How Much Dough Should I Use?

Around 850 g of total dough is a practical starting point for the Oval Bread Oven. In general, about 700 g to 1 kg works well, depending on your recipe and how much the dough expands. This is a working range rather than a minimum or maximum capacity.

What Size Banneton Works Best?

An oval banneton around 25 cm long is a practical starting size for a loaf of about 850 g of dough. A banneton isn't essential, but it helps support the elongated shape during the final proof.

Why Choose an Oval Bread Oven Instead of a Round Dutch Oven?

The elongated baking space follows the shape of a batard, so a longer loaf has room to expand without needing an oversized round pot. The low-profile base also gives you easier access for loading, scoring and removing the loaf, while the fitted lid creates a covered baking space that helps retain steam during the early bake.

Do I Need to Preheat the Bread Oven?

No. For our first-bake method, preheat your oven and keep the Bread Oven at room temperature. This makes it easier to turn out, position and score the dough without handling very hot cast iron.

Can I Bake Straight from a Cold Proof?

Yes. If you normally bake your sourdough straight from the refrigerator, you can continue with that workflow. Cold-proof the dough in your banneton, then transfer it to the room-temperature Bread Oven, score, cover and bake.

Will My Bread Stick? Do I Need Baking Paper?

Baking paper is optional, but it can make transferring and removing the loaf easier. For the enamelled version, the cooking surface is enamel rather than a synthetic non-stick coating. For the pre-seasoned version, lightly greasing the surface can help with release when needed.

How Do I Stop the Bottom from Getting Too Dark?

Cast iron retains a lot of heat, and some ovens deliver more heat from below than others. First, try moving the Bread Oven one rack higher. You can also place an empty baking tray on the rack below to shield some of the direct heat from the lower element. If the bottom is still browning too quickly, reduce the oven temperature slightly on your next bake and adjust the baking time as needed.

Should I Choose Enamelled or Pre-Seasoned Cast Iron?

Choose enamelled cast iron if you want an easy-care surface that does not require seasoning. Choose pre-seasoned cast iron if you prefer traditional bare cast iron. It comes seasoned with vegetable oil and should be dried thoroughly after washing, with a thin layer of oil applied when needed to maintain the seasoning. Both use the same oval Bread Oven design.

Can I Use My Usual Sourdough or No-Knead Recipe?

Yes. You can continue using your usual batard, oval sourdough or no-knead recipe as long as the dough size suits the Bread Oven. Around 850 g of total dough is a practical starting point. Baking time may need some adjustment depending on your dough and oven.

Easier Loading & Scoring Steam-Retaining Lid Even, Steady Heat

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Oval Cast Iron Bread Oven for Sourdough

Name: Oval Cast Iron Bread Oven for Sourdough
Brand: Cast Iron Warehouse
SKU: 30Bread Oven-Magenta
Price: 189.0 NZD
Availability: InStock
Rating: 4.89 (38 reviews)

For batards and other oval sourdough loaves, with a shallow base for easier loading and scoring.

$189 NZD

~~NZD~~ $189 NZD

Sale Sold out

Colour: Plum Purple (Enamelled) Plum Purple (Enamelled) Sage Green (Enamelled) Deep Cyan (Enamelled) Black (Pre-seasoned)

In stock - Most orders ship within 1 business day

Free NZ Delivery
30-Day Returns
12-Month Warranty

Key Features

Designed for batards and other oval sourdough loaves. The shallow base makes loading and scoring easier, while the deep fitted cast iron lid leaves room above the loaf and helps retain moisture during covered baking. Choose between easy-care enamelled cast iron and traditional pre-seasoned cast iron.

Features:

Designed for batards and other oval sourdough loaves.
Shallow base for easier loading and scoring.
Deep fitted cast iron lid leaves room above the loaf and helps retain moisture during covered baking.
Heavy cast iron holds heat well throughout the bake.
Wide side handles provide room for a secure grip with oven mitts.
Choose enamelled cast iron for easier care or traditional pre-seasoned cast iron.
Oven safe up to 260°C (500°F).

New to the Oval Bread Oven? Read our First Bake Guide →

Dimensions

Recommended Dough Weight: Approx. 800 g–1 kg
Internal Rim Opening: Approx. 30.5 cm L × 17.8 cm W
Flat Baking Surface: Approx. 26.7 cm L × 12.7 cm W
Overall Dimensions (Lid On): Approx. 37.2 cm L × 20.3 cm W × 14.4 cm H, including handles
Total Weight: Approx. 5.7 kg, base and lid combined
Material Options: Enamelled cast iron or pre-seasoned cast iron

Delivery, Returns & Warranty

Fast, Free Delivery

Free Shipping Nationwide
Free standard delivery across New Zealand, including Rural Delivery addresses.
Local Stock in Auckland
Orders ship from our Auckland warehouse.
Quick Dispatch
Most orders leave our warehouse within 1 business day and arrive within approximately 3–5 business days. South Island and Rural Delivery addresses may take a little longer.

Easy 30-Day Returns

30-Day Returns
You can request a return within 30 days of delivery.
Return Conditions
Returned items must be unused and in their original condition and packaging. Once the return is received and approved, we’ll issue a refund.

Arrived Damaged?

If your cookware arrives chipped, cracked or otherwise damaged in transit, send us a photo and we’ll arrange a replacement.

In most cases, the damaged item does not need to be returned.

12-Month Warranty

If your cookware develops a manufacturing defect within 12 months of purchase, contact us and we’ll arrange a replacement or refund.

Safe, Pure & Non-Toxic

Simple Materials, No Synthetic Non-Stick Coatings

Cookware should be made from materials you understand and trust.

Our cookware is made from cast iron, with either an enamel finish or a traditional oil-seasoned cooking surface. We don't use synthetic non-stick coatings.

Enamelled Cast Iron

Glass-based enamel is fused to the cast iron to create a smooth, non-reactive cooking surface. It requires no seasoning and can be used with acidic ingredients such as tomatoes, wine and citrus.

Pre-Seasoned Cast Iron

Pre-seasoned with 100% vegetable oil and ready to cook with from the start. With regular use and proper care, the seasoning will continue to develop over time.

What You’re Cooking With

✓ Cast iron construction
✓ Enamel or vegetable oil-seasoned cooking surfaces
✓ No synthetic non-stick coatings

Use & Care

Oven Safe up to 260°C (500°F)
Suitable for sourdough baking, roasting and other oven cooking up to 260°C (500°F).

Avoid Sudden Temperature Changes
Avoid moving refrigerator-cold cookware directly into a hot oven or adding cold water to hot cast iron. Allow the Bread Oven to cool before washing.

Care for Your Finish
Enamelled: The matte black cooking surface is enamel, not bare cast iron, and does not require seasoning. When scoring dough on the base, take care not to drag the blade across the enamel surface.

Pre-Seasoned: The cast iron is pre-seasoned with vegetable oil and ready to use. Dry thoroughly after washing and apply a very thin layer of cooking oil when the surface begins to look dry. Avoid prolonged soaking.

Use Oven Mitts When Hot
The base, lid and handles become very hot during baking. Always use dry oven mitts when removing the lid or moving the Bread Oven.

Hand Wash Recommended
Wash by hand with warm water and a soft sponge or brush. Mild dish soap can be used as needed. Dry thoroughly after washing, especially with the pre-seasoned finish.

View full details

Why You'll Love It

Cast Iron for Even, Steady Heat
Heavy cast iron holds heat throughout the bake, helping maintain a stable baking environment as the loaf rises and browns.
Built Around the Batard Shape
The elongated baking space follows the shape of a batard, giving the loaf room to expand without needing an oversized round pot.
Easier Loading & Scoring
The low-profile base keeps the dough within easy reach, making it easier to load, score and remove the loaf than with a deep Dutch oven.

5 stars: 36 (95%)
4 stars: 1 (3%)
3 stars: 0 (0%)
2 stars: 1 (3%)
1 star: 0 (0%)

This baker sent to a daughter and another I sent last week to her sister are performing well! The

This baker sent to a daughter and another I sent last week to her sister are performing well! The first baker was used immediately, produced a beautiful loaf of Sourdough bread which traveled with her to give to her daughter in WA! Her sister, used the same baker and produced a Delicious Loaf. I had a slice and yes, crunchy crust, soft, lovely texture inside. Yum!! I immediately bought a second baker for her which arrived today. Your bakers are excellent and I am glad I bought one for both of my daughters. A+

Gorgeous Dutch oven for your cooking needs!

Really works well. It gorgeous and heavy. I made a rice & meat casserole with it right away and it cooked beautifully. It was super easy to clean and met all of my expectations. Highly recommend.

Perfect Dutch Oven for Sourdough & More

This is a very beautiful, well-made Dutch oven that's perfect for baking sourdough. The cast iron is heavy, durable, and clearly built to last a lifetime. It bakes bread evenly every time and gives a beautiful crust.I usually bake in my round cast iron Dutch ovens, but I really love this one because of the long shape, it easily fits two smaller loaves at once, which is a big plus.There are so many uses for this cast iron beyond bread, and the curved handles make it easy and comfortable to grip, even when it's hot. Overall, this is a high-quality, versatile Dutch oven that I'm very happy to add to my kitchen.

I love this

I love this. Perfect for sourdough.

Great to be able to bake oval loaves contained in a cast iron container

Great to be able to bake oval loaves contained in a cast iron container. Worked well, looks great!

Excellent!

It is just what I hoped for!

Awesome quality and fast delivery in a reinforced box! Just bakedh first loaf in it and it was perfect! Been making bread for years and this cast iron oval bread oven is really nicely made.

Nice

Nice

Very good quality

My wife loves this Cast Iron Bread maker. Make wonderful sourdough bread.

Very happy with this for baking my oblong

Very happy with this for baking my oblong sourdough bread! Even the bottoms come out perfect!

LOVED IT

LOVED IT !!!

It's perfect

It's perfect, can it go up to 450 degrees?

Awesome pan

Another great pan. Why didn't I buy this sooner!

My New Favorite!

Love it!! My sourdough bakes perfectly every time,and the crust color is amazing!!

