December 4, 2009 - 1:13pm
Cast Iron bread pans that stack, general recommendations?
I'm trying to decide on what cast iron bread pan to get and in addition to other recommendations, I'm specifically trying to find out if anyone has either of these and if they stack. I have limited space in my kitchen so I would like to be able to store them as efficiently as possible. I also think I'd prefer one that's larger but it's hard to tell whether the measurements are the internal or external ones.
If anyone has any comments or recommendations about specific brands of cast iron bread pans I'd like those also.
These are the two I was looking at (Sante Cabin Kitchen and Old Mountain):
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I use my iron frying pans every day and thought I'd really like the iron bread pan. I only ordered 1 bread pan since they seemed so costly and I ,also, have limited storage. I found I didn't enjoy using it as much as I thought-at least for yeast bread- but it does give you a really delicious finish on sweet breads such as banana bread.
8 3/4 inx 4 3/4 inx 2 1/2 inches deep-inside measurement. I measured at the top of the pan. It does taper a bit so the bottom is 7 3/4 x 3 3/4. I hope that is helpful.
I don't know how they stack since I only have 1.
The Sante pan and the Old Mountain are the same size, with larger flap on the end of the Old Mountain for handling (i.e., if you have awkward oven access due to tight kitchen, etc.) The Sante has less taper, less rounding at the bottom sorner, and a slightly smoother finish.
thanks for the measurements... huh. What do you use normally instead of the cast iron? I'm trying to avoid aluminum and non-stick coatings.
Can you pinpoint what you don't like about the cast iron with yeast breads?
thanks
I felt all the cast iron bread pans that I found where to small. I went for this cast iron pan instead to make bread in. http://www.unbeatablesale.com/kinet046.html?utm_source=froogle4&utm_medium=cpc&utm_term=KINET046&ci_src=14110944&ci_sku=KINET046
I know it might not be what you are looking for but it makes bread big enough that a sandwich from it will fill you up.
Wow, 4.75 qt. That is a big loaf of bread! How much dough do you make to fill that? And how do you handle it, time & temperature wise for the bake?
I make up 2200 grams of dough for that pan. Here is how I make the bread. http://oakflatsourdough.homeunix.com/index.php/2009/Bread/00-whole-wheat.html The bread I make for my lunch is just a variation of that formula.
Nice. Between your tips and clazar123's below, I think I'm going to hav to rummage through my cabinets and try out a few alternate baking pans.
Russ
There is nothing wrong with the iron loaf pan for bread use. I just found I prefer loaves without the "shoulders" produced by standard bread pans. I like either a loaf made in a taller,rectangle pan (i use a corningware casserole) or a batard. Also, I only bought one iron pan and like to make at least 2 loaves at a time.
The iron pan does put a luscious crust on a meat loaf!
I went through a period where I thought I needed special pans or specific pans. I discovered that, while non-traditional, I had all the pans I needed with all the casserole,loaf and iron pans I had accumulated over the years. I make pies (usually 1-2/year) and cornbread in my iron frying pan, yeast bread in any pan that suits my taste for the shape (could be glass,corning,aluminum,cheap steel) and sweet breads in traditional loaf pans and the iron one. I don't have any non-stick pans. I use a mix of oil/liquid lecithin to coat all pans and nothing ever sticks.Lecithin can be bought at some grocery stores and most health food stores. In Wisconsin, it is about $6/pint bottle but lasts a long time.
I'm very happy with the system. About the only pan I am considering buying is a pullman pan for making square sandwich bread. A new avenue of interest.
So take a look in your cupboards-you'll be amazed at all the bread pans you already have.
What I found was that bread baked in a loaf pan is easily done in larger quantities. I can only get 2 loafes on my baking stone or on a sheet pan in my oven. I can easily get 4 or 5 bread pans on a shelf and if I really want to do a production run for an event, I'll use 2 shelves and rotate top to bottom, front to back, which gives me at least 8 loaves per bake.
The nonstick metal pans that hold 1.5 pounds work great for this. It's important to remember that all your pans should be the same size and material. When I first started thinking about this someone gave me 2 nice glass pans which when baked with the metal ones deliver bread that is softer on the sides and bottom. The baking times and temp are different with cast iron or glass to get the same crust and crumb. The top crust on the glass pan breads was the same color but the sides were not done yet.
Anyway, I suggest you decide which you like and stick to that style.
Eric
http://www.kohls.com/kohlsStore/kitchendining/bakeware/loafpans/PRD~394171/Paula+Deen+Loaf+Pan.jsp
Stoneware
I have a total set of Cast Iron Cookware that I have had for 28 years and just love it! But I didn't have a bread pan and like you, I wanted to stay away from aluminum and non stick stuff, so I bought the Sante Cabin one to try out to see if I would like cast iron bread pans. I LOVE IT!!! As soon as they get more of them in stock, I plan to order more. I have no idea how well they stack together, but the one I have stacks in other pans just fine. I have been careful to use canola oil on this pan since I started baking in it and have not had ANYTHING stick to it. I also used it this morning for a Chocolate Pound cake!! It just flipped right out! I vote to go for it!!! Hope it helps!!
Jannrn
Hi! I am also thinking of getting the heavy cast iron pans, probably the Sante Cabin ones. But I can't tell the size of these pans from the description on Amazon. Are these equivalent to to the 9 X 5, 8 X 4 or some other size loaf pans? Thanks! K.
Thanks! Its lucky. That is just the size I was hoping for. Most useful size for us. K.