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Enameled Cast Iron Bread Oven for Sourdough

Enameled Cast Iron Bread Oven for Sourdough

The Artisan Bread Cloche with Easy-Score Base and Steam-Locking Dome

$67.15
$79 $67.15
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Deliver to 07008

  • Fast & Free Shipping
  • 30-Day Return
  • 12-Month Warranty

Bake bakery-quality loaves without the burn risk. We designed a low-profile base for stress-free dough loading and a high-domed lid to trap massive amounts of steam. It gives you total control to score intricate patterns without burning your knuckles, delivering that professional, crackly crust every single time.

  • Burn-free scoring: The shallow base lets you gently place and score dough. No more "drop and pray."
  • Bakery-style crust: The steam-locking dome forces massive oven spring for a professional, crackly finish.
  • Table-ready art: Stunning cactus motif on the outside, maintenance-free matte enamel on the inside.

Dimensions

  • Interior diameter: 9.8 in
  • Overall size: 12.76 in W x 5.85 in H (with lid)
  • Capacity: 5 qt
  • Weight: 11.62 lb
  • Loaf size: Fits sourdough loaves up to ~500–900 g dough (about 1–2 lb)

Non-Toxic & Safe

No coatings to worry about.

Many non-stick pans rely on chemical layers that degrade over time. Our enamel finish is essentially glass bonded to cast iron at extremely high heat.

This creates a stable barrier that separates your food from the metal core. It’s 100% non-reactive, non-toxic, and safe for everything from stovetop cooking to high-heat baking.

Made without:

  • PFAS, PFOA, or PTFE
  • Lead or Cadmium

Use & Care

Heat Settings: Because cast iron retains heat so efficiently, high heat is rarely needed. We recommend using low to medium heat for stovetop cooking to prevent sticking and protect the enamel.

Tools: To keep the glossy interior pristine, use silicone, wood, or heat-resistant plastic utensils. Metal tools may scratch the surface over time.

Cleaning: Hand washing with warm soapy water is recommended to preserve the pot’s original shine. The enamel coating releases food easily, so soaking is usually all that’s needed for stuck-on food.

Oven Safety: Your pot is oven-safe up to 500°F (260°C), making it compatible with almost any baking recipe.

Thermal Shock: Like all glass and enamel cookware, avoid rapid temperature changes. Do not plunge a hot pot into cold water; let it cool gradually.

Delivery & Returns

Fast Delivery

  • Ships from the U.S.
  • Estimated delivery within 3 business days
  • Always free shipping

Easy Returns

  • 30-day return window from the date you receive your order
  • Full refund if returned in new, unused condition
  • If anything arrives chipped or damaged, just reach out and we will make it right.
  • Original packaging and accessories required

12-Month Warranty

If your cookware develops chipping, cracking, or flaking due to a manufacturing defect within 12 months, we’ll issue a full refund—hassle-free. Learn More.

How we keep our prices fair

Most cookware brands sell through distributors and retailers, with a markup added at every step. We don't. We work directly with specialist foundries and sell straight to you online - so you pay for the cookware, not the middlemen.

No retail markup. No big-brand pricing. Just heavy cast iron with triple-layer enamel, built for daily cooking and priced honestly.

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Why You'll Love It

  • sourdough cast iron

    The "Knuckle-Saver" Base

    Designed specifically for safety. The low-profile walls allow you to score your dough with confidence and ease, eliminating the fear of burning your hands on high, hot edges found in traditional Dutch ovens.

  • A Countertop Statement Piece

    Featuring a unique embossed cactus relief and a sturdy heat-resistant gold knob, this pot is designed to be seen. The knob isn't just for looks—it’s shaped for a secure, comfortable grip, making it easy to lift the heavy lid even with bulky oven mitts.

  • Matte Black Enamel (No Seasoning)

    Free from synthetic coatings, the satin-black interior is ready to bake immediately. It handles high heat with ease and builds a natural non-stick patina over time—giving you a healthy, durable surface that gets better with every loaf.

How We Compare

Luxury performance without the luxury markup.

