Camp Chef House Seasoned Forged Iron Bread Pan

Cast iron Bread pan perfect for baking all breads
I make homemade bread weekly I really love these cast iron bread pans they are the perfect size, they cook my both my banana and sandwich breads perfect and brown on the top I already have 6 of them and just added 2 more. These bread pans are easy to clean, use, and come already seasoned.

Awesome pan!
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$.

Works well
Only four stars for a couple of reasons.First, because it’s not made here. So few items are actually made in the US anymore, even if the company is US owned.I prefer to purchase made in the US products but it’s not always possible or practical.The other reason for only 4 stars is a complaint about all “new” cast iron pieces, even those made by Lodge.Many brands of the “old” cast iron cookware was machined on the inside cooking surface so it started out smooth and even.While I understand that extra steps, especially if they must be done by humans, add to the overall cost – many of us would gladly pay more for products that have been machined smooth on the inside.I seasoned this pan several times before baking in it.We’ve been making our own bread using the five minutes a day basic recipe for quite awhile.Since it’s a very wet dough, I was leery of making it in this pan, but decided to try anyway.I oiled the inside of the pan well with grapeseed oil and sprinked the inside surfaces with cornmeal.Making sure my loosely formed loaf was floured on the outside, I plopped it into the prepared cast iron loaf pan.Because I was worried about temperature shock damaging the loaf pan, I put it into a cold oven after a letting it sit for half an hour. I set the oven at 450 with a pan on the bottom shelf and added a little water to the bottom shelf pan once the oven was hot. The bread took longer to bake than it would have on a stone, but the end product was very good.I know the time would have been shortened if I’d preheated the pan in the oven and plopped the loaf into an already hot pan.I’ll try that method next time. I plan to try baking the bread on the cast iron pizza pan too.We did notice differences in the bread baked in this pan compared to bread baked on a stone or in a regular nonstick loaf pan.The interior (crumb) was very moist and the crust was crunchy, but thinner than baking on a stone.I expect this pan to serve us for a very long time.While I have some quality nonstick pans, I’m phasing nonstick out of our kitchen.I’ve ordered a couple of the Lodge loaf pans (available at […]), but they haven’t arrived yet.It will be interesting to compare the two brands.

Great crust
This bread pan put a perfect crust on the loaf of bread .

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!

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