Large Heavy Duty Pre-seasoned Cast Iron Bread & Loaf Pan - A perfect way for baking

I've been looking at different pans and went for this one for baking sourdough after getting fed up with poor results trying to steam the oven and so on, which is a waste of time. This pan works perfectly for me and I'm now getting the sorts of results that I always wanted with my sourdough baking. It doesn't remove the need to learn how to properly ferment and shape your dough, but it does give you that great oven spring due to steaming during the bake. My only issue, which is just my preference, is to remove the bread from the pan altogether for the last part of the bake to prevent the base of the bread from overbaking and becoming too hard. I also preseasoned the according to the useful instructions before use, and I get no sticking at all. I also choose to turn out the dough onto parchment paper for scoring and then lift it into the pan as I feel this works best for me. I've had no sticking or issues with the bake with or without the parchment. The only final thing to think about is how heavy it is when lifting in and out of the oven. I would thoroughly recommend to anyone wanting to take their bread baking to the next level.

I am really happy with this bread pan. I use it to bake sourdough bread. Previously I used a cast iron Dutch oven. This has helped with oven spring of the bread, as I suppose it’s got more room inside to create the steam. It’s not too heavy. It only just fits in my oven on the shelf, so I am glad I didn’t get the Challenger bread pan as it might have been a bit bigger. It’s already seasoned. I make sure I don’t get any water in or on it, as baking bread it only needs a wipe out with a tea towel for any excess flour. It bakes at high temperature so no worries about it not being washed. This will ensure it doesn’t rust, at least that’s what I hope. I will come back and edit this review if it does.

Up until recently, I have been using a Le Creuset casserole to bake sourdough, but it can be tricky to get the hot bread out easier, plus I am restricted to only baking a boule-shaped loaf. So when I saw this Cuisiland large cast iron loaf pan on special offer, I jumped at the chance. I bake a couple of loaves each weekend, and I have been using this every weekend of the last month. It arrived in tip-top condition, and I washed it by hand, and then lightly oiled it with some standard olive oil. Since then, I have baked around 10 loaves of bread, and everyone has been baked to perfection with a lovely thick crunchy crust, and a soft airy centre. Hard to fault, and therefore worthy of 5 stars.

Very happy with item

Nearly bought the very expensive version of this until I checked this one out. Does a great job on any style of loaf, Plenty of room for 2 smaller ones as well, not sure what would have been improved by spending a huge amount on the Challenger pan. Very happy with my purchase.

After so many different comments, I expected a low-quality product. This turned out to be untrue and I was pleasantly surprised. I recommend this product and I hope it will serve me for a long time.

Despite having the oven up to max temp, this vessel doesn’t get hot enough to make good sourdough. Go for le creuset instead

