Lodge L4LP3 Lodge Loaf Pan
- Enter your model number to make sure this fits.
- Seasoned and ready to use
- Cast iron gives you superior baking results
- Recommend hand wash
- L - 10.125", W - 5", H - 2.75".
- Made in USA
Customers who bought this item also bought
Customers who viewed this item also viewed
Customers also shopped for
Have a question?
Find answers in product info, Q&As, reviews
Please make sure that you are posting in the form of a question.
Compare with similar items
Lodge L4LP3 Loaf Pans - Pack of 2
Pre Seasoned Cast Iron Loaf Pan for baking-12 inch by 6 inch by 3 inch by Utopia Kitchen
Lodge L4LP3 Cast Iron Logic Loaf Pan
Emile Henry Made In France Flame Bread Loaf Baker, 9.4 x 5", Charcoal
Loaf Pan - Pre-Seasoned Cast Iron 11-3/4 inches By Old Mountain
|Shipping||—||FREE Shipping||FREE Shipping||$3.00||FREE Shipping||FREE Shipping|
|Sold By||Available from these sellers||88 Market Street||Utopia Deals||CreeksideEmporiumLLC||Amazon.com||zuzella|
|Item Dimensions||5.12 x 10.25 x 2.88 in||5 x 20.38 x 2.75 in||—||5 x 10.19 x 2.75 in||5.91 x 9.84 x 4.92 in||5.75 x 11.75 x 3 in|
|Material Type||Cast-Iron||Cast Iron||—||Cast Iron||Clay||Cast Iron|
Cast iron is the perfect medium for baking. The cast iron heats up evenly and retains the heat for superior cooking results. This cast iron loaf pan results in a golden brown bread crust every time you bake. Also fantastic for meatloaf as well. Super durable you can use this to hold smoker chips for your bbq or even as a unique jello mold. The handles on each end make it easier to lift the pan in and out of the oven. Seasoned and ready to use. Preseasoned pan helps to make cleaning easy.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
I baked bread in loaf pans made of glass (Pyrex), silicon and the Lodge cast iron at the same time. Only the loaf in the Lodge pan was evenly browned on the bottom and sides. The loaf on the right is the one baked in the Lodge pan.
I ordered 3 more of them.
The pan is heavy, and reads "MADE IN USA" on the bottom, which is odd, as most Lodge wares are now made in China. Casting quality is quite good and inverting one pan on the other gives a quite tight "seal" for trapping moisture.
If you need further iron seasoning, I recommend a light coat of Flaxseed oil on a cold pan, insert into a 450º F oven for 30-40 min, allow to cool, repeat as required. Flaxseed oil has the highest burn point of any edible oil and will produce a coating that is well crosslinked and far tougher than corn oil/bacon fat, etc.
While this pan does come pre-seasoned, I wanted to make sure my bread didn't stick, so I decided to season it a bit myself. I actually just washed the pan with some very diluted soap and water, then used some crisco vegetable shortening (this is the only time i'd every use crisco), coated the pan, and baked it at 350 for about 30 minutes, which seemed to work fine.
To help your dough rise, just put your empty pan in the oven for 10 minutes while your oven pre-heats, and then brush butter on the sides of the pan, and put your dough in the warm pan til it rises above the top of the pan (the cast iron will hold enough residual heat to help your dough rise, which is amazing!)
I guess these two steps worked out, because the bread slid right out of the pan when it was done baking; absolutely no problems with sticking!
All in all, I think I'll be baking most of my own bread from now on, and this pan made my first time baking bread a really easy and fun experience
P.S. Since this was a gluten-free recipe, I also replaced the water in the recipe with gluten-free beer, which gave the bread a really nice texture and flavor, I'd suggest trying it out!
With time, I have come to appreciate the cast iron pieces more and more and find reseasoning very simple on a gas grill. Let that baby smoke up the outside. Sugary and acidic items will eat seasoning off pans and reseasoning is much nicer than having to buy new non-stick pans every six months. I love that cast iron will last and I am getting used to the added weight. Even with my largest pans, two hands work just fine for lifting and should I need to scrub eggs off my new skillet with a brush and water, resting the pan on the edge of my sink manages the weight nicely so in my opinion it can be managed by most people.
Once seasoned properly, this bread pan works better than glass or non-stick pans and will last a lifetime if cared for properly plus
has an added benefit of including a bit of iron in your diet. I bought one, then a second, and a third. I love the easy clean up, love
the durability, love the results, and love the length of time I will get to enjoy this purchase. I would consider the lodge brand as a
great house warming, wedding, or graduation gift. Replacing non-stick pans was getting on my nerves. Now that I have gone cast
iron, I will never go back and I will never worry about the health hazards of using another type of pan again. I am not sure anything is safer than cast iron.