The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

has anyone used a Cerutil ( portugese) bread loaf pan? Need directions. thanks

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puddyfatt's picture
puddyfatt

has anyone used a Cerutil ( portugese) bread loaf pan? Need directions. thanks

I found a Cerutil bread loaf pan that has non-stick coating inside.


it is ceramic/stoneware and had no directions. I tried the website for Cerutil but no luck.


Anyone out there use one of these?


Thanks

Mini Oven's picture
Mini Oven

I don't have that particular brand but if it is stoneware, there are general rules to its use.  


I have many ceramic baking dishes and I put them cold into a cold or hot oven.  You will want to avoid direct contact to burners or broilers that heat the dish from only one side, this may lead to thermal shock and crack the dish.  I would also suggest you don't heat up the dish and then add cold dough into it.  Maybe you will find direct instructions to your dish from the manufacturer that will allow otherwise but until then, I would play it safe and avoid thermal shock.  Another word of caution, ceramic dishes take longer to cool so after removing bread, let cool on a wire rack as well out of harms way.  Do not set hot dish on plastic or cold surfaces.


Mini

puddyfatt's picture
puddyfatt

thanks for your input Mini, will definitely follow your suggestions.


appreciate it !


puddy