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Enameled Cast Iron Bread Oven for Sourdough

Enameled Cast Iron Bread Oven for Sourdough

$79.99 USD
$79.99 USD
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  • 30-Day Return
  • 12-Month Warranty

Bakery-style sourdough from a home oven

This domed enameled cast iron bread oven is built for sourdough and rustic loaves. A shallow base makes it easy to load, score, and lift out your dough, while the tight-fitting dome traps steam so you get strong oven spring, an airy crumb, and a crisp, crackly crust.

Cast iron holds steady, even heat without scorching the bottom, so loaf after loaf bakes through without pale sides or burnt spots. The interior cleans up easily after high-heat bakes, and the large handles give you a secure grip with oven mitts on.

Sized for a standard sourdough boule and finished in display-worthy enamel, it is the kind of pan that lives on your stovetop between bakes and makes a solid gift for anyone serious about their bread.

Features

  • Shallow base makes it easy to place dough
  • Tight-fitting dome lid traps steam for a perfect crispy, golden crust
  • Even heat distribution and retention of cast iron
  • Oven-safe up to 500°F
  • Elegant matte black interior and vibrant exterior

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)

Use & Care

  • Heat your pan gently on low to medium heat. Taking it slow helps protect the enamel and ensures your bread bakes evenly every time.
  • Wooden or silicone utensils are best—they prevent scratching the enamel surface and keep your pan looking pristine.
  • While dishwasher-safe, we recommend hand washing with warm, soapy water to preserve the enamel’s finish. Avoid metal sponges or abrasive scrubbers to prevent scratching.
  • Use it confidently on stovetops and in ovens up to 500°F (260°C), offering versatile baking options.
  • For stubborn stains, apply a baking soda paste, let it sit for 10 to 15 minutes, then gently scrub and rinse.
  • Before storing, ensure your pan is dry. When stacking, place a soft cloth or pan protector between pieces to maintain a flawless finish.

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
  • Original packaging and accessories required

30-Day Price-Match

At Cast Iron Warehouse, we are dedicated to bringing you premium enameled cast iron cookware that combines durability, performance, and timeless style. Our mission is to make your cooking experience enjoyable and worry-free, with products designed to last a lifetime.

30-Day Price Match Guarantee

If you purchase a cookware item from Cast Iron Warehouse and see it offered at a lower price on our website within 30 days, simply contact us to request a price match. This guarantee ensures you always get the best value when shopping with us.

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.

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Why You'll Love It

  • Domed lid for bakery-style steam

    The shallow base and tight dome work together to trap steam right around the loaf, helping you get better oven spring, an open crumb, and that crackly, blistered crust sourdough bakers chase.

  • Even baking

    Thick cast iron absorbs and spreads heat evenly, so your bread can brown deeply without scorching on the bottom or staying underdone in the center.

  • Designed for real use

    A shallow base makes dough placement and scoring simple, large handles are easy to grab with mitts, and the enamel finish is attractive enough to leave on the stove between bakes or wrap as a gift.

How We Compare

VS.

Made without PTFE, PFOA, lead or cadmium.

Often use PTFE or other synthetic coatings that can degrade at high heat.

Thick 3 layer enamel that resists chips and sudden temperature changes.

Thin coatings scratch, peel or chip more easily.

Heavy cast iron core that heats evenly and stays hot for steady searing.

Lightweight pans heat unevenly or lose heat quickly.

No seasoning needed. Enamel seals the iron so it resists rust.

Bare cast iron needs seasoning and can rust if it is not cared for.

Glossy, table ready colors that look good on the table.

Plain, utilitarian looks that stay in the cupboard.

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?

    The smooth enamel interior helps reduce sticking, but it’s not a Teflon-style non-stick. For stress-free release, we recommend placing your shaped loaf on a piece of parchment and lowering the parchment into the hot base. You can bake directly on the enamel too — just lightly flour or grease the base — but parchment makes loading, unloading, and cleanup much easier.

  • 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.