---
product_id: 433443769
title: "Cuisiland Large Heavy Duty Pre-seasoned Cast Iron Bread & Loaf Pan - A perfect way for baking"
brand: "cuisiland"
price: "KD 69.65"
currency: KWD
in_stock: true
reviews_count: 10
category: "Cuisiland"
url: https://www.desertcart.com.kw/products/433443769-cuisiland-large-heavy-duty-pre-seasoned-cast-iron-bread-loaf
store_origin: KW
region: Kuwait
---

# 9-quart capacity for artisan loaves 500°F max oven safe 16 lbs lightweight cast iron Cuisiland Large Heavy Duty Pre-seasoned Cast Iron Bread & Loaf Pan - A perfect way for baking

**Brand:** cuisiland
**Price:** KD 69.65
**Availability:** ✅ In Stock

## Summary

> 🍞 Elevate your baking game—artisan crusts, effortless style, zero regrets!

## Quick Answers

- **What is this?** Cuisiland Large Heavy Duty Pre-seasoned Cast Iron Bread & Loaf Pan - A perfect way for baking by cuisiland
- **How much does it cost?** KD 69.65 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.kw](https://www.desertcart.com.kw/products/433443769-cuisiland-large-heavy-duty-pre-seasoned-cast-iron-bread-loaf)

## Best For

- cuisiland enthusiasts

## Why This Product

- Trusted cuisiland brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Versatile & Compatible:** Oven safe up to 500°F and works on all stovetops including induction—one pan, endless possibilities.
- • **Generous 9-Quart Capacity:** Bake large sourdough loaves, roasts, or casseroles with ease—perfect for hosting or meal prep.
- • **Artisan-Level Heat Mastery:** Superior heat retention and even distribution for bakery-quality crusts every time.
- • **Naturally Non-Stick Surface:** Pre-seasoned with 100% vegetable oil for a chemical-free, safe, and easy-release bake.
- • **Ergonomic Design & Durable Build:** Lightweight for its size with comfy angled handles and a secure domed lid for perfect steam control.

## Overview

The Cuisiland Large Heavy Duty Pre-seasoned Cast Iron Bread & Loaf Pan is a 9-quart, oval-shaped cast iron bakeware designed for professional-quality artisan bread and versatile cooking. Pre-seasoned with natural vegetable oil, it offers superior heat retention and even temperature control up to 500°F. Lightweight yet durable at 16 pounds, it features ergonomic handles and a domed lid that traps steam for perfect crusts. Compatible with all heat sources, this pan is ideal for baking sourdough, roasts, casseroles, and more, delivering consistent, chemical-free non-stick performance with every use.

## Description

Shop Cuisiland at the desertcart Bakeware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

