Caring for Your Challenger Bread Pan®.
For the Long Haul.

Baking with cast iron is great for many reasons, but one of the most impressive aspects is the longevity of the material. That is, if you take appropriate care of your bread pan. With the correct cleaning technique, regular seasoning, and optimal storage, your Challenger Bread Pan will only get better, bake after bake, year after year. And with Earth Day upon us, it’s the perfect time to brush up on some sustainability practices. 

So let’s talk about cast iron care.

Cleaning:

• Immediately after your bakes, while the pan is still warm, make sure to brush off any bits and crumbs with a bamboo brush or a rag.

• For deeper cleans, when there are particles burnt onto the pan, it’s best to use a chainmail scrubber and some warm water to get rid of tougher build up.

  • Note: avoid steel wool or abrasive cleaners, as they can damage your pan’s seasoning. 

• It’s important that your pan is completely dry before seasoning or storing. You can speed up the drying process by putting your pan in a 350 degree oven for about 10 minutes.  

Seasoning:

• For new or freshly cleaned pans, you’ll want to season them by applying a thin, even layer of cooking oil (like grapeseed, olive, or flaxseed oil) to the entire pan, inside and out. 

• Wipe off any excess oil with a rag or paper towel.

• Bake the oiled pan and oiled lid upside down in a preheated oven (around 450°F) for 30 minutes to help the oil polymerize and create a non-stick surface. 

Storage:

• Store your cast iron pan in a cool, dry place to prevent rust. This can be in a cupboard, your oven, or even on sturdy hanging hooks.

• Try not to stack your Challenger Bread Pan with other pans as this can result in scratches. 

Re-seasoning:

• For the best non-stick results, try and re-season 2-3 times a year or as necessary.