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I can’t stop using it. Cast Dry Pan
![Le Creuset Loaf Pan Review: An Heirloom-Quality Baking Dish](http://cdn.globalso.com/debiencasting/223.jpg)
Food & Wine / Le Creuset
I take my baking pans seriously. I mean think about it — I am putting in all that work to get the perfect batter or dough, just to send it off into the oven and hope for the best. The least I can do is put it in a pan that will help ensure it bakes it just right. And while I need to have the best of every option on hand, loaf pans are a particular pain point for me.
I left behind the classically tapered, flimsy, uneven-heating pans we all used to use ages ago. I needed something better, something that had fairly straight walls and a spectacular heat retention, because the recipes that go into loaf pans tend to take a while to bake. I need them to cook in the middle perfectly without overheating on the sides and bottom. And I also want my loaves to slice evenly — no more wide tops and dramatically narrowed bottoms that are too dry for consumption. Little did I know that Le Creuset was going to launch a pan that checks every box, adding a whole separate bonus point for how stunning it is.
This loaf pan from Le Creuset launched earlier in February, but I was lucky enough to receive a sample from the brand to test just ahead of the release. I’ve been using it for a few weeks now on everything I could, including both yeasted breads like a honey whole wheat loaf and quick breads like pumpkin bread. So far, this pan has been nearly flawless.
In my opinion, what makes it most unique is its enameled cast iron material. There are cast iron loaf pans on the market, though it's hard to find ones with an enameled coating like this one. This makes it nonstick, so much so that I don’t even need to use parchment paper.
Food & Wine / Kristin Montemarano
Even still, since I am used to baking with aluminum or stoneware, I really wasn’t sure how well it’d work, but this pan pleasantly surprised me. Cast iron has long been known as a great heat generating material, as well as a material that provides even heat. That’s exactly how this pan performed, as everything I baked in it had an evenly browned crust and fully baked through with ease. This was most noticeable in the massive brioche loaf I had baked, where every edge had the perfect golden brown edges and a moist center.
Another aspect I love about this pan is its size. It’s slightly larger than standard loaf pans (along with the brand's already-existing Heritage loaf pan), which are typically 8 inches long, 4 inches wide, and 2 inches tall. This pan is 9 by 5 by 3 inches, which means I am able to bake bigger, fuller loaves. I love how much versatility this size gives me. I was able to easily adapt the volume of quick bread recipes, like pumpkin bread, to make a bigger loaf, and I can also finally make classic sandwich-bread sized loaves, too. And, most importantly, this pan does not have a dramatic taper, meaning the walls don’t slope in as they reach the bottom of the pan, which helps my loaves bake more evenly, and helps me achieve straighter slices as well.
Food & Wine / Kristin Montemarano
The main downside to this pan is the price. I do feel like the durability and longevity I’ll get from it helps justify it a little more, but it is expensive. But keep in mind, you’re also paying for the looks and this pan is genuinely stunning. I picked the olive color, though there are 20 other shades to choose from. The interior has a sleek matte black look, while the exterior has a splash of color. It's easy to clean and maintain too.
Overall, I think this makes a great heirloom loaf pan in anyone’s collection. I know it’ll last me for years, and I can use it for a wide variety of recipes to come. You can shop it on Le Creuset’s website now.
![Le Creuset Loaf Pan Review: An Heirloom-Quality Baking Dish](http://cdn.globalso.com/debiencasting/323.jpg)
Enamel Pot Casserole At the time of publishing, the price was $180.