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

I started experimenting with bread baking and fell down the rabbit hole and started baking sourdough bread. I first bought an enamel coated cast iron Dutch oven and was a nice pacifier but in hindsight it was an unnecessary purchase. I kept baking and studying how to make sourdough bread and discovered this Dutch oven. OMG! This is the BEST! I had a loaf rising when the box arrived and I quickly removed it from the box! I was prepared to have to season it as noted in the reviews. I quickly turned on my oven and coated the oven inside and out with avocado oil because it is heat resistant. I put the new Dutch oven in the oven and set the timer for 1 hour as directed in the pamphlet that came with it. I left the room and anxiously awaited the timer to sound. Next I heard my smoke alarm! LOL. My kitchen was in a puff of smoke. I checked and the bread oven was just fine so I turned on the exhaust fan (should have done that in the first place) and left the room again anxiously waiting for the bell to ring. When the timer sounded, I took the new bread oven out of the oven and it was sleek and beautifully seasoned. The pamphlet suggested doing it a second time so I let it cool a bit then recoated it. By this time my bread was ready to bake so I put it on a piece of parchment and placed it in the heated bread oven, spritzed the loaf with my trusty spray bottle and closed the lid. In 30 minutes I removed the lid and discovered a perfectly shaped loaf. I continued baking it for 20 minutes and removed it. This pan is wonderful! Yes it’s over $100 but it is also almost $200 less than the similar one. It is about an inch narrower but it is plenty big and roomy. I encourage you to buy this! It is SO worth the money and seasoning effort. It literally produced a perfect loaf!

I couldn’t be happier with the Cuisiland Large Heavy Duty Pre-seasoned Cast Iron Bread & Loaf Pan. The quality is exceptional, and the pre-seasoning is spot on, requiring no extra prep before use. Its generous size provides plenty of room, and I’ve noticed a significant improvement in both the taste and texture of my bread. The perfectly engineered handles are a game-changer, making it incredibly easy and convenient to handle, even in a hot oven. All of this comes at a great price—truly a must-have for any baker!

I have definitely baked my best loves by far in this bread pan. Before, I was using the Lodge combo cooker for everything. It works perfect for boules, but my battards were pressing against the sides. This allows for much more spring, and has given me my best crusts. Bonus: the Rose Hill BreadMat-C fits perfectly in it.Note: I saw people mention rust, and how you should do some seasoning before using it. I did two rounds of seasoning before my first bake. And for several of my first uses, I would add a thin layer of oil right after the bake to cool with the bread pan. I use it multiple times a week and have had no issues with rust, still black and shiny as new.

I almost pulled the trigger on the expensive one. I then said ‘what do I have to lose?’ and tried this less-expensive alternative. I think it is a little smaller than that one—but it will hold 2.5 lbs of batard. I produce great loaves and can afford two of these —nearly three!—for the price of the coveted one. It is heavy- just something to keep in mind. Worth every penny.

We've used this for about 20 loaves so far and it's worked great. The loaves come out with a great crust on them. It's cast iron so should last a lifetime and can function for roasts or other needs.

Perfect for baking sourdough bread and more. It's well made, sturdy, and has held up well over the past 7 months since I've purchased.

Overall a great deal with quality comparable to the challenger oven. Before using it, I did have to season it twice with flaxseed oil, this gives it a nice dark color and shine. I’ve been using it to bake sourdough bread about once a week. Excellent results so far. To clean I just wipe it down with a paper towel and store it in the original box. I’ll probably need to re-season again at some point. Better for bread than your typical Dutch oven and don’t need to worry about chips or stains. Highly recommend!

This is a good cast iron loaf pan. Its size is just as described (not sure why some complain it's not, the inner sizes are displayed in one of the pics). Some complained about rusting. Please season your cast iron cookware. What I do is I put a very thin layer of high smoke point oil (avocado would be one of the options) before baking my bread. The 480F preheat is perfect for seasoning as well. I will season it once in a while or after washing (but I doubt I will ever wash it). For cleaning I just wipe it with damp cloth when it's warm (not totally cooled down yet).