Lodgecastiron

Seasoned Cast Iron Large Loaf Pan

Seasoned Cast Iron Large Loaf Pan - Main image
$10.49 $34.95 In stock

Category: Bakeware

Cast iron is a baker’s best friend. That’s because cast iron bakeware won’t dent, bend, or warp at high temperatures, so you can keep perfecting your quick breads and sandwich loaves. The naturally seasoned cooking surface is ready to go, straight from the foundry. And great heat retention helps you get perfect bakes every single time. Just like all Lodge Cast Iron, this cookware is nontoxic, naturally seasoned, and made without PFAS.

Customer Reviews (4.8 / 5 · 42 reviews)

Ellie T. ★★★★★

My first loaf came out with a perfectly even crust, and the pan didn't warp at all even though I preheated it in a 450°F oven. The weight of the cast iron makes it feel like it will last forever.

Thomas K. ★★★★★

I’ve been baking banana bread every weekend, and this pan’s seasoned surface released my loaf perfectly without any sticking. The cast iron also holds heat so evenly that the middle finally bakes through before the crust gets too dark.

Ava H. ★★★★★

Finally, a loaf pan that doesn't buckle in the oven—my banana bread came out perfectly even for the first time. The cast iron heats so steadily that the crust was golden all around, and it's clearly built to last a lifetime.

Harper ★★★★★

I've been baking sourdough for years, and the way this pan holds steady heat gives my bread a perfectly even, golden crust. The heft feels reassuring, and clean-up is surprisingly easy with a quick scrub.

Eva J. ★★★★★

Finally, a loaf pan that doesn't buckle after a year of heavy use. The even heat distribution gave my banana bread a perfectly golden crust without burning the bottom.

Avery ★★★★★

My first loaf of sourdough came out with a perfectly crispy crust thanks to the heavy cast iron holding steady heat. The bread slid right out after a quick buttering, no sticking at all.

Jason J. ★★★★★

I was worried about uneven baking, but this pan's thick walls gave my banana bread an amazing golden crust all around. Cleanup is a breeze too since it's already well-seasoned.

Benjamin O. ★★★★★

My first loaf came out with a beautifully golden, crunchy crust that I’ve never been able to achieve with glass pans. The weight feels reassuring and the heat distribution was totally even—no more burnt edges.

Benjamin Y. ★★★★★

I was surprised by how evenly this pan distributes heat—the crust on my banana bread came out perfectly golden with no burnt spots. The seasoning is already slick enough that I didn’t even need to grease it.

Miles ★★★★★

Finally, a loaf pan that doesn't buckle in a hot oven—the thick cast iron holds steady, and the seasoning gives the crust a perfect crisp. Already baked three different sandwich loaves and each one slid out without sticking.