This is the Lodge cast iron loaf pan — an 8.5-inch baking pan built from seasoned cast iron instead of thin aluminum. The thicker cast iron walls hold heat steady through a bake, which produces a deeper crust on bread loaves and a cleaner brown on meatloaf than aluminum pans typically deliver. Sized for a standard sandwich loaf, a full meatloaf, or a pound cake.
It’s the loaf pan for people who bake bread regularly — the crust matters, and cast iron is the pan that gets it right. Pre-seasoned at the foundry with vegetable oil, and the seasoning improves with every bake. Oven-safe to any temperature.
Lodge has been making cast iron cookware in South Pittsburg, Tennessee since 1896 — the longest continuously operating cast iron foundry in the United States. Every traditional black cast iron piece in the Lodge lineup is cast, seasoned, and packed at that Tennessee foundry.
