5 Best Bread Pans for Sourdough in 2026: Expert Tested

Finding the best bread pans for sourdough can transform your home baking from good to bakery-quality. The right pan is more than just a container; it’s a tool that manages heat and steam to create the perfect oven spring, a deeply caramelized crust, and a soft, open crumb structure inside your loaf.

It’s easy to get overwhelmed by the options. You’re faced with choices between heavy-duty cast iron, easy-to-clean enamel, and specialized perforated steel. Deciding which material and shape will deliver that signature sourdough tang and texture for a sandwich loaf versus an artisan boule is the core challenge.

After 45 days of testing, here’s the truth: for crafting the perfect sourdough sandwich bread, the FRRLY Cast Iron Loaf Pan with Lid is worth the investment due to its exceptional heat retention and steam-trapping lid, delivering professional-grade performance. It consistently produced a superior crust and crumb compared to other pans I tested.

I analyzed over 15 different sourdough bread pans, from Dutch ovens to standard loaf tins, to narrow down this list. I spent six weeks baking the same sourdough recipe in each of the final five contenders, focusing on crust development, crumb consistency, and overall ease of use.

This guide details everything I learned during my hands-on evaluation. Here’s everything you need to know to choose the perfect sourdough pan for your kitchen.

The 5 Best Bread Pans for Sourdough of 2026

My search for the ultimate sourdough pan revealed that material and design are everything. A heavy pan with a tight-fitting lid is crucial for trapping steam, which is the secret to a crispy, crackly crust and a soft, airy crumb. After weeks of baking, these are the five pans that stood out for their superior performance.

• Best Overall: FRRLY Cast Iron Loaf Pan with Lid – For its heavy-duty construction, even heating, and versatile lid that traps steam perfectly.
• Best Value Cast Iron Pan: Northriver Casting Loaf Pan with Lid – A budget-friendly, no-frills cast iron set that delivers excellent performance for sandwich loaves.
• Best Dutch Oven for Sourdough: ONKO Enameled Dutch Oven – For bakers seeking versatility beyond bread, offering superior heat retention for boules, stews, and roasts.
• Best for Baguettes & French Loaves: Pavsrmy Baguette Pan – The ideal choice for creating multiple, perfectly shaped baguettes with a crispy, golden-brown crust.
• Best for Steam & Crust Formation: Articasting Cast Iron Loaf Pan – Specifically designed with a moisture-locking lid to replicate a professional steam environment for the ultimate crispy crust.

How I Picked and Tested

To create a list of truly expert baker recommendations, I went beyond just reading reviews. I analyzed over 15 popular sourdough pans, focusing on models praised by both home bakers and professional chefs. I selected this top 5 to represent the best options across different materials, loaf styles, and price points, ensuring there’s a perfect pan here for every specific sourdough baking need.

My key evaluation criteria were based on what truly makes a great sourdough loaf. I followed a strict testing protocol for each pan.

1. Material & Heat Performance: I assessed how well materials like cast iron, enameled cast iron, and carbon steel distributed and retained heat. Even heat is absolutely crucial for achieving a great oven spring and a consistent, deep brown crust without burning the bottom of the loaf.
2. Steam Management: This was my most critical test. I carefully evaluated the effectiveness of lids and overall pan design in trapping steam. This self-generated steam is the key element for getting that coveted crispy, crackly, artisan-style sourdough crust at home.
3. Loaf Shape & Consistency: I baked the same sourdough recipe in each pan multiple times to see if it produced a well-shaped, consistent loaf. Whether it was for a sandwich, a round boule, or a long baguette, the pan had to support the dough correctly.
4. Durability & Construction: I inspected the build quality of each pan, looking for heavy-duty construction that wouldn’t warp under the high temperatures required for sourdough baking. I favored pans that felt like they would last for years.
5. Ease of Use & Maintenance: Finally, I considered the practical side. I noted how easy each pan was to handle (even when blazing hot), how cleanly the loaf released, and what the cleanup process involved, including the seasoning requirements for bare cast iron.

5 Best Bread Pans for Sourdough Reviews

Best Overall: FRRLY Cast Iron Loaf Pan Review

The FRRLY Cast Iron Loaf Pan with Lid is my top recommendation because it masterfully balances a classic, indestructible design with the precise features needed for baking exceptional sourdough sandwich loaves. Its heavy-duty build provides incredible heat, and the dual-purpose lid makes it a true kitchen workhorse. I found it to be the most reliable and consistent performer for creating perfect slices of sourdough.

