Love cast iron, Susan. I would use it more for yeast breads than quick breads. The acidity of something like a pumpkin bread could react with the cast iron, and give you an off flavor as well as not doing any good to the seasoning on the pan. But yeast dough in cast iron, especially a high hydration dough, gets an amazing crust. I have several divided cast iron pans, and there is nothing better for cornbread and biscuits. I would not be above putting some cheese roll dough in them, either. As far as where it rates for conductivity, it's not as good as aluminum and not as poor as glass for heat transfer. Susan

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