Cast iron pot set for bread, square, 28 x 20 cm

Cast iron pot set for bread, square, 28 x 20 cm

The cast iron bread baking pot is more than just a simple pot - it is an almost complete bread baking station! With the pot, the perfectly fitting lid and the suitable proofing basket (25 x 17 cm) with linen cover, you have all the essential tools for preparing crispy, home-baked bread at your fingertips. No more tedious searching for accessories - baking bread becomes a pleasure and is done with ease.

Before first use

Although your Kaisertal cookware has already been pre-treated, we still recommend additional baking before first use, which creates a protective non-stick layer (patina) that protects your cookware from rust. Here's what you need to do:
Clean the cast iron pot thoroughly with warm water to remove all residue. Then dry it with a cloth.
Now use a cloth to apply a thin layer of vegetable oil to the entire inner surface of the cookware and the lid. Make sure that you spread the oil evenly.
Now you can place your cast iron pot in the oven preheated to 250°C and leave it to bake for about an hour. Then just leave it to cool completely.

Product description

Cast iron is the secret to first-class bread. It stores the heat evenly and releases it slowly, giving your bread a crispy crust and a moist interior. Whether rustic farmhouse bread, fluffy ciabatta or sweet yeast plait - this pan transforms every loaf into a masterpiece. The innovative 3-point system ensures balanced pressure in the pot and also minimizes annoying noises that can be caused by friction between the lid and pot during cooking. This cooking pot is a real all-rounder! It is not only suitable for baking bread, but also for braising, frying and simmering - everything is possible. The lid closes tightly and retains the moisture inside so that your food stays juicy and tasty. A pot for every occasion that no kitchen should be without. You can also use the lid of this pot as a pan. So you have two pans in this set.

Easy handling & timeless design 

Baking bread has never been so easy! The proofing basket ensures the perfect shape, while the pan does the rest. The classic design blends seamlessly into any kitchen and is an eye-catcher on the table. A timeless piece that will accompany you for many years.

Which pan is best for baking bread? 

This cast-iron roasting pan is ideal for baking bread, as it retains the heat evenly and ensures a crispy crust. It retains the moisture in the pan, keeping the bread soft and moist on the inside. 

How big should a bread pan be?

This pan with a volume of 6.5 liters is the perfect size for baking bread. It offers enough space for the dough to rise optimally and ensures an even crust and a moist interior.

Can I clean my cast iron bread pan in the dishwasher?

No, the cast iron bread pan should not be cleaned in the dishwasher as this can lead to rust and damage to the non-stick coating. Allow the pan to cool completely after use before cleaning. Do not use aggressive cleaning agents or metal brushes, as these could damage the protective coating.

Is a proofing basket useful?

Yes, a proofing basket is useful as it gives the dough stability during the rising time and gives it an attractive shape. It also ensures improved air circulation, which makes the crust of the bread particularly crispy.

Cleaning and care

Allow the product to cool completely after use before cleaning to prevent cracking due to sudden temperature changes. Avoid aggressive cleaning agents or metal brushes, as these could damage the protective layer. 

After cleaning, cast iron items should be thoroughly dried and treated with a thin layer of heat-resistant vegetable oil (e.g. rapeseed oil, grape seed oil or refined avocado oil) to prevent rust. We also recommend that the pot is regularly re-baked! 

Do not clean the product in the dishwasher as this may cause damage.

Not suitable for use in the microwave. Store the product in a dry place to prevent rusting. If rust or gray spots are visible, the pot must be baked again immediately. Proceed as follows:

Step 1: Remove old patina and soiling

For light spots, use fine steel wool or a scouring pad and rub the dull stains in a circular motion. For heavy residues or sticky oil stains, make a salt scrub: heat a saucepan slightly, add 2-3 tablespoons of coarse salt, rub vigorously with kitchen paper or a wooden scraper, throw away the salt and rinse with hot water.

Step 2: Clean thoroughly

Rinse with hot water, remove loose particles. Do not use washing-up liquid, as we are rebuilding the surface anyway. Dry very thoroughly: first dab with kitchen paper, then heat on the stove for 5-10 minutes at medium heat until there is really no moisture left.

Step 3: New seasoning

Oil very thinly (really very thinly)! Remove excess oil with kitchen paper. Preheat the oven to 220 °C top/bottom heat. Place the pan upside down on a rack, place a baking tray with aluminum foil underneath. Bake for 60 minutes. Switch off the oven and leave the pan to cool completely in the oven. 2-3 passes are ideal, especially if a lot of bare iron was visible.

Step 4: Aftercare

After each use: clean with hot water, dry immediately, rub thinly with oil. No soaking, no dishwasher, no aggressive cleaning agents.

Special tip against matt stains: If the surface still looks stained after baking, apply a very thin layer of oil after each use and leave to soak in for 2-3 minutes over a medium heat. After a few uses, an even, deep black patina will form.