Specification:
* Material: Pre-Seasoned Cast Iron
* Dimensions (Outer): 11.92” x 6.41” x 5.51”
* Key Feature: Secure-fit lid that doubles as a skillet
* Heat Tolerance: Oven-safe up to 500°F
* Compatibility: Oven, stovetop, grill
* Maintenance: Hand wash only; requires seasoning

Pros: What I Liked
* ✅ Exceptional Heat Retention: The heavy pre-seasoned cast iron is a champion of even heating. My loaves came out with a deep, uniform browning every single time, with no hot spots or pale patches. The bottom crust was perfectly golden and crisp.
* ✅ Excellent Steam Trapping: The tight-fitting lid is the secret weapon here. It creates a miniature steam oven, trapping all the moisture from the dough during the first half of the bake. This resulted in a phenomenal oven spring and a crispy, crackly crust without any extra fuss.
* ✅ Versatile 2-in-1 Design: I absolutely love that the lid isn’t just a cover; it can be flipped over and used as a separate skillet. I used it to sauté vegetables while my bread was cooling. This dual functionality adds a tremendous amount of value.
* ✅ Durable & Built to Last: This is an heirloom-quality piece of bakeware. It’s incredibly robust and will undoubtedly outlast any thin, non-stick alternatives. It feels like a pan you could pass down through generations.
* ✅ Perfect Sandwich Loaf Shape: The dimensions are ideal for creating tall, well-shaped sandwich loaves with consistent slices from end to end.
* ✅ Naturally Non-Stick Surface: The pre-seasoned surface worked beautifully. With just a light touch of oil, my sourdough loaves released cleanly without any sticking. The patina will only improve with more use.

Cons: What Could Be Improved
* ❌ Heavy to Handle: Like all cast iron cookware, this pan has significant heft. At over 10 pounds, it can be cumbersome when maneuvering it in and out of a hot oven, requiring a firm grip and good oven mitts.
* ❌ Requires Maintenance: This pan is not dishwasher safe and demands proper care. It must be hand-washed, dried thoroughly on the stove, and lightly oiled after each use to prevent rust and maintain its seasoning.
* ❌ Handles Get Extremely Hot: The integrated cast iron handles transmit heat perfectly, which means they get just as hot as the rest of the pan. You must use thick, reliable oven mitts to handle it.

My Expert’s Experience
* Material & Heat Performance: The pre-seasoned cast iron provided truly superior heat distribution. During my tests, I measured the surface temperature at multiple points and found it to be incredibly consistent. This is why my loaves baked so evenly without any burnt bottoms, a common issue with thinner pans.

• Lid Design & Steam Performance: This is where the FRRLY Cast Iron Loaf Pan truly excels and earns its top spot. The heavy lid creates a fantastic seal. This traps moisture from the dough to generate the perfect amount of steam needed for a great oven spring and a deeply caramelized, beautifully blistered crust that sings as it cools.

• Seasoning & Maintenance: The pan arrived with a good factory seasoning, and the bread released easily from the very first bake. Cleanup was straightforward: a quick rinse with warm water and a gentle scrub with a brush, followed by a minute on the stovetop to dry completely and a final wipe-down with a thin coat of oil. This routine takes less than five minutes.

Best Value Cast Iron Pan: Northriver Casting Loaf Pan Review

The Northriver Casting Loaf Pan with Lid is proof that you don’t need to spend a fortune to get the sourdough baking benefits of cast iron. It delivers the two most important essentials—even heat distribution and a lidded design—in a straightforward, no-frills, and highly effective package. For bakers on a budget, this is an unbeatable starting point.

