0 left in stock
This gorgeous spun iron pan is the perfect tin for baking standard 9” breads. At 2mm thick, this spun iron loaf pan is lighter than cast iron, with only the advantageous similarities. It heats up evenly, so it will bake your bread evenly, and it’s nearly indestructible so it will last a lifetime (you’ll want to pass this down to the next generation of bakers). If you’re also a fan of spun iron, take a look at our spun iron baking sheet as well as our spun iron “prospector” cooking pan.
It’s pre-seasoned with flax oil to give a natural, Teflon-free, no-stick coating. We’ve field-tested this bread pan at home, and the finished loaf falls right out. It works equally well in all oven types: gas, electric, convection; or try it in a wood-burning oven. It was designed by a small foundry in Shropshire, UK (which is, fittingly, where the Industrial Revolution started). 11” long x 6-½” wide x 3” deep. With this iron bread pan ensuring an even cook and a lovely crust, all that is left to do is present your beautiful loaf in a cloche, slice with a bread knife and serve away!
California residents: WARNING Proposition 65 noticeYou May Also Like
Similar Items You Might Also Like
A Behind-the-Scenes Look at Our Maker
We recently partnered with the Netherton Foundry to produce a select assortment of cookware exclusively for us here at Garrett Wade. Black spun iron, one of the best cookware materials today, is an alternative to cast iron, which has historically been used in cookware. Spun iron is created by spinning discs of iron on lathes and then forming them over molds. It is superior to cast iron in one major way: It is a lot lighter than cast iron, usually 50% of the weight. You will no doubt appreciate this when you’re moving your rustic black iron cookware from your stove or oven to a countertop or tabletop.
Take a peek behind the scenes of this amazing process...