If this was a normal pan I'd be scraping it with a metal spatula right now, but it's a custom shaped pan (for making novelty shape bread/cupcakes). There are no flat spots, just a lot of grooves and ...
I have seasoned the bread pan, and generously apply oil before putting the dough in (note: I use no-knead method and let my bread rise in the pan, then put it straight into oven). The bread itself ...
Is there a significant difference between using a loaf pan made of this materials?
I don't own a heavy enamel pot, which seems to be the best for no-knead bread. Is it possible to make good no-knead bread in a glass casserole dish?