Enameled Cast Iron Loaf Pan

It depends on how you bake. A 9x5 pan is the standard, perfect for everyday baking and most recipes without adjustments. A 13x5 pan is ideal if you want larger loaves for family gatherings or bake sales—but keep in mind you’ll need to scale recipes up to maintain the proper loaf height and texture.

Yes. Each pan works on its own as a regular loaf pan, and you can also use the second pan as a lid when you want to trap steam for extra oven spring and a thinner, shinier crust.

No. The smooth, glass-like enamel coating means you do not need to season it like traditional bare cast iron. It protects the pan from rust and makes cleaning simpler.

While some enamel cookware is labeled dishwasher-safe, we recommend hand washing to protect the finish and keep your pan looking new for years.

The smooth enamel helps, but it is not a Teflon-style non stick. For easy release, we recommend lightly greasing the pan and lining the bottom with a strip of parchment. This gives you clean edges, makes lifting the loaf out simple, and protects the enamel from hard scraping. If something does stick, let the pan soak in warm water for a while, then gently loosen it with a soft spatula.

It is solid cast iron, so yes, it has some weight. The 9x5 double loaf pan is about 8.1 lb (3.7 kg). The 13x5 version is about 15.8 lb (7.2 kg). The wide handles are designed so you can lift it with two hands and thick oven mitts. Most bakers leave the pan on the oven rack and load or unload the dough there instead of carrying it around when it is hot.

As a simple rule, aim to fill the pan about halfway up the sides with dough; this gives the dough room to rise without overflowing and helps you get a nice domed top instead of a flat brick or a spillover mess. For a standard sandwich bread in the 9x5 pan, that usually means around 500–800 g of dough, and for the 13x5 pan, 800–1,200 g; if you are working with a new recipe, err on the lower side the first time, note how high the dough rises in the pan, and adjust the dough amount next bake until the baked loaf sits just above the rim with a good, rounded crown.

You can bake both ways, but they give slightly different results. Preheating the cast iron pan before adding your shaped loaf gives you faster oven spring and a thicker, crisper crust, because the dough hits a hot surface immediately; this works nicely for enriched sandwich breads and sturdy doughs. Starting the dough in a cool pan and heating everything together gives you a slightly gentler bake with a bit less bottom color, which some people prefer for softer loaves. If you are new to cast iron, start with a cool pan and your usual recipe, then try a preheated pan once you are comfortable and see which texture you like better.

A thin metal loaf tin reacts quickly to changes in oven temperature, which is fine for basic baking, but it can give you pale sides, hot spots, or a dry crust if your oven is temperamental. Cast iron loaf pans heat up more slowly and hold that heat all the way through the bake, so the dough gets steady, even warmth from every side and you end up with better oven spring, a more evenly browned crust, and a crumb that cooks through without drying out at the edges. The extra weight also helps the pan sit solidly on the rack instead of flexing or warping over time, which is a quiet but real advantage if you bake a lot.

If the bottom or edges of your loaf are browning faster than you like, you can tame the heat in a few simple ways: try moving the pan up one rack so it is not sitting so close to the oven floor, turn the oven temperature down by 10–15°C (about 25°F) and add a few extra minutes to the bake, or slide a regular baking sheet onto the rack below the loaf pan to act as a heat buffer and soften the direct blast from the bottom element. Lining the pan with a strip of parchment under the loaf can also help protect the base, and if the top needs more color while the bottom is already done, you can tent the loaf loosely with foil for the final stretch.

Absolutely; it is not just for yeast bread. The even heat and tall sides make it perfect for banana bread, pound cake, tea loaves, and meatloaf, and because the enamel helps with release, you get nicely defined edges instead of warped or over-browned corners. Just grease and flour the pan or line it with parchment like you would with a metal tin, start with the same oven temperature your recipe calls for, and check for doneness a few minutes early the first time you bake it in cast iron, since the heat retention can sometimes finish the center a bit faster and more evenly than a thinner pan.

Yes. If you have the loaf pan set, you can bake one loaf in a pan and use the second pan as a lid to create a mini steam chamber, similar to a bread oven or Dutch oven. Shape and load your dough in the bottom pan, then invert the second pan over the top so the rims meet and slide the whole set into a preheated oven. As the dough bakes, the moisture coming off the loaf is trapped between the two pans, which helps with oven spring and gives you a shinier, thinner crust than an open pan alone. After the first part of the bake, you can lift off the top pan to let the crust brown and crisp. This way you get the best of both worlds: the structured shape of a loaf pan and the steam boost of a lidded bread baker, using tools you already have.