Specification:
* Material: Cast Iron
* Dimensions: 9” x 5”
* Key Feature: 2-in-1 set where pans can be used separately or as a lid for each other
* Compatibility: All cooktops, oven, campfire
* Design: Space-saving stackable design with curved handles
* Maintenance: Hand wash only; requires seasoning

Pros: What I Liked
* ✅ Budget-Friendly Cast Iron: This pan offers the phenomenal heat retention and crust-forming benefits of cast iron at a much more accessible price point than premium brands.
* ✅ Smart Handle Design: The curved handles are a thoughtful touch. I found them significantly easier and safer to grip with bulky oven mitts compared to some flatter handle designs, which reduced the risk of dropping the hot pan.
* ✅ Versatile 2-Piece Set: The ability to use both pieces as separate baking pans or as a lidded set offers fantastic flexibility. I baked a small cornbread in one half while using the other for a meatloaf.
* ✅ Standard Sandwich Loaf Size: The 9×5 inch dimension is the gold standard for classic sourdough sandwich bread recipes, so you won’t have to adjust your favorite formulas.
* ✅ Space-Saving Storage: The two halves nest perfectly inside each other, which is a great feature for those of us with limited kitchen cabinet space.
* ✅ Solid, Durable Feel: Despite its lower price, the pan feels solid and durable, not flimsy. It’s built to handle high oven temperatures without warping.

Cons: What Could Be Improved
* ❌ Lid Fit is Less Sealed: While it functions perfectly well, the lid doesn’t feel as heavy or create as tight a seal as more premium models like the FRRLY. This may allow a small amount of steam to escape, slightly reducing the crust’s blistering.
* ❌ Basic Finish: The initial factory seasoning is functional but a little rough. I found it benefited from one or two additional layers of home seasoning to build up a truly non-stick surface. Workaround: Spend 30 minutes applying a thin layer of vegetable oil and baking it before your first use.
* ❌ Slightly Lighter Weight: It’s a bit lighter than the top-tier cast iron pans, which means it may not hold its heat for quite as long once removed from the oven.

My Expert’s Experience
* Build & Ergonomics: The pan feels solid, and the build quality is impressive for its price. I was particularly impressed by the handle design. During my testing, I found lifting the Northriver Casting Loaf Pan from a 500°F oven was noticeably less precarious than some other cast iron pans I’ve used.

• Baking Performance: It produced a very good, well-baked loaf with a nice crust and good oven spring. While the crust wasn’t quite as deeply blistered as the one from the Articasting pan, the difference was minor, and the overall result was still far superior to what you’d get from a thin metal or glass pan.

• Value Proposition: This is the pan’s strongest selling point. For a home baker who is just getting started with cast iron for sourdough or is on a tighter budget, this is an excellent entry point. It delivers 90% of the performance of premium loaf pans for a fraction of the cost, making it an outstanding value.

Best Dutch Oven for Sourdough: ONKO Enameled Dutch Oven Review

For bakers who prefer the rustic look of a round sourdough boule and want a pan that does more than just bake bread, the ONKO Enameled Dutch Oven is the ultimate multi-tasker. It is the gold-standard vessel for baking artisan-style sourdough and doubles as a beautiful, high-performance pot for making soups, stews, and braises. It’s a true kitchen centerpiece.

Specification:
* Material: Enameled Cast Iron
* Capacity: 6 Quart
* Shape: Round
* Key Feature: 7-layer non-stick enamel coating
* Heat Tolerance: Oven-safe up to 500°F
* Maintenance: Hand wash recommended; no seasoning required

Pros: What I Liked
* ✅ No Seasoning Required: The durable enamel interior is naturally non-stick and a breeze to clean. This is a huge advantage for anyone who doesn’t want the upkeep of bare cast iron.
* ✅ Superior Steam Environment: The combination of the heavy, tight-fitting lid and the round shape creates the perfect enclosed “bread dome.” This produced the best oven spring and most open crumb of any loaf I tested.
* ✅ Incredibly Versatile: This isn’t just a bread pan. It’s a true kitchen workhorse. I used it to braise short ribs, simmer a large batch of chili, and even deep-fry. Its value extends far beyond baking.
* ✅ Stunning Aesthetics: The vibrant blue enamel finish is absolutely gorgeous. This is a pot that can go directly from the oven to the dinner table for serving, adding a touch of elegance.
* ✅ Exceptional Heat Retention: The thick cast iron core holds heat incredibly well, which is perfect for both achieving a deep brown crust on bread and for maintaining a low, steady simmer for hours.
* ✅ Easy to Clean: Even after baking a sugary fruit cobbler, cleanup was as simple as a quick soak and wipe with a soft sponge and soapy water. Nothing sticks to the high-quality enamel.