Cast Iron Warehouse

Famous "French" Brands

Standard Non-Stick Pans

The Price Tag

$$ (Direct-to-Consumer)

$$$ (Retail Markups)

$xx

Enamel Coating

Triple-Layer (Chip Resistant)

Triple-Layer

Synthetic / PTFE

Safety Standards

Lead & Cadmium Free

Generally Safe

Risks of degradation at high heat

Heat Tolerance

500°F (Oven & Broiler Safe)

500°F

Usually max 400°F

Maintenance

Zero Seasoning Needed

Zero Seasoning Needed

Hand wash only / Delicate

Warranty

12-Month "Cook Happy" Guarantee

Lifetime (limited)

1-Year limited

FAQs

  • What size loaf can I bake in this bread oven?

    This bread oven is sized for the kind of loaves most people actually bake at home. It fits round sourdoughs in the 500–900 g range (about 1–2 lb of dough), which covers classic country loaves, everyday sourdough, and no-knead recipes. The interior is about 9.8 in across, so there’s room for good oven spring without your dough spreading into a flat pancake.

  • How is this different from using a regular Dutch oven?

    A regular Dutch oven has a deep base and a shallow lid. This bread oven flips that: the base is shallow and the lid is tall and domed. That means it’s much easier to place, score, and lift out your loaf without fighting high, scorching-hot sides, and when you take the lid off, the loaf is fully exposed so it browns faster and more evenly. You still get the same cast iron heat and steam, just in a shape that’s designed around bread instead of stew.

  • Do I need to preheat the bread oven?

    Yes, you’ll get the best rise and crust if the base and lid are preheated. Slide the empty bread oven into your oven while it heats, then load your dough into the hot base, score it, and cover with the domed lid. The hot cast iron and trapped steam help your loaf spring up instead of spreading out. If you prefer a gentler approach, you can also preheat just the lid and start the dough in a cool base, but most sourdough bakers find a fully preheated set gives the most dramatic results.

  • Will the bottom of my bread burn in cast iron?

    Cast iron runs hot, so the bottom can brown quickly if your oven runs hot or your rack is too low. If your bottoms are darker than you like, try baking on a slightly higher rack, lowering the oven temperature a bit, or slipping a regular baking sheet on the rack below as a heat buffer. A piece of parchment under the loaf also helps protect the crust while still letting it crisp.

  • Will my bread stick? Do I need parchment?

    Our matte enamel interior is designed to build a natural non-stick patina over time, but it’s not Teflon. For the easiest experience—especially with sticky sourdough—we recommend placing your loaf on a piece of parchment paper. You can bake directly on the surface with a dusting of flour, but parchment is the surest bet.

  • Can I use it for no-knead bread and other recipes I already love?

    Yes. Any round loaf recipe that works in a 4–5 qt Dutch oven will work in this bread oven. Just follow the same temperatures and timings you already use, and treat the domed lid like the lid of your usual pot. If your dough is on the larger side, aim for recipes with roughly 500–900 g of dough and you’ll be in the sweet spot.

  • Can I cook other things in it, or is it only for bread?

    Bread is where it really shines, but the shallow base is great on its own for roasting vegetables, small chickens, or fish, and for baked dishes like gratins or cobblers. The domed lid can cover those bakes in the first part of cooking to keep moisture in, then come off for browning. If you want a true all-purpose pot for soups and braises, a deeper Dutch oven is still the best partner — think of this as your dedicated bread and roasting piece.

  • Is it heavy and easy to handle?

    The bread oven weighs about 11.6 lb (around 5.3 kg), so it has a solid, quality feel but is lighter than many deep Dutch ovens. The shallow base and wide side handles are designed so you can slide it in and out of the oven and lift it with two hands and thick oven mitts. Most bakers leave the base on the rack and just lift the lid on and off, so you’re not waving a heavy, blazing-hot pot around in mid-air.

  • Do I need to season it, and is the enamel safe?

    You don’t need to season this bread oven. The interior is a matte black enamel, not bare cast iron, so it won’t rust if you wash it with soap and water and dry it well. The enamel is non-reactive and food-safe, so you can bake with any ingredients you like — including wet, sticky, and slightly acidic doughs — without worrying about off flavors or extra maintenance.