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The heavy cast iron loaf pan gave my sourdough a perfectly even rise and a crispy crust, with no warping after multiple uses. I’ve already made two batches of muffins in the accompanying tray and they popped out cleanly every time.

Bake at 500°F without worrying about the pan warping — that alone is worth it. The cast iron gives bread crust a perfect crackle, and the muffin cups pop out clean every time.

I love how heavy and solid these pans feel—no warping at all, even after I preheated the oven to 450°F for sourdough. The loaf rose beautifully and the muffins popped right out of the cast iron cups.