Review: No regrets. - I’m a baking enthusiast, but I don’t bake often enough or enough volume to justify the ultra fabulous, coveted and costly Challenger pan however much I wanted to. Lodge makes a 3.2 quart LCC3 combo cooker that’s beyond aces, and under $50, it’s round 10.25", 4" tall, 13 lbs heavy for its size, pre-seasoned well, made in USA… alas it’s got a skillet handle, leans too small for medium-large batards, large boules or average sized batches of rolls, but I like it and I adore Lodge. Pan storage space is premium real estate in my kitchen, so my cast iron multi had to be versatile for multiple uses and to earn its shelf rent. I knew what I wanted. I sought a 460-500°F+, large, deep dome lidded, shallow base ‘2 in 1' cast iron pan in oblong, oval or rectangular shape for obvious reasons: batards and boules with enough pan size for rolls or the occasional galette, possibly short baguettes, a party sized Dutch Baby or possibly a stovetop to oven roast and braise… maybe an included focaccia, extra crusty potato dauphinois, Mac and Cheese or deep pan pizza - you know, deeper than a sheet pan, but more shallow than a deep casserole? I’ve just always needed it, ok?! 🤣 I knew what I didn’t want: I didn’t want to craze, stain or stress my enameled cast iron collection with empty preheats at extreme temps required for IG worthy sourdough results (which those don’t always do, sides are too deep for great convection or dough handling in ways). I didn’t want to pay a fortune or be shape and space limited. I didn’t want to risk injury making artisan sourdough. I mean, baking is therapy for me - hopefully that’s not physical therapy or visits to a burn unit. Then I found this Cuisiland cast iron pan. It fit all my criteria, except I wasn’t thrilled that this one was less to unseasoned. I’ve seasoned it 6 times with avocado oil (until the smoking stopped) and it has a great coating now, but that took an eon. Baked 3 loaves and 2 stovetop bacon/potato or comal style tortilla things (mostly to build the seasoning and to ‘learn’ the pan). Unseasoned can be a plus sometimes, since I control that, with my first choice oil - avocado, so I guess that’s the silver lining. And I season all the pre-seasoned anyway. Here’s what I’ve learned: It heats up and cools down faster than my other cast iron pieces. The build isn’t as thick or heavy. That’s a plus here. It’s lighter weight than other cast iron pans I looked at in this size range - by 10 lbs or similar. I have to admit, a full 22 lb. pan (the competition) near this size but smaller, at 450°F or higher is a potential hazard for my physiology. I can see how a lady could easily burn her bits going much heavier than this (without a loader). Side note to NSF rated long arm mitts or oven loaders: Ri ruv ru (see above), but I want to be independent too. I want to bake by myself, in my zone - not be reliant on an oven sherpa to wrangle my doughs (or spinal meds to recover). The seasoning (even 6+ times - stop looking at me like that, lol) has coated well, but the surface is… still a bit bumpy in a few areas (from sand used in the mold casting?). This may be good for bread and starches because they benefit from this texture that provides extra micro surface area, a little air channeling and easier crust releases. Proteins, not so much. To make this super non-stick-like, to the extent well seasoned cast iron can be, then it’d need to be seasoned with more coats to fill in those surface pores until they’re more level. Time does that. How much seasoning is 6+ you ask? So much that it takes a weekend of coat-wipe-bake-cool and repeat shifts, the entire piece appears dark, not sticky and matte to eggshell black finish, the printed logo on top is no longer visible, your neighbors kind of side eye you with a passive aggressive ‘hello’ for the taint of polymerized avocado oil VOCs in the air, you don’t get cast iron splinter rash when petting it like a kitten and it’s beginning to behave like a baby version of my great grandma’s Griswold ERIE: quick-ish release-esque (except for proteins: eggs, meat, cheese sometimes). That clarified, It’s an incredible value - because I bought it ‘used,’ ‘like new,' opened box. To explain, mine came in its branded box, unused, but I’m guessing it was looked at and returned? It was reduced price, a modest $10, lol. It seemed ok, no pitting, no warping, well fitted lid (crucial for moisture control/steam/crusts), no visible cracks, no dull thud sounds when spanking it for a resonant ‘bell’ test, no noticeable irregularities beyond a ‘slightly rougher surface’ in one quadrant of the exterior dome (sand molding, go figure, steel shot is a Lodge thing, a bit smoother on the micro dimples). However, gasp, there were these little 1 inch long rust streaks - like a few shallow scuffs on one side - très normale, easily removed and diligently armored with seasoning against occurring in future, but it caught some moisture before landing at my Prime free shipping doorstep? One of the otherwise very comfortable handles was molded or finished in a grind differently - a little sharper on the grip than