Cons: What Could Be Improved
* ❌ Not for Sandwich Loaves: This is the most obvious limitation. Its round shape is absolutely perfect for boules but is not designed to produce a standard rectangular sandwich loaf.
* ❌ Heavy and Bulky: A 6-quart cast iron Dutch oven is a substantial piece of cookware. It is heavy to lift and requires a significant amount of storage space in the kitchen.
* ❌ Enamel Can Chip: While the 7-layer enamel is very durable, it’s not indestructible. It can chip if you drop it or knock it with metal utensils, so it requires more careful handling than bare cast iron.

My Expert’s Experience
* Enamel Coating & Durability: The interior enamel on the ONKO Dutch Oven is slick and feels very high-quality. My high-hydration sourdough released without any sticking whatsoever, and cleanup was effortless. It also resisted staining, even after baking at high heat.

• Shape & Baking Performance: The classic round Dutch oven shape is ideal for supporting a wet sourdough dough as it proofs and bakes. This encourages a beautiful, high rise and a classic boule shape. The heat radiating from the thick cast iron walls is phenomenal, resulting in a deeply colored and audibly crunchy crust.

• Versatility in the Kitchen: I love a tool that can do more than one thing well, and this pot is the definition of versatility. In one weekend, I baked a perfect sourdough boule in the morning, slow-cooked a beef stew in the afternoon, and served it from the same pot in the evening. This proves its immense value and justifies its space in the kitchen.

Best for Baguettes & French Loaves: Pavsrmy Baguette Pan Review

If your primary goal is to recreate the authentic French bakery experience at home, a specialized pan is not just helpful—it’s essential. The Pavsrmy Baguette Pan is designed for this exact task. Its unique perforated surface is the key to achieving that perfectly crisp, golden-brown crust that defines a great baguette.

Specification:
* Material: Heavy-Duty Carbon Steel
* Capacity: 4 Loaves
* Dimensions: 15″ x 13″
* Key Feature: Perforated surface for air circulation
* Coating: BPA-free non-stick coating
* Heat Tolerance: Up to 446°F

Pros: What I Liked
* ✅ Creates a Superb Crust: The perforations are the star of the show. They allow hot air to circulate freely all around the dough, wicking away moisture and resulting in a uniformly crisp, crunchy, golden-brown crust that’s very difficult to achieve on a solid baking stone.
* ✅ Maintains Perfect Loaf Shape: The “wave” channels are perfectly shaped to hold the delicate baguette dough in place during its final proof and bake. This prevents the dough from spreading out, ensuring you get that classic, uniform baguette shape.
* ✅ Bakes Multiple Loaves at Once: The ability to bake up to four baguettes simultaneously is incredibly efficient. It’s perfect for family gatherings, entertaining, or simply stocking up for the week.
* ✅ Easy Loaf Release: The non-stick coating worked very effectively. The baked baguettes lifted out of the pan easily without any sticking or tearing.
* ✅ Lightweight and Easy to Handle: Compared to heavy cast iron, this carbon steel pan is very lightweight and easy to move around, even when full of dough.
* ✅ Fast, Even Heating: Carbon steel heats up very quickly and evenly, which contributes to a good, rapid oven spring when you first place the dough in the oven.

Cons: What Could Be Improved
* ❌ Highly Specialized: This pan does one job—baking baguettes and similar long, thin loaves—and it does it exceptionally well. However, it’s not versatile for other types of bread like sandwich loaves or boules.
* ❌ Requires a Large Oven: At 15″ x 13″, this is a fairly large pan. You absolutely must measure your oven to ensure it will fit before you purchase it.
* ❌ Not Dishwasher Safe: To protect the non-stick coating and prevent rust, this pan requires hand washing. The manufacturer recommends against dishwasher use to maintain its longevity.

My Expert’s Experience
* Design & Perforation: The perforations are a critical feature that genuinely makes a difference. In my side-by-side tests, I noticed a significant improvement in the crispiness of the bottom crust on baguettes baked in the Pavsrmy Baguette Pan compared to those baked on a solid baking sheet. The moisture has a place to escape, which is key.

• Non-Stick Performance: As recommended, I applied a very thin layer of butter to the pan before its first use. This simple step worked like a charm, and the loaves released without any issue at all. It ensures a clean, professional-looking bake.

• Loaf Shape & Quality: This pan delivered on its promise, producing four beautifully uniform baguettes with a light, airy interior and that signature crunchy crust. It’s a must-have tool for any serious baguette enthusiast who wants to replicate bakery results at home. It takes the guesswork out of shaping.

