I love cast iron but I'm a little concerned about how brittle it can be. Any problem with the accumulated effects of the loaf-removing "tap"?
457014
No problems at all. I have 3 of these, and bake all the family's bread. They have been "tapped" numerous times. In reality, if you keep them seasoned right, there is no tapping required, just tipping. The loaves will fall right out. I love these loaf pans, they are not thin cheap cast iron. They are substantial, and there is no reason they should ever wear out with proper maintenance.
457015
No, I've had no problems whatsoever, and, after two years of use the pan is as good as new.
457016
I have had no problem, the loaf comes right out, I find it come out with out much of a tap. Joan Anderson, Vancouver, WA
457017
I've had no issues with this pan becoming brittle at all. The loafs slide right out of the pan. As with any bread making, grease (I use lard or butter) your pans prior to putting in your dough for the final rise and it slips right out with a great crust. Let the pan cool before washing, which isn't really necessary for the bread application, dry and re-season as needed. I've converted most of our cooking to cast iron and love it.
457018
I use my almost every other day baking some sort of bread and I've had not a problem..i want a bigger one :)
1759342
Cast iron is great. A patina builds and the heat is even so that I can do three grilled cheese sandwiches at a time. The holes are for hands to get a less hot section of the iron. There is a ridge around the ironso that the grease does not flow over the edge. It is heavy and works well.
416203
Usually the initial seasoning is not very tight on the handles. If you wash with soap and water vigorously, straight from the box, then dry and season it yourself, you will have a good "set". This will help you in the long run. Always remember to season with a VERY thin coat of oil each time. I hope this helps and finds you enjoying your cast iron for years to come!
1973155
I would recommend getting a cast iron one this clay is fragile mine cracked after 4 times
452019
Have not had a problem so far so I can't answer, perhaps clean with a vinegar solution. I also have a tendecy to agree with the other answer, Its not the greatest iron but for the price I could toss it and not feel guilty.
1827923
Absolutely, I use mine for bread recipes all the time. I use it for slow cook recipes, too. Cast iron holds the heat evenly and can be used in all situations. I have the dutch oven, 3 skillets, a grill and and I don't known what it's called but it's a grill like a skillet. I use my cast iron for everything. best investment I have ever made. I am not on the payroll for Lodge products, i just use and believe and trust.
1527852
It's relatively thin metal, so if the cast iron is hot it will get hot...but do will most anything else against cast iron
963476
I got one of the new rough finished Lodge cast iron pans. Food stuck to it until I honed it smooth with abrasives. Now it's great!
1966383
I'm on my second one of these irons and I've never had rust spots. And I have FL tapwater, which is so bad I won't even drink it. I would see about returning it.
129191
You shouldn't be able to. The coating on this pan is baked on; I scrub mine pretty hard when I clean it. Since it's cast iron, the only way you *could* (not likely) damage it is if you somehow removed the coating on the ridges. If you did, you would be exposing the bare cast iron underneath. A simple test would be to soak the pan in water for some time then dump the water out and let it air dry. If you see rust anywhere, you have an issue. Again, I really can't imagine that's the case though, and you may just have some baked-on debris between the ridges.
1582640
Absolutely! I have many cast-iron pans and when I want to completely remove the 'seasoning', I place my pan in the oven and turn on the self-cleaning cycle. That's over 900&#730; for 3 hours. It's very difficult to ruin a cast iron pan. Even if you see rust - which is always the fault of the person not the pan - don't toss the pan. Just pop it in the oven at the highest setting possible or self-clean. All that junk will bake off and you will be left with a gray pan. That's just the raw material. Rub a thin film of lard, crisco, or even flaxseed oil and bake for 1 hr at 400&#730;. All fixed.
1564844
I have never had any problem. Never add water to the iron already heated up. I ruined different iron like that.
93877
Hi,My wife (Mrs. Olsen) recommends a long, thin blade spatula or even a table knife to remove the krumkake. She doesn't recommend oiling the iron's faces as she believes the batter will do the job fine after you get going. Possibly a very light rub with butter at the start would be OK. We set the dial on #3 + a bit. They should be a light golden color. Don't over cook. Roll them asap. Enjoy, Mr. Olsen.
1872990
I have not had this happen. I have learned to really take care of my paddles. Before baking a loaf of bread spray the paddles with a bit of PAM to lube them and lube the hinge. This also make the paddles easier to remove from the pan after baking. When the loaf is baked I remove the blades and soak them and remove any bread residue with a toothpick. I then spray them with a bit of Pam to lube them and work the PAM down in to the hinge. I have not had any problem with the paddles. I really like this machine.
1920660
I have not had that problem. I use it on gas stove with Ilsa Gas Ring Reducer, 5-Inch, Cast Iron very useful when using coffee makers with a small bottom. I do not want to damage its beautiful finish. It makes good coffee.
622181
The base is cast iron, the handle frame is stamped steel and the grip is spring steel, all of which should handle any temp your domestic oven can generate. The worst that could happen is that the powder coat on the handle frame might flake off over time. I'd say go ahead and use it like you want.
349730
I dont see why not. If it boils dry a lot you might loose that nice shiny inside but it probably wont hurt anything. Cast iron is hard to damage.