Camp Chef Home Seasoned Cast Iron Bread Pan
by Camp Chef
List Price:
Our Price: $16.49
You Save: $2.50 (13%)
Availability: Usually ships in 2-3 business days
Category: Kitchen
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Product Summary
Manufacturer: Camp ChefBrand: Camp Chef
Release Date: 2008-02-07
Model: CIBP9
Color: Black
Product features:
- Camp Chef, Cookware For Life.
- True Seasoned Interior Cast Iron Cookware is ready to use out of the box
- Non Seasoned
- Cabin Kitchen
- Camp Chef Outdoor Camp Oven Bag Fits C-Oven (Black)
- Camp Chef RCB60 Deluxe roller carry bag
- Stansport High Output Propane Stove with Piezo Igniter
- Texsport Insta-Light Propane Stove and Grill
- Century 4580 Two-Burner Propane Stove
Kitchen and Housewares Reviews of Camp Chef Home Seasoned Cast Iron Bread Pan
Customer Review: Decent loaf pan, good results
Summary: 5 Stars
The pan seems a little shallow; but if used properly my bread comes out proper sandwich loaf shaped, just as store bought bread. It's also seasoned as well as any other cast iron cookware (i.e. Lodge), which means you'll want to re-season it: rub down with Crisco vegetable shortening and pass with a paper towel to massage the shortening into it (and make the layer thin), then bake for an hour at 450F. Apply at least two coats of seasoning.
This is not a glass or aluminum-Teflon loaf pan; therefor, if you use it as such, your bread will come out horribly.
Cast iron has a huge heat capacity, and thus poor heat conduction; in other words, it tends to retain temperature, but develop hot spots. The second isn't an issue in baking; the first is, and should be attended to. Overall, however, this gives cast iron pans a huge advantage for baking if used properly.
When using this pan, keep it in your rising environment: let the pan warm to rising temperatures, for example in a gas oven with a pilot light or in a warmed oven. In this way, the whole pan will be warm during the final rising; when you shape the dough into the pan to rise, it will rise quickly and evenly from all sides. Using a cold pan will cause an extremely dense region to form along a one-inch thick U shaped area following the bottom and sides.
I also tend to pre-heat my oven with the pans inside. The black, high-heat-capacity cast iron cooks faster, so the cook time doesn't lengthen by doing this; indeed, I also tend to remove the bread 5-10 minutes early and place it directly on the oven rack to finish.
In any case, due to the high heat capacity of cast iron, you must remove the bread from the pans immediately when finished cooking; otherwise the bread will continue to cook for another half hour. Sometimes you can get away with cooling in a pan in Teflon pans (you shouldn't), but NOT with cast iron.
Once you've learned to use these pans properly, they will enable you to rise and bake your bread much better than thin aluminum pans.
Description of Camp Chef Home Seasoned Cast Iron Bread Pan
Camp Chef Home Seasoned Cast Iron Bread Pan. This cast iron bread pan offers even heat distribution providing a golden brown crust every time you bake. The handles on each end make it easier to lift the pan in and out of the oven. True-seasoned pan is ready to use right out of the box.Bread Pans
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