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The Challenger bread pan is designed for home bakers. Made from thick cast iron, it traps steam and radiates powerful heat. The result: bakery-quality loaves with crispy, golden crusts.

Designed like a Dutch oven, flipped, the dough sits on a flat tray. The domed lid traps the ideal amount of steam, then is simply lifted off after the first 20 minutes (or so).

A cult-favourite in the US, unpack its features:

• Made from black cast iron absorbs, retains and radiates heat for scorching sides and consistent browning.
• Long and wide (11.5 x 9″) ideal for sandwich loaves (no squishing and better slices). Also btards, boules, baguettes, ciabatta, focaccia, pizza, cinnamon rolls, and even Chelsea buns or chicken!
• Domed lid traps the perfect amount of steam for crunchy crusts, golden colour, open scores, and volume.
• Two sets of d-shaped handles reduce wrist strain and fit gloved hands.
• NEW UPDATED MODEL

Every Challenger bread pan is poured and hand-seasoned in the USA. The heavy cast iron is durable and easy to clean. It wont crack or scratch over time, so you can pass it down to the next generation.

Get your perfectly Challenger-sized parchment papers here.

The pan is pre-seasoned and ready to use. Wipe with a damp cloth before first use. Minor smoking may occur during the first few bakes. This is normal and will soon stop. It wont affect your bread.

Please note that this is the newer model with lower handles on the sides.