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My old pans always warped in the oven, but this cast iron one sits perfectly flat and the sides are thick enough to give my sandwich bread a really even, golden crust.

First loaf came out with a perfectly golden, even crust, and I love that the pan held steady at 425°F without any warping. The deep, dark sides really conduct heat well.

I was skeptical about cast iron for bread, but this pan’s heat retention gave my sandwich loaf a beautifully crisp crust without any burnt spots. The finish is smooth and non-stick right from the first use.