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TOMO

Cast Iron Bread Ovens

Lidded enameled cast iron for bread that rises properly at home. The lid traps the loaf's own steam for the first part of the bake; the iron holds its heat when cold dough goes in.

2 products

TOMO cream enameled cast iron loaf bread oven with the lid lifted off a baked sandwich loaf

Loaf Bread Oven

$49.95

Enameled cast iron loaf oven with a steam-circulating lid
TOMO cream enameled cast iron oval bread oven with the lid lifted off a baked sourdough batard

Oval Bread Oven

$49.95

Enameled cast iron bread cloche with a steam-circulating lid

Which one

Bread oven Shape Interior Dough Best for
Oval Bread Oven Oval cloche, domed lid 10 × 6.5 in Up to 2 lb Sourdough batards, roasts
Loaf Bread Oven Rectangular, flat lid 10 × 5 in Up to 2 lb Sandwich loaves, meatloaf

Lid on, lid off

Preheat the oven with the vessel inside for at least 30 minutes. Bake the first 20 minutes with the lid on and the last 20–25 with it off. The journal covers the why and the how in Why a Bread Cloche Beats a Baking Tray, and the care in Living With Cast Iron.

Questions about Cast Iron Bread Ovens

Oval or loaf: which bread oven do I need?

The oval oven bakes a batard, the long tapered artisan loaf, and doubles as a roaster. The loaf oven bakes a rectangular sandwich loaf that fits a toaster. Both are enameled cast iron, take up to 2 lb of dough and trap steam under the lid.

Do the bread ovens need seasoning?

No. Both are enameled, so there is no seasoning and no rust to watch. Let them cool before washing.

Why bake bread under a lid?

A home oven cannot make steam. With the lid on, the moisture leaving the dough stays around the loaf, so the crust stays flexible while the loaf rises and then crackles once the lid comes off.