the other. The grips are ample and comfy overall - great design choice to angle them apart, but not too far apart. A less experienced cast iron user would probably return it. I called and desertcart was great about it: either return/replace OR receive modest compensation for the miles of restorative labor on unseasoned cast iron this required. I paid 3/4 at the end of this experience and most of the seasoning labor I was going to have to do anyway. Worth it. The bakes in Cuisiland are great so far and improving with use. I don’t think you’d regret this pan, just the seasoning labor. But they’re ALL going to make you season them. The only way around it is to inherit one already seasoned. Cue Great Gran’s hearth angel spirit singing - I love you m’lady!l , from teaching me my first stitches to laminated sourdough brioche before it was a fancy specialty. She just called it ‘Sunday sourdough.’ Even at full price, this Challenger-style cast iron dome pan is nothing to cough at. It costs half of the ideal, it’s lighter weight easy, with slightly more generous dimensions. Note the different handle design. Instead of large grab handles on top, that also stabilize the dome side, Cuisiland tapered the top dome a little flatter so it reasonably ‘sits’ and the side handles angle away from each other for ease of grip and dome removal plus increased oven or storage clearance space. The dome on its flattened taper side seems secure, I can’t reliably comment on how much because I haven’t used the dome side solo yet (for a roast or challah or whatever). Dome only, on a flat surface, handles up, it behaves like a deep roasting ‘bowl’ - not tippy lengthwise at all - it takes some determined force to tip the unhandled sides, meaning it could, but I doubt it would tip. I have a trivet that I could add if I felt insecure about it, but I don’t and I doubt I’ll be using the dome side solo as much. I can’t express enough how convenient it is to do a final proof right in the baking vessel. Yes, cast iron leans cool and conductive - so I put shaped dough over a 10 x 20 inch seedling heat mat and heat the dome on the stovetop a little before lidding and proofing in the Cuisiland with a parchment liner. You must be thinking, ‘Isn’t that clever?’ Cue curtsy. You’re welcome, lol. There’s also a theory/method that proves a cold start sourdough loaf has similar results and oven spring to a preheated cast iron vessel method. So, I’ll try this with a sourdough Pain de Campagna boule (both: Tartine preheat style and Cold start method) and let you know. Basically you’re final proofing right in the Cuisiland cast iron and baking in it without a preheat (for up to ~55 minutes instead of the standard 40 (20 lid on - 20 lid off). This can proof, bakes and browns - just pop the dome off the final 8-10 minutes of the bake. The reason I’m blathering on about this: the application for all yeast dough shape-proof-bakes utilizing the lid as a cover - all in one quasi-affordable pan. Total boom.💥 The only thing this pan won’t do for me so far is to inject steam. But, I just liberally apply the spray bottle and mist loaves with water or egg wash on rolls just before closing the lid. Signature sourdough blister or shiny brown brioche is a cinch in this. Adding a little boiling water or an ice cube misshaped a batard on one side (slightly lopsided, spray bottle mist doesn’t do that). Made in China. That’s a deal breaker for many. I mean, at 1/3rd price, go with Lodge LCC3 and reduce your loaf size. A similar price point gets you 7 quart oval enameled cast iron Dutch oven (you might prefer that even if it and most enameled lines are also made in China, sourdough baking tends to depreciate them a lot faster - or, they become less attractive). Add $25 and you can get a cast iron multi cloche from Brazil, or $20 less buys an enameled cast iron cloche (as a knockoff to the Le Creuset or Staub version). Double the price is the Challenger (cue the sound of bread heralds trumpeting here with smaller capacity and heavier handling weight). Or, write a lot of emails to Lodge Foundry in Tennessee with your ideas and cross your fingers (like me, lol). I’m still waiting for their response to my woodland creature, pinecone, tree branch stainless knob on enameled cast iron series ideas and an expansion of the multi cookers in larger or rectangular size, a carbon steel insert in a cast iron loaf pan to drain fat on meatloaf as it bakes… and deep brioche bun pans plus square English muffin or Lamington pans in cast iron, but, I digress. NASA never answered my letters as a child either. In NASA’s defense, I didn’t understand letters needed an address and fungible stamp at the age of 5 and mistakenly used my brothers’ Bruce Lee Kung Fu limited edition stickers trying to save My Pretty Pony stickers for something important, like asking Sean Cassidy to the school dance or requesting Bonne Belle Lipsmackers in Salted Watermelon and Praline flavors. I write a lot of unanswered letters, hee. Jusayin.’ Cuisiland pan, keeps seasoning with every bake - especially if you massage every surface with avocado oil (thinly, wiping away excess). I’m really glad I bought it. There is a cookware price point that feels daunting, like I can’t use the cookware without worrying because the replacement cost is too high. If something happens - like an ‘if I hurt it I would cry threshold.’ Challenger is that. Le Creuset and Staub are that - like I stare at short ribs with a quiz brow wondering if they’re worth the stain risk to my enamels, or I shrewdly watch a King Arthur Flour demo and gauge the muscle strain of the baker hoisting the Challenger thinking ‘I’d definitely drop that or be on an infrared mat to recover my muscles.’ Cuisiland is below that price range and weight for me - which means I’ll use it stress free. I’ll be hawking and update any bizarre experiences with it in future. Like you, I thought some reviews were disturbing (yeah I’m talking about the snapped handle photo, yikes, wtf?!). Rust, in new or inexperienced cast iron user photos - I understand those though. Rust is not a problem with proper care. I’m on handle fissure patrol, lol. It’s a pleasing and sleek enough design that it doubles as serveware - having rustic charm of cast iron on the table. Granted no wheat stalk embossed, but no cumbersome top handles either. I luv it. Wheat stalks are cute too, but not necessarily encouraging for a potato or gluten free dish, they also scream ‘autumnal.’ Like, everything I make is not ‘Little House on the Prarie,’ ok? Giggle, thanks for the memory lane therapy sesh. Sorry about this review overshare, but I mean well and think this could turn out to be a truly great and often used pan. At least 2 generations of great with proper use and care. If you’re seeking USA manufacture, longer heirloom or bragging rights - get Lodge or the Challenger. If you seek tremendous value and performance with sleek but rustic design like me - buy this, it’s a find! Update: Still rocking it. I use it more than I thought I would. It has made gorgeous roasts and Chef John’s gratin topped mashed potatoes to jaw dropping effect too. I noticed another brand has similar at $109 with charming embossed wheat stalks in the dome? A knocker, knock-off, still smaller capacity and heavy. A few more cloche domes for batards and other are available now too - compared to when I bought this. But, these pan dimensions, features and performance are truly great. I still feel thrills using this and have no issues. The results are consistently giving me oven spring, beautiful crusts and stellar roasts or casseroles. They aren’t lying about ‘just the right amount of steam retention.’ I noticed the later Cuisiland version has embossed, deeper logo imprint now, rather than printed and looks well seasoned, factory, out of the box? The dome lid taper looks slightly wider and flatter to sit - compared to my first gen version. The price has settled into an even greater value. There are flat sheet and cloche setups that look like coated steel, cast iron knockoffs of Cuisiland today, which was an answer to Challenger, and just generally more in this style are available today because the principle is unbeatable for bakes. But, my Cuisiland is bonafide aces. I have zero regrets. Having tried a few of my friends’ alt jobbies, I’d choose Cuisiland again. It just has more ‘more’ - all the things you want, without the things you don’t, ya know?
Review: OH MY GOODNESS!!! - I started experimenting with bread baking and fell down the rabbit hole and started baking sourdough bread. I first bought an enamel coated cast iron Dutch oven and was a nice pacifier but in hindsight it was an unnecessary purchase. I kept baking and studying how to make sourdough bread and discovered this Dutch oven. OMG! This is the BEST! I had a loaf rising when the box arrived and I quickly removed it from the box! I was prepared to have to season it as noted in the reviews. I quickly turned on my oven and coated the oven inside and out with avocado oil because it is heat resistant. I put the new Dutch oven in the oven and set the timer for 1 hour as directed in the pamphlet that came with it. I left the room and anxiously awaited the timer to sound. Next I heard my smoke alarm! LOL. My kitchen was in a puff of smoke. I checked and the bread oven was just fine so I turned on the exhaust fan (should have done that in the first place) and left the room again anxiously waiting for the bell to ring. When the timer sounded, I took the new bread oven out of the oven and it was sleek and beautifully seasoned. The pamphlet suggested doing it a second time so I let it cool a bit then recoated it. By this time my bread was ready to bake so I put it on a piece of parchment and placed it in the heated bread oven, spritzed the loaf with my trusty spray bottle and closed the lid. In 30 minutes I removed the lid and discovered a perfectly shaped loaf. I continued baking it for 20 minutes and removed it. This pan is wonderful! Yes it’s over $100 but it is also almost $200 less than the similar one. It is about an inch narrower but it is plenty big and roomy. I encourage you to buy this! It is SO worth the money and seasoning effort. It literally produced a perfect loaf!

