Target has Lodge Cast Iron Loaf Pan w/ Silicone Grips for $19.99. Select free store pickup where available, otherwise shipping is free on orders of $35 or more.
Thanks to community member GimmeYoTots for finding this deal.
Note: Availability for store pickup may vary by location.
Key Features:
Seasoned with 100% natural vegetable oil for a naturally nonstick finish that improves with use
Dual handle design provides a secure grip
Includes silicone grips that are oven-safe up to 425 degrees F
Remove silicone grips for cleaning and high-temp cooking
Silicone grips are dishwasher safe and not intended to protect hands from heat
Care & Cleaning: Do Not Microwave, Oven-Safe up to 500 Degrees, Broiler Safe, Grill Safe, Induction Cooktop Safe
So, I've been bitten by the home bread baking bug and purchased this last week for $25 with a 5% discount for using my Red Card. The price then dropped to only $19.99; and to Target's credit, they happily gave me a $5 refund/price adjustment after a quick phone call. That said, the retail on Lodge's website for these is $23 for pan and $8 for the silicone holders ($31 + shipping if you order direct from Lodge). So, $20 is a great deal. The pan is made in USA, and so are the silicone holders, as well (thought for sure they'd be made in China).
Note - Save an extra 5% with your Target Red Card, then only $18.99
Highlights
Seasoned with 100% natural vegetable oil for a naturally nonstick finish that improves with use
Dual handle design provides a secure grip
Unparalleled heat retention and even heating
Use in the oven
Includes silicone grips that are oven-safe up to 425 degrees F
Remove silicone grips for cleaning and high-temp cooking
Silicone grips are dishwasher safe and not intended to protect hands from heat
I always bake crusty bread with a sheet of parchment. No sticking, and makes it much easier to put in (put loaf on parchment then lower in) and remove (reverse procedure).
Probably carbonized food waste and not seasoning that was pulled off.
I cook bread of all kinds in my dutch oven weekly and have never once lost any seasoning to it.
Lodge Cast Iron: 1896, Made in USA
Le Creuset: 1925, Made in France
ONE of these has an earlier date than the other, which makes the wannabe comment an odd one
Not seeing a lot of le creuset being handed down from one generation to the next either....maybe because the damn enamel chips. (I own a bunch of both, prefer Lodge any day)
How slick is this though? I see Walmart has the same thing without the silicone grips for $12. Just curious!
I don't think that's entirely true, the only one I see by Lodge has different dimensions, and the holders are $8 from Lodge, making it close to even if you wanted both.
Target: Dimensions (Overall): 2.86 Inches (H) x 12 Inches (W) x 4.69 Inches (D)
WalMart: 10-1/4" x 5-1/8"
Not saying that the dimensions for one or the other is better, I have no idea, just that they don't appear to be the same product, silicone grips aside. But could be wrong. Either way the WalMart one shows OOS for me, so kind of useless regardless if you wanted something soonish.
Any recommendations for somebody that would like to start making bread? Prefer a book but open to other ideas. Many thanks!
There are lots of great suggestions on cookbooks for bread already. I'll add another, different recommendation. Consider getting a bread maker to help make the dough, as it saves time and produces good results. I have a Zojirushi that I got used off of eBay. It is one of the most frequently used gadgets in the house, as we make almost all of our breads, rolls, etc. We also make sticky buns, calzones, etc. I also make a host of custom breads, seeded whole wheat, tomato basil, and more. The Zojirushi also has a fast rise function. Use it with a quality yeast, like SAF, and you have dough in the oven in under an hour with minimal work. The mixing bowl is nonstick, so I rinse it out with hot water; it doesn't go in the dishwasher.
Pair that with this cast iron pan and get a good crust. I do some baking in cast iron, but i do just use standard pans, mostly.
Shows as free to me, it didn't take Delivery off until I clicked to check out and signed in.
Subtotal (1 item)
$19.99
Discounts
RedCard 5% Discount
Delivery
Free
Estimated tax
$1.14
Delivery & tax for 48152
Total
$20.13
I'm sorry, yes, you are correct that this ships for free. I didn't express myself well. It used to be that anything shipped for free, but they put a $35 minimum on a ton of things. I had something else (that requires a $35 minimum) that I want to buy with this pan, but still haven't reached the $35 to ship them. This restriction is making me shop on-line at Target a lot less, especially on SD when other stores where I have free ship (WM or Amazon) have the same deal.
It seems I would want a quicker-heating (and cooling) pan for cakes. For bread, I'd want it with a cover for the 'steaming' effect.
