Camp Chef Home Seasoned Cast Iron Bread Pan

I bought this about a year ago after using cast iron skillets and dutch ovens for some time. Previous to this, I had standard aluminum molds for my loaf bread and I have to say this is far and away so much better. I have loved it so much I'm probably buying a second and I'm looking up muffin molds and other cast iron bakeware (not just cookware) to get similar results. I have baked about twenty loaves of raisin-cinnamon swirl bread in it and I haven't had any issues. It's been reliable I haven't had any flaking or seasoning come off. When my loaf is cool enough, I usually have to break any sugar that's leaked over from the top and crusted but then as soon as I flip it over my bread falls out and I give the mold a quick scrub and dry it with oil in the oven and pop it back in the cupboard. Yes, cast iron is heavy and cumbersome and takes work but it lasts forever and really is nonstick and amazing if you care for it well. For $20 or so, this bread loaf mold is more than worth it. . The reason I'm considering a second pan is to make two loaves at once. Previous to this weekend, I was making one sandwich-shaped loaf at a time (not a boule) and so one pan was sufficient, but after baking these two loaves side-by-side it's clear to see the difference and I can see the value in having two of these in the cupboard to make multiples. Yes, these loaves are overproved (woops! left the house and forgot I had them rising) but you can see the golden finish on the left versus the dough-y finish in the aluminum pan. I've also done regular sandwich bread and pound cake in this mold and they've all been cooked evenly, beautifully browned on the outside, and no sticking.

I'm pretty new to making bread but I'm well seasoned in cooking with iron.. this pan is of good quality, looks and works great! Highly recommended! My first loaf was in Pyrex, the bread came out good but I cad to cut it out of the pan and soak the pan overnight to clean. Not the case in iron, I leave this pan in the oven during first proof then I lightly coat with crisco and sprinkle cornmeal evenly in the pan. 2nd proof in the pan then bake. The bread falls out of the pan immediately out of the oven and I just rinse the pan when cool. I was here to buy a seccond one but noticed the price went up almost 10$ so I'm gonna try another popular brand that was and is still around 20$.

First time I used, I had no problem getting my food out of it because of the pre seasoning. Also, I use it for bread making makes a nice crust. I’ve enjoyed this product over and over. It was a great buy. Make sure you wipe it with some olive oil before you store in the cabinet.

Probably my favorite bread pan. I have 2 other kind, and this cast iron one bakes perfectly. I do add the parchment paper inserts for easy pop out of the pan, but it bakes very even.

The pan seems a little shallow; but if used properly my bread comes out proper sandwich loaf shaped, just as store bought bread. It's also seasoned as well as any other cast iron cookware (i.e. Lodge), which means you'll want to re-season it: rub down with Crisco vegetable shortening and pass with a paper towel to massage the shortening into it (and make the layer thin), then bake for an hour at 450F. Apply at least two coats of seasoning. This is not a glass or aluminum-Teflon loaf pan; therefor, if you use it as such, your bread will come out horribly. Cast iron has a huge heat capacity, and thus poor heat conduction; in other words, it tends to retain temperature, but develop hot spots. The second isn't an issue in baking; the first is, and should be attended to. Overall, however, this gives cast iron pans a huge advantage for baking if used properly. When using this pan, keep it in your rising environment: let the pan warm to rising temperatures, for example in a gas oven with a pilot light or in a warmed oven. In this way, the whole pan will be warm during the final rising; when you shape the dough into the pan to rise, it will rise quickly and evenly from all sides. Using a cold pan will cause an extremely dense region to form along a one-inch thick U shaped area following the bottom and sides. I also tend to pre-heat my oven with the pans inside. The black, high-heat-capacity cast iron cooks faster, so the cook time doesn't lengthen by doing this; indeed, I also tend to remove the bread 5-10 minutes early and place it directly on the oven rack to finish. In any case, due to the high heat capacity of cast iron, you must remove the bread from the pans immediately when finished cooking; otherwise the bread will continue to cook for another half hour. Sometimes you can get away with cooling in a pan in Teflon pans (you shouldn't), but NOT with cast iron. Once you've learned to use these pans properly, they will enable you to rise and bake your bread much better than thin aluminum pans.

Para mi tiene muy buena calidad a pesar de que la superficie es un poco rugosa (no como sartenes que tengo de hierro fundido que es lisa) esto no afecta los alimentos que cocinas, lo que si coincido es que hay que lavarlo muy bien antes de usarlo por que suelta residuos de polvo negro propio del material del que esta hecho, y si hay que curarlo antes aunque esto no es problema. Lo recomiendo.

Die Form ist ideal für Kastenbrote. Mit ein wenig Mehl haftet nichts an und die Form ist gut zu reinigen. Zwei Stück im Einsatz 👍🏻

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I really appreciate cast iron bakeware because of it's durability and infinitely renewable finish. I think I paid a fair price for an item that I hope will last the rest of my life with proper care. Amazon has continued to offer this item at a reasonable price at a time when prices have gone up elsewhere. Like all cast iron bakeware I buy, I first gave my bread pan several extra coats of seasoning with left-over bacon grease or lard, which I baked on in the oven when other items were baking. When I bake bread I oil the pan and then put a light coating of cornmeal on the bottom of the pan. This gives a very good non-stick type of coating. The bread is very easy to remove from the pan and cleanup is extremely easy with minimal scrubbing. This pan does not have a super-smooth finish, but I find it does not really matter if it is kept well-seasoned. All cast iron bakeware may need to be reasoned over the years, depending on how it is used. Somehow the bread baked in this pan always tastes better than bread baked in other types of bakeware. Overall I think this is a great bread pan!

Super happy with this cast iron bread pan. Great quality. I use it all the time!