Camp Chef Home Seasoned Cast Iron Bread Pan

Purchased for using in my pellet smoker. Makes some great baked beans or Mac n cheese. Looking forward to trying it for bread.Seems well seasoned, heavy cast iron.

Nice we made cast-iron bread pan. Just as described.

Used it for the first time to bake banana bread. Washed and dried the pan first, the poured some olive oil in and coated it around with a paper towel. The photo speaks for itself! Baked perfection and cane out of the pan with ease. Cannot beat this pan for $20

Great bread pan. Love cast iron

Very durable and I'm excited to use it

I cook from scratch, am learning to bake bread, and I love cast iron cookware. So I decided to try out this Camp Chef loaf pan. After I cleaned it and oiled it, I made a loaf of Spelt bread using 50% whole and 50% sifted flour. It baked beautifully. The loaf didn't drop free from the pan, so I used a knife to help. Next time I'll use more oil in the pan. I'm very please with the pan.

Only four stars for a couple of reasons.First, because it's not made here. So few items are actually made in the US anymore, even if the company is US owned.I prefer to purchase made in the US products but it's not always possible or practical.The other reason for only 4 stars is a complaint about all "new" cast iron pieces, even those made by Lodge.Many brands of the "old" cast iron cookware was machined on the inside cooking surface so it started out smooth and even.While I understand that extra steps, especially if they must be done by humans, add to the overall cost - many of us would gladly pay more for products that have been machined smooth on the inside.I seasoned this pan several times before baking in it.We've been making our own bread using the five minutes a day basic recipe for quite awhile.Since it's a very wet dough, I was leery of making it in this pan, but decided to try anyway.I oiled the inside of the pan well with grapeseed oil and sprinked the inside surfaces with cornmeal.Making sure my loosely formed loaf was floured on the outside, I plopped it into the prepared cast iron loaf pan.Because I was worried about temperature shock damaging the loaf pan, I put it into a cold oven after a letting it sit for half an hour. I set the oven at 450 with a pan on the bottom shelf and added a little water to the bottom shelf pan once the oven was hot. The bread took longer to bake than it would have on a stone, but the end product was very good.I know the time would have been shortened if I'd preheated the pan in the oven and plopped the loaf into an already hot pan.I'll try that method next time. I plan to try baking the bread on the cast iron pizza pan too.We did notice differences in the bread baked in this pan compared to bread baked on a stone or in a regular nonstick loaf pan.The interior (crumb) was very moist and the crust was crunchy, but thinner than baking on a stone.I expect this pan to serve us for a very long time.While I have some quality nonstick pans, I'm phasing nonstick out of our kitchen.I've ordered a couple of the Lodge loaf pans (available at [...]), but they haven't arrived yet.It will be interesting to compare the two brands.

I was a little afraid of ordering these, but had used cast iron skillets and a Dutch oven for years. After using these for about 6 months I would not trade them in for any other kind of loaf pan. I have used them (I have 2) for yeast breads and quick breads. The bottom and side crust is even and not tough. I do have to add a few minutes extra baking time. I lightly oil the bottom and sides of the pans with cooking oil, never a spray oil. For me they are the perfect loaf pan.