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Customer Review
- Reviewed in Canada on December 8, 2024Edit: One largish bread tin will fit - not two as I had originally estimated. Also, the pictures appear in a different order than I had imagined.
While my gas oven vents out various gases, it also vents out moisture. To make bread, I have been using a Lodge 4.5 quart round dutch oven. Not any more. With my new 7.2 quart bread & loaf pan I can make large batards and not-too-longish baguettes. I could fit a couple largish bread tins inside it if I wanted to.
It came preseasoned. However, I scrubbed the bottom down with hot water, dried it, fried (potato peel + grapeseed oil + salt) until smoking while moving the mixture around to all inner parts of the bottom, did the same for the inverted top, scrubbed them both down with hot water again, heated them both up, lightly oiled them both - inside and outside this time, got them to smoking, placed them hollow sides down in the oven at 450 for and hour. This was enough for me. Others might repeat the oven part a couple more times with new oil.
The first picture shows the bottom and the inverted top and makes me wonder what I might decide to cook in the inverted top. The flat part of the inverted top fits very nicely over my stove grates.
The second and third pictures show a small pit about 1 cm wide and 3 mm deep (the deepest part) in the bottom pan. The flaw is not on the cooking surface, so it makes no economic sense to return such a heavy item. However, I don't want rust to form in the pit, so I'll attempt to fill it in with some burnt bread crumbs mixed with grapeseed oil.
Edit: One largish bread tin will fit - not two as I had originally estimated. Also, the pictures appear in a different order than I had imagined.Good: top and bottom fit well together. Bad: small pit in non-cooking surface
Reviewed in Canada on December 8, 2024
While my gas oven vents out various gases, it also vents out moisture. To make bread, I have been using a Lodge 4.5 quart round dutch oven. Not any more. With my new 7.2 quart bread & loaf pan I can make large batards and not-too-longish baguettes. I could fit a couple largish bread tins inside it if I wanted to.
It came preseasoned. However, I scrubbed the bottom down with hot water, dried it, fried (potato peel + grapeseed oil + salt) until smoking while moving the mixture around to all inner parts of the bottom, did the same for the inverted top, scrubbed them both down with hot water again, heated them both up, lightly oiled them both - inside and outside this time, got them to smoking, placed them hollow sides down in the oven at 450 for and hour. This was enough for me. Others might repeat the oven part a couple more times with new oil.
The first picture shows the bottom and the inverted top and makes me wonder what I might decide to cook in the inverted top. The flat part of the inverted top fits very nicely over my stove grates.
The second and third pictures show a small pit about 1 cm wide and 3 mm deep (the deepest part) in the bottom pan. The flaw is not on the cooking surface, so it makes no economic sense to return such a heavy item. However, I don't want rust to form in the pit, so I'll attempt to fill it in with some burnt bread crumbs mixed with grapeseed oil.Images in this review
