Handmade stoneware loaf pan for quick breads and leavened loaves. Natural clay absorbs moisture, resulting in crisp, satisfying crusts and soft, moist crumbs. Made in Ohio by a family with over 50 years of pottery experience. (
The only thing more satisfying than the irresistible smell of fresh baked bread is biting into a warm, homemade slice. This loaf pan will ensure that the taste of your loaves matches that intoxicating scent. Handmade in Ohio by a family-run company with over 50 years of experience in pottery, the body of this loaf pan is created from just clay and water—no glazes are added. The porous structure draws out excess moisture on the exterior of quick breads and leavened loaves, resulting in a crisp crust, while the interior of the loaf remains moist and tender. The pan helps to create an enviable baker’s crumb (the texture and pattern of holes in the inside of the bread).
To create the loaf pan, large pieces of clay are individually pressed into molds, then hand finished and stamped. The natural stoneware distributes heat evenly for optimal cooking conditions, and repeated use will season the pan. As it becomes seasoned, the pan will become naturally nonstick and your loaves and bread puddings will pull away easily.
With normal use and proper care, the pan will last for a lifetime of loaves. Hand wash is recommended. Never soak the pan in water, as the absorbed moisture may cause the pan to crack when heated. If the pan becomes oily or badly stained, place in a self-cleaning oven for a few hours. With repeated baking, the loaf pan will inevitably stain. This is normal, and will not affect the flavor of your loaves. If desired, stains can be removed with a brass brush or scraper after the pan has cooled.
The loaf pan arrives ready to use. However, if you live in an area where there is a lot of moisture and humidity, place the loaf pan in the oven and heat to 450-550 °F (232-287 °C) for one hour before baking your first loaf.
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