Thank you for this video review! I’ve been trying to research between these two pans and 2 other much more expensive ones and it helps getting a more in depth review!
@@RoughandTumbleFarmhouse yeah, I’m leaning towards 2 cast irons myself! I don’t enjoy the initial seasoning as i usually reseason 3 times on new cast irons but it’s so worth it
I was pleasantly surprised it has worked great without additional seasoning! But then I am greasing it every time I bake in it so maybe it is kind of seasoning itself when I do that. 🤷♀️
Lodge all the way. I gave my Chicago pans away as the folds and the roll trap moisture and then rust. They'll still work, I just didn't want to deal with the rust. Although, I use ceramic / clay mostly for my bread.
@@RoughandTumbleFarmhouse Yep. Well, I'm not really all that particular. But I have clay and I use it. I have cast and I use it. I don't really see that much of a difference.
I learned this from an experienced bread baker...the darker the pan, the darker the crust. Sounds crazy right? But it's true as you can see in this and other videos. Oh and FYI-those loaves look fabulous. It's sad that you would feel compelled to make a comment to quantify your baking experience. Im with you, I want bread without any chemicals and dont give a rip how they look.
@@RoughandTumbleFarmhouse what time and temperature did you use for the cast iron loaf pan? I have one, but the temp/time I usually use for sourdough sandwich bread did not work for the cast iron. It was definitely under baked 🥲. Trying to figure out the correct temp/time.
Cast iron is still king. As for greasing it, as you continue to use it, that gets easier Also, if you REALLY love your cast iron, as in it’s something you want to pass on to kids, you can do some work on it. You can strip off the pre-seasoning and take it down to bare metal, then season it yourself. It’ll be glass smooth and incredible! You can fry an egg in it and the egg will just glide on the surface. But I won’t lie, that’s a lot of work and you have to really love your cast iron to do all that. As you may have guessed… I am one such person. I have heritage cast iron that gets passed down.
Thank you for this video review! I’ve been trying to research between these two pans and 2 other much more expensive ones and it helps getting a more in depth review!
You’re very welcome! I actually donated the metal one and bought another cast iron. I won’t use anything else!
@@RoughandTumbleFarmhouse yeah, I’m leaning towards 2 cast irons myself! I don’t enjoy the initial seasoning as i usually reseason 3 times on new cast irons but it’s so worth it
@@foxbearchillinbytheriver I have been super happy with these ones in terms of seasoning. I just grease with coconut oil and it doesn't stick at all!
With the Lodge, I would do a few rounds of seasoning after buying it
I was pleasantly surprised it has worked great without additional seasoning! But then I am greasing it every time I bake in it so maybe it is kind of seasoning itself when I do that. 🤷♀️
Bless you and your family!
Thanks very much.
Lodge all the way. I gave my Chicago pans away as the folds and the roll trap moisture and then rust. They'll still work, I just didn't want to deal with the rust. Although, I use ceramic / clay mostly for my bread.
Do you find the ceramic and clay yield a similar loaf?
@@RoughandTumbleFarmhouse Yep. Well, I'm not really all that particular. But I have clay and I use it. I have cast and I use it. I don't really see that much of a difference.
I learned this from an experienced bread baker...the darker the pan, the darker the crust. Sounds crazy right? But it's true as you can see in this and other videos. Oh and FYI-those loaves look fabulous. It's sad that you would feel compelled to make a comment to quantify your baking experience. Im with you, I want bread without any chemicals and dont give a rip how they look.
Fascinating! Thank you for sharing.
Cool. Time and temperature the same?
Yes 😊
@@RoughandTumbleFarmhouse what time and temperature did you use for the cast iron loaf pan? I have one, but the temp/time I usually use for sourdough sandwich bread did not work for the cast iron. It was definitely under baked 🥲. Trying to figure out the correct temp/time.
Cast iron is still king.
As for greasing it, as you continue to use it, that gets easier
Also, if you REALLY love your cast iron, as in it’s something you want to pass on to kids, you can do some work on it. You can strip off the pre-seasoning and take it down to bare metal, then season it yourself. It’ll be glass smooth and incredible! You can fry an egg in it and the egg will just glide on the surface. But I won’t lie, that’s a lot of work and you have to really love your cast iron to do all that. As you may have guessed… I am one such person. I have heritage cast iron that gets passed down.