I’m a baking enthusiast, but I don’t bake often enough or enough volume to justify the ultra fabulous, coveted and costly Challenger pan however much I wanted to. Lodge makes a 3.2 quart LCC3 combo cooker that’s beyond aces, and under $50, it’s round 10.25", 4" tall, 13 lbs heavy for its size, pre-seasoned well, made in USA… alas it’s got a skillet handle, leans too small for medium-large batards, large boules or average sized batches of rolls, but I like it and I adore Lodge. Pan storage space is premium real estate in my kitchen, so my cast iron multi had to be versatile for multiple uses and to earn its shelf rent. I knew what I wanted. I sought a 460-500°F+, large, deep dome lidded, shallow base ‘2 in 1' cast iron pan in oblong, oval or rectangular shape for obvious reasons: batards and boules with enough pan size for rolls or the occasional galette, possibly short baguettes, a party sized Dutch Baby or possibly a stovetop to oven roast and braise… maybe an included focaccia, extra crusty potato dauphinois, Mac and Cheese or deep pan pizza - you know, deeper than a sheet pan, but more shallow than a deep casserole? I’ve just always needed it, ok?! 🤣 I knew what I didn’t want: I didn’t want to craze, stain or stress my enameled cast iron collection with empty preheats at extreme temps required for IG worthy sourdough results (which those don’t always do, sides are too deep for great convection or dough handling in ways). I didn’t want to pay a fortune or be shape and space limited. I didn’t want to risk injury making artisan sourdough. I mean, baking is therapy for me - hopefully that’s not physical therapy or visits to a burn unit. Then I found this Cuisiland cast iron pan. It fit all my criteria, except I wasn’t thrilled that this one was less to unseasoned. I’ve seasoned it 6 times with avocado oil (until the smoking stopped) and it has a great coating now, but that took an eon. Baked 3 loaves and 2 stovetop bacon/potato or comal style tortilla things (mostly to build the seasoning and to ‘learn’ the pan). Unseasoned can be a plus sometimes, since I control that, with my first choice oil - avocado, so I guess that’s the silver lining. And I season all the pre-seasoned anyway. Here’s what I’ve learned: It heats up and cools down faster than my other cast iron pieces. The build isn’t as thick or heavy. That’s a plus here. It’s lighter weight than other cast iron pans I looked at in this size range - by 10 lbs or similar. I have to admit, a full 22 lb. pan (the competition) near this size but smaller, at 450°F or higher is a potential hazard for my physiology. I can see how a lady could easily burn her bits going much heavier than this (without a loader). Side note to NSF rated long arm mitts or oven loaders: Ri ruv ru (see above), but I want to be independent too. I want to bake by myself, in my zone - not be reliant on an oven sherpa to wrangle my doughs (or spinal meds to recover). The seasoning (even 6+ times - stop looking at me like that, lol) has coated well, but the surface is… still a bit bumpy in a few areas (from sand used in the mold casting?). This may be good for bread and starches because they benefit from this texture that provides extra micro surface area, a little air channeling and easier crust releases. Proteins, not so much. To make this super non-stick-like, to the extent well seasoned cast iron can be, then it’d need to be seasoned with more coats to fill in those surface pores until they’re more level. Time does that. How much seasoning is 6+ you ask? So much that it takes a weekend of coat-wipe-bake-cool and repeat shifts, the entire piece appears dark, not sticky and matte to eggshell black finish, the printed logo on top is no longer visible, your neighbors kind of side eye you with a passive aggressive ‘hello’ for the taint of polymerized avocado oil VOCs in the air, you don’t get cast iron splinter rash when petting it like a kitten and it’s beginning to behave like a baby version of my great grandma’s Griswold ERIE: quick-ish release-esque (except for proteins: eggs, meat, cheese sometimes). That clarified, It’s an incredible value - because I bought it ‘used,’ ‘like new,' opened box. To explain, mine came in its branded box, unused, but I’m guessing it was looked at and returned? It was reduced price, a modest $10, lol. It seemed ok, no pitting, no warping, well fitted lid (crucial for moisture control/steam/crusts), no visible cracks, no dull thud sounds when spanking it for a resonant ‘bell’ test, no noticeable irregularities beyond a ‘slightly rougher surface’ in one quadrant of the exterior dome (sand molding, go figure, steel shot is a Lodge thing, a bit smoother on the micro dimples). However, gasp, there were these little 1 inch long rust streaks - like a few shallow scuffs on one side - très normale, easily removed and diligently armored with seasoning against occurring in future, but it caught some moisture before landing at my Prime free shipping doorstep? One of the otherwise very comfortable handles was molded or finished in a grind differently - a little sharper on the grip than the other. The grips are ample and comfy overall - great design choice to angle them apart, but not too far apart. A less experienced cast iron user would probably return it. I called and Amazon was great about it: either return/replace OR receive modest compensation for the miles of restorative labor on unseasoned cast iron this required. I paid 3/4 at the end of this experience and most of the seasoning labor I was going to have to do anyway. Worth it. The bakes in Cuisiland are great so far and improving with use. I don’t think you’d regret this pan, just the seasoning labor. But they’re ALL going to make you season them. The only way around it is to inherit one already seasoned. Cue Great Gran’s hearth angel spirit singing - I love you m’lady!l , from teaching me my first stitches to laminated sourdough brioche before it was a fancy specialty. She just called it ‘Sunday sourdough.’ Even at full price, this Challenger-style cast iron dome pan is nothing to cough at. It costs half of the ideal, it’s lighter weight easy, with slightly more generous dimensions. Note the different handle design. Instead of large grab handles on top, that also stabilize the dome side, Cuisiland tapered the top dome a little flatter so it reasonably ‘sits’ and the side handles angle away from each other for ease of grip and dome removal plus increased oven or storage clearance space. The dome on its flattened taper side seems secure, I can’t reliably comment on how much because I haven’t used the dome side solo yet (for a roast or challah or whatever). Dome only, on a flat surface, handles up, it behaves like a deep roasting ‘bowl’ - not tippy lengthwise at all - it takes some determined force to tip the unhandled sides, meaning it could, but I doubt it would tip. I have a trivet that I could add if I felt insecure about it, but I don’t and I doubt I’ll be using the dome side solo as much. I can’t express enough how convenient it is to do a final proof right in the baking vessel. Yes, cast iron leans cool and conductive - so I put shaped dough over a 10 x 20 inch seedling heat mat and heat the dome on the stovetop a little before lidding and proofing in the Cuisiland with a parchment liner. You must be thinking, ‘Isn’t that clever?’ Cue curtsy. You’re welcome, lol. There’s also a theory/method that proves a cold start sourdough loaf has similar results and oven spring to a preheated cast iron vessel method. So, I’ll try this with a sourdough Pain de Campagna boule (both: Tartine preheat style and Cold start method) and let you know. Basically you’re final proofing right in the Cuisiland cast iron and baking in it without a preheat (for up to ~55 minutes instead of the standard 40 (20 lid on - 20 lid off). This can proof, bakes and browns - just pop the dome off the final 8-10 minutes of the bake. The reason I’m blathering on about this: the application for all yeast dough shape-proof-bakes utilizing the lid as a cover - all in one quasi-affordable pan. Total boom.💥 The only thing this pan won’t do for me so far is to inject steam. But, I just liberally apply the spray bottle and mist loaves with water or egg wash on rolls just before closing the lid. Signature sourdough blister or shiny brown brioche is a cinch in this. Adding a little boiling water or an ice cube misshaped a batard on one side (slightly lopsided, spray bottle mist doesn’t do that). Made in China. That’s a deal breaker for many. I mean, at 1/3rd price, go with Lodge LCC3 and reduce your loaf size. A similar price point gets you 7 quart oval enameled cast iron Dutch oven (you might prefer that even if it and most enameled lines are also made in China, sourdough baking tends to depreciate them a lot faster - or, they become less attractive). Add $25 and you can get a cast iron multi cloche from Brazil, or $20 less buys an enameled cast iron cloche (as a knockoff to the Le Creuset or Staub version). Double the price is the Challenger (cue the sound of bread heralds trumpeting here with smaller capacity and heavier handling weight). Or, write a lot of emails to Lodge Foundry in Tennessee with your ideas and cross your fingers (like me, lol). I’m still waiting for their response to my woodland creature, pinecone, tree branch stainless knob on enameled cast iron series ideas and an expansion of the multi cookers in larger or rectangular size, a carbon steel insert in a cast iron loaf pan to drain fat on meatloaf as it bakes… and deep brioche bun pans plus square English muffin or Lamington pans in cast iron, but, I digress. NASA never answered my letters as a child either. In NASA’s defense, I didn’t understand letters needed an address and fungible stamp at the age of 5 and mistakenly used my brothers’ Bruce Lee Kung Fu limited edition stickers trying to save My Pretty Pony stickers for something important, like asking Sean Cassidy to the school dance or requesting Bonne Belle Lipsmackers in Salted Watermelon and Praline flavors. I write a lot of unanswered letters, hee. Jusayin.’ Cuisiland pan, keeps seasoning with every bake - especially if you massage every surface with avocado oil (thinly, wiping away excess). I’m really glad I bought it. There is a cookware price point that feels daunting, like I can’t use the cookware without worrying because the replacement cost is too high. If something happens - like an ‘if I hurt it I would cry threshold.’ Challenger is that. Le Creuset and Staub are that - like I stare at short ribs with a quiz brow wondering if they’re worth the stain risk to my enamels, or I shrewdly watch a King Arthur Flour demo and gauge the muscle strain of the baker hoisting the Challenger thinking ‘I’d definitely drop that or be on an infrared mat to recover my muscles.’ Cuisiland is below that price range and weight for me - which means I’ll use it stress free. I’ll be hawking and update any bizarre experiences with it in future. Like you, I thought some reviews were disturbing (yeah I’m talking about the snapped handle photo, yikes, wtf?!). Rust, in new or inexperienced cast iron user photos - I understand those though. Rust is not a problem with proper care. I’m on handle fissure patrol, lol. It’s a pleasing and sleek enough design that it doubles as serveware - having rustic charm of cast iron on the table. Granted no wheat stalk embossed, but no cumbersome top handles either. I luv it. Wheat stalks are cute too, but not necessarily encouraging for a potato or gluten free dish, they also scream ‘autumnal.’ Like, everything I make is not ‘Little House on the Prarie,’ ok? Giggle, thanks for the memory lane therapy sesh. Sorry about this review overshare, but I mean well and think this could turn out to be a truly great and often used pan. At least 2 generations of great with proper use and care. If you’re seeking USA manufacture, longer heirloom or bragging rights - get Lodge or the Challenger. If you seek tremendous value and performance with sleek but rustic design like me - buy this, it’s a find! Update: Still rocking it. I use it more than I thought I would. It has made gorgeous roasts and Chef John’s gratin topped mashed potatoes to jaw dropping effect too. I noticed another brand has similar at $109 with charming embossed wheat stalks in the dome? A knocker, knock-off, still smaller capacity and heavy. A few more cloche domes for batards and other are available now too - compared to when I bought this. But, these pan dimensions, features and performance are truly great. I still feel thrills using this and have no issues. The results are consistently giving me oven spring, beautiful crusts and stellar roasts or casseroles. They aren’t lying about ‘just the right amount of steam retention.’ I noticed the later Cuisiland version has embossed, deeper logo imprint now, rather than printed and looks well seasoned, factory, out of the box? The dome lid taper looks slightly wider and flatter to sit - compared to my first gen version. The price has settled into an even greater value. There are flat sheet and cloche setups that look like coated steel, cast iron knockoffs of Cuisiland today, which was an answer to Challenger, and just generally more in this style are available today because the principle is unbeatable for bakes. But, my Cuisiland is bonafide aces. I have zero regrets. Having tried a few of my friends’ alt jobbies, I’d choose Cuisiland again. It just has more ‘more’ - all the things you want, without the things you don’t, ya know?

