Have you any experience with cast iron loaf pans? I have a pair from the Lodge Co. (www.lodgemfg.com...beware impulsing in the company outlet store!) that measure 8 1/2" h by 4 1/2" w by 2 3/4" deep and weigh at least 4 1/2 lbs each. It has only recently gotten cool enough to seriously consider using the oven again (yea for my Zo!), so far I've baked 2 loaves in them. The information/hints from Lodge was very skimpy, how do you think they would best be used? I'm thinking the cold start like in the crock above, maybe one turned upside down over the other as a lid? Suggestions, anyone? Thanks! I just love my Lodge Co. skillets. I have 3 different sizes at home. I have baked corn bread in my 10" skillet while preheating the pan in the oven while getting the batter together. Your idea of using one as a lid may just be the answer. It is worth trying! Elisabeth

• Reply