After picking up a loaf fresh sourdough from an Artisanal bakery to make BLTs, I was tasked with using the extra slices of bread the following day. Fresh bread dries out faster than commercial bread from the supermarket. So I was nervous putting the slices into a toaster. My solution? A cast iron skillet greased with a layer of melted butter.
For good measure, I also tried a slice of the sourdough in the toaster. Then I had my son try each. He picked the slice warmed in the Cast Iron pan and I concurred. I put a poll up on Instagram and found others coming to the same conclusion.
But why is cast iron better at making toast? Here are my thoughts:
Toasters are blunt instruments. They rely on high, dry radiant heat, which crisps the surface but doesn’t always bring out the depth of flavor. A cast iron pan, however, uses conductive heat, allowing you to develop a golden, buttery crust that’s deeply caramelized and evenly browned.
Want a touch of garlic or a hint of olive oil? A toaster says, “no.” A skillet says, “bring it on.”
With a cast iron pan, toast becomes a blank canvas. Want a soft center and crunchy edges? You got it. Want to baste it with butter or drizzle it with oil? Go ahead. Want to toast thicker bread or oddly shaped slices? No problem.
You’re not just toasting—you’re cooking. A toaster limits you to thin, uniform slices. A skillet? Sky’s the limit.
Let’s be honest: toast is just a vehicle for butter. And a skillet lets you do the sacred thing: toast in butter. Not on it. In it. The result is a crisp, golden edge, a buttery finish, and a deep richness that’s impossible to get from a toaster’s dry heat.
A cast iron pan lasts forever. Literally. It’s passed down, seasoned with decades of meals and memories. A toaster? It’ll break, burn, or become obsolete. Plus, fewer gadgets = less clutter in your kitchen and less waste in the world.
Toasters may be quick, but cast iron gives you toast worth waiting for. Richer, crispier, and infinitely more versatile, making toast in a cast iron pan is less about efficiency and more about experience.
And hey, once you’ve tasted toast seared in sizzling butter, there’s no going back.
Ditch the toaster. Pick up the pan. Upgrade your breakfast.
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