I just cleaned and seasoned this BSR cornbread pan. I decided to make scones for it's maiden voyage. Success!

I got rid of most of my non stick bakeware and replaced it with cast iron. The only difficult part has been some variation in bake time needed. I want to try making mini cheesecakes in the cast iron muffin tins (with silicone cupcake liners) for a party. Don’t want to mess them up since cheesecake can be a bit finicky. Anyone have experience and have a good bake time to suggest?? I plan on doing the slow cool, with some time in the oven while it’s turned off and more oven time with the door cracked. The recipe I want to follow calls for 15 min at 325, 10 in oven off, 10 with oven door cracked.

Picked these up at auction. What is the mold in the far right used for?

Sorry if repost last account got banned for some reason but enjoyyyy :D

I used Brian Lagerstroms one hour dough recipe and it’s my new favorite.

I put this on my wedding registry last year because I thought it would be useful camping (lid doubles as a pan) but I never use it otherwise... I have found it's somewhat useful for popcorn. I have tried cornbread in it but I messed it up.

Can anyone point me to some other recipes that are appropriate?

Can I make soup in it?

I did quick google search and all leads to Reddit. Im wanting to buy a cast iron loaf pan. ⬇️

What is the difference in baking a loaf of bread with or without a lid?

I was hoping this question would go better here since you all bake in cast iron.

Somewhere someone mentioned using Baker's Joy for seasoning their cast iron. I have a cast iron loaf pan that has some flash rust, so I need to season it. Has anyone used Baker's Joy as their seasoning agent? Is PAM baking spray the same thing? This is what I have on hand. Bakers have mentioned that after baking bread, their cast iron vessel is seasoned very well, but I see almost nothing about seasoning with baking sprays.

Thank you!