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My first loaf came out with a gorgeous, even crust and that perfect oven spring I've been chasing. The cast iron held its temperature beautifully through the whole bake, and the muffin pan released every single one without sticking.

The cast iron bakeware handles high heat without any warping, and my loaves came out with a perfect rise every time. I’ve used the muffin tins three times already and they’re just as solid as day one.

Those muffin tins held their shape perfectly at 450°F, and the loaf pan gave me the highest rise I've managed so far. The cast iron just holds heat so steadily that I didn't have to rotate anything mid-bake.