Lodge cast iron loaf pans

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strikingtwice's picture
Joined: 2011-05-19 07:33
Lodge cast iron loaf pans

Anyone? I have 4 lodge pots/pans, so I know they're good. It's more of a question about cast iron loaf pans in general. I'm looking for sandwich loafs. I have a calphalon nonstick right now, meh. It's ok, i really don't love it, but it's not bad. The crust on my sandwich bread is a little crumbly. Not sure if that's something that a different material would resolve. Anyone care to weigh in?

GreenBake's picture
Joined: 2011-05-15 22:37

I can’t comment on nonstick loaf pans vs. cast iron, but rather on cast iron in general.
Cast iron pans are usually seasoned when you purchase them, but if the surface isn’t jet black and shows a brownish tinge with or without silver showing through, it needs to be re-seasoned. There are many methods for seasoning. I think giving the cast iron loaf pans a little extra seasoning would be worth the effort, especially for baked goods.
The Stella Cast Iron seasoning page is:
and includes a link to a “new” method of seasoning cast iron with flax seed oil.
CAUTION: the smoke generated by flax seed oil is particularly (every pun intended) bad... Really, REALLY, REALLY bad. Don’t breath it if you care about your lungs, asthma or lung disease in the future. No joke.
If you can get around the problem with the smoke and wash any rags used in soap & water several times (the rags are very, very flammable), the coating is the best you can get, bar none. A flax oil seasoned cast iron pan or pot is a thing of beauty.
Check out the following links for more information:
How to Season a Cast Iron Pan:
Sheryl Canter’s Blog Post on using Flax Seed Oil for Cast Iron Seasoning:
Cook’s Illustrated post on using Flax Seed Oil using Sheryl Canter’s method (hint, the pan went through a dish washer and came out virtually unscathed) (membership required, but you can get a 14 day trial for free):
I hope this helps.

BrianShaw's picture
Joined: 2011-05-19 08:42

interestingly, Cooks Illustrated rated Pyrex glass pan as their #1 choice in a "free" copy I just received, based on tests making cornbread.  Their opinion may have evolved over the years.  I'm not sure what the date of htis test was, however.

Nina's picture
Joined: 2011-06-14 08:06

  In brief, this is what Cook's Illustrated has to say:  They tested 10 pans made of a variety of materials, dark colored metal pans browned more evenly than light metal.  They hated glass, especially for sweet breads, like banana. 
  In the end they recommend metal with a nonstick coating.  Their favorite is Ecko Baker's Secret, guess the price!!??  A whopping $4.00!!!  Happy birthday to you Dave!
  P.S.  This equipment segment was written in 2008.

"People who love to eat are always the best people." -- Julia Child

GreenBake's picture
Joined: 2011-05-15 22:37

10-1/4 long x 5-1/8 wide x 2-7/8 inches tall [3.5 cup capacity, $20]
Here is the Lodge page on their loaf pans:

12-3/4 long x 5-1/4 wide x 4-3/4 inches tall [6 cup capacity, $140]
Here is the Staub page at Williams-Sonoma (I couldn’t find it on the Staub website):
So that’s 1-1/2 inches longer, about the same width and 1-7/8 inch taller
The Staub pan has a matte enamel interior and a heavy cover. The Staub pan, though, is approx. $120 more than the Lodge cast iron pan

The Williams-Sonoma Goldtouch pan comes in 2 sizes:

1 pound pan [$20]: 8-1/2 long x 4-1/2 wide x 2-3/4 inches tall

1.5 pound pan [$25]: 10 long x 5 wide x 3 inches tall

10.25 long x 5.12 wide x 2.87 inches tall [3.5 cup capacity]

12.75 long x 5.25 wide x 4.75 inches tall [6 cup capacity]

8.50 long x 4.50 wide x 2.75 inches tall [1 pound pan]

10.00 long x 5.00 wide x 3.00 inches tall [1.5 pound pan]

lrsshadow's picture
Joined: 2012-12-17 17:13

These are by far the best bread pans I have found.



I use the 2 lb loaf pans and have found that they brown the sides and bottoms of the bread the exact same color as the top of the bread.

The bread literally falls out without any cutting around or tapping. They are aluminized steel, made in the USA, and run around $15 to $20 per pan. Hand wash only.

I have also used the basic cake pan with much success.

When it comes to popovers or Yorkshire pudding I always use cast iron.

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Looking on my sack of bread flour ingredients:

Wheat flour
ascorbic acid (dough conditioner) - this would be an oxidizer in the presents of O2.
​Doh-Tone - this is a mix of different levels of amylase and protease. Some flour use malted barley flour or you could add diastatic malt powder

Leaving out the yeast and salt at this point because of heat.

Mix the required amount of flour and water for Chef Jacob's Baguette recipe together at room temperature and do a stepped mash of the flour in the sous vide cooker.

Comments: 2

Hi Chef Jacob,

My question is, have you seen a difference of adding salt with yeast at the beginning of a machine kneaded bread?

For better than forty years, I have added salt in the beginning of making a yeast bread in a machine kneaded bread to get the salt and yeast spread out through the dough.

In 2007-2008, I did a test of salt and yeast doing a bag test on a plastic bottle using a condom to look for CO2 pressure. One bottle had salt and the other did not not. The salt added seemed to create a little better pressure than without salt but this was only one test.

Comments: 2

Hi Chef Jacob,

I'm thinking of trying to make a more flavorful, more tangy starter. 

I'm thinking of using Bread flour, WW flour and some Rye flour... 50/25/25% - 100% hydration. 

Does that mix seem correct to you. I figured I would start it at room temperature and then after it gets active I would move it to the fridge to get more acidic acid in it. Am I on the right track? Is that too much Rye flour? 

Thanks for your input/help...






Comments: 4

Hi Chef Jacob,

If you would, please look over my shoulder and see if you can see any really big mistakes. Thanks!

I want to make a carbonated CO2 distilled water solution (3 volumes of dissolved CO2) with alcohol and salt for a AP flour and rice flour mix for a deep fry batter.

My theory is the carbonic acid, alcohol and salt will interfere with the spring action of the AP flour gluten and break the gluten into small stands. The dissolved CO2 will expand when the batter hits the oil for a light crust.

Comments: 4

Here is an interesting photo that I have interest in:

On the left is a 50:50 mix of canola oil and stove top clarified butter, like Chef Jacob mixes, which I really like. On the right is Glee which is what India likes makes.

The left mixture of oil on the left was used to check the oven temperature at 250 degrees F with a temperature transmitter.. The right is a picture of an oven safe kettle with the butter to kill two birds with one stone, so to speak.

Comments: 4