I have heard of regular breads being baked in cast iron. I also found a selection of muffin tins and other baked-good type cast iron when I went to Callahan's.
I bought the 5 quart dutch oven specifically for No Knead Bread. Just have to figure out timing for it :-)
I will probably buy a pizza stone type of cast iron, I cant seem to find baking sheets online when ive looked. But, i'll definatly check at Callahan's :-)
No cast-iron advice, but good on you for paring down! And since you've got all the way until August to get it done, you can actually *sell* your stuff instead of having to give it away, so yay money!
I recommend rimmed cookie sheets or "Airbake" cookie sheets and heavy duty aluminum foil. With generous application of foil, the rimmed cookie sheet doubles as a broiler pan for meat and veggies. (You don't even need nonstick if you line the pans, obviously, but I have it because it is easier to clean. If you have cast iron though, you probably don't care.) I use my $8 small rimmed cookie sheet just about every day for just about everything I bake.
If you are serious about baking, "Airbake" cookie sheets provide a much more even distribution of heat with the drawback that they cannot be soaked in water (it can get into the air pockets).
"If you want a golden rule that will fit everything, this is it: have nothing in your houses that you do not know to be useful or believe to be beautiful." -William Morris
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I wonder if the sides would interfere with other things, like cookies or drop biscuits. Or, like cooking pizza in it :-)
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I will probably buy a pizza stone type of cast iron, I cant seem to find baking sheets online when ive looked. But, i'll definatly check at Callahan's :-)
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If you are serious about baking, "Airbake" cookie sheets provide a much more even distribution of heat with the drawback that they cannot be soaked in water (it can get into the air pockets).
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