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.
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.
sourdough is not the typical loaf shape.
the problem with pyrex has been cheap junk from overseas that cracks, it's not your fathers pyrex from the old days.
the problem with using baking paper with sourdough in cast iron is that 500 degrees is way too hot for the temp rating on all brands of paper that i looked at.
the problem with using baking paper with sourdough in cast iron is that 500 degrees is way too hot for the temp rating on all brands of paper that i looked at.
Parchment paper has its purpose, for recipes under 425deg it works safely, but anything over that a preheated dutch oven will flash bake the crust so fast it wont have a chance to stick anyway.
I've heard the more recent Pyrex is not as good. I've used parchment paper up to 475F setting (meaning the oven cycles over 500F before the thermostat trips off), and it turns dark brown but doesn't ignite. That's either inside a dutch oven or over a pizza stone, so the paper doesn't sit directly above the heating element. I don't recall the temp rating of the paper, but it's not quite 475F.
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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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the problem with pyrex has been cheap junk from overseas that cracks, it's not your fathers pyrex from the old days.
i ended with this pyrex, that's held up fine at 400 degrees, and it's only $12.99: https://www.amazon.com/gp/product/B07PSVHPGS
the problem with using baking paper with sourdough in cast iron is that 500 degrees is way too hot for the temp rating on all brands of paper that i looked at.
https://www.youtube.com/watch?v=I0t8ZAh
i've modded it severely, with 1.5 cups rye, 1.5 cups whole wheat, 300g sourdough starter, and a bunch of molasses.
the problem with pyrex has been cheap junk from overseas that cracks, it's not your fathers pyrex from the old days.
i ended with this pyrex, that's held up fine at 400 degrees, and it's only $12.99: https://www.amazon.com/gp/product/B07PSVHPGS
the problem with using baking paper with sourdough in cast iron is that 500 degrees is way too hot for the temp rating on all brands of paper that i looked at.
Le Creuset: 1925, Made in France
ONE of these has an earlier date than the other, which makes the wannabe comment an odd one.
Especially considering his name is ELcheapo.
In stock? I've been looking for a CL loaf pan off an on for months. This is the first time I've been able to get one...two actually.
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I make bread when I'm drunk all the time
https://www.youtube.com/watch?v=I0t8ZAh
i've modded it severely, with 1.5 cups rye, 1.5 cups whole wheat, 300g sourdough starter, and a bunch of molasses.
Without watching the video, I'm assuming you're talking about Jenny Jones. Her cooking videos caught me off guard, but were surprisingly really good.