Sourdough Bread: Baking in Aluminized Steel vs. Cast Iron – Which Is Best?

Baking the perfect sourdough bread involves many factors, and one key decision is choosing the right baking pan. Contrary to popular belief, sourdough bread can be baked in all different types of bakeware from aluminized steel to stainless steel to cast iron. Each one has their unique properties that affect the bread’s texture, rise, and crust, but they all succeed in creating the same thing: beautiful loaves of sourdough bread. In this post, we’ll explore the differences between baking sourdough in aluminized steel versus cast iron and help you decide which one is best for your baking style and budget.

Why Choosing the Right Bakeware Matters for Sourdough Bread

When baking sourdough, the bakeware plays a crucial role in how the bread rises, bakes, and ultimately tastes. The material of your baking vessel impacts heat retention, moisture distribution, and crust formation. Sourdough needs a good balance of heat and steam to create the perfect crust and crumb, and the right bakeware can help achieve that.

Additionally, it is important to find the baking vessel that fits your bread baking needs and skill level as well as budget. For beginner sourdough bakers, an expensive cast iron pot can feel financially intimidating compared to a more budget friendly aluminized steel pan. For more experienced bakers, cast iron may be a great option for achieving consistent loaves of bread.

Aluminized Steel Bakeware for Sourdough Bread: Pros and Cons

Pros of Aluminized Steel Bakeware:

• Lightweight: Aluminized steel is much lighter than cast iron, making it easier to handle and move in and out of the oven.
• Quick Heating: Aluminized steel heats up quickly and evenly, which can help you get the desired rise and crust on your sourdough bread.
• Cost-Effective: Generally, aluminized steel bakeware is more affordable than cast iron options.

Cons of Aluminized Steel Bakeware:

• Less Retention of Heat: Aluminized steel doesn’t retain heat as well as cast iron, which could result in a shorter rise.
• Reactive Nature: Aluminized steel can react with acidic ingredients, which cause staining over time.

Cast Iron Bakeware for Sourdough Bread: Pros and Cons

Pros of Cast Iron Bakeware:

• Excellent Heat Retention: Cast iron holds heat extremely well, ensuring an even bake and consistent temperature throughout the process.
• Superior Crust Formation: The heat retention of cast iron helps achieve a crispy, golden-brown crust, which is often desired in sourdough bread.
• Durable: Cast iron is incredibly durable making it resilient to dents or scratches.

Cons of Cast Iron Bakeware:

• Heavy: Cast iron is significantly heavier than aluminized steel, which can make it difficult to handle, especially when hot.
• Slower to Heat: Cast iron takes longer to heat up compared to aluminized steel, so there might be a slight delay in achieving the right baking temperature.
• Higher Cost: Cast iron bakeware tends to be more expensive than aluminized steel alternatives.

Final Verdict: Which Is Best for Baking Sourdough Bread? 

Choosing between aluminized steel and cast iron for sourdough bread largely depends on your preferences and what qualities are most important to you.

• If you’re looking for an affordable, lightweight option and don’t mind sacrificing a bit of heat retention, aluminized steel bakeware might be the best choice for you.
• If you’re after that traditional, crispy crust and consistent heat throughout the baking process, cast iron bakeware is likely the better option, though it comes with a higher price tag and more weight to manage.

Frequently Asked Questions (FAQs)

Can I bake sourdough in any aluminized steel pan?

It’s best to use a non-stick coated aluminized steel pan with a lid that traps in steam such as our Simply Sourdough Bread Kit Pan designed for baking bread to prevent an acidic reaction with the metal and to create a crispy, golden-brown crust on the bread.

Do I need to preheat my cast iron pot before baking sourdough?

Yes, preheating your cast iron is crucial for achieving the perfect crust and ensuring your sourdough loaf rises properly. The preheating time can take between 45 minutes to over an hour to achieve the correct temperature needed for baking sourdough in cast iron in comparison to aluminized steel pans that doesn’t require preheating.

Can I use aluminized steel for no-knead sourdough?

Yes! Aluminized steel is an excellent choice for no-knead sourdough and yeasted breads. It offers superior heat conductivity for even baking and beautifully golden crusts.

Our Basic Simply Sourdough Bread Baking Kit includes a Quick Start Guide featuring an easy no-knead sourdough recipe that is perfect for beginner bread bakers looking to dive in with confidence.

Looking to refine your skills even more? The Deluxe Simply Sourdough Kit includes all the tools from the Basic Kit, plus an Escali Digital Baking Scale for precision baking and consistent results.

Learn more about our Simply Sourdough Bread Baking Kits and start your artisan bread baking journey today.