The revolutionary cast iron bread pan designed by bakers, for bakers. We crafted our pan to help you bake better bread every day! Bake bâtards, boules, demi-baguettes, and other loaves of almost any size. Made in the USA.
Challenger Bread Pan
A revolutionary bread pan for the bread revolution.
~ Shallow base makes loading your dough is easy
~ Sealed environment creates the perfect amount of steam
~ Top handles let you easily remove the cover mid-bake
~ Deep lid provides plenty of room for your oven spring
~ Ships pre-seasoned and ready to use, wipe clean before first use
~ Preheat your pan to 450-500°F / 230—260°C before adding the dough, which will vary in time depending on your oven
~ Minor smoking may occur during your first few bakes and is normal and will not affect your bread. Smoking will soon dissipate
~ Brush clean after baking. If washed, re-season with grapeseed or flaxseed oil and allow to dry in a warm oven