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  • 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.