Enameled Cast Iron Bread Pan with Lid, Red, Oven Safe Form for Baking, Artisan Bread Kit - Loaf Pan
-Diameter: 9.65" (24.5 cm)
-Length including the handles: 11.8" (30 cm)
-Width: 6.3" (16 cm)
-Depth of the base: 2.64" (6.7 cm)
-Depth of the lid: 3.14" (8 cm)
-Height with the lid on: 5.78" (14.7 cm)
-Capacity: 2.85 quarts (2.7 litre)
-Weight: 10.05 lb (4.56 kg)
-Use in the oven up to 540°F (280°C).
-Cast iron has superior heat conduction and with the beautiful enamel, you don’t have the extra maintenance work with seasoning.
-Conducts heat evenly for consistent baking, and has a heavy lid that traps any steam released by the bread while it cooks. Steam is useful because it keeps the outside of your loaf from setting before the bread rises, drying out, or baking too quickly. You don’t want to burn your crust while you wait for the center of the bread to cook!
-By slowing down crust formation, steam helps the bread rise rapidly without the constraint of a stiff crust when it hits the oven, known as “oven spring”, keeps the outer crust thin and crispy rather than tough and chewy, and lets bread develop a deep brown color without burning.
Enameled Cast Iron Bread Pan with Lid, Red, Oven Safe Form for Baking, Artisan Bread Kit - Loaf Pan
Diameter: 9.65" (24.5 cm), Length including the handles: 11.8" (30 cm), Width: 6.3" (16 cm), Depth of the base: 2.64" (6.7 cm), Depth of the lid: 3.14" (8 cm), Height with the lid on: 5.78" (14.7 cm), Capacity: 2.85 quarts (2.7 litre), Weight: 10.05 lb (4.56 kg)
Cast iron has superior heat conduction and with the beautiful enamel, you don’t have the extra maintenance work with seasoning.
Conducts heat evenly for consistent baking, and has a heavy lid that traps any steam released by the bread while it cooks. Steam is useful because it keeps the outside of your loaf from setting before the bread rises, drying out, or baking too quickly. You don’t want to burn your crust while you wait for the center of the bread to cook!
By slowing down crust formation, steam helps the bread rise rapidly without the constraint of a stiff crust when it hits the oven, known as “oven spring”, keeps the outer crust thin and crispy rather than tough and chewy, and lets bread develop a deep brown color without burning.
