Northriver Casting 9×5 Inch Cast Iron Loaf Pan with Lid | Bread Baking Pan | Even Heat Distribution for Homemade Bread, Cake, and Meatloaf | 2 Piece Set

Great loaf pan, Just made a rum-raisin banana bread in this pan tonight and it turned out perfect. We got 2 and they are totally worth it, they cook evenly and are the perfect size to make amazing artisan loafs. Easy to clean, easy to use, it's cast iron so you have to treat it with care, but well worth the investment.

This loaf pan is fantastic! My bread always comes out evenly baked. Perfect for making sandwich loaves. It is super easy to clean too since nothing sticks. Just a quick rinse and a coat of oil. It will rust on your counter if you do not oil it right away, but that is easy to resolve. It feels very heavy duty.

These are perfect for baking sourdough loaves. They clean easily. Non-stick. Durable. Perfect size. Bought a second one to roll out loaves quicker. Value for money.

Fabulous non-stick pans. The loaves of bread fall out easily leaving nothing stuck on. I wipe them out with a paper towel after use to remove excess fat, but don't otherwise wash them. I don't cook wet things in them (like meatloaf) because that would strip the season off. The top pan makes an excellent lid for dough that would otherwise dry out. Be sure to butter both the top and bottom pans before each use. The butter on the bottom half allows the bread to fall out easily when it's done baking. The butter on the top half prevents the moisture from the dough causing rust on the top half while it's acting as a lid. I seasoned them with butter and long baking in a 400 F oven until the surface stopped smoking and became glossy, hard and slick which took about 3-4 hours. I baked the pans until they stopped smoking, then baked them for another 2-3 hours. After they are cooled, a fingernail run over the surface will tell if they are properly done. If the surface feels grippy or sticky, then it hasn't been baked long enough. Each layer of season must be cooked until hard and slick, prior to putting the next layer on. Layers must be thin. I rubbed a thin layer of butter on using bare fingers on cold pans. Each pan was seasoned 3 times before first use. The season can be burned off, so don't overheat your pans. I have ruined the season on skillets by leaving an empty skillet on a stove top burner for too long. In which case, you just re-season the pan which is a bother but not a disaster.

These pans are a dream to bake in. They heat consistently. They come seasoned so nothing sticks! The bread literally slides right out. I've made close to 100 loaves so far and not one loaf stuck (I DO oil the inside of the lid and the inside of the bread pan with avocado oil). Suggestions: turning the temperature down 25° really helped not to over brown the bread (so instead of 425°, I bake at 400°). And...get the bread out of the pan onto a wire rack immediately so that the loaves don't get over done (as you know, cast iron retains heat so get that bread out asap). I use a probe thermometer and pull the bread out of the oven when the internal bread temp is between 195° and 200°. I've been a sourdough bread making fool since I bought them last year in 2024! I bought two sets so I could bake two loaves each time and I love that the slices fit into a standard toaster. So glad I did! The pans are not too heavy and are easy to clean. And, in my humble opinion, anything cooked / baked in cast iron is always yummy!

What a great set! So heavy, well made. The two halves stack perfectly. The bread comes out great. I have not had any issues with rust or sticking. I season my pans even though they come pre seasoned. Definitely a worthwhile investment.

This is a very good pan setup for getting good oven spring on a sandwich-loaf sourdough - it stands up to my 450 degree preheat/bake and performs well. I like being able to use the 2nd pan as either that or as a lid (I use it more often as a lid to trap steam like a Dutch Oven - it does the job well). The only reason I took off a star is that the pans have an odd smell that hasn't gone away, even after multiple bakes and proper cleaning. It hasn't affected the smell or taste of my bread, thankfully - it's just weird.

This is a great size and I love that you can use one side as a top or use both for bread. I've been making sourdough, and I didn't have a loaf pan that I liked. Cast iron is great for sourdough (I use my enameled Dutch oven for the boules) and I love that you can heat it up first. It gives the bread a nice crunch. Mine is not "seasoned" so well that I don't need to put some oil on it, so the sides don't stick, but as I use it more, I'm sure it will get there with the seasoning. It's heavy, so be prepared, and you must always wear gloves when handling the pan. I have had no issues with rust but if you take care of it, don't let it air dry, oil it after cleaning and put in oven to season, you won't have any problems. Good luck, bread bakers!

I love these pans! They're nice and heavy, and work great for my bread. The added extra for me is that you can use one for a loaf and then the other one fits nicely on top as a lid if you want when starting your bake. I would definitely order more of these.

El pan queda hermoso, tal cual lo que esperaba

Good quality and is making fantastic loaves of bread so far. I made sure to season them again with olive oil before first use as i want them to last and they have been easy to clean up and reapply before storage until next loaf.

I never write reviews, but this worked great on the first try. It took a while to get here, but I'm very satisfied with the product.

Great to make bread, good size for a loaf of approximately 800 grams. The lid helps to keep the loaf moist during the first 10 minutes of baking. Made of iron, it is often suggested by bread makers for it retains the heat very well. Very satisfied