Long Covered Baker

  • product photo
  • product photo
#4555 (138)
  • In stock and ready to ship
  • Reproduces the effect you get from a brick oven.
  • Perfectly cradles a 3-cup-of-flour loaf as it rises.
  • Simply put the pan in the oven and cover it with the lid.
  • Steam generates from baking bread; emulates a steam-injected oven.
  • Makes a crispy, crackly crust, and moist, chewy interior.
What you get

Porous clay shaped into a covered baking dish. Measures 14" x 5⅛" x 7" high, with lid. Made in the U.S.A.

Care & storage

For best results, treat your stoneware pan with care-

  • Oil your stoneware pan bottom (not the top) with neutral-flavored vegetable oil before each use; a nice patina will develop over time. For additional prevention of sticking, sprinkle a thin layer of cornmeal or semolina into the bottom of the oiled pan.
  • Don't soak your pan in water before use; it's neither recommended, nor necessary. As bread bakes, the moisture it gives off will be trapped by the pan's lid and turned into steam.
  • Protect your pan from extreme temperatures. Never put it in the freezer; don't transfer the pan from refrigerator to a hot oven, or vice versa; and let the pan cool before washing.
  • Your pan is suitable for oven temperatures up to 450 F; putting your room-temperature pan into a preheated oven is fine. The pan is also microwave-safe.
  • Don't use your pan under a broiler, or on the stovetop.
  • Finally, protect your kitchen table and counter from scratches; it's recommended you set your stoneware pan on a trivet when it's not in the oven.