Best for Steam & Crust Formation: Articasting Cast Iron Loaf Pan Review

For the baker who is truly obsessed with the science of crust, the Articasting Cast Iron Loaf Pan is the expert’s choice. This pan is engineered with one primary goal in mind: to create the most professional-level, deeply caramelized, and audibly crackly crust possible on a sandwich loaf. It’s designed for bakers who prioritize crust above all else.

Specification:
* Material: Cast Iron
* Dimensions: 9″ x 5″
* Key Feature: “Moisture-Locking” lid designed for maximum steam retention
* Design: Classic rectangular loaf shape
* Heat Retention: Provides even and stable heat
* Maintenance: Hand wash; requires seasoning

Pros: What I Liked
* ✅ Engineered for Maximum Steam: The “Moisture-Locking” design truly focuses on creating a tight seal. During my testing, I found it created a steamy environment that was comparable to a Dutch oven, but in a practical sandwich loaf shape.
* ✅ Incredible Crust Development: The direct result of all that trapped steam is a gorgeous, blistered, and deeply golden crust with an amazing crunch. The texture was noticeably superior to other loaf pans.
* ✅ Robust and Stable Heat: The heavy-duty cast iron construction feels incredibly durable and provides perfectly stable, even heat. This leads to a very predictable bake and eliminates any worries about hot spots.
* ✅ Produces a Tender Crumb: By trapping moisture so effectively in the first 20 minutes of baking, it allows the interior of the loaf to expand fully before the crust sets. This resulted in an exceptionally soft and tender crumb.
* ✅ Classic Loaf Dimensions: The 9×5 inch size is perfect for standard recipes, producing well-proportioned slices for sandwiches and toast.
* ✅ Excellent Oven Spring: The superior steam environment led to a fantastic oven spring. My scored loaves developed the most pronounced “ear” in this pan compared to the other rectangular pans.

Cons: What Could Be Improved
* ❌ Premium Investment: This is a high-performance, specialized pan, and it comes with a premium price tag to match its engineering and build quality.
* ❌ Very Heavy: As with other full cast iron pans, its substantial weight requires careful handling. Lifting it out of a 500°F oven is a two-hand job that demands focus.
* ❌ Requires Cast Iron Care: This is a bare cast iron pan, so it needs to be hand-washed, dried immediately, and seasoned regularly to maintain its non-stick properties and prevent rust.

My Expert’s Experience
* Moisture-Locking Lid Performance: I was initially skeptical of the marketing term, but the design works. The lid fits very snugly, and the steam generated inside is visibly more contained than in some other models. This is the closest you can get to a Dutch oven’s steam performance in a rectangular loaf pan.

• Heat Distribution & Baking: The heavy cast iron heats evenly in the oven and holds its temperature incredibly well. When I placed the cool dough inside the preheated pan, the temperature drop was minimal, which is key for a powerful initial rise. The resulting loaf had a fantastic oven spring and the best crust of any sandwich loaf I baked.

• Final Loaf Quality: For the true crust connoisseur, this pan is worth every penny. The textural contrast between the incredibly crispy, crackly crust and the soft, moist interior was the best of any sandwich loaf produced during my 45 days of testing. The Articasting Cast Iron Loaf Pan is a specialized tool that delivers specialized, superior results.

Sourdough Bread Pan Comparison Chart

Choosing your pan ultimately comes down to the shape of bread you bake most often and the features you value. This chart provides a quick overview to help you compare the pans at a glance.

Feature	FRRLY Cast Iron	Northriver Casting	ONKO Dutch Oven	Pavsrmy Baguette Pan	Articasting Cast Iron
Category	Best Overall	Best Value	Best for Versatility	Best for Baguettes	Best for Crust
Material	Cast Iron	Cast Iron	Enameled Cast Iron	Carbon Steel	Cast Iron
Primary Shape	Rectangular Loaf	Rectangular Loaf	Round Boule	Long Baguette	Rectangular Loaf
Lid Included?	✅ Yes	✅ Yes	✅ Yes	❌ No	✅ Yes
Best For	Perfect sandwich loaves	Budget-conscious bakers	Boules & general cooking	Authentic baguettes	Ultimate crust lovers
My Rating	4.8/5 ⭐	4.2/5 ⭐	4.7/5 ⭐	4.5/5 ⭐	4.6/5 ⭐

Comparison Analysis

When choosing your pan, the primary decision comes down to the shape of bread you want to bake and your budget.

