September 26, 2015 - 11:53am
Cast Iron vs. Stoneware Loaf Pans
New to "The Fresh Loaf" and so happy to have found you all! I'm exploring cast iron vs. stoneware loaf pans for making whole grain bread. I'm a "seasoned" cast iron user and it's all I use for cooking however I do have a stoneware muffin pan that has worked well. You can't beat the price of cast iron over stoneware. What do you prefer and why?
It's between the Lodge http://smile.amazon.com/gp/product/B004QM8SMK?psc=1&redirect=true&ref_=ox_sc_act_title_2&smid=ATVPDKIKX0DER and the Hartstone http://www.chefscatalog.com/product/26648-hartstone-pottery-loaf-pan-baking-stone.aspx#BVRRWidgetID.
I do like that the Hartstone is bigger.
Also should mention that I plan to make traditional three rise bread. Thanks all!
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. . . from my Lodge combo cooker. Low cost and excellent results have been my experience:
https://www.lodgemfg.com/deep-skillets/3-quart-cast-iron-combo-cooker.asp
These are widely available in North America. Happy baking, Ski!
I have those two pieces in my cabinet!
I have used just about everything and get the best results from a ceramic cloche. No burning, sticking or any problems. Makes great loaves really easy.
thank you! I had never heard of a cloche but after a quick google search I think I'm sold. Yes, beginner here...
I have the Emile Henry and they are really great. I have a couple of posts on the round:
http://www.thefreshloaf.com/node/40671/cloche
And the new bread loaf:
http://www.thefreshloaf.com/node/43474/testing-emile-hentry-bread-loaf-baker
My research said these outperformed some of the others. I can't speak to a side by side comparison, but I have been totally happy and will be getting the baguette cloche soon.
Edo Bread thank you for sharing and for the links! Looks like I have some research to do on the what the Emile Henry loaf pans are made out of. The website looks promising that it's made from "natural" products however I'm a purest when it comes to what I use so will be looking further into this. Trying not to feel overwhelmed by all the information on this site and yet at the same time so grateful for it!
Now on to recipes...looking for a whole grain and/or spelt sandwich bread. My children will be so excited for the return of bread to our home!
I am glad it helps. It has been awhile since I did the research but I felt very comfortable with what I found. I am pretty picky about what I put my food in.
I was happy to see this about their products: There is no lead or cadmium in our products, all of the glazes meet California Prop 65, and all of the products are 100% food safe.
I would be interested to hear what your research uncovers. Good luck!
While I wasn't too impressed with the recipe I am with my new Emile Henry Loaf Baker! Thanks again for steering me in this direction. :)
Glad you are happy with it. Find some good recipes and you will find it makes a wonderful loaf. Thanks for giving an update!
I have both and both work great.
I just purchased the Emile Henry Italian Bread Baker pan....it's the bread baker that is fully closed when the lid is on without holes in the top - meant to trap as much moisture/steam as possible.
Question....for sourdough, I preheat my Lodge Combo in the oven, get it screaming hot, and then put my cold boulle on the hot metal, seal it up and bake. Can I do this with the Emile Henry or will this thermal shock it? I've read several recipes that use the Emile Henry and they all put cold bread dough in the room temp EM Baker for the second proof and then go into the oven. But I haven't read any recipes where the EM Baker is used in the traditional sourdough method by getting the pan hot before putting the dough in.... help?