Frequently asked questions

• What's the difference between enameled and pre-seasoned cast iron?

  Both are made from cast iron; the main difference is the cooking surface. Enameled cast iron has a protective enamel coating and does not need seasoning. Pre-seasoned cast iron has no enamel coating and comes with a baked-on layer of vegetable oil, which should be kept dry and lightly oiled when needed.

• Which bread oven should I choose for sourdough?

  Start with the shape of the bread you usually bake. The Cactus Bread Oven suits round boules, the Oval Bread Oven is made for batards and other oval loaves, and the Artisan Loaf Oven is for loaf-shaped sourdough and more uniform slices. Choose the shape that matches the bread you make most often.

• Can I bake sourdough in a cast iron loaf pan instead of a Dutch oven?

  Yes. A covered cast iron loaf pan can provide the enclosed baking space used for sourdough while giving the bread a rectangular loaf shape. The Artisan Loaf Oven uses one pan for the dough and the second as a cover, and the pans can also be used separately for regular loaf-pan recipes.

• Do I need to preheat a cast iron bread oven or loaf pan?

  Not for our recommended first-bake method. Preheat your oven, but keep the Bread Oven or Loaf Oven at room temperature before adding the dough. This makes loading and scoring easier without having to work over a very hot cast iron base. You can adjust the method later to suit your recipe and oven.

• What's the difference between a Dutch oven and a braiser?

  A Dutch oven is deeper and better suited to soups, stews and recipes that need more liquid or capacity. A braiser is wider and shallower, giving you more surface area for browning ingredients in a single layer before adding liquid and cooking covered. Choose based on the way you cook rather than capacity alone.

• Do pre-seasoned cast iron baking pans still need to be greased?

  Usually, yes. Pre-seasoning protects the cast iron and gives the pan an established cooking surface, but it is not the same as a synthetic non-stick coating. Lightly grease muffin, brownie and loaf-pan cavities before baking, especially for recipes that are prone to sticking.