Cast iron bread pots & baking stones
There are 8 products.
Baked in a cast iron pot, bread develops a thick, crackling crust and a moist crumb, just like from a wood-fired oven. The cast iron bread pot stores heat and, with the lid closed, traps the steam. In this category you will find Kaisertal bread pots, round at Ø 26 cm and rectangular at 28 x 12 or 28 x 20 cm, three of them as a set with a proofing basket and one enamelled, plus round and oval silicone bread slings for lowering the dough in safely and fireclay baking stones with a pizza peel for bread, pizza and tarte flambée.
How to bake in a cast iron pot
- Preheat the pot with its lid in the oven to 250 °C.
- Place the proved dough in the bread sling and lift it into the hot pot, which protects your fingers and helps the loaf keep its shape.
- Bake with the lid on, then remove it for the last few minutes to brown the crust.
- Before first use, rub the bare cast iron pots with a thin layer of vegetable oil and season them in the oven; the enamelled pot needs no seasoning and is easier to clean.
Pot or baking stone?
The pot is ideal for one loaf at a time with plenty of oven spring. The fireclay stone suits bread, pizza or tarte flambée baked directly on the hot stone; according to the manufacturer, it also fits a gas or charcoal barbecue with a lid.
Frequently asked questions
Round or rectangular: which bread pot suits my loaf?
The Ø 26 cm round pot bakes classic round loaves. The rectangular pots measuring 28 x 12 or 28 x 20 cm shape long loaves that cut easily into even slices.
Can the fireclay stone go into a hot oven?
No. Place the dry stone in a cold oven and let it heat up together with the oven, otherwise it may be damaged.
For proofing before baking in the pot, see the Proofing baskets category; everything for sourdough is under Sourdough, loaf and toast tins under Bread tins. Recipes and tips for homemade bread are in our bakery recipes on the blog.