That's a fair question. If you're baking round sour dough, then yes, use a Dutch Oven. If you're trying to cook a "normal" bread-shaped loaf, so you get more standardized sized bread slices (ie - for a sandwich for ex), then this beats the hell out of those cheap aluminum/aluminized bread baking rectangular pans. If you flour the sides of the loaf and keep the pan seasoned, or if you use parchment paper, the finished loaves should just slide out of this cast iron pan. Oh, and one other thing.... lots of recipes call for enough dough for at least two loaves. This is a way you could cook a round sour dough in the Dutch Oven, and a rectangular loaf in this pan.
The above said, outside of bread, there are plenty of other dishes you can make in this (and if you need a cover, you can just add aluminum foil over the top).
How does this compare to a pyrex loaf pan? I do my sourdough in Dutch ovens, so I'd only really use this for things like banana bread, mini-casseroles, etc.
That's a fair question. If you're baking round sour dough, then yes, use a Dutch Oven. If you're trying to cook a "normal" bread-shaped loaf, so you get more standardized sized bread slices (ie - for a sandwich for ex), then this beats the hell out of those cheap aluminum/aluminized bread baking rectangular pans. If you flour the sides of the loaf and keep the pan seasoned, or if you use parchment paper, the finished loaves should just slide out of this cast iron pan. Oh, and one other thing.... lots of recipes call for enough dough for at least two loaves. This is a way you could cook a round sour dough in the Dutch Oven, and a rectangular loaf in this pan.
The above said, outside of bread, there are plenty of other dishes you can make in this (and if you need a cover, you can just add aluminum foil over the top).
Seems like you have some experience baking with this type of pan. Just wonder if making bread loaf on bread machine vs this pan will be better? I'm also planning to make pound cake with this pan.
Seems like you have some experience baking with this type of pan. Just wonder if making bread loaf on bread machine vs this pan will be better? I'm also planning to make pound cake with this pan.
Well, I did buy it for a purpose, but did not use it yet. I've baked plenty of sour dough, successfully, using Lodge and Victoria Dutch Ovens. I did, however want to also bake bread in a traditional rectangular style. I almost bought an aluminum bread pan set from Costco, but then I found the Lodge cast iron bread pan.
The above said, I recently made a sour dough loaf where I added some Trader Joe raisins and it came out amazing. I was thinking about also making regular raising bread without using any sour dough starter, and just fast acting yeast - in this Lodge Bread Pan.
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I cook bread of all kinds in my dutch oven weekly and have never once lost any seasoning to it.
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Le Creuset: 1925, Made in France
ONE of these has an earlier date than the other, which makes the wannabe comment an odd one
Just one very important tip. Bread flavor comes from time. If it rises too fast it will taste very undeveloped. To the
Target: Dimensions (Overall): 2.86 Inches (H) x 12 Inches (W) x 4.69 Inches (D)
WalMart: 10-1/4" x 5-1/8"
Not saying that the dimensions for one or the other is better, I have no idea, just that they don't appear to be the same product, silicone grips aside. But could be wrong. Either way the WalMart one shows OOS for me, so kind of useless regardless if you wanted something soonish.
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Subtotal (1 item)
$19.99
Discounts
RedCard 5% Discount
Delivery
Free
Estimated tax
$1.14
Delivery & tax for 48152
Total
$20.13
There are lots of great suggestions on cookbooks for bread already. I'll add another, different recommendation. Consider getting a bread maker to help make the dough, as it saves time and produces good results. I have a Zojirushi that I got used off of eBay. It is one of the most frequently used gadgets in the house, as we make almost all of our breads, rolls, etc. We also make sticky buns, calzones, etc. I also make a host of custom breads, seeded whole wheat, tomato basil, and more. The Zojirushi also has a fast rise function. Use it with a quality yeast, like SAF, and you have dough in the oven in under an hour with minimal work. The mixing bowl is nonstick, so I rinse it out with hot water; it doesn't go in the dishwasher.
Pair that with this cast iron pan and get a good crust. I do some baking in cast iron, but i do just use standard pans, mostly.
Subtotal (1 item)
$19.99
Discounts
RedCard 5% Discount
Delivery
Free
Estimated tax
$1.14
Delivery & tax for 48152
Total
$20.13
It seems I would want a quicker-heating (and cooling) pan for cakes. For bread, I'd want it with a cover for the 'steaming' effect.
The above said, outside of bread, there are plenty of other dishes you can make in this (and if you need a cover, you can just add aluminum foil over the top).
The above said, outside of bread, there are plenty of other dishes you can make in this (and if you need a cover, you can just add aluminum foil over the top).
Seems like you have some experience baking with this type of pan. Just wonder if making bread loaf on bread machine vs this pan will be better? I'm also planning to make pound cake with this pan.
Sign up for a Slickdeals account to remove this ad.
The above said, I recently made a sour dough loaf where I added some Trader Joe raisins and it came out amazing. I was thinking about also making regular raising bread without using any sour dough starter, and just fast acting yeast - in this Lodge Bread Pan.