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Enamelled Cast Iron Loaf Pan (Set of 2)

Enamelled Cast Iron Loaf Pan (Set of 2)

Bake Taller, Crustier Loaves • No Seasoning

$126.65
$149 $126.65
Sale Sold out
Taxes included.
Size
Color

Low stock
  • Ships from Auckland
  • 30-Day Return
  • 12-Month Warranty

A heavy-duty, professional upgrade to standard bread tins. Use the pans individually for everyday loaves, or lock them together to create a sealed steam chamber for bakery-quality artisan bread.

  • Steam-Lock Lid: The heavy lid traps moisture to deliver a thinner, shinier crust and maximum oven spring.
  • 2-in-1 Design: Use it sealed for artisan bread, or flip and separate both halves to cook two open dishes at once.
  • Healthy & Easy Care: Matte black enamel interior. Non-toxic, Lead-free, and requires zero seasoning.

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: 750g – 900g (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: 1,100g – 1,600g (Total dough weight)
  • Product Weight: 7.2 kg (Includes Lid)
  • Best For: High-volume family baking, long sourdough batards, and double-batch recipes.


Non-Toxic & Safe

Just Iron and Glass.
Forget coating layers that degrade. Our cookware uses a premium enamel finish—essentially glass bonded to the iron core.
It acts as a stable, non-toxic barrier, meaning your food never touches raw metal. It’s completely non-reactive (safe for acidic foods like tomatoes or sourdough starter) and ready for the oven.

Free from:

  • PFAS, PFOA, & PTFE
  • Lead & Cadmium

Use & Care

Low and Slow (Stovetop)
Cast iron holds heat incredibly well, so you rarely need to blast it on the stove. Stick to low or medium heat to prevent food from sticking and to protect the enamel.
(Note: High heat is perfectly fine in the oven for baking!)

The Right Tools
Keep the enamel finish looking fresh by using wood or silicone utensils. Metal tools can scratch the glass surface over time, so it's best to avoid them.

Easy Cleaning
A quick hand wash with warm soapy water keeps it shining. The enamel releases food easily, but if something gets stuck, just let it soak for 15 minutes before washing. No aggressive scrubbing needed.

Oven Ready
Your cookware is built for baking. It is oven-safe up to 260°C (500°F), making it compatible with almost any sourdough or roast recipe.

Avoid Thermal Shock
Enamel hates sudden temperature changes. Never plunge a hot pot straight into cold water. Let it cool down on the bench gradually before washing.

Delivery & Returns

Fast & Free Delivery

  • Ships from Auckland: No international wait times. Stock is local and ready to go.
  • Fast Dispatch: Typical delivery is 1–3 working days (allow extra for South Island/Rural).
  • Always Free: Free shipping nationwide, including Rural Delivery.

Zero-Hassle Returns

  • 30-Day Window: Decide if it's right for you within 30 days of delivery.
  • Refunds: Full refund available for items returned in unused, original condition.
  • Damaged: If it arrives chipped or broken, do not return it. Just email us a photo and we’ll replace it immediately.

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 Crust, At Home

    The heavy lid traps steam to create that crackly, golden exterior you usually only get from a professional oven.

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

    Chemical-Free Baking

    Our high-quality enamel is tested free from PFOA and lead, giving you a safe, non-toxic surface that lasts for generations.

  • No Seasoning, No Fuss

    Matte black enamel gives you the heat of cast iron without the high-maintenance seasoning ritual. Naturally non-toxic and easy to clean.

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.