Instruction: Given a question and the related document, and generate the answer to the question based on the information provided in the document.

Input:
Question: Can you allow the dough to rise in this pre-seasoned pan before baking? Will the baked bread stick?
Document: Baked bread the first day I had it and was suitably WOW'ed with the result. I love that it was pre-seasoned and just needed a quick wash before I used it.
I have made 4 loaves of bread in this pan so far and I love it! When it arrived I made sure to season the whole pan (inside and out) with bacon grease...I don't care what anybody says, it worked really well! I know it comes "pre-seasoned", but I always like to be on the cautious side and season it myself. Before plopping the dough in the pan I make sure to coat the inside of the pan with butter.
I was surprised that other reviewers were so concerned about whether or not it comes pre-seasoned. I &#34;season&#34; the pan every time I use it: while the oven is pre-heating I stick it in there with some oil. Mainly I do this because I believe that the bread comes out better when you pre-heat the pan. Using this technique, I have never had a loaf stick.
My bread actually looks like the bread in the picture. The pan comes pre-seasoned, I have not had any problems with bread sticking to it like some of the nightmares I have had with cheap bread pans, the loaf just falls right out when turned upsidedown. If it does stick a little you can run a knife or something around the sides but I have had no troubles yet. There are some great tips and tricks from other reviewers here that I enjoyed reading through.
This pan showed-up seasoned. Somebody else wrote that theirs hadn't.We stopped using bread makers and started making bread by hand. Much better than the bread makers. They don't allow for any variables in the rise. At least the cheap ones don't. Anyway, this has been a great pan. Nothing sticks and it browns well. We were using some Teflon pans before, but decided to try one of these. I am going to purchase two more and toss the Teflon.
I bake a lot of bread, every week for 40 years. I love this pan, it's my favorite. I wanted to use the Lodge but it's so small. This is better, and I'm a big Lodge fan. I preheat the pan when I do the rise of the dough. I turn the oven on BROIL for 1 minute, turn the oven off and put my dough in a bowl and the cast iron pan then in the turned off oven.
If need be, turn the oven on BROIL for 1 minute and turn the oven off, let the dough in the cast iron rise the last time.After the bake take the bread out of the pan quickly as the pan will continue to cook as it retains the heat. I brush out any crumbs and re-grease the pan and put it back into the hot oven to season more.A loaf lasts me all week. I make bread every Tuesday so I call this MY TUESDAY PAN.
You can do all the secret tricks to your bread dough just like Grandma did, but the one she may not have told you about is baking it in a good cast iron pan. I have 3, so I can make a whole batch of loaves. Season and treat just like your other cast iron cookware.
I make sure the pans are little warm before I put the dough into them. I always end up with a wonderfulloaf of golden brown bread. Nice color, bread rises well. If my house is cool, I let the bread rise in my oven with the light bulb on. Very nice pans, will buy more.
I have used them all folks and this pan is awesome, I will never use anything else. Cooks even, rise is wonderful, and it is seasoned , cleans easy. Your bread will just fall out for cooling. Nice.
Answer: I've never had any problems with sticking.  Always grease the pan (I prefer butter, oil works too) before putting the dough in.  I've done sourdoughs that were allowed to sit overnight in the fridge to retard the rising, and even then they didn't stick, came right out after baking.