Crucible Cookware
Enameled Cast Iron Bread Pan Dutch oven with Lid and Loop Handles - Red – Oven Safe Form for Baking and Cooking, Artisan Bread Kit - Loaf Pan
Key Features
- ✔ Develop a crispy, golden crust
- ✔ Prevent overbaking or drying out
- ✔ Achieve excellent rise and texture
- ✔ Avoid a tough, chewy outer shell
- 🍞 Deep design ideal for bread, casseroles & baked dishes
- 🔥 Even, consistent heat distribution for perfect bakes
- 💨 Steam-retaining lid for superior crusts and rise
- 🧼 No seasoning required—easy-care enamel coating
- 🌡️ Oven safe to 540°F (280°C)
- 💪 Premium durability built for lifelong use
- 🎁 A thoughtful gift for serious home bakers
Designed for Performance
Perfect for Artisan Loaves & Deep Bakes
Spacious and deep enough for rustic sourdough, rye, and other specialty breads—also ideal for casseroles and stews.
Exceptional Heat Retention & Distribution
Heavy cast iron construction ensures even heat from edge to edge, producing consistently baked results every time.
Steam-Locking Lid for Artisan Crusts
The heavy lid traps steam during baking, allowing the dough to rise fully before crust formation (a process known as oven spring). This helps:
Durable Enamel Coating – No Seasoning Needed
Black enamel interior offers low-maintenance care and excellent resistance to sticking, all without seasoning.
Built to Last for Generations
A robust piece of cookware made to serve faithfully in your kitchen for years, even decades.
Perfect for Those Who
- Want to master sourdough and rustic artisan loaves
- Need a multipurpose deep loaf pan / Dutch oven combo
- Prefer the low-maintenance benefits of enameled cast iron
- Appreciate the crust and structure steam baking creates
- Seek an heirloom-quality, oven-safe pan that’s as beautiful as it is functional
Specifications
| Product | Enameled Cast Iron Bread Pan with Lid – Dutch Oven Style Loaf Pan |
|---|---|
| Color | Red enamel exterior with black enamel interior |
| Material | Enameled Cast Iron |
| Article Number | 7350152560123 |
| Dimensions | |
| Diameter | 9.65" (24.5 cm) |
| Length with Handles | 11.8" (30 cm) |
| Width | 6.3" (16 cm) |
| Depth (Base Only) | 2.64" (6.7 cm) |
| Depth (Lid) | 3.14" (8 cm) |
| Height with Lid On | 5.78" (14.7 cm) |
| Capacity | 2.85 quarts (2.7 liters) |
| Weight | 10.05 lb (4.56 kg) |
Additional Product Details
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.
Crucible Cookware is available exclusively at Big Kitchen.
