Every detail of the Challenger Bread Pan was crafted with the bread baker in mind.
- Easy to get your pan in and out of your hot oven.
- Easy to take the lid off halfway through your bake.
- Ample room to bake large loaves of bread.
- Accommodates two side-by-side demi-baguettes.
- Plenty of height so your ear will never hit the top!
- Brings more radiant heat to the top of your bread as it bakes.
- It’s just plain sexy as hell!
- No need for parchment paper.
- Easy to load. No struggling to get your dough into a deep Dutch oven.
The sealed environment of a covered black cast iron pan is the only way to Bake Bread Like a Pro™ in a regular oven. Our Challenger Bread Pan is the only pan on the market where every single detail was designed with the bread baker in mind.
Our pan is hand poured and hand seasoned in the United States. It is handcrafted every step of the way just as your bread is handcrafted too, which sets bread bakers apart from the factory made bread that lines grocery store shelves.
The Challenger Bread Pan is designed to last. This pan will be passed on to your family, ensuring generations of home bakers.
- Your Challenger Bread Pan has been preseasoned and has been shipped ready to use. Prior to your first bake, simply wipe with a damp cloth.
- Your pan is extremely simple to clean, once it has cooled, brush it free of any crumbs.
- You may occasionally want to wash your pan with water or dish detergent. After washing, lightly wipe the surface of your pan with oil to preserve the pan’s seasoning and beautiful finish. We recommend grapeseed oil or flaxseed oil. Allow the pan to dry in a warm oven.
- Only store the lid and base of your Challenger Bread Pan when they are thoroughly dry.
- Our pan retains heat for longer and more consistently than other baking vessels, and you may need to adjust your usual bake times. Please monitor closely during your first uses and adjust as necessary.
- While preheating temperatures vary slightly, we recommend preheating the pan between 450—500°F (230—260°C) before loading your dough and baking your bread.
- To retain the beautiful, black, non-stick finish of your Challenger Bread Pan, you may occasionally need to reseason the bread pan.
- Rub a light coating of grapeseed oil or flaxseed oil on both the lid and the base of your pan and place separately on your oven rack.
- Set the oven to its hottest temperature and allow the lid and base to remain for at least one hour.
- Shut the oven off, and let the pan cool entirely in your oven before removing.
ADDITIONAL TIPS FROM OUR BAKER COMMUNITY
- Although not necessary, you can line the base of the pan with parchment or even load the pan using parchment paper if it’s easier for you. You may also add a sprinkling of semolina before loading your dough.
- Some bakers have found it helpful to add an ice cube (or two) in the corner of the base of your pan before you place the cover on and put your pan in the oven. This can often give you optimal blistering and crust texture.
- If the bottom of your loaf is too dark for your tastes, place one or two inverted half-sheet pans on your oven rack and then place your pan on top of the inverted half-sheet pans. We’ve found it works best if you don’t preheat the half-sheet pans along with your Challenger Bread Pan.
Length 15.4 in / 392 mm
Width 10.2 in / 260 mm
Height 5.4 in / 136 mm
Length 12.3 in / 310 mm
Width 9.6 in / 239 mm
Height 5 in/ 127 mm
Total 20.06 lbs / 9.099 kg
Lid 11.43 lbs / 5.518 kg
Base 8.63 lbs / 3.914 kg
Our pan is made from cast iron with the following percentages of other metals: carbon 2.5-4.2, silicon 1.0-3.0, manganese 0.15-1.0, sulfur 0.02-0.25, phosphorus 0.02-1.0.