I use this bread pan for baking artisan bread dough in very high heat. Using the New York Times No-Knead French Bread recipe, I mix the dough the night before and bake the next day. I have used enamel-coated cast iron for years but over time the enamel will crack and flake off when exposed to high heat. I write a cooking column online and had to search quite a bit for an iron bread pan, and it was well worth it. I have no desire to bake a loaf of bread in a Dutch oven, so I have found the perfect tool for my bread baking!
Bakes Evenly, No enamel finish, Use in very hot oven, Heavy Duty, High Heat Tolerance Cons:
Heavy weight to handle
Would you recommend this product to a friend? Definitely yes