The Challenger Bread Pan is the only pan on the market in which every single detail was designed with the bread baker in mind. The sealed environment of a covered black cast iron pan is the only way to Bake Bread Like a Pro™ in a regular oven. Our pan is hand-poured and hand-seasoned in the United States. It is handcrafted every step of the way. The Challenger Bread Pan is designed to last. We created The Challenger to be passed on to your family, ensuring generations of home bakers will continue to bake and enjoy quality craftsmanship. Learn more about the Challenger Bread Pan here.
The interior of the pan measures 11.5 in / 292 mm long, 9 in / 228 mm wide, and 5 in/ 127 mm high. The Exterior, including the pan’s handles are 15.4 in / 392 mm long, 10.5 in / 266 mm wide, and 5.4 in / 136 mm high.
In total, the pan weighs approximately 22 lbs / 10 kg. The lid weighs approximately 12.63 lbs / 5.73 kg; the base weighs 9.37 lbs / 4.27 kg.
The Challenger Bread Pan® is proudly manufactured in the U.S.A.
Yes! By joining our Challenger Breadware Affiliate Team you can earn a 10% commission on every purchase made by the bakers you refer from your baking classes, your website, and your social media accounts. Please click here to inquire about becoming an affiliate with Challenger Breadware.
Shipping globally has been a priority for us from the beginning, and we have proudly shipped our Challenger Bread Pan to over 45 countries worldwide. We have negotiated the best possible rates and fastest global shipping with FedEx; however, customs duties and taxes vary greatly from country to country. These fees are due to FedEx at the time of delivery and are not included in our pre-calculated shipping costs. To learn more about our international carrier, visit FedEx.
We do our best to keep shipping costs down. Shipping is calculated on shipping distance and carrier delivery options. You can calculate shipping costs before entering your payment information.
If you are unsatisfied with your order, you can return eligible UNUSED items within 60 days of delivery for a 15% restocking fee (minimum $10 fee) on US–based orders. Any item, including the Challenger Bread Pan, clothing, baking tools, books and accessories must be unused, unworn and in good condition in order to be eligible for return. Clearance products and gift cards are final sales and cannot be returned. Contact us at email@example.com and a member of our team will respond personally to your return request. We’ll notify you via email of the status of your refund once the return has been received and processed at our warehouse, this may take up to 10 days.
Refunds shall only be issued to the original payment method, minus any restocking fees. Shipping fees are non–refundable.
Challenger Breadware reserves the right to adjust the return resolution if the item(s) arrives in a condition which does not meet our returns policy. Items that are not deemed acceptable for return will be returned, and shipping charged to, the sender.
Returns or exchanges on non–contiguous US and international orders will be processed for manufacturer defects only.
Challenger Breadware offers refunds [or returns] for purchases made on https://challengerbreadware.com/ only. Please contact the original seller if you purchased from a different source.
If an item in your order arrives damaged or is incorrect, we will send you a replacement and provide a return shipping slip at no cost to you. Email firstname.lastname@example.org if you have any questions or issues with your order.
All Challenger orders are fulfilled Monday-Friday excluding holidays. Ground shipