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Wednesday, March 30, 2011

yet another use for the cast iron loaf pan

I discovered yet another use for the cast iron loaf pan.

Have you ever had a frozen boneless turkey roast? The kind that comes in an aluminum loaf pan, and cooks in its own gravy.

It's recommended you put it on a baking sheet, so the gravy doesn't spill over in the oven.

Last night I found that it slips right into a cast iron loaf pan, like a glove.

Not to mention because of the heat retention, it will cook slightly faster that way.

Neat!

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