Le Creuset Stoneware 1-1/4-Quart Deep-Dish Loaf Pan, Cobalt

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Bread Makers » Le Creuset Stoneware 1-1/4-Quart Deep-Dish Loaf Pan, Cobalt
Le Creuset Stoneware 1-1/4-Quart Pan Cobalt
BigKitchen
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  1. Kitchen: 1 item
  2. Publisher: Le Creuset
  3. Sales Rank in Kitchen & Housewares: #17017

Product Review

Le Creuset's Poterie Stoneware is truly an All-in-One Dish that you can bake, slice , serve and store in. Poterie Stoneware can be used in the oven, broiler or microwave and will not absorb odors or flavors. The durable finish resists chipping, scratching and staining. These beautiful pieces with their bold classic colors and sure grip handles go straight from baking to the table making a beautiful presentation, then into the refrigerator or freezer for storage

Amazon.com Review

From meat loaf to banana bread, this colorful stoneware loaf pan cooks evenly and serves beautifully at the table. Le Creuset's high-fired stoneware with its nonporous enamel glaze won't absorb odors, crack, or stain, and retains heat well. The loaf pan is so durable it can store food in the freezer, then go into the oven or microwave for heating. You can even broil a cheese topping. Just avoid stovetop use. Rounded corners and the smooth coating mean food tends not to stick, making cleaning by hand or in the dishwasher a snap.

Enjoy choosing from a rainbow of colors for your Le Creuset baking pans, pie dishes, pitchers, French ovens, and more. In most cases, the exterior is colorfully glazed while the interior is more neutral in tone for contrast. Versatile and wide-rimmed, the 1-1/8-quart loaf pan in particular makes an excellent gift for the baker in your life. Le Creuset covers the piece with a lifetime warranty, whether you bought the item for yourself or received it new as a gift. --Ann Bieri

Product Features

Accessories

Customer Reviews

Average Customer Review
4.4 out of 5 stars (7 customer reviews)

2 of 2 people found the following review helpful
5.0 out of 5 stars So Happy With This, June 10, 2010
angelfood "neat, sweet and erudite" (Way Down South) - See all my reviews
(VINE VOICE)   
Amazon Verified Purchase(What's this?)
This review is from: Le Creuset Stoneware 1-1/4-Quart Deep-Dish Loaf Pan, Cobalt (Kitchen)
That I bought another one so I could bake two loaves at once. We go through a lot of bread here, and I love to share with friends and neighbors so I bake almost daily.

Through the years I have tried all sorts of bakeware. For artisan breads I like the cloche by Sassafrass. But for regular loaves you can't beat these stoneware pans. The bread comes out evenly browned, with a lovely rise and shape every time.

Easy to clean, also works fine for meatloaf. And beautiful. What's not to love?

I'm a longtime believer in cast iron so I am slowly collecting Le Creuset pieces. I have other stoneware baking pieces of theirs and they all perform wonderfully.

This stuff is pricey, each purchase has been saved and planned for. And you can cook just as well in a Lodge skillet or dutch oven. It doesn't have to be blue or enamel lined. If you don't spend a lot of time in the kitchen, or aren't concerned about food safety issues, maybe you don't need it. I...Read more


2 of 2 people found the following review helpful
5.0 out of 5 stars WONDERFUL, March 16, 2010
Lisa Freng "LIDANSA" - See all my reviews
(REAL NAME)   
Amazon Verified Purchase(What's this?)
This review is from: Le Creuset Stoneware 1-1/4-Quart Deep-Dish Loaf Pan, Cobalt (Kitchen)
I love Le Creuset. I have many pieces although this is the first bakeware I've tried. Everything I have baked in this comes out better than using Pyrex and I don't have to worry about it exploding like the Pyrex will. The bread raises higher and is moist and the meatloaf is so much better. The pan washes so easy. I love it!


5.0 out of 5 stars Best bread pan, March 3, 2011
mamaB (CA, USA) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Le Creuset Stoneware 1-1/4-Quart Deep-Dish Loaf Pan, Cobalt (Kitchen)
This pan makes the most beautiful loaves! We baked half the batch in standard metal pans and half in stoneware. The bread out of the metal pans had crusty sides and bottom while the loaves out of the stoneware were much softer. I won't be going back to metal bread pans!

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