Griswold loaf pan

[Mark Zizzi]

One of these has been high on my wish list. Now that I finally have the blue book, I see they're only 2 1/2" deep. That seems pretty shallow for bread...or even meatloaf.  Anyone use one of these? Are they made for bread or some other kind of loaf?   :-?

[C. Perry Rapier]

One of these has been high on my wish list. Now that I finally have the blue book, I see they're only 2 1/2" deep. That seems pretty shallow for bread...or even meatloaf.  Anyone use one of these? Are they made for bread or some other kind of loaf?   :-?

Hello Mark. They are a tad more than 2 1/2" deep, more like 2 3/4" and a little over that. But as far as being able to make something in them they are more than adequate. Like I would say that you could make a meatloaf for four easily enough, or make a nice loaf of bread, leave the lid off.

Now having said this, if you want to get one of these because you want it to cook in it, then go for it. BUT, you can buy a whole lot more pieces that will work just as good, for a whole lot less money. The collector value on these pieces is way up there, especially with the lid. So if it was me and I wanted something to cook in, it sure would not be one of these. As collector pieces they are very desirable.

Hope that helps.  :)

[Nick Niacaris]

I use my new lodge bread/meatloaf pan all the time and it makes a great loaf of bread and it comes seasoned from the factory. Its a great size. Walmart has them for $15 online with free shipping to your local store.

http://www.lodgemfg.com/seasoned-cast-iron/loaf-pan-L4LP3

[Will Person]

It was very high on our list too.  We bought one this past week from a member here.  They do look small.  But when you compare them to what is available today,  they are not that much smaller.   The top is 5 1/8" by 9 5/8"   Bottom is 4 1/4" by 9   and the depth is 2 5/8"   These are all inside dimensions.   Hope this helps.

[C. Perry Rapier]

Hello Will. Very nice piece. Nice 'pick up'.  ;)

Those came in Chrome or Duchrome also. I'm kind of guy shy on what to call it because there are different ones. But since Steve Stephens ain't here to beat me up about, I'm gonna say 'chrome'.  ;D ;D ;D

[Mark Zizzi]

Thanks for the input guys. Yes I've seen how pricey they are and I would want to use it. But I don't want to spend 3 or 4 hundred dollars on a bread pan that can't make regular sandwhich sized bread. Seems like half the loaf would rise up out of the pan. I'm not an experienced bread maker...is this normal?

Thanks for the link, Nick. The Lodge is a tad bit bigger, and a WHOLE lot cheaper. The Griswold sure is a nice piece tho, and certain to be worth more in the future. But again, it has to serve my purpose or I'll have to go with one that will. 

[Cheryl Watson]

I just saw posts yesterday, out in Internet land, of a person baking a loaf of white bread in this pan (1st effort).  Went out looking for the pictures... no luck, can't remember which page I saw it on.... :(

N E who... it sure came out nicely!

[Will Person]

I just saw posts yesterday, out in Internet land, of a person baking a loaf of white bread in this pan (1st effort).  Went out looking for the pictures... no luck, can't remember which page I saw it on.... :(

N E who... it sure came out nicely!

I saw that too.  But I can not find it.  Was a great looking loaf

[Mark Zizzi]

Really ..well that's encouraging, Cheryl.  I guess that shows how much I know about bread making. If you run across it again, I'd love to see it...but don't worry about it if you don't. I'll look around the internet too.  Wanted to start here with the experts first.  ;)

[Jenny Schwartz]

I just saw posts yesterday, out in Internet land, of a person baking a loaf of white bread in this pan (1st effort).  Went out looking for the pictures... no luck, can't remember which page I saw it on.... :(

N E who... it sure came out nicely!

Is this the one Cheryl?  Is was posted in the Cast Iron cooking FB page by Oscar Leonard Albretsen

[Cheryl Watson]

Yup... looks like that's the one!

[Nick Niacaris]

Here is one of my loaves from the Lodge half way through baking

[Nick Niacaris]

And the finished product a multi-grain whole wheat

[Mark Zizzi]

Thanks for finding that, Jenny. Bread looks good, but knowing the dimensions..it's a pretty small loaf. Would make a good sub roll though...or a nice garlic bread for two..yum.  ;)

Lookin good Nick. Yours look like a good size for sandwiches.  :)

[Nick Niacaris]

Thanks for finding that, Jenny. Bread looks good, but knowing the dimensions..it's a pretty small loaf. Would make a good sub roll though...or a nice garlic bread for two..yum.  ;)

Lookin good Nick. Yours look like a good size for sandwiches.  :)

Yes its the perfect size for a sandwich !

[Dwayne Henson]

When Mom baked her bread, the loaf would rise above the pan, and out, like a muffin top. A slice of that red skinned baloney fit on slices of that bread very nicely.

[Nick Niacaris]

When Mom baked her bread, the loaf would rise above the pan, and out, like a muffin top. A slice of that red skinned baloney fit on slices of that bread very nicely.

Yes thats how it is with my Lodge Loaf pan as well when I bake bread

[Bob Henrick]

When Mom baked her bread, the loaf would rise above the pan, and out, like a muffin top. A slice of that red skinned baloney fit on slices of that bread very nicely.

Dwayne,

I have said it here before but I'll say it again. My Mother baked  twice a week 6 loaves of what we called light bread. Hers also rose above the side of the loaf pan and that put a sort of mushroom top to the loaf. She usually had them coming from the wood burning stove oven about the time we kids got home from school. She also made sour cream butter to spread on the hot bread. The good old days!