## Features

- Pre-seasoned Cast Iron Bread Baker – 9-quart capacity with a 12" x 10" x 2" base and a domed lid that stands 3" high. Specially designed for artisan bread baking, offering excellent heat retention for perfectly crisp crusts and even results every time.
- Premium Cast Iron by Cuisiland – Known for its outstanding heat retention and easy-release surface, this bakeware helps you make artisanal bread with consistent, professional results.
- Natural Non-Stick & Safe – Made of durable cast iron and pre-seasoned with 100% natural vegetable oil. Offers a chemical-free non-stick surface for safe and healthy baking.
- Superior Heat Retention & Temperature Control – Distributes heat evenly and maintains stable temperatures throughout the baking process. The sealed design creates the ideal amount of steam for a perfectly baked crust. Oven safe up to 500°F.
- Compatible with All Heat Sources – Suitable for oven use and all stovetops, including induction. Ergonomically designed handles allow safe and easy lid removal, even when hot.
- Perfect for Bread, Roasts, and More – Ideal for baking sourdough, artisan loaves, meatloaf, and even casseroles. One pan for all your cooking needs.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B09SZQ6QX8 |
| Best Sellers Rank | #78,925 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #325 in Loaf Pans |
| Brand | Cuisiland |
| Capacity | 9 Quarts |
| Color | Black |
| Customer Reviews | 4.6 4.6 out of 5 stars (367) |
| Date First Available | February 21, 2022 |
| Handle Material | Cast Iron |
| Is Dishwasher Safe | No |
| Item Weight | 16 pounds |
| Item model number | BBC139 |
| Manufacturer | Cuisialand |
| Material | Cast Iron |
| Maximum Temperature | 500 Degrees Fahrenheit |
| Product Dimensions | 15.5"L x 10"W x 5"H |
| Shape | Oval |
| UPC | 848812032525 848812031672 |

## Product Details

- **Capacity:** 9 Quarts
- **Color:** Black
- **Item Weight:** 16 Pounds
- **Material:** Cast Iron
- **Product Dimensions:** 15.5"L x 10"W x 5"H

## Images

![Cuisiland Large Heavy Duty Pre-seasoned Cast Iron Bread & Loaf Pan - A perfect way for baking - Image 1](https://m.media-amazon.com/images/I/81Ihhnaw4PL.jpg)

## Questions & Answers

**Q: What is the highest temperature for this?**
A: the loaf pan is pure cast iron, for baking purpose, it can be heat up to 450 F

**Q: Has anyone checked this pan for lead (made in China)?**
A: I haven’t done a lead test. I seems to be well made cast iron. Lead has a very low melting point.

**Q: How do you season this bread pan?**
A: With oil like you do other cast iron. It’s pre-seasoned when you get it.

**Q: Las orejas estan incluidas en la medida exterior total de 39 cms**
A: The lead content of this product fully complies with the standards set by the U.S. FDA. Below is the testing report.

