The best cast iron bread for all kitchens (2025)

Other cast iron pots

There are quite a few boutique cast iron manufacturers, and none of these surpass the top picks above, but it’s worth considering whether others don’t like it for some reason.

CookLife $150 in a 12-inch cast iron frying pan: CookLife cast iron arrives smoothly in the mirror with a decent, but not great condiment. In all my cornbread tests, the cornbread is the most stabbing into the bread. That said, this is a very light, manipulated pan and is easy to cook. The shape is slightly different, with sloping sidewalls and performance is also different. I found this to be more like cooking with carbon steel than cast iron, but maybe it’s just me. Cooklife touts the fact that this can be put in the dishwasher. This doesn’t have a dishwasher and takes 30 seconds to wash the top and bread, so there’s not much selling point there.

Vintage cast iron pot

Vintage cast iron breads from manufacturers such as Griswold, Wagner, Birmingham Stove & Range were the cheapest way to get a smooth cast iron of quality. I have some Griswold and one Wagner. It was about $20 each. Yes, that’s true, eBay ruined the antique market. Or, depending on whether you are a buyer or seller, you saved it. Either way, there’s no longer a day when you can get a quality vintage cast iron pot for $20. Unless it’s convenient to remove rust from truly abused breads (that’s not that difficult, but it takes some work), vintage cast iron is just as expensive as high-quality new breads. eBay Griswold No. 8 (10 inch) Bread Available for sale from $60 to $300depending on the conditions/repair. For that price, even I would rather buy a blacksmith, as I love the old ones.

That said, if you like vintage pot ideas, cast iron lasts a long time and eBay has many good breads. If that’s the route you want to go, keep an eye on the cracks (they can’t be fixed). You can also check that there is no “wobble” depending on your fork. As the cast iron pan ages, the iron sometimes begins to settle in the middle. Unless you have a glass cooktop, this won’t affect you much. If so, avoid distorted pots that do not sit flat.

It’s also worth mentioning that it’s as cool as an old cast iron pot, and you don’t know their history. Cast iron pots are used for melting lead, catching oil, and other unpleasant things. If you have concerns, it may be worth testing a vintage frying pan.

How to season cast iron

This is probably the most controversial thing in the cast iron world. Everyone has their own seasonings, which is difficult for beginners. So, all of the above recommended breads do not require any seasonings to get started. They are all pre-season.

If you are buying vintage bread, or if you damage the bread by burning it (that happens), you will need to build some layers of seasoning. First, let’s say there’s no correct way. If you have a way to work, great – drop it in the comments below so that others can try it. This is what I have done for over 20 years and it works for me:

1. Wash the pot with soap and water. Dry completely with a towel.
2. Heat the oven to 200 degrees Fahrenheit and place the bread for 15 minutes.
3. Remove the pot (using a hot pad or oven mitt) and apply with Crisco. Coat the entire bread and the bottom.
4. Once covered in Crisco, wipe everything off with a towel. Try to do as much as possible. There are plenty to season because you can’t get everything no matter what.
5. Return the bread to the oven and crank it to 450.
6. After 15 minutes, pull out the bread (with gloves again) and wipe it off again.
7. Return to the oven and bake for about an hour.
8. Turn off the oven and let it cool completely.
9. Repeat from step 3 if necessary.

For new vintage pans, do this 4-5 times in a few days. If you’re just repeating one of your own frying pans, do this process twice and do it once every few years.