The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How high can I go with modern Granite Ware?

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Nutz4Bread's picture

How high can I go with modern Granite Ware?

I have been using both cold Granite Ware pots, and cold Lodge cast iron pots for high hydration loaves.  I like the ease of use, less weight,  of the Granite Ware, but worry that it will not keep taking the high heat that I subject it to.  

I preheat my oven to 475 degrees, then place the COLD pans in oven, turning oven down to 450 degrees.  I replace the Granite Ware covers with a sheet of aluminum foil, so that I can set the pans higher in the oven, to reduce bottom burning. 

I would like to bump up the initial heat to 500 degrees for the Granite Ware and cast iron.  Both, still being used cold.  Will I damage/crack the cast iron, or modern Granite Ware?  How high, can I go? Especially with GraniteW?



gmabaking's picture

at least over several months, is to set the oven at 500 degrees, then put dough into a cold Lodge combo cooker and a granite ware pan that looks like a small stock pot. I reduce the heat to 450 degrees when I put the cold pans into the oven. Side by side after baking, the two loaves look as much alike as two baked in the Dutch Ovens.

After glueing one fairly wet dough to the bottom of the Lodge, I realized how difficult it would be to get such a loaf out of the taller stock pot type pan. I now put a circle of parchment paper in the bottom of the pans. After washing the Lodge pan, I rub in a few drops of oil. Probably not necessary with the type coating nowadays but that is how my grandmother took care of cast iron so how could it hurt?

Hope  you will find a more scientific answer than mine-


awysocki's picture

I use granite ware roasters for my 75% hydration sourdough bread weekly.  What I found was I seasoned them over time.  I was using parchment paper, but found it burned and was concerned of that. So I started to just use brown rice flour.  

How I seasoned my pan was to spay "pam" in the pot and put it in the oven for 20 minutes to dry and make it stick.  I then just use brown rice flour and no more sticking.  I bake at 460 covered and lower to 430 after 20 minutes take the cover off finish if off for the final 20-25 minutes.  I love no more heating cast iron and I can't tell the difference.

If a loaf sticks, I just let it cool about 10 minutes and give the pan it a good whack with my hand to shift and free the loaf.  If when putting the wet loaf in the pan, and it hits the side all bets are off on getting it out :-)