Crucible Cookware Enameled Cast Iron Bread Pan with Lid - Dark Teal Blue - Oven Safe Form for Baking and Cooking - Loaf Pan

1 Enameled Cast Iron Bread Pan with LidSize: H 3.07” (the base without lid), L 11.4”, W 4.3” (7.8 cm x 29 cm x 11 cm), bottom 9.1” x 2.16” (23 cm x 5.5 cm), height with lid on including the knob 4.52” (11.5 cm). Length including the handles: 13,4" / 34 cm Weight 7.26 lb / 3.3 kg.Capacity: 1.36 Qt / 1.3 L Color: Dark Teal Blue enamel exterior and black enamel interior.Cast iron has superior heat conduction and with the beautiful enamel, you don’t have the extra maintenance work with seasoning.Conducts heat evenly for consistent baking, and has a heavy lid that traps any steam released by the bread while it cooks. Steam is useful because it keeps the outside of your loaf from setting before the bread rises, drying out, or baking too quickly. You don’t want to burn your crust while you wait for the center of the bread to cook!By slowing down crust formation, steam helps the bread rise rapidly without the constraint of a stiff crust when it hits the oven, known as “oven spring”, keeps the outer crust thin and crispy rather than tough and chewy, and lets bread develop a deep brown color without burning.

• 1 Enameled Cast Iron Bread Pan with Lid - Oven Safe Form for Baking and Cooking - Loaf Pan; Color: Dark Teal Blue enamel exterior and black enamel interior.
• Size: H 3.07” (the base without lid), L 11.4”, W 4.3” (7.8 cm x 29 cm x 11 cm), bottom 9.1” x 2.16” (23 cm x 5.5 cm), height with lid on including the knob 4.52” (11.5 cm). Length including the handles: 13,4" / 34 cm; Weight 7.26 lb / 3.3 kg; Capacity: 1.36 Qt / 1.3 L
• Cast iron has superior heat conduction and with the beautiful enamel, you don’t have the extra maintenance work with seasoning.
• Conducts heat evenly for consistent baking, and has a heavy lid that traps any steam released by the bread while it cooks. Steam is useful because it keeps the outside of your loaf from setting before the bread rises, drying out, or baking too quickly. You don’t want to burn your crust while you wait for the center of the bread to cook!
• By slowing down crust formation, steam helps the bread rise rapidly without the constraint of a stiff crust when it hits the oven, known as “oven spring”, keeps the outer crust thin and crispy rather than tough and chewy, and lets bread develop a deep brown color without burning.