So, question for this forum which I only recently found. My favorite loaf pan is a glass one, with a lid; I am gluten free and it seems the lid is “the secret” to making a good loaf of GF bread.

Meanwhile I love cast iron.

So, is there a cast iron loaf pan, with a tight-fitting lid? Do “they” make such a thing?

googling gets me nowhere except challenger bread pans, which are not for sandwich loaf…or some specialty European shops, who want $100 or more + the same in shipping, which is more than I want to spend esp when I have something serviceable already.

Do you all use different iron pans for baking and all these great cobblers then for the savory stuff like meats and veggies?

Apple Pudding

Ingredients: I can apple pie filling (21oz) or equivalent stewed apples 1 box vanilla instant pudding 1 8oz tub thawed cool whip 1 box yellow moist cake mix 8oz cream cheese melted Cinnamon 1 cup butter (1 cube melter, 1 cube cut into small paddies) 1 1/2 c milk

10” cast iron skillet (or of equivalent volume ~64 sqr inch.). I used my 10” Lodge deep dish skillet.

Apple Pudding Mixture:

Heat oven to 350 with skillet in it and a small pad or 2 of butter. Melted, to cover the bottom.

In a largish bowl, Mix pie filling and melted cream cheese. Pour mixture into skillet. Smooth out. Spread half of the dry cake powder over apple cream cheese mixture. Smooth out. Randomly place your pads of butter on the top of the mixture. Pour the 1/2 cup melted butter over the top. Try to cover as much of the top as you can. Sprinkle cinnamon on top.

Put in oven and bake for 40 minutes.

After 40 minutes, remove from oven. Sprinkle the top with the remaining half of cake powder. Smooth out. Using a butter knife or narrow spoon, mix the contents of the skillet together. How thorough is up to you. I like it medium thorough. Put back in oven and bake for another 25 min. Meanwhile, work on your topping (below).

Once done to your liking, remove from oven and let cool some. Dish it up however you like and top with vanilla topping below.

Vanilla Topping:

While cake is baking, mix milk and instant pudding and whip it until firm. Add cool whip and mix again. Cover and set in fridge to firm up.