Customer Reviews

Le Creuset Stoneware 1-1/4-Quart Deep-Dish Loaf Pan, White

5 star:		(11)
4 star:		(2)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

This is a loaf pan with heft. The thick walls seem to perform as advertised, retaining heat and baking contents evenly. I've used the pan to bake bread and salmon loaf; both turned out well. Also, the pan cleans up easily

Gorgeous loaf pan. Bread cooks evenly and does not stick. This is my first piece of Le Creuset and I will definitely be back for more.

That I bought another one so I could bake two loaves at once. We go through a lot of bread here, and I love to share with friends and neighbors so I bake almost daily.

Through the years I have tried all sorts of bakeware. For artisan breads I like the cloche by Sassafrass. But for regular loaves you can't beat these stoneware pans. The bread comes out evenly browned, with a lovely rise and shape every time.

Easy to clean, also works fine for meatloaf. And beautiful. What's not to love?

I'm a longtime believer in cast iron so I am slowly collecting Le Creuset pieces. I have other stoneware baking pieces of theirs and they all perform wonderfully.

This stuff is pricey, each purchase has been saved and planned for. And you can cook just as well in a Lodge skillet or dutch oven. It doesn't have to be blue or enamel lined. If you don't spend a lot of time in the kitchen, or aren't concerned about food safety issues, maybe you don't need it. I have a gas stove and before that a wood stove. I suspect this cookware performs better there than on an electric stove top. The ovens should be the same.

If you love to cook and slow food is your style, these products are a good investment. They will serve you well for a lifetime. Then you can will them to the lucky ones.

I love Le Creuset. I have many pieces although this is the first bakeware I've tried. Everything I have baked in this comes out better than using Pyrex and I don't have to worry about it exploding like the Pyrex will. The bread raises higher and is moist and the meatloaf is so much better. The pan washes so easy. I love it!

I love these pans because they aren't aluminum and yet still have great heat retention. I bake bread in them and they come out golden, evenly cooked and so yummy. I recently used my Mom's pans to bake a loaf at her house and boy did I miss mine.

I bought this pan in green and loved it so well that I purchased it in white. I have several items that are made of Le Creuset stoneware and I love them all. I like them SO WELL that I have some smaller items including the pickle and mustard jars on display in my kitchen when I am not using them. And that is just for "the looks" properties of the items. I also keep the mustard and pickle jars full and in use much of the time because they hold the cold so well, that I can pull them out of the fridge and expect them to keep things cool for the length of a picnic, even on a hot Arizona day.
But back to the loaf pan. I have cooked many things in my loaf pan. My favorite is meatloaf. I load the meatloaf up with my favorite ingredients, put a sauce on top and pop it into a 350 degree oven. In 40 to 45 minutes my meatloaf is done. Thanks to the heat holding properties of the stoneware, it does not take a full hour to cook the meatloaf. My neighbor is always amazed. "Don't you think you ought to check that and make sure its done?" No, I don't need to check because I have done this before and KNOW that if the oven says 350 degrees, the meatloaf will be done more quickly than hers which is cooked in a Pyrex loaf pan. If I leave it in an additional 7-10 minutes, it develops a nice crust on the loaf. It just about WILL NOT BURN. The only time it came close was when I put too much butter in the pan prior to putting in the meatloaf. That time I wanted it to pop out really easily because I wanted to put it on a small platter for serving and I had put too much butter in to make it slippery. My fault. It comes out easily anyway. But I was in the learning phase at that point.
I have also cooked yeast breads and breakfast breads with fruits and nuts in it. They always come out perfectly, but in less time than it would normally take to cook the item. One day, I even made a fozen salad in it. I wanted the salad to be sliceable. It popped right out after I took it out of the freezer and went to the party without mishap. Also, I have almost stopped using cast iron to cook cornbread because my loaf pan does such a good job with it.
So, I have literally used it according to directions and it functions well moving from the freezer, the microwave to the oven.
I gave it only 4 stars for a couple of picky little reasons. The picture of the white loaf pan shows it having a gradient of colors from white to grey. Several of the other items I have do have this gradient. They are lighter at the top and darker at the bottom. So I expected the picture was correct and that the bottom half of the loaf pan would be a greay color. It is not. Also, you do have to learn to lessen your expected cooking times. It is usually a wonderful thing that something cooks quickly, but you do have to make alterations in the cooking times or the cooking temperature, especially if you have other items in the oven at the same time and even more especially, if those other items require a different cooking temperature. So there is a bit of learning that goes with this wonderful pan.
But, overall, it has been a great present to myself and having two of them allows me to take meatloaf to my potlucks. If you want good cooking/baking pans these and the other LeCreuset items are the things to have.Le Creuset Stoneware 1-1/4-Quart Rectangular Baker with Bonus 16-Ounce Rectangular Baker, Cherry RedLe Creuset Stoneware 12-1/2-by-9-1/2-Inch Rectangular Baking Dish, Cobalt BlueLe Creuset Stoneware 16-Ounce Berry Jam Jar, CherryLe Creuset Stoneware 20-Ounce Mustard Jar, Dijon

Recently, my mother-in-law insisted that I buy a Le Creuset loaf pan so she can bake fresh bread when she visits us next month, so I went ahead and purchased one.

I enjoy cooking and baking myself, so I decided to break in my pan this past weekend. My sister and I whipped together a banana bread loaf. I found this stoneware pan to be sturdy and it holds heat well. The bread I baked cooked evenly and looked beautiful in the pan. This pan can go straight from the oven to the table. It is freezer, microwave, broiler, and dishwasher-safe. And, most importantly, it is a breeze to clean.

6/6/10 Update:
I have been enjoying baking with this pan so much, I'm getting another one!

I am pleased with this cookpan because not only does the food stay warm longer it can be taken directly from the oven and placed on the table in the same pan. It is versatile ;durable and matches with any table decor.

My daughter has already placed dibs on it :-)

This pan makes the most beautiful loaves! We baked half the batch in standard metal pans and half in stoneware. The bread out of the metal pans had crusty sides and bottom while the loaves out of the stoneware were much softer. I won't be going back to metal bread pans!

Almost what I was looking for. They look great and the handles are perfect.
Would like a larger size!