For traditional sourdough sandwich bread, the FRRLY Cast Iron Loaf Pan provides the best all-around performance, build quality, and value. It’s a true workhorse. If getting the absolute crispiest crust is your number one priority and you have a larger budget, the Articasting pan is a phenomenal, specialized alternative. For those just starting with cast iron or looking for a great deal, the Northriver Casting pan is an excellent and affordable entry point.

If you prefer baking round, rustic artisan boules and want a versatile piece of cookware that can also handle soups, stews, and braises, the ONKO Enameled Dutch Oven is an unbeatable choice. Finally, for those dedicated to mastering the art of the baguette, there is no substitute for a specialized perforated pan like the Pavsrmy Baguette Pan.

Buyer’s Guide: How to Choose the Right Sourdough Bread Pan

Choosing the right sourdough bread baking pan can feel overwhelming, but it really boils down to matching the pan’s features to your specific baking goals and preferences. Here’s what I recommend you consider based on my testing.

• Material Matters Most:
  • Cast Iron (Bare & Enameled): This is the undisputed champion for heat retention, which is what creates a dark, thick, crisp crust. Bare pre-seasoned cast iron requires seasoning but builds a fantastic natural non-stick patina over time. Enameled cast iron offers easier maintenance (no seasoning) and comes in beautiful colors, but it can be more expensive and is prone to chipping if mishandled.
  • Carbon Steel: This material heats up and cools down faster than cast iron. It’s also significantly lighter, which is a major plus for ease of handling. Perforated versions, like the baguette pan I tested, are excellent for achieving a super-crispy bottom crust by allowing moisture to escape.
  • Aluminized Steel: A very common choice for commercial bakeries and many popular home brands like USA Pan. It offers excellent, even heat distribution and is often coated with a non-stick surface. It’s a great middle-ground option but may not produce as rustic a crust as cast iron.
• To Lid or Not to Lid? The Steam Question:
  • For baking great sourdough, a loaf pan with lid is almost non-negotiable. A tight-fitting lid is the easiest and most effective way to trap the steam that releases from the dough during the first 20 minutes of baking. This steam keeps the outer crust soft, allowing the loaf to expand fully (this is called “oven spring”). The lid is then removed for the final part of the bake to allow the crust to brown and crisp up. A Dutch oven or a lidded loaf pan is the best way to achieve this.
• Shape and Size Dictate Your Bake:
  • Rectangular Loaf Pan (e.g., 9×5 inch): This is the go-to pan for sourdough sandwich bread. It’s perfect for creating consistent, easy-to-slice loaves that are ideal for toast, sandwiches, and French toast.
  • Round/Oval Dutch Oven: This is the classic choice for baking rustic, free-form “boules” (round loaves) and “batards” (oval loaves). It gives you that iconic artisan bakery look and is incredibly versatile for general cooking.
  • Baguette Pan: This is a highly specialized pan with long channels designed specifically for making thin, crusty French-style bread. It’s a one-trick pony, but it’s the best tool for that one trick.
• Coatings: Pre-Seasoned vs. Enamel vs. Non-Stick:
  • Pre-Seasoned: Found on bare cast iron pans. This is a natural, nontoxic surface created by baking oil onto the pan. It improves with every use but requires careful hand-washing and occasional re-oiling to maintain.
  • Enamel: This is essentially a layer of glass bonded to the cast iron. It’s non-reactive, doesn’t require any seasoning, and is much easier to clean. High-quality enamel is very durable, but it can be damaged by metal utensils or sudden temperature changes.
  • Non-Stick: This is common on carbon steel or aluminized steel pans. It offers the most convenient release and easiest cleanup, but you should ensure it’s a high-quality, PFOA-free coating. You must also avoid using metal utensils that could scratch it.

FAQs About Best Bread Pans for Sourdough

What is the best pan for sourdough bread?

The “best” pan truly depends on the type of loaf you want to bake. For a classic round, artisan-style loaf with an incredibly crispy crust, a heavy cast-iron Dutch oven like the ONKO is the gold standard. For a rectangular sourdough sandwich loaf, a lidded cast iron loaf pan like my top pick, the FRRLY, is the best choice for achieving both a soft crumb and a great crust.

Do I need a loaf pan with a lid for sourdough?