I love this product. Your sourdough bakes perfectly in this! And you get a wonderfully crispy crust!

Ich hatte mein Brot immer freigeschoben auf einer Steinplatte oder in einem gusseisernen Bräter von Le Creuset gebacken. Mit den Backergebnissen war ich immer zufrieden. Nun las ich hier in einer Rezension, dass dieses Produkt das Backen in eine andere Dimension bringt. Ich habe schon länger mit dem Challenger Brottopf geliebäugelt. Leider ist der seit Ewigkeiten hier nicht bestellbar. Also jetzt den Cuisiland bestellt, sieht ja ähnlich aus, ist aber deutlich leichter, und getestet. Nach Lieferung fiel mir gleich auf, dass die Materialstärke nicht dicker ist als bei dem Bräter von Le Creuset, außerdem schloss der Deckel nicht bündig, er wackelte auf dem Unterteil. Was soll ich sagen? Das Backergebnis war enttäuschend. Durch den undichten Deckel ist offenbar der aus dem Brot heraus entstandene Dampf entwichen. Das Brot ist kaum aufgegangen. Nach dem Abkühlen angeschnitten, es war sehr kleinporig und fest. Auch von der Farbe war es nicht so dunkel wie erwartet. Das gleiche Brot heute wieder im Le Creuset gebacken und alles super. Fazit: Den Cuisiland eingepackt und retourniert.

Wow , well packed and protected upon delivery. Bake a bread this morning with the new pan and what a spring from the dough upon loading and baked Fortunately it fits into my home oven for bakes.

Love this loaf pan, considerably light and ease of use. My bread blooms really nice even though it was a little over proofed