I have both and wanted to see what difference there was (if any) between them.
Banana Bread w/ dried cranberries and black currants.
Same recipe, same measures in both.
Ceramic pan has a blonde interior, cast iron is black ceramic.
Baked at 350° for 30 minutes, rotated left to right and front to back, then 30 minutes more.
The ceramic baked slightly taller. This may be a function of the loaf pan being just slightly narrower than the cast iron. 5" vs. 5 1/8" (127 mm vs 130.175 mm)
I THINK I shared this recipe before, but I find the pan comparison interesting.
At the 30 minute mark I caught our two youngest cats sitting on the stove trying to figure out where the smells are coming from. LOL. Was not fast enough to get that picture!
INGREDIENTS for blackcurrant banana bread:
3 ripe bananas
60g melted butter (1/4 cup or 1/2 a stick)
150g sugar (2/3 cup)
200g unbleached flour (1 1/4 cups)
1/4 teaspoon salt
1 egg, beaten
1 teaspoon baking soda
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)
PREPARATION of blackcurrant banana bread:
Preheat oven to 350°F (180°C)
If using dried cranberries or currents, soak them in cold water for 30 minutes, dry fruit sucks the moisture out of the bread otherwise).
Mash the bananas in a bowl
Add the egg and butter
Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl
Mix well with a wooden spoon
Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.
Slice and serve.
Don't like ceramic. Easier to get soggy bottoms and they can break. Just get used to using one or the other. I'm all metal with my baking and everything comes up great. Also I do not like silpat mats. Parchment all the way especially with cookies. I'll use the silpat for rolling the cinnamon roll dough and that's it.
Yeah ceramic makes me crazy. I had two old ceramic plates I took from my parent's house more than 5 years ago and have been regularly using them to reheat leftovers ever since.
Last week, one of them shattered during the reheat. Same temp as always (300F), nothing special about the food I put on it (rice, so that was extra fun to clean up), it just decided 5 years in was the time to give up the ghost. Fuckin peesa shit.
At least it's not correle plates, had one of those break once and it exploded found pieces of it 10ft away
It turns out, to make really durable glass and ceramic, you are really just bottling up their inherent rage. I mean, it's even called "tempered glass".