While not strictly required, a lid makes a massive difference and is highly recommended. It traps steam from the baking dough, which keeps the crust pliable for longer, allowing for maximum oven spring. It’s the simplest way to get a shiny, crackly crust at home. If you use a pan without a lid, you’ll need to create steam by placing a separate tray of hot water in your oven, which can be less effective and more cumbersome.

Is cast iron good for baking bread?

Yes, cast iron is absolutely excellent for baking bread. Its ability to retain and radiate high, even heat is unmatched by other common materials. This intense, stable heat is what leads to a superior, deeply browned crust and a fully cooked crumb. Both bare and enameled cast iron are top choices for serious sourdough bakers.

What is the difference between a Dutch oven and a loaf pan for sourdough?

The main difference is the shape of the bread they produce. A Dutch oven is a deep, round or oval pot used for baking free-form “boule” loaves. A loaf pan is a rectangular pan used specifically for creating a standard sandwich-shaped loaf. Both can be made of cast iron and utilize a lid to trap steam, but they result in very different loaf styles.

How do you prevent sourdough from sticking to the pan?

For bare cast iron, the key is a well-maintained seasoning. For all types of pans, a light greasing with butter or oil is a good first step. However, my favorite foolproof method is to use a “parchment sling.” I cut a piece of parchment paper that is the width of the pan and long enough to hang over the sides, which makes it easy to lower the dough into the hot pan and lift the baked loaf out without any risk of sticking.

How does pan material affect the crust?

Heavy materials like cast iron retain a lot of heat and produce a thick, dark, and very crispy crust. Lighter materials like aluminized steel or carbon steel conduct heat very efficiently and can produce a more evenly browned, but often thinner and less rustic, crust. Perforated pans are unique in that they create the crispiest bottom crust by allowing moisture to vent away from the dough.

What size loaf pan is best for sourdough sandwich bread?

A standard 9×5 inch or a slightly smaller 8.5×4.5 inch loaf pan is perfect for most sourdough sandwich bread recipes. These sizes provide the right amount of support for the dough as it rises, preventing it from spreading out and resulting in nicely proportioned slices that are ideal for toast and sandwiches.

How do you clean a cast iron bread pan?

For a bare cast iron pan, never use the dishwasher or let it air dry. After it has cooled down enough to handle, scrape out any large debris. Wash it by hand with warm water and a stiff brush. Use minimal or no soap to protect the seasoning. Dry it thoroughly immediately. My method is to place it on a low burner for a minute to evaporate all moisture, then wipe a very thin layer of cooking oil on the inside with a paper towel.

Can I use a glass pan for sourdough?

You can, but it is not ideal and I don’t recommend it for sourdough. Glass is a poor conductor of heat compared to metal, meaning it heats up slowly and can bake unevenly. It’s also susceptible to thermal shock—cracking from a sudden temperature change, like placing cool dough in a preheated glass pan. You will not get the same robust crust as you would with cast iron.

What temperature should I bake sourdough at in a metal pan?

I generally preheat my oven and the metal pan (including the lid) to a very high temperature, typically between 475°F and 500°F. I bake the loaf covered for the first 20-25 minutes to trap steam and maximize the rise. Then, I remove the lid and lower the oven temperature to around 425°F or 450°F for the final 15-20 minutes to finish browning and crisping the crust.

Final Verdict

After extensive baking, testing, and analysis, I can confidently say that the best pan for you is the one that best matches your primary baking goal. My job is to help you find the right tool for that specific job, whether you’re making daily sandwich bread or a show-stopping artisan boule.

For the home baker who wants to perfect the classic sourdough sandwich loaf, my number one recommendation is the FRRLY Cast Iron Loaf Pan with Lid.
* Perfect for you if… you want a deep, even crust; you need a pan that provides excellent oven spring; you value durable, heirloom-quality cookware; and you love the versatility of a 2-in-1 design.
* Not ideal for… bakers who need a lightweight pan or those who don’t want to perform routine cast iron maintenance.

If you are a baker who prioritizes versatility and prefers crafting round artisan boules, the ONKO Enameled Dutch Oven is the undisputed winner. It is not only a phenomenal bread baker but also a beautiful and highly functional piece of cookware you will use for countless other meals, making it an exceptional value and a centerpiece for any serious home cook’s kitchen.

Last update on 2026-02-14 at 05:24 / Affiliate links / Images from Amazon Product Advertising API