Old Mountain 10160 Pre-Seasoned 11-3/4-Inch Cast Iron Loaf Pan

I own a LOT of cast iron..in fact, I probably own most of what Lodge has put out and typiually only purchase Lodge but I needed some additional bread pans and since cannot find Lodge brand any longer I purchased 2 from Sante Cabin and 2 from Old Mountain. Old Mountain arrived quickly, well wrapped/packaged and completely treated. Washed and used to encounter bread that dropped effortlessly from the pan without need for barely any prompting. After a few more uses the finish was even better...perfect.

The Sante Cabin cast iron arrived a few days later, washed to prepare for use and pan immediately began to rust. Description indicates "true seasoned" and "ready to use right out of the box" but also denotes "non-seasoned". It is NOT seasoned and rusted immediately after washing. On the other hand, the two Old Mountain loaf/bread pans were perfect. WAshed easily, zero rust, true non-seasoning and a beautifully shaped loaf.

Excellent purchase!

It is a good pan for baking bread but its description fooled me.I thought I was getting a nice long baking pan at 11 3/4 inches but that is the measurement which includes the handles.This is actually a 9 x 5.5 inch pan. Drat!

Buy Old Mountain 10160 Pre-Seasoned 11-3/4-Inch Cast Iron Loaf Pan Now

I have been looking for an alternative to non-stick for some time, and I finally decided on cast iron for a healthy replacement. After reading other reviews, I decided to try the Old Mountain one. I followed the instructions for new out of box care, and after using it for the first time, I noticed some of the finish came off onto my loaf. I had also noticed an odd smell coming from the pan. I was concerned about what the factory "pre-seasoning" was made of (it's made in China), so I scrubbed it off and followed the instructions for re-seasoning. I used grapeseed oil, and it worked perfectly!

Despite the issues with first time use, this pan does get 5 stars as the smell disappeared after the re-seasoning, and everything I have made (from wheat bread to banana bread) has popped right out with perfect, golden crusts. My recommendation is to re-season it before first use, it's definitely worth the money and improves after every use.

Read Best Reviews of Old Mountain 10160 Pre-Seasoned 11-3/4-Inch Cast Iron Loaf Pan Here

The casting and finish of this pan is of low quality.

Save your money and look for an AMERICAN made Lodge brand loaf pan in a second-hand store.

Want Old Mountain 10160 Pre-Seasoned 11-3/4-Inch Cast Iron Loaf Pan Discount?

We have owned two of these cast iron bread loaf pans since May 2010. We bake our homemade bread at least once per week, five loaves at a time in our smallish electric home oven. When we bake we use one glass, one ceramic, one untreated stone, and two old mountain cast iron bread pans. There is absolutely no question that our stone pan (Pampered Chef) and our cast iron pans are the best. The only problem with the stone pan is that it's too large. We recently broke first the glass pan and now the ceramic pan and decided to get two more cast iron pans to replace them. They just can't be beat. Perfect loaf size, perfect crumb, great rising because the dough climbs up the slightly roughened surface, and the bread always slips ever so easily from the pan leaving behind a perfect crust that remains moist but firm. Our bread is 100% whole grain without any oils and the bread is consistently delicious and beautiful every time. I would say that the only thing to watch out for is burns. Be careful removing the pans from the oven and for a spell afterwards because they will burn your skin as they retain heat. Ouch! But, generally if that happens at all it only happens once, right? Enjoy! By the way... One reviewer said to wait to find a Lodge cast iron pan (impossible but good luck!), but I say why wait when you could be getting so much pleasure out of baking and eating right now!

Save 1% Off