I'm not sure if my cast-iron skillets are oven safe, so would prefer to use something else. What is the best alternative?
Thanks.
Your cast iron skillets are oven safe, though if they have wooden handles it would be better not to put them in the oven at high temperatures. They're used for cornbread because the heat retention properties of cast iron give a nice crust on corn bread. The recipe I use calls for heating the pan before the batter goes in and that's what makes the crust because the outside of the bread cooks as soon as it hits the hot pan. Not so good for a cake, where you don't want a thick crust, but fine for cornbread. You can use any baking pan you want, but a thinner one won't give the same thick-crusted traditional result.


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