Cast Iron

Cast iron conducts heat reasonably well and, like aluminum, is best when thick and heavy, to slow down and even out heat exchange. Because it is black, cast iron also transfers heat through radiation. However, iron reacts with food, adding a metallic taste and discoloring the food. Because of this reactivity, cast iron is rarely used in the bakeshop. When it is used, it must be well seasoned before its first use so it will not stick or rust. To season cast iron, coat with a thin layer of vegetable oil or shortening and heat in an oven at about 350°F (175°C) for an hour or so. Cast iron is traditionally used to bake cornbread, for a dark, crisp crust.