Customer Reviews

Old Mountain 10160 Pre-Seasoned 11-3/4-Inch Cast Iron Loaf Pan

5 star:		(8)
4 star:		(0)
3 star:		(1)
2 star:		(0)
1 star:		(2)

 

 

I own a LOT of cast iron..in fact, I probably own most of what Lodge has put out and typiually only purchase Lodge but I needed some additional bread pans and since cannot find Lodge brand any longer I purchased 2 from Sante Cabin and 2 from Old Mountain. Old Mountain arrived quickly, well wrapped/packaged and completely treated. Washed and used to encounter bread that dropped effortlessly from the pan without need for barely any prompting. After a few more uses the finish was even better...perfect.

The Sante Cabin cast iron arrived a few days later, washed to prepare for use and pan immediately began to rust. Description indicates "true seasoned" and "ready to use right out of the box" but also denotes "non-seasoned". It is NOT seasoned and rusted immediately after washing. On the other hand, the two Old Mountain loaf/bread pans were perfect. WAshed easily, zero rust, true non-seasoning and a beautifully shaped loaf.

Excellent purchase!

I have been looking for an alternative to non-stick for some time, and I finally decided on cast iron for a healthy replacement. After reading other reviews, I decided to try the Old Mountain one. I followed the instructions for new out of box care, and after using it for the first time, I noticed some of the finish came off onto my loaf. I had also noticed an odd smell coming from the pan. I was concerned about what the factory "pre-seasoning" was made of (it's made in China), so I scrubbed it off and followed the instructions for re-seasoning. I used grapeseed oil, and it worked perfectly!

Despite the issues with first time use, this pan does get 5 stars as the smell disappeared after the re-seasoning, and everything I have made (from wheat bread to banana bread) has popped right out with perfect, golden crusts. My recommendation is to re-season it before first use, it's definitely worth the money and improves after every use.

It is a good pan for baking bread but its description fooled me. I thought I was getting a nice long baking pan at 11 3/4 inches but that is the measurement which includes the handles. This is actually a 9 x 5.5 inch pan. Drat!

The casting and finish of this pan is of low quality.
Save your money and look for an AMERICAN made Lodge brand loaf pan in a second-hand store.

I got these pan because the silicon pans I was using were too small. Previous faux stainless steel pans always rusted. These are cast iron, so heavy, but great thermal conductivity, durable but requires the usual maintenance (no soap, keep seasoned w oil.) Heirloom quality. Poorly packed for shipping, but mine arrived unbroken.

We have owned two of these cast iron bread loaf pans since May 2010. We bake our homemade bread at least once per week, five loaves at a time in our smallish electric home oven. When we bake we use one glass, one ceramic, one untreated stone, and two old mountain cast iron bread pans. There is absolutely no question that our stone pan (Pampered Chef) and our cast iron pans are the best. The only problem with the stone pan is that it's too large. We recently broke first the glass pan and now the ceramic pan and decided to get two more cast iron pans to replace them. They just can't be beat. Perfect loaf size, perfect crumb, great rising because the dough climbs up the slightly roughened surface, and the bread always slips ever so easily from the pan leaving behind a perfect crust that remains moist but firm. Our bread is 100% whole grain without any oils and the bread is consistently delicious and beautiful every time. I would say that the only thing to watch out for is burns. Be careful removing the pans from the oven and for a spell afterwards because they will burn your skin as they retain heat. Ouch! But, generally if that happens at all it only happens once, right? Enjoy! By the way... One reviewer said to wait to find a Lodge cast iron pan (impossible but good luck!), but I say why wait when you could be getting so much pleasure out of baking and eating right now!

I got 2 of these and they are great. I have been cooking on cast iron for a long time. These say pre-seasoned but I know that you still need to pre-seasoned them your self too. otherwise they will stick. I did not have a problem sticking, only because I did pre-seasoned them. I also put a little olive oil in it before I baked my bread too. Did not stick and my bread tasted wonderful. I always when I get a new iron cast. I wash it good and then pre-seasoned It a few times and then cool and then Its ready to cook on. If a recipe calls for you to add no stick spray to your pan I add a little olive oil to it and It don't stick. These are great and I know they will last me a long time.

I definitely love the bread my wife makes. But the bread from these pans is even better. They are perfect for all types of food. We have used them in the oven as well as on our cook-top wood stove.

I have successfully used these pans to make sourdough bread and regular bread recipes. I butter the pans and the loaves come out clean and evenly cooked in 45 minutes. They make a standard size loaf. I was unable to find them locally, as they no longer seems to sell them in Vancouver or Victoria BC, but they were shipped quickly at a reasonable price for the weight (cast iron). If you like to bake then these environmentally friendly, health wise, pans are excellent. They also will be good in an earth oven.

If you are going to spend all that time making homemade bread, use a cast iron pan for baking. The dark color and uniform heat distribution is perfect for bread baking. The bread drops right out of these seasoned pans; they are "non-stick."