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Finally got the crust I’ve been chasing on my weekly pumpkin bread—the thick iron heats so evenly that the sides come out perfectly browned without any burnt spots. And the pre-seasoned surface really does release cleanly, I just give it a quick wipe with a paper towel after.

My sourdough loaf came out of this pan without a single stuck spot, and the crust was evenly golden on every side. It's heavier than my old aluminum pan, but that's exactly why the bake is so consistent.

The thick iron heats so evenly that my pumpkin bread came out with a perfect, deep crust and no burnt spots on the bottom. The pre-seasoned surface released the loaf without me having to grease and flour anything — it just slid right out.