## Customer Reviews

### ⭐⭐⭐⭐⭐ No regrets.
*by G***F on April 19, 2023*

I’m a baking enthusiast, but I don’t bake often enough or enough volume to justify the ultra fabulous, coveted and costly Challenger pan however much I wanted to. Lodge makes a 3.2 quart LCC3 combo cooker that’s beyond aces, and under $50, it’s round 10.25", 4" tall, 13 lbs heavy for its size, pre-seasoned well, made in USA… alas it’s got a skillet handle, leans too small for medium-large batards, large boules or average sized batches of rolls, but I like it and I adore Lodge. Pan storage space is premium real estate in my kitchen, so my cast iron multi had to be versatile for multiple uses and to earn its shelf rent. I knew what I wanted. I sought a 460-500°F+, large, deep dome lidded, shallow base ‘2 in 1' cast iron pan in oblong, oval or rectangular shape for obvious reasons: batards and boules with enough pan size for rolls or the occasional galette, possibly short baguettes, a party sized Dutch Baby or possibly a stovetop to oven roast and braise… maybe an included focaccia, extra crusty potato dauphinois, Mac and Cheese or deep pan pizza - you know, deeper than a sheet pan, but more shallow than a deep casserole? I’ve just always needed it, ok?! 🤣 I knew what I didn’t want: I didn’t want to craze, stain or stress my enameled cast iron collection with empty preheats at extreme temps required for IG worthy sourdough results (which those don’t always do, sides are too deep for great convection or dough handling in ways). I didn’t want to pay a fortune or be shape and space limited. I didn’t want to risk injury making artisan sourdough. I mean, baking is therapy for me - hopefully that’s not physical therapy or visits to a burn unit. Then I found this Cuisiland cast iron pan. It fit all my criteria, except I wasn’t thrilled that this one was less to unseasoned. I’ve seasoned it 6 times with avocado oil (until the smoking stopped) and it has a great coating now, but that took an eon. Baked 3 loaves and 2 stovetop bacon/potato or comal style tortilla things (mostly to build the seasoning and to ‘learn’ the pan). Unseasoned can be a plus sometimes, since I control that, with my first choice oil - avocado, so I guess that’s the silver lining. And I season all the pre-seasoned anyway. Here’s what I’ve learned: It heats up and cools down faster than my other cast iron pieces. The build isn’t as thick or heavy. That’s a plus here. It’s lighter weight than other cast iron pans I looked at in this size range - by 10 lbs or similar. I have to admit, a full 22 lb. pan (the competition) near this size but smaller, at 450°F or higher is a potential hazard for my physiology. I can see how a lady could easily burn her bits going much heavier than this (without a loader). Side note to NSF rated long arm mitts or oven loaders: Ri ruv ru (see above), but I want to be independent too. I want to bake by myself, in my zone - not be reliant on an oven sherpa to wrangle my doughs (or spinal meds to recover). The seasoning (even 6+ times - stop looking at me like that, lol) has coated well, but the surface is… still a bit bumpy in a few areas (from sand used in the mold casting?). This may be good for bread and starches because they benefit from this texture that provides extra micro surface area, a little air channeling and easier crust releases. Proteins, not so much. To make this super non-stick-like, to the extent well seasoned cast iron can be, then it’d need to be seasoned with more coats to fill in those surface pores until they’re more level. Time does that. How much seasoning is 6+ you ask? So much that it takes a weekend of coat-wipe-bake-cool and repeat shifts, the entire piece appears dark, not sticky and matte to eggshell black finish, the printed logo on top is no longer visible, your neighbors kind of side eye you with a passive aggressive ‘hello’ for the taint of polymerized avocado oil VOCs in the air, you don’t get cast iron splinter rash when petting it like a kitten and it’s beginning to behave like a baby version of my great grandma’s Griswold ERIE: quick-ish release-esque (except for proteins: eggs, meat, cheese sometimes). That clarified, It’s an incredible value - because I bought it ‘used,’ ‘like new,' opened box. To explain, mine came in its branded box, unused, but I’m guessing it was looked at and returned? It was reduced price, a modest $10, lol. It seemed ok, no pitting, no warping, well fitted lid (crucial for moisture control/steam/crusts), no visible cracks, no dull thud sounds when spanking it for a resonant ‘bell’ test, no noticeable irregularities beyond a ‘slightly rougher surface’ in one quadrant of the exterior dome (sand molding, go figure, steel shot is a Lodge thing, a bit smoother on the micro dimples). However, gasp, there were these little 1 inch long rust streaks - like a few shallow scuffs on one side - très normale, easily removed and diligently armored with seasoning against occurring in future, but it caught some moisture before landing at my Prime free shipping doorstep? One of the otherwise very comfortable handles was molded or finished in a grind differently - a little sharper on the grip than the other. The grips are ample and comfy overall - great design choice to angle them apart, but not too far apart. A less experienced cast iron user would probably return it. I called and Amazon was great about it: either return/replace OR receive modest compensation for the miles of restorative labor on unseasoned cast iron this required. I paid 3/4 at the end of this experience and most of the seasoning labor I was going to have to do anyway. Worth it. The bakes in Cuisiland are great so far and improving with use. I don’t think you’d regret this pan, just the seasoning labor. But they’re ALL going to make you season them. The only way around it is to inherit one already seasoned. Cue Great Gran’s hearth angel spirit singing - I love you m’lady!l , from teaching me my first stitches to laminated sourdough brioche before it was a fancy specialty. She just called it ‘Sunday sourdough.’ Even at full price, this Challenger-style cast iron dome pan is nothing to cough at. It costs half of the ideal, it’s lighter weight easy, with slightly more generous dimensions. Note the different handle design. Instead of large grab handles on top, that also stabilize the dome side, Cuisiland tapered the top dome a little flatter so it reasonably ‘sits’ and the side handles angle away from each other for ease of grip and dome removal plus increased oven or storage clearance space. The dome on its flattened taper side seems secure, I can’t reliably comment on how much because I haven’t used the dome side solo yet (for a roast or challah or whatever). Dome only, on a flat surface, handles up, it behaves like a deep roasting ‘bowl’ - not tippy lengthwise at all - it takes some determined force to tip the unhandled sides, meaning it could, but I doubt it would tip. I have a trivet that I could add if I felt insecure about it, but I don’t and I doubt I’ll be using the dome side solo as much. I can’t express enough how convenient it is to do a final proof right in the baking vessel. Yes, cast iron leans cool and conductive - so I put shaped dough over a 10 x 20 inch seedling heat mat and heat the dome on the stovetop a little before lidding and proofing in the Cuisiland with a parchment liner. You must be thinking, ‘Isn’t that clever?’ Cue curtsy. You’re welcome, lol. There’s also a theory/method that proves a cold start sourdough loaf has similar results and oven spring to a preheated cast iron vessel method. So, I’ll try this with a sourdough Pain de Campagna boule (both: Tartine preheat style and Cold start method) and let you know. Basically you’re final proofing right in the Cuisiland cast iron and baking in it without a preheat (for up to ~55 minutes instead of the standard 40 (20 lid on - 20 lid off). This can proof, bakes and browns - just pop the dome off the final 8-10 minutes of the bake. The reason I’m blathering on about this: the application for all yeast dough shape-proof-bakes utilizing the lid as a cover - all in one quasi-affordable pan. Total boom.💥 The only thing this pan won’t do for me so far is to inject steam. But, I just liberally apply the spray bottle and mist loaves with water or egg wash on rolls just before closing the lid. Signature sourdough blister or shiny brown brioche is a cinch in this. Adding a little boiling water or an ice cube misshaped a batard on one side (slightly lopsided, spray bottle mist doesn’t do that). Made in China. That’s a deal breaker for many. I mean, at 1/3rd price, go with Lodge LCC3 and reduce your loaf size. A similar price point gets you 7 quart oval enameled cast iron Dutch oven (you might prefer that even if it and most enameled lines are also made in China, sourdough baking tends to depreciate them a lot faster - or, they become less attractive). Add $25 and you can get a cast iron multi cloche from Brazil, or $20 less buys an enameled cast iron cloche (as a knockoff to the Le Creuset or Staub version). Double the price is the Challenger (cue the sound of bread heralds trumpeting here with smaller capacity and heavier handling weight). Or, write a lot of emails to Lodge Foundry in Tennessee with your ideas and cross your fingers (like me, lol). I’m still waiting for their response to my woodland creature, pinecone, tree branch stainless knob on enameled cast iron series ideas and an expansion of the multi cookers in larger or rectangular size, a carbon steel insert in a cast iron loaf pan to drain fat on meatloaf as it bakes… and deep brioche bun pans plus square English muffin or Lamington pans in cast iron, but, I digress. NASA never answered my letters as a child either. In NASA’s defense, I didn’t understand letters needed an address and fungible stamp at the age of 5 and mistakenly used my brothers’ Bruce Lee Kung Fu limited edition stickers trying to save My Pretty Pony stickers for something important, like asking Sean Cassidy to the school dance or requesting Bonne Belle Lipsmackers in Salted Watermelon and Praline flavors. I write a lot of unanswered letters, hee. Jusayin.’ Cuisiland pan, keeps seasoning with every bake - especially if you massage every surface with avocado oil (thinly, wiping away excess). I’m really glad I bought it. There is a cookware price point that feels daunting, like I can’t use the cookware without worrying because the replacement cost is too high. If something happens - like an ‘if I hurt it I would cry threshold.’ Challenger is that. Le Creuset and Staub are that - like I stare at short ribs with a quiz brow wondering if they’re worth the stain risk to my enamels, or I shrewdly watch a King Arthur Flour demo and gauge the muscle strain of the baker hoisting the Challenger thinking ‘I’d definitely drop that or be on an infrared mat to recover my muscles.’ Cuisiland is below that price range and weight for me - which means I’ll use it stress free. I’ll be hawking and update any bizarre experiences with it in future. Like you, I thought some reviews were disturbing (yeah I’m talking about the snapped handle photo, yikes, wtf?!). Rust, in new or inexperienced cast iron user photos - I understand those though. Rust is not a problem with proper care. I’m on handle fissure patrol, lol. It’s a pleasing and sleek enough design that it doubles as serveware - having rustic charm of cast iron on the table. Granted no wheat stalk embossed, but no cumbersome top handles either. I luv it. Wheat stalks are cute too, but not necessarily encouraging for a potato or gluten free dish, they also scream ‘autumnal.’ Like, everything I make is not ‘Little House on the Prarie,’ ok? Giggle, thanks for the memory lane therapy sesh. Sorry about this review overshare, but I mean well and think this could turn out to be a truly great and often used pan. At least 2 generations of great with proper use and care. If you’re seeking USA manufacture, longer heirloom or bragging rights - get Lodge or the Challenger. If you seek tremendous value and performance with sleek but rustic design like me - buy this, it’s a find! Update: Still rocking it. I use it more than I thought I would. It has made gorgeous roasts and Chef John’s gratin topped mashed potatoes to jaw dropping effect too. I noticed another brand has similar at $109 with charming embossed wheat stalks in the dome? A knocker, knock-off, still smaller capacity and heavy. A few more cloche domes for batards and other are available now too - compared to when I bought this. But, these pan dimensions, features and performance are truly great. I still feel thrills using this and have no issues. The results are consistently giving me oven spring, beautiful crusts and stellar roasts or casseroles. They aren’t lying about ‘just the right amount of steam retention.’ I noticed the later Cuisiland version has embossed, deeper logo imprint now, rather than printed and looks well seasoned, factory, out of the box? The dome lid taper looks slightly wider and flatter to sit - compared to my first gen version. The price has settled into an even greater value. There are flat sheet and cloche setups that look like coated steel, cast iron knockoffs of Cuisiland today, which was an answer to Challenger, and just generally more in this style are available today because the principle is unbeatable for bakes. But, my Cuisiland is bonafide aces. I have zero regrets. Having tried a few of my friends’ alt jobbies, I’d choose Cuisiland again. It just has more ‘more’ - all the things you want, without the things you don’t, ya know?

