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Enamelled Cast Iron Loaf Pan (Set of 2)

Enamelled Cast Iron Loaf Pan (Set of 2)

Beautiful, consistent sourdough loaves made simple at home.

$151.20
$189 $151.20
Sale Sold out
Taxes included.
Colour
Size

Low stock - ships within 1 business day
  • Ships from Auckland
  • 30-Day Return
  • 12-Month Warranty

Key Features

A cast iron loaf oven designed to give sourdough better structure, stronger oven spring, and more consistent baking results. The lid and base can also be used separately for everyday cooking.

  • Steam-Sealed Baking: The heavy lid traps moisture during baking, helping dough expand fully while developing a crisp crust.
  • Flexible 2-in-1 Design: Use it as a sealed loaf oven for sourdough, or separate the base and lid when you want to cook other dishes.
  • Enamelled Cast Iron: No seasoning required. Durable enamel coating designed for high-heat baking and long-term everyday use.

Dimensions

23 x 13 cm Loaf Pan (Standard)

  • Interior Dimensions: 21.6 cm x 11.4 cm
  • Overall pan: 28.7 cm L x 13.9 cm W x 7 cm H
  • Total Capacity: 1.5 L Base / ~2.8 L Total (with lid)
  • Dough Capacity: 450g – 650g (Total dough weight)
  • Product Weight: 3.7 kg (Includes Lid)
  • Best For: Artisan sourdough with crispy crusts, everyday sandwich loaves, and moist banana bread.

33 x 13 cm Loaf Pan (XL / Long Loaf)

  • Interior Dimensions: 33 cm x 13 cm
  • Overall pan: 40.6 cm L x 15.5 cm W x 7 cm H
  • Total Capacity: 2.9 L Base / 5.1 L Total (with lid)
  • Dough Capacity: 900g – 1,250g (Total dough weight)
  • Product Weight: 7.2 kg (Includes Lid)
  • Best For: High-volume family baking, long sourdough batards, and double-batch recipes.


Delivery & Returns

Fast & Free Delivery

  • Always Free: We offer free shipping on all orders nationwide—yes, even to Rural Delivery addresses!
  • Local & Ready: Orders are dispatched straight from our Auckland warehouse. No international wait times, no hidden customs fees.
  • Fast Dispatch: Typical delivery takes just 1–3 working days (please allow a little extra time for South Island or Rural deliveries).

Zero-Hassle Returns

  • 30-Day Window: Take your time to make sure the size and color are exactly what you wanted. You have 30 days from delivery to request a return.
  • Easy Refunds: Changed your mind? Simply return the pan in its unused, original condition and packaging for a full refund.
  • The "No-Return" Damage Guarantee: Cast iron is heavy, and shipping accidents rarely happen, but if your item arrives chipped or broken, do not go through the hassle of returning it. Just email us a photo, and we will send a replacement immediately.

Safe, Pure & Non-Toxic

Nothing but Iron and Glass.
Say goodbye to synthetic coatings that scratch, peel, and degrade over time. Our cookware features a premium enamel finish—essentially pure glass permanently bonded to a solid iron core.

This creates a stable, naturally non-toxic barrier, ensuring your food never touches raw metal. Because it’s completely non-reactive, you can slow-simmer acidic tomato sauces or bake sourdough with absolute peace of mind.

Crafted for clean cooking:
✓ Free from PFAS, PFOA & PTFE (No "forever chemicals")
✓ Free from Lead & Cadmium

Use & Care

Low to Medium Heat is All You Need
Cast iron holds heat beautifully. Skipping the high heat prevents food from sticking and protects your pan’s pristine enamel finish.

Keep it Scratch-Free
To keep the enamel looking brand new, reach for wooden, silicone, or nylon utensils instead of metal.

Oven-Safe up to 500°F (260°C)
Move seamlessly from stovetop to oven—perfect for baking your sourdough or slow-roasting a Sunday dinner.

Let it Cool First
Cast iron doesn't like sudden chills. Always let your hot pan cool to room temperature before washing to prevent the enamel from cracking or warping.

Simple Hand Wash
No harsh scrubbing or dishwashers needed. A quick wash with warm, soapy water and a soft sponge is all it takes.

12-Month Warranty

If your cookware develops chipping, cracking, or flaking due to a manufacturing defect within 12 months, we’ll issue a full refund—hassle-free. Learn More.

View full details

Why You'll Love It

  • Loaf of bread in a yellow loaf pan on a table with a sliced loaf on a wooden board.

    Bakery-Quality Loaves at Home

    The heavy-duty design effectively traps steam during the crucial first stage of baking, giving you that crackly, golden-brown crust and perfect rise you'd expect from an artisan bakery.

  • Loaf of bread in a green cast iron loaf pan on a wooden surface with a blurred kitchen background.

