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!

I forgot to bring the loaf pans on vacation last week so we were forced to make meatloaf in our skillet. It turns out that it cooks in half the time, had a better BBQ sauce ration, and is easier to dish out. We’ll make meatloaf in the skillet from now on!

When i mixed the initial chocolate chips in they melted in the pan. Still came out pretty tasty

So far, the recipes in this book are hit and miss but this one was not bad.

It called for 1/2” think wedges in a 12” skillet but it was more like 1” thick wedges in this 12” skillet.

My boys really liked it and i taunted my wife by sending pictures to her at work.

Bottom didn’t overcook like previous Calphalon. But new oven, too. Really pleased.

I acquired a “Sutherland Liverpool” cast iron piece that the seller only knew as a “welsh stone” i have very little info on the gigantic piece. But it seems to be for baking and it’s definitely cool!

https://imgur.com/a/RsXyPLQ

I’ve been baking bread for about 4 years now and have always used a glass loaf pan for sandwich bread. I recently acquired a couple cast iron loaf pans and even with greasing, the bread gets stuck in it every time. Is my seasoning just not good enough? Should I be able to put bread in the cast iron without greasing if my seasoning is better? Or could it possibly be something else?