Cast iron skillets make great bread pans.

Yes, you absolutely can, and they work surprisingly well — with a couple of tweaks.

The main difference from a loaf pan or Dutch oven is heat distribution. Cast iron gets screaming hot and holds that heat, which gives you an incredible crust on the bottom and sides. But that also means you need to watch your oven temp. Most recipes assume a standard metal or glass pan, which doesn’t radiate heat the same way. I usually drop the temperature by 25°F (about 15°C) to avoid burning the bottom before the center is done.

You also need to preheat the pan. Stick it in the oven while it’s heating up, then carefully pour or place your dough into the hot, greased skillet. That initial blast of heat sets the crust immediately. For a more even rise, a lid or dome (if you have one that fits) helps trap steam. Without a lid, the bread will spread more and have a different shape — more like a round, free-form boule with a thick bottom crust.

One more thing: butter or oil the pan generously. Cast iron is not nonstick when it comes to bread dough. I use a good slick of butter or neutral oil, sometimes a dusting of cornmeal for extra insurance.

Your bread will have a thicker, crunchier crust than a loaf pan — which is a good thing.