June 8, 2017 - 7:44am
Cast Iron Casserole - Sticking?
I have a nice cast iron casserole that I'd love to bake the bread in---it's the perfect shape for a boule.
When I tried using it the first time, the bread stuck to the bottom and sides. Getting it off was a friggin nightmare.
How does one cook in a cast iron casserole without the bread sticking?
FYI - This is the recipe I'm using. http://www.homecookingadventure.com/recipes/easy-sourdough-bread-vermont-bread
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The easiest way would be to transfer the dough onto baking parchment first then drop the whole thing into the pot.
Otherwise I think these pots have to be broken in http://www.seriouseats.com/2010/06/how-to-buy-season-clean-maintain-cast-iron-pans.html
oil would work? Or flour?
Also, that recipe you gave me worked great. I mean, it wasn't like a top-notch loaf or anything. But it came out looking okay and tasted good. A good start. Thanks!
If you use an oil you need to consider the temperature you'll be baking at. If you're up around 450 and preheating your iron many oils will be above their smoke point and breaking down well before you put the bread in the casserole. It might be worth trying the parchment first and seeing if that's adequate.
Google "seasoning cast iron pan" and use lard. It works so much better than oil. At the very least heat a cleaned pan,brush lard onto all surfaces, put in oven on baking sheet for half hour or so. Then wipe out excess and don't wash with detergent-scrape and water only. Re-season, if necessary.
In addition to that, I make a pan release with vegetable oil and liquid lecithin (available at health food stores if you can't find it at the grocery store). No recipe-just a few tablespoon of veg. oil and a teaspoon of liq. lecithin. Mix as best as possible (warming a bit if necessary helps it mix) and brush into the baking pan before adding dough/batter. It never failed me. Some sprays like Pam have lecithin in it and work well.
Parchment,at least on the bottom, works very well.
Preheating the cast iron pan before placing the dough into it? I use only unseasoned, preheated cast iron/ceramic/clay vessels for baking and have never had anything stick.
Preheat to a very hot temp (450-500 F), Then be darn careful putting your dough into the super-hot casserole! It won't stick -- at least it never has for me.
jaywillie
in the bottom of my pots. They do the trick and they are reusable.
And if you ever experience a stuck bread again, just put the lid on the pot and wait. The bread will steam itself loose. I had one loaf that I destroyed trying to pry it out and the bottom totally came loose on its own about 20-30 minutes later.
I have done the lid on the pot thing also and it worked well for me. Now I just use the parchment rounds. No more issues.