Cuisiland Pre-Seasoned Cast Iron Round Bread Oven with Dome LId. 10-inch Diameter, 5-Quart

This bread dome is perfect for bread! great design with two handles on the base and an easy single handle on the top of dome for easy removal when hot!

My sourdough baking friends go on and on about their expensive Challenger bread ovens. I have wanted one of them for a couple of years but, at $300, they were way out of reach of my budget. I just plugged along, using my 40-year-old standard Lodge dutch oven for baking my sourdough boules. Now that I'm baking multiple loaves a couple of times a week to share with family, friends and neighbors, when I saw this 10-inch Cuisiland Pre-Seasoned Cast Iron Round Bread Oven with Dome LId, I jumped at the chance to get one. The list price in mid-2024 is only $99.99, much more affordable than the Challenger brand cast iron dutch oven!My first loaf in my new Cuisiland bread oven came out beautifully. Great oven spring, a nice "ear" and a lovely golden brown crust.I use silicone slings to transfer my sourdough in and out of scorching hot cast iron dutch ovens and highly recommend novice and experienced bakers give those slings a try. So much safer than lifting a piping hot loaf with just parchment paper.Speaking of safety, in my opinion, there is a minor design flaw with this Cuisiland cast iron bread oven in that, as another reviewer mentioned, the handle on the top is set too low. I use long silicone oven mitts for taking the cover off my breads after the first 30 minutes of baking at 450 degrees. I can't use those silicone mitts for handling the top off this Cuisiland bread oven because the handle doesn't have enough clearance between the knob and the top of the cover. I have to switch to a less safe old-fashioned fabric potholder in order to lift and remove the cover. Increasing the stand-off between the cover and the knob would be a simple fix and would exponentially improve the safety of using this bread oven.All in all, I'm really happy to expand my "arsenal" of cast iron bread ovens with this new addition from Cuisiland. (BTW, I prefer cast iron pieces like this one over enameled cast iron because of the potential for the enamel to chip and discolor with use.)My grandmothers and great-grandmothers all relied on cast iron for cooking and, as long as I'm able to lift and safely handle my wonderful old-timey cast iron pots, skillets and bread ovens, I'm going to continue to do so.Give the Cuisiland bread oven a try. It's very affordable, heavy duty and well made.

So, I started making some bread. Long story short, it's not that easy. As you discover sometimes by trial and error, the art of making bread is messy and smelly. So I used a dutch dish and of course, with sourdough, now the whole dish is forever entrenched in the smell of sourdough. So that was lesson #1, get special dish for just making bread.And guess what? Some dished are made just to make bread. This is one of them. What I like is that it is cast iron so it diffused the heat evenly. Then with the dome, even if you mess up a bit in your dosage and shaping, the bread will take the shape of the dome and won't spill all over as the weight will keep everything pretty much confined to that environment.When done, just handwash it as a precautionary measure so that the smell of the dough doesn't transfer permanently (but who cares as it is for bread only) and also because it's cast-iron an dishwasher is never a good idea. Make sure to dry it very well, especially the area of contact for the dome base as you don't want to create humidity then rusting.Any, now I have my bread making dish and I am sticking to it.

Love this cast iron bread oven! It’s reasonably priced and comes preseasoned (though I always reseason anything new to me). Works well but the handle could use improvement. It is set so low that it is difficult to grasp and lift the lid while hot and using oven mitts.

The pan is heavy duty but the handle is too low to get a proper grip and it keeps rusting on me. I have reseasoned it twice but it continues to want to rust

The majority of our family have to eat gluten-free. I happen to enjoy a hard crust and moist, delicate crumb in breads and have been using a cast iron Dutch oven to bake GF bread in, but it is terribly challenging to get the bread into the pot. I was excited to find this alternative. The Cuisiland Pre-Seasoned Cast Iron Round Bread Oven is high quality as far as I can tell. The oven features a nifty pan with raised channels to allow good heat distribution under the loaf and it is super easy to set your parchment paper on with the bread. Since you do this with the oven hot, having a mostly flat bottom is really helpful. The domed lid provides ample room for the loaf and holds the heat and moisture perfectly. The pan comes with a lovely care guide for those who are not familiar with cast iron. It is a bit hot right now for baking bread and I forgot to get a photo of the first use, but it works well. I will be using it a lot this winter.

I try very hard not to purchase items that really only have a single, specialized use. It's too easy to end up with a cluttered kitchen that way. This time, though, I'm glad I made an exception. This bread oven provides the perfect heat distribution to produce a nice, crusty loaf. It also has a heavy-duty lid so, even though the base of the pan is relatively shallow, there's not going to be any overflow of dough onto your oven's surface. I do wish the handles weren't quite so awkwardly placed, though. It's a little difficult to pick up this super-hot bread oven with silicone potholders when you have arthritic fingers. But, for someone who bakes a lot of bread, this is definitely worth investing in.