### ⭐⭐⭐⭐⭐ OH MY GOODNESS!!!
*by D***L on January 18, 2025*

I started experimenting with bread baking and fell down the rabbit hole and started baking sourdough bread. I first bought an enamel coated cast iron Dutch oven and was a nice pacifier but in hindsight it was an unnecessary purchase. I kept baking and studying how to make sourdough bread and discovered this Dutch oven. OMG! This is the BEST! I had a loaf rising when the box arrived and I quickly removed it from the box! I was prepared to have to season it as noted in the reviews. I quickly turned on my oven and coated the oven inside and out with avocado oil because it is heat resistant. I put the new Dutch oven in the oven and set the timer for 1 hour as directed in the pamphlet that came with it. I left the room and anxiously awaited the timer to sound. Next I heard my smoke alarm! LOL. My kitchen was in a puff of smoke. I checked and the bread oven was just fine so I turned on the exhaust fan (should have done that in the first place) and left the room again anxiously waiting for the bell to ring. When the timer sounded, I took the new bread oven out of the oven and it was sleek and beautifully seasoned. The pamphlet suggested doing it a second time so I let it cool a bit then recoated it. By this time my bread was ready to bake so I put it on a piece of parchment and placed it in the heated bread oven, spritzed the loaf with my trusty spray bottle and closed the lid. In 30 minutes I removed the lid and discovered a perfectly shaped loaf. I continued baking it for 20 minutes and removed it. This pan is wonderful! Yes it’s over $100 but it is also almost $200 less than the similar one. It is about an inch narrower but it is plenty big and roomy. I encourage you to buy this! It is SO worth the money and seasoning effort. It literally produced a perfect loaf!

### ⭐⭐⭐⭐⭐ Excellent alternative to the expensive Challenger
*by S***N on September 6, 2025*

This is an outstanding cast iron bread oven. I wanted a Challenger oven but couldn’t justify the cost, so I settled for this alternative, and after baking dozens of loaves, I am comfortable saying I no longer have any interest in the Challenger because the Cuisiland performs extremely well. It handles temperatures of 550 degrees in the oven with ease, traps steam to promote oven spring, and transmits heat without burning the bottom of my loaves. The only downside is that it is heavy, which is true of all cast iron. But if you know you want a cast iron bread ovens, look no further.

## Frequently Bought Together

- Cuisiland Large Heavy Duty Pre-seasoned Cast Iron Bread & Loaf Pan - A perfect way for baking
- DOYOLLA Bread Proofing Baskets Set of 2 10 inch Oval Shaped Dough Proofing Bowls w/Liners Perfect for Professional & Home Sourdough Bread Baking
- SAINT GERMAIN Premium Hand Crafted Bread Lame for Dough Scoring Knife, Tool Sourdough Slashing with 10 Blades Included Replacement Authentic Leather Protector Cover

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*Last updated: 2026-02-19*