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

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.

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.

Very happy with item

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.

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