Krustic Pre-Seasoned Raw Cast Iron Dutch Oven Pot with Lid for Sourdough Bread Baking | 5.5 Quart 12 Inch Oval Bread Oven | Loaf Pan, High-Dome Lid & Silicone Baking Mat

BUILT FOR BATARDS Krustic's raw cast iron oval Dutch oven is shaped for bakers who want longer loaves, stronger spring, and a cleaner baking workflow. The 5.5 quart oval form gives batards and oval sourdough loaves space to stretch without being crowded into a round pot. A high-dome lid traps steam around the dough while leaving room for lift. That steam helps the crust stay flexible through the early bake, so the loaf can rise before the crust sets. The heavy cast iron base stores serious heat for deep browning, crisp crust, and a soft interior. The low base makes loading and uncovering easier than a traditional deep Dutch oven. The included silicone baking mat helps move shaped dough into the hot pan with more control and less waste than parchment. For bakers who shape batards more than boules, this is the more intentional Krustic shape. RAW CAST IRON CHARACTER This is raw cast iron, not enamel. It comes pre-seasoned for day-one baking, then improves as seasoning builds with every bake. After use, hand wash, dry fully, and rub on a very thin coat of oil to protect the surface. The uncoated cast iron can be used in the oven, on the stovetop, on the grill, or over open flame with proper care. Dimensions are 15.7" x 8" with handles, 12" without handles, 7.8" high with knob, and 6.8" without knob. Capacity is 5.5 qt. Includes the oval raw cast iron Dutch oven, matching high-dome lid, silicone baking mat, user manual, recipes, and care guide. Use it for sourdough bread, longer loaves, roasting, braising, and rustic cast iron cooking. ✔ Give your batards the room they need - Add the Krustic Oval Cast Iron Dutch Oven today!

• HIGH-DOME LID, BETTER SPRING: This 5.5 QT oval cast iron dutch oven for sourdough bread baking is made for batards, sandwich-style loaves, and longer artisan bread. The tall domed lid traps steam over the dough instead of pressing it down, helping the crust blister while the loaf expands. It gives oval loaves the shape-specific room a round pot cannot always provide.
• PRE-SEASONED RAW CAST IRON: Crafted from raw cast iron and pre-seasoned for day-one baking, this oval dutch oven pot with lid builds a natural easy-release surface over time. The uncoated iron stores serious heat, supports deep crust color, and can be used in the oven, on stovetops, on the grill, or over open flame with proper care. No enamel coating to chip.
• OVAL 5.5 QT LOAF SIZE: The Krustic oval bread oven measures 15.7" x 8" with handles, 12" without handles, and 7.8" high with the knob, with a 5.5 quart capacity built for batards and oval sourdough loaves. It gives dough length to stretch and lift, making it a focused cast iron bread pan for bakers who prefer batards over boules.
• LOW BASE, EASIER HANDLING: A deep stockpot makes bread transfers harder when everything is hot. Krustic's lower base gives better access for loading dough, lifting the lid, and moving from covered to uncovered baking. The included silicone mat helps carry shaped dough into the pan smoothly, while the lid seals in steam during the first part of the bake.
• COMPLETE BREAD BAKING SET: Your oval sourdough dutch oven includes the 5.5 QT raw cast iron base, matching high-dome lid, silicone baking mat, user manual, recipes, and care guide. Use it for bread baking, roasting, braising, or rustic campfire cooking. Hand wash, dry fully, and apply a very thin coat of oil after cleaning to keep the seasoning protected.