Challenger Bread Pan – Cast Iron Bread Baking Pan

Do you love crispy bread with an airy crumb? Then the Challenger Bread Pan is just right for you! The original Challenger cast iron bread pan, developed by Jim Challenger, is now available at ROGGENWOLF. Jim, a passionate bread baker himself, was frustrated by his attempts to bake in conventional dutch oven style pans, so he developed the Challenger Bread Pan. Over a long development process, and with the help of a large bread baking community and numerous test bakers, Jim optimized his bread pan to ensure it delivers optimal baking results.

Maximum heat & steam control

The heavy cast iron lid optimally retains heat and creates a steam-rich environment – the secret to a perfect crust, airy crumb, and maximum oven spring.

Ideal for a variety of bread types

Whether it's sourdough bread, rolls, or focaccia – the spacious form and thoughtful design offer ample space for various bread sizes.

Better baking results

Thanks to its unique shape, placing proofed dough is made easier than with a traditional Dutch oven. The low sides facilitate the handling of delicate dough, and the domed lid encloses just the right amount of steam and circulates it back to the bread.

Easier handling – Thoughtful design

Thanks to the side handles, the Challenger Bread Pan is easy to transport and safe to handle – even with oven mits. The low rim minimizes the risk of burns.

Durability & Quality – Made in USA

From its inception, the Challenger Bread Pan has been 100% made in the USA. Crafted from solid cast iron, it will endure a lifetime with proper maintenance – a sustainable acquisition for enthusiastic home bakers.

Tip: Since cast iron is very heavy, be sure to use professional oven gloves for lifting the hot bread pan.

Details & Dimensions of the Challenger Bread Pan

• Suitable for all types of ovens: gas, electric, glass ceramic, induction, grill, open fire
• Cut and scratch-resistant surface
• Easy to clean
• Recyclable

Dimensions:

Outside (including handles):
Length: 39.2 cm
Width: 31.7 cm
Height: 13.6 cm
Empty weight: 9070 g

Inside:
Length: 29.2 cm
Width: 22.8 cm
Height: 12.7 cm

Made in Wisconsin, USA
Pre-seasoned in Indiana, USA
Material: cast iron & vegetable oil (grape seed oil)

Banneton compatibility

The Challenger Bread Pan fits:

• Wood Pulp Bannetons up to 1000 g
• Cane Bannetons up to 1250 g
• Riess Cast Iron Enamel Bread Pan 25x10 cm

Care instructions

Cast iron should not be cleaned in the dishwasher and should not be left in water, as this will cause rust to form.

The Challenger Bread Pan is factory-seasoned with grapeseed oil. Simply wipe it with a damp cloth before first use—and the cast iron bread pan is ready to use.
The baked-on protective layer protects the cast iron from rust and provides a natural non-stick coating – for perfect baking results right from the start!

Here's how to re-season your bread baking pan:

To ensure your Challenger cast iron pan remains optimally protected, you can reseason it as needed. Here's how:

1. Cleaning: Scrub off residues thoroughly with hot water and dry the pot completely.
2. Oiling: Apply a thin layer of vegetable oil (e.g. grapeseed oil) with a kitchen towel, paintbrush or brush – inside and outside if the coating is missing.
3. Seasoning: Place the pot with the opening facing down on a wire rack and season at 250°C for approximately 1 hour. A baking tray underneath will catch any dripping oil.

All set – your Challenger Bread Pan is once again like new and ready for action!