Do I need to adjust my oven temperature when baking in a cast iron pan?  

Tarte Tatinenlarge
Karry Hosford

About Our Expert

If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

Send Marge your cooking questions

Like Marge on Facebook

Browse Marge Perry's Recipes

Video Tips from Marge

"I use my cast iron pan to make cornbread: if I use it to make other dishes, do I need to adjust the temperature and/or length of cooking time? "

Cast ironmaintains and conducts heat better than many other materials, says Jeff Yoskowitz, Chef-Instructor in the Pastry and Baking Arts program at the Institute of Culinary Education, so you will often need to lower your temperature by 25 degrees to avoid excessive browning on the bottom and sides of whatever you are baking. Cast iron is a great way to enhance brownness, crisp exteriors and promote caramelization. It is an especially good choice when making tart tatin, both because it helps the sugars caramelize and because it goes from stovetop to oven.

For a great collection of cast-iron recipes, see The Lodge Cast Iron Cookbook from Oxmoor House.

Recipe: Tarte Tatin

Marge Perry
Mar, 2012
  1. Enter at least one ingredient