Are you doing the final rise in the loaf pan? If so, are there any problems with rust, having the moist dough contact the cast iron?
1245755
After use, wash the pan with water, no soap. Dry completely and apply a coating of oil or shortening and store until next use. Apply light coating of oil before use and let your dough rise in the pan. You should not have a problem with rust.
1245756
I washed the pan before the first use and applied a light coat of oil and put it away. I few days later I was ready to use it for my first loaf. I reapplied a light coat of oil, just as I would prepare any loaf pan and set the dough in it for the final loaf. It rose perfectly and not a bit of sight in sight in the pan or any residue on the bread once cooked. I have many cast iron items. All the others are old unseasoned type. Reapply oil after each use and then enough to cook with when ready for the recipe.
1245757
If you flour the inside of the pan it keeps the moisture down and makes the loaf easier to remove after baking.
1245758
Yes I do my final rise in the pan. I have a good seasoned coating on my cast so I don't have a rust issue.
1245759
Often, when my house is too cold for properly making bread, I rise my dough in my deep kitchen sink, filled with about 2 inches of water, 110°f or so, and put a cutting board over the top, or even saran wrap, so I can watch my bread rise. I've been known to even use my dishwasher, ran for a few minutes before putting the dough in for their final rises... in neither of these situations have I had any problem with rust. No problem whatsoever with rust because my pans are properly seasoned.
1245760
Yes. My final rise is performed in the loaf pan. I've not had any issues with rust and I do use a very moist Spelt flour dough. When I'm done washing the loaf pan, I immediately dry it and spray with a light coating of olive oil prior to storing in the cabinet awaiting the next use.
1245761
I bought the pan to use with my grill. I have only cooked meatloaf on the grill with the Loaf Pan. for that it works very well. I can strongly recommend mesquite smoked grilled meatloaf sandwiches on Kaiser rolls. as far as rust goes, re-seasoning the pan will help. Also for cleaning use a stainless steel chain mail cast iron cleaner - available on amazon.
2224521
I've had the pan rust before. I cleaned it with kosher salt and a scrub then oiled it down and kept at it until most of the rust residue wasn't coming off on the paper towels. It will still look rusty, but once I started using it again the rust goes away.
1720888
The dough never really touches the unit so cleaning it has not been an issue so far. I have no trouble getting 2 loaf pans in it. I also have a large glass bowl I use for the initial rise and that fits in it as well. I love it! Our humidity levels in Montana can be lower than Phoenix, AZ at times and this has REALLY made the difference in my bread - no matter what. I highly recommend this unit.
2199447
It happened to me once because bread dough somehow got caught between the blade and the pan. I let the pan soak for a while in warm, soapy water until the dough softened up and then was able to lift it up and clean both parts.
901153
I have many of the Nordic Ware pans and have never had rust. I have however had some of my pans put in the dishwasher, and that seems to discolor them a bit. Not rust, more of a gray blotchy dull tone. I love the weight of these pans and I have to say they are very easy to clean...food sticking has not been a problem. Hope this helps.
1768112
I have had no problems like this. Perhaps your dough is too dry and therefore, stiff. Or the pan is not in properly.
811284
I haven't had rust on mine. I have had problems with some sort of black grease rolling out onto my fondant. Could have been a nice rolling pin if that hadn't happened.
129191
You shouldn't be able to. The coating on this pan is baked on; I scrub mine pretty hard when I clean it. Since it's cast iron, the only way you *could* (not likely) damage it is if you somehow removed the coating on the ridges. If you did, you would be exposing the bare cast iron underneath. A simple test would be to soak the pan in water for some time then dump the water out and let it air dry. If you see rust anywhere, you have an issue. Again, I really can't imagine that's the case though, and you may just have some baked-on debris between the ridges.
2089758
Since I responded to this question, I have conquered what should have been much easier (for me) on how to make a beautiful loaf of old-fashioned bread. I have finally been turning them out in perfect form and taste. The secret to correcting my far from perfect loaves was to make sure the paddles were clean underneath so they could turn as they are meant to turn. It speaks poorly as to my cleanliness I suppose, but I really thought I had them clean before I discovered I did not. This West Bend is one nice bread machine and I'm glad I stuck with it.
1167187
oK as bad as it sounds never use soap on your baking pans.I was trained by some great bakers and you wipe them down as much as you can while hot.A good baker has brown pans :) .If you can not live with brown pan's use parchment paper.I have broken down and used a sos pads and (scrubbing bubbles bathroom cleaner) Good stuff .Do not use bleach / bleach water on metal it causes rust.Never soak or submerge under water (air bake pans ) ever ,water gets inside and moisture will ruin the outcome of everything you bake..Best of luck Baking blessings :)
1578582
yes, i use menue #8 and let the machine mix and ned the doe then i reshape the doe and use a bread pan in the oven makes a real nice loaf,make sure you let it rise long enough
1956914
No problem if u make sure iron is hot. I spray it with Pam and then cook a slice of bread prior to putting in batter.
595282
I must admitt, I've not had this experience, so I really cannot answer. But I think you've been given some good advice by Louis A., and Homer G. I have been under the impression, that like cast iron, the surface of this iron also needs to be 'seasoned'. I hope you'll post your end results to help anyone else who encounters the same issue? Best Wishes.
457014
No problems at all. I have 3 of these, and bake all the family's bread. They have been "tapped" numerous times. In reality, if you keep them seasoned right, there is no tapping required, just tipping. The loaves will fall right out. I love these loaf pans, they are not thin cheap cast iron. They are substantial, and there is no reason they should ever wear out with proper maintenance.
1313415
Jonathan,Thanks for the note about loading your no-knead breads to your pot!! That is a very special application, but one that I also use. Very cool!Gary@EXO/Super Peel
741902
I have -- more than once! It worked beautifully. A part of using a pan like this well, I think, is knowing not only the properties of the pan, but the habits of your oven. I use a sort of tired electric stove, and instead of pre-heating oven and pan, I usually oil well, put a little extra flour in the pan before putting the dough in, and let the oven and pan slowly heat together. That means I do end up cooking the bread for, say, closer to 40 minutes than 30, but the results have been delicious. The lid does a good job of helping the crust balance crispness and moisture. One thing to note: the dome on the lid is rather flat, so if your risen dough (even after punching down) does a really BIG second rise while it's cooking, it is going to bump against the lid. The one time that happened to me, it just meant the top was a little indented rather than really round, which doesn't bother me. In any case, it's cooked evenly and tasted great every time I've done it. I'm about to cook a couple of loaves to take with me for the holidays, in fact. :)
2201748
I had that problem, too. After spending all weekend tweaking around with the recipe that came with it, I finally got a good loaf when I cut the salt back by 1/4 tsp. Just make sure that you use Active Dry Yeast, and, NOT Quick Rising Yeast.