Cast iron is commonly used in bakeware. The material is pretty much indestructible and the go-to choice for pans and skillets in domestic and commercial kitchens alike. It retains heat like no other material.
First time using cast iron products
Cast iron products come either pre-seasoned or not. The Challenger bread pan is one such product that comes pre-seasoned with a protective coating.
Some smoking may occur when heating the seasoned cast iron for the first time. This is generally normal and will not effect your bread.
Protecting Cast Iron Bakeware
Seasoning is a process whereby fat and oils are used to coat and bake into the surface. A greasy layer is allowed to build up, which will then resist harmful agents that may agitate your cast iron. Seasoning (or polymerization as it’s also known) creates a black patina as a guard against rust.
Bread dough does not include a large amount of fatty oils. Therefore, suitable care is needed to help preserve the pan seasoning.
What oil to use for seasoning cast iron?
Vegetable oil, flax oil or high heat extra virgin olive oil.
How to Season cast iron
- Clean your pan using warm and soapy water.
- Dry your pan using a towel.
- Apply a thin layer of your chosen oil to the pan. A spray is ideal. Work the oil around the surface with a cloth or lint-free paper towel.
- Heat your oiled pan in a preheated oven at 350-450 degrees F for an hour. Place the pan face down.
- Leave the pan to cool in the oven.