Beautiful color

Beautiful color. Excellent function. It will become a treasured heirloom

Beauty and function combined in one fabulous

Beauty and function combined in one fabulous piece of art— a wonderful bread oven

It’s a good shape and creates great shaped

It’s a good shape and creates great shaped loafed

Great bread

Great bread pan!

I am delighted with this Dutch oven

I am delighted with this Dutch oven. It arrived very well packaged and in perfect condition. It was sent to me without delay and I’ve already baked a loaf of sourdough which Turned outvery well: another option besides a big round loaf! Ifeel these products are very fairly priced too. You couldn’t get a better Dutch oven by paying more money; you might get a big fancy brand but your bread won’t be any better, I’m fairly certain of that. Additionally, this company has a better warranty than most. I

Great dedicated bread baking tool

I'd been using an oval Le Creuset stew pot for my sourdough, but wanted something dedicated to bread baking. This is great! Very sturdy, and makes a very tall loaf. I love it!

Excellent product at a reasonable price

Excellent product at a reasonable price. Works great for sourdough baking.

I really like it but wish it could be a little smaller

I really like it but wish it could be a little smaller.

Great customer service

I am rating this with 5 stars at this point mainly because of the customer service. My item arrived very quickly, but the box was damaged and the product inside had a flaw. I contacted Cast Iron Warehaouse right away to explain the situration and they were very quick to resolve the probelm. So far I have only baked 2 loaves of bread with it, but it has done an excellent job. Obviously, I can't speak to the longevity of the product at this time, but I am hopeful it will be a good product for a long time.

The new oval oven works great

The new oval oven works great. I am trying to get a better shaped oval shaped loaf yet.

Great Bread Oven, Great Price

I have been using a round Dutch oven for baking sourdough for a long time, but I wanted something that would maintain a batard shape. The oval bread oven did a great job. The quality for the price can’t be beat.

Love the color

Love the color. Matches our kitchen

Bread turns out beautiful

I have used the Oval bread oven multiple time and the bread turns out beautiful! It can be used with or without parchment paper; the lid is snug and the oven isn’t too heavy for never handle as the larger ones are.
I missed out getting the classic black, but very happy with the dark cyan… it’s classy.

The oval Dutch oven is just as functional as it is beautiful

The oval Dutch oven is just as functional as it is beautiful. Even better however is the customer service. When we discovered that there were two small chips in the enamel they responded quickly and sent a new one.

Excellent size and shape for sourdough bread

Excellent size and shape for sourdough bread. Beautiful color. Exactly as advertised.

Frequently asked questions

How Much Dough Should I Use?
Around 850 g of total dough is a practical starting point for the Oval Bread Oven. In general, about 700 g to 1 kg works well, depending on your recipe and how much the dough expands.
This is a working range rather than a minimum or maximum capacity.
What Size Banneton Works Best?
An oval banneton around 25 cm long is a practical starting size for a loaf of about 850 g of dough.
A banneton isn't essential, but it helps support the elongated shape during the final proof.
Why Choose an Oval Bread Oven Instead of a Round Dutch Oven?
The elongated baking space follows the shape of a batard, so a longer loaf has room to expand without needing an oversized round pot.
The low-profile base also gives you easier access for loading, scoring and removing the loaf, while the fitted lid creates a covered baking space that helps retain steam during the early bake.
Do I Need to Preheat the Bread Oven?
No. For our first-bake method, preheat your oven and keep the Bread Oven at room temperature.
This makes it easier to turn out, position and score the dough without handling very hot cast iron.
Can I Bake Straight from a Cold Proof?
Yes. If you normally bake your sourdough straight from the refrigerator, you can continue with that workflow.
Cold-proof the dough in your banneton, then transfer it to the room-temperature Bread Oven, score, cover and bake.
Will My Bread Stick? Do I Need Baking Paper?
Baking paper is optional, but it can make transferring and removing the loaf easier.
For the enamelled version, the cooking surface is enamel rather than a synthetic non-stick coating. For the pre-seasoned version, lightly greasing the surface can help with release when needed.
How Do I Stop the Bottom from Getting Too Dark?
Cast iron retains a lot of heat, and some ovens deliver more heat from below than others.
First, try moving the Bread Oven one rack higher. You can also place an empty baking tray on the rack below to shield some of the direct heat from the lower element.
If the bottom is still browning too quickly, reduce the oven temperature slightly on your next bake and adjust the baking time as needed.
Should I Choose Enamelled or Pre-Seasoned Cast Iron?
Choose enamelled cast iron if you want an easy-care surface that does not require seasoning.
Choose pre-seasoned cast iron if you prefer traditional bare cast iron. It comes seasoned with vegetable oil and should be dried thoroughly after washing, with a thin layer of oil applied when needed to maintain the seasoning.
Both use the same oval Bread Oven design.
Can I Use My Usual Sourdough or No-Knead Recipe?
Yes. You can continue using your usual batard, oval sourdough or no-knead recipe as long as the dough size suits the Bread Oven.
Around 850 g of total dough is a practical starting point. Baking time may need some adjustment depending on your dough and oven.

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Oval Cast Iron Bread Oven for Sourdough