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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Eric Jorgensen

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On 5 May 2005 10:03:57 -0700
wrote:

> I think a cast iron skillet will transfer too much heat to the dough.

Corn bread baked in a cast iron skillet is not uncommon. Not the same
thing as regular bread, but it seems to work ok.

> Try it and see what happens. The worst is that you will have an
> overbaked bottom crust.

Well, the results will be similar to baking on any other metal. One of
the advantages of a tile or stone is the way the porous surface can absorb
some of the steam.

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