Utterly Meaningless » Blog Archive » HELP NEEDED

HELP NEEDED

Filed at 6:32 am under by dcobranchi

I don’t even know if this exists. I’ve Googled around and can’t find one. But I really need a cast iron loaf pan with a domed lid (like a Dutch oven). Has anyone seen anything like this?

24 Responses to “HELP NEEDED”


Comment by
Bobbi
December 8th, 2008
at 9:59 am

I’ve not ever seen that exact pan. But I have seen an oval baker with a domed lid would that work?


Comment by
Weaver
December 8th, 2008
at 9:59 am

it isn’t cast iron, but King Arthur Flour has the Italian Covered Baker
kingar...d=5147


Comment by
Tim Haas
December 8th, 2008
at 10:15 am

This might be too big, but it’s fairly loaf-panish:

tinyur...5wmk62


Comment by
Daryl Cobranchi
December 8th, 2008
at 10:17 am

But I have seen an oval baker with a domed lid would that work?

I want it for bread, so probably not.

The Italian Covered Baker would be great except I’ve had bad luck with ceramic cookware. I’ve broken some expensive bakeware just in the oven while cooking.


Comment by
Daryl Cobranchi
December 8th, 2008
at 10:19 am

This might be too big

15 qt. Yeah.


Comment by
Spunky
December 8th, 2008
at 10:40 am

Check Civil War re-enacting sites and forums. If anyone has access to something like that, they would.


Comment by
Karen
December 8th, 2008
at 11:57 am

You could always make a round loaf. Seriously – dutch ovens work.

See this article
nytime...slogin


Comment by
Karen
December 8th, 2008
at 11:59 am

I just had an idea. How about two cast iron pans. Flip one over and use it for a lid? I might go so far as to make a wire hinge using the handles on one end.


Comment by
Alasandra
December 8th, 2008
at 1:23 pm

You know I actually think I know what you are talking about. But it was in my Grandma’s kitchen when I was little. No idea where you would find one.


Comment by
Mary
December 8th, 2008
at 2:26 pm

my local Sportsman’s Warehouse has a very nice selection of cast iron cooking utensils. But why do you need a lid for baking bread?

Mary


Comment by
Daryl Cobranchi
December 8th, 2008
at 3:12 pm

Baking in a tightly sealed container makes for a nice crunchy crust. It essentially simulates what artisan bread bakers do with$10,000 ovens.


Comment by
speedwell
December 8th, 2008
at 5:49 pm

Daryl, the wet doughs of the crusty, chewy no-knead artisan breads are actually made in a surprisingly large round Le Creuset-type enamel-over-iron Dutch oven. Here’s a link to such a recipe:

mother...d.aspx


Comment by
speedwell
December 8th, 2008
at 5:53 pm

The least expensive suitable utensil I could find is here: amazon...sr=8-1

Believe me, you want the free shipping. Those mothers are seriously weighty.


Comment by
Daryl Cobranchi
December 8th, 2008
at 6:09 pm

I have a whole collection of Lodge Dutch ovens as well as skillets, griddles, and other assorted doodads.

And I’ve been making that Dutch oven bread for months. That’s what inspired this quest for a loaf pan. The kids love the bread but the round loaves don’t work well in the toaster or for sandwiches.


Comment by
speedwell
December 8th, 2008
at 6:13 pm

Then hunt up one of those great no-knead recipes. Why buy something else? You want kitchen equipment, you should talk me into having a garage sale… I literally have no more cabinet space.


Comment by
Traci
December 8th, 2008
at 9:15 pm

Today At Walmart I saw a lidded 5Quart Oval cast iron dutch oven (about the size of those small terra cotta bakers) branded as Paula Deen cookware. I think she is the southern cook from the Food Network. The pot is cast iron not enameled
I didn’t price it as I was just passing by & we were going to be late for ballet-sorry It’s Walmart so it I should not be to pricey. I have seen the Paula Deen Line at high end dept stores too.

I have two dutch ovens (one enameled & one not) from the Martha Stewart line at MACY’s. I bought them on sale & saved even more w/ a coupon to get them for almost half off the regular prices.


Comment by
Daryl Cobranchi
December 8th, 2008
at 9:26 pm

Walmart’s prices are only just okay for cast iron. TSC or the local farm supply store will be lower.

Yes, I’m hick enough to shop at both.


Comment by
COD
December 8th, 2008
at 9:57 pm

I was just at TSC a couple of hours ago. Our special order of wheat germ oil didn’t come in and they apparently have no way to check on where it is. Welcome to TSC, set your customer service expectations back to 1982.


Comment by
Laura
December 9th, 2008
at 12:58 am

Camp Chef makes a cast iron bread pan, but it doesn’t have a lid. I have two cast iron loaf pans that are very similar to theirs that once belonged to my great grandmother. They’re great, and the new versions are probably $20 or so. Not much way to cover them though, as bread generally rises above the top.

The only lidded cast iron pan I know of that’s loaf shaped and an appropriate size is made by Paderno World Cuisine. It’s enameled, and the lids fit pretty snugly. They’re expensive. You might be happy with their blue steel bread pan though. It’s heavy steel and has a slide-on, tight-fitting lid. The lid is flat, but the pan is deep enough for a loaf to rise without touching the lid. Those are probably half or less what the enameled cast irons ones cost.


Comment by
Bobbi
December 9th, 2008
at 12:35 pm

now I’m curious if I can find one too! Would this one work for a loaf in your opinion? It’s only 4.75 qts. That’s a big loaf hmmmm

kineti...cat=21


Comment by
Bobbi
December 9th, 2008
at 12:36 pm

now I’m curious if I can find one too! Would this one work for a loaf in your opinion? It’s only 4.75 qts. – the roaster at the bottom of the page. That’s still a big loaf hmmmm

kineti...cat=21


Comment by
Daryl Cobranchi
December 9th, 2008
at 12:40 pm

That’s very close to what I want, but you’re right about the size.


Comment by
don
December 9th, 2008
at 9:39 pm

I would say to check at antique shops. Do they have any of those antique malls like the Brass Armadillo near you? They save a lot of time compared to checking with individual dealers.

Or you could check ebay. These don’t have a lid, but you could probably make one by wiring two together like suggested above.


Comment by
RedMolly
December 12th, 2008
at 5:27 pm

I’ve been getting an awesome crunchy crust on free-formed boules baked on a pizza stone using the “Artisan Bread in 5 Minutes” method. No kneading, either.