    Double the Versatility

    It’s not just a bread oven. Flip and separate the lid and base to unlock two everyday cooking vessels. Perfect for roasting vegetables, baking casseroles, or searing meats alongside your daily loaf.

  • Effortless Everyday Use

    Enjoy all the heat-retaining benefits of raw cast iron without the tedious upkeep. The premium matte black enamel naturally resists sticking and staining, making cleanup a breeze so you can focus on the baking.

How We Compare

Luxury performance without the luxury markup.

Lareina

Premium Retail Brands

Non-Stick Pans

The Price Tag

$$ (Direct-to-Consumer)

$$$ (Retail Markups)

$xx

Enamel Coating

Triple-Layer (Chip Resistant)

Triple-Layer

Synthetic / PTFE

Materials

No PFAS, PFOA, PTFE, Lead or Cadmium

Typically enamel-based

PTFE-based coating

Heat Tolerance

Up to 260°C (Oven Safe)

Up to 260°C

Usually lower heat limits

Maintenance

Zero Seasoning Needed

Zero Seasoning Needed

Hand wash only / Delicate

Warranty

12-Month "Cook Happy" Guarantee

Varies by brand

Limited warranty

FAQs

  • Should I buy a 23x13 cm or 33x13 cm loaf pan?

    It depends on how you bake. A 23x13 cm pan is the standard, perfect for everyday baking and most recipes without adjustments. A 33x13 cm loaf pan is ideal if you want larger loaves for family gatherings or school bake sales—but keep in mind you’ll need to scale recipes up to maintain the proper loaf height and texture.

  • Can one loaf pan act as a lid to trap steam?

    Yes. Each pan works on its own as a regular loaf pan, and you can also use the second pan as a lid when you want to trap steam for extra oven spring and a thinner, shinier crust.

  • Do I need to season my loaf pan before using it?

    No. The interior is coated in matte black enamel, not raw iron, so it does not need to be seasoned to prevent rust. However, we recommend lightly greasing the pan or using baking paper for your first few bakes. Over time, the enamel will develop a natural non-stick patina that improves release.

  • Can I put my enamelled cookware in the dishwasher?

    While some enamel cookware is labelled dishwasher-safe, we recommend hand washing to protect the finish and keep your pan looking new for years.

  • Will my bread stick to the pan?

    Our loaf pan is free from synthetic non-stick coatings (like Teflon or PTFE), so a little preparation goes a long way. For the first few uses, we recommend greasing the pan generously with butter or oil, or using baking paper. The good news is that the matte black enamel is designed to build a natural "patina" (a seasoning layer) over time. The more you bake, the naturally slicker the surface becomes!

  • Is the pan very heavy?

    It is solid cast iron, so yes, it has some weight. The 23x13 cm double loaf pan is about 3.7 kg. The 33x13 cm version is about 7.2 kg. The wide handles are designed so you can lift it with two hands and thick oven mitts. Most bakers leave the pan on the oven rack and load or unload the dough there instead of carrying it around when it is hot.

  • How full should I fill the loaf pan?

    As a simple rule, aim to fill the pan about halfway up the sides with dough; this gives the dough room to rise without overflowing and helps you get a nice domed top instead of a flat brick or a spillover mess. For a standard sandwich bread in the 23x13 cm pan, that usually means around 500–800 g of dough, and for the 33x13 cm pan, 800–1,200 g.

  • Do I need to preheat the loaf pan before adding the dough?

    You can bake both ways, but they give slightly different results. Preheating the cast iron pan before adding your shaped loaf gives you faster oven spring and a thicker, crisper crust, because the dough hits a hot surface immediately; this works nicely for enriched sandwich breads and sturdy doughs. Starting the dough in a cool pan and heating everything together gives you a slightly gentler bake with a bit less bottom colour, which some people prefer for softer loaves. If you are new to cast iron, start with a cool pan and your usual recipe, then try a preheated pan once you are comfortable and see which texture you like better.

  • Why use a cast iron loaf pan instead of a standard metal one?

    A thin metal loaf pan reacts quickly to changes in oven temperature, which is fine for basic baking, but it can give you pale sides, hot spots, or a dry crust if your oven is temperamental. Cast iron loaf pans heat up more slowly and hold that heat all the way through the bake, so the dough gets steady, even warmth from every side and you end up with better oven spring, a more evenly browned crust, and a crumb that cooks through without drying out at the edges. The extra weight also helps the pan sit solidly on the rack instead of flexing or warping over time, which is a quiet but real advantage if you bake a lot.

  • Can I use this loaf pan for cakes, banana bread, and meatloaf too?

    Absolutely; it is not just for yeast bread. The even heat and tall sides make it perfect for banana bread, pound cake, tea loaves, and meatloaf. Because the enamel helps with release, you get nicely defined edges instead of warped or over-browned corners. Just grease and flour the pan or line it with baking paper like you would with a metal pan.