Long Covered Baker
- 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 14½" 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.