Camp Chef Home Seasoned Cast Iron Bread Pan

Worth for money

Obsessed with cast-iron and this pan is nothing short of perfection compared to other ‘regular’ bread pans. My first sourdough loaf (jalapeño cheddar) had a perfect golden crust all around and slid right out. I’m upset as i bought this pan 2 weeks ago for almost $40 and now it’s sitting at $20!!! I’m now buying two more pans to bake 3 loafs at a time. I normally bake sourdough in a big cast iron pot but this pan works just as well and you get uniform slices, as well as no need to poor the dough out of the proofing basket. I like saving steps. Banana bread next, to see how it does with wet dough. Just go ahead and buy this thing, for $20 you can’t go wrong! Update. Baked wet batter Bananabread and it slid out right from the oven! Quick wipe with a dry cloth and back on the hook it went! Incredible. I baked three loaves of cheesy sourdough at a time to see the difference and the regular pan loaf took ages of cutting to remove from the pan and ended up loosing half its bottom that was too stuck whilst the cast iron pan loaf popped right out! i’m obsessed.

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 👍🏻

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.

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