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Sante Cabin Kitchen Cast Iron Bread Pan Decent loaf pan, good results – John R. Moser –
The pan seems a little flat, but if used correctly characterized my bread comes from proper toast, just like store bought bread. It is well seasoned, and all other cookware made of cast iron (ie Lodge), which means back to season: Rub with vegetable fat Crisco and pass with a paper towel to the shortening into (Massage and make the layer thin), then for one hour Bake at 450F. Apply at least two layers of spice.

This is not a glass or aluminum-TeflonBox shape, therefore, if you use it as such, your bread will come out dreadful.

Cast iron has a large heat capacity and therefore a poor heat conduction, in other words, they usually keep to temperature, but also develop hot spots. The second is not a problem in the bakery, the first is, and should be visited. Overall, however, the cast iron pans are a huge benefit for a batch, when used properly.

When using this pan, hold it in your environment of rising: Let the pan heat to risingTemperatures, for example in a gas with a pilot light or in a preheated oven. In this way, the whole pan during the last rising warm when you get to the dough into the pan shape, it will grow quickly and evenly on all sides. With a cold pan, an extremely dense region will lead to form along a one-inch thick U-shaped area following the bottom and sides.

I tend to preheat my oven with the pan inside. The black, high heat-capacity cast iron cooks faster, so that theThis does not extend cooking time, yes, I tend to remove the bread 50-10 minutes early and set it directly on the grill to finish.

In any case because of the high heat capacity of cast iron, you must remove the bread from the pan immediately when you cook with it, since otherwise the bread continues to cook for a further half hour. Sometimes you may be away pan with cooling in a Teflon pans in (not), but not with iron.

Once you have learnedcorrectly with these pans, they will allow you to rise and bake the bread much better than thin aluminum pans.
Outstanding – J. Webb – The 918
This pan is just phenomenal. If you want to bake bread, buy it now. You will not regret it.
These pans have no lead. – Sharon – Provo, UT
I asked for some of these pans for Mother's Day and received them. I love her. They bake really evenly. The bread I made, has done this beautifully. On the field, they have the Camp Chef label. I also noticed the Sante Cookware Company is located in Utah, where I live also. The telephone number is on the literature that is included. I had a few questions and called her. They said that they and Camp Chief of the same parent company are in possession. I asked her about the issue that was raisedis produced in a few posts about her in China and the possibility of lead-containing. They said that there is a strict monitoring of the factory in China and to test them constantly. They reiterated that no lead in their products. You HAVE to enyoy pans!
Sante: CIBP9 Santé Cabin Kitchen Cast Iron Bread Pan. This cast iron bread pan offers even heat distribution providing a golden brown crust every time you bake. The handles on each end make it easier to lift the pan in and out of the oven. True-seasoned pan is ready to use right out of the box.
Sante Cabin Kitchen Cast Iron Bread Pan

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