Anyone? I have 4 lodge pots/pans, so I know they're good. It's more of a question about cast iron loaf pans in general. I'm looking for sandwich loafs. I have a calphalon nonstick right now, meh. It's ok, i really don't love it, but it's not bad. The crust on my sandwich bread is a little crumbly. Not sure if that's something that a different material would resolve. Anyone care to weigh in?
The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:
Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment.
Why is this happening and how can I prevent it? Thanks.