Lodge Cast Iron Loaf Pan — Quick Review
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5/8/20241 min read
Lodge Cast Iron Loaf Pan — Quick Review
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(Best for crust & durability) The Lodge seasoned cast iron loaf pan is often recommended by bread nerds for serious sourdough bakers who want a deep, caramelized crust and lasting durability. Cast iron mimics the thermal mass of a Dutch oven, giving excellent oven spring at loaf edges and a crisp exterior. Lodge’s loaf pan is an affordable, widely available cast‑iron option.
Quick specs
Material: pre‑seasoned cast iron
Common sizes: ~8.5 x 4.5 in (also larger 9–10" options)
Care: season regularly; hand‑wash only
Typical uses: artisan sandwich loaves, meatloaf, recipes needing strong heat retention.
Why it’s good for sourdough
High thermal mass improves crust and browning, producing a deep, flavorful crust often preferred for rustic sourdough loaves.
Pros
Outstanding heat retention and crust development
Extremely durable — will last decades with care
No chemical coating (good for bakers avoiding nonstick)
Cons
Heavy to handle when full
Requires seasoning & more maintenance; can rust if not cared for properly.
Short care tip -
Dry thoroughly after washing and rub with a thin layer of oil; re‑season occasionally to keep the surface nonstick.
Choose Lodge if you value crust and longevity and don’t mind the extra care required for cast iron. It’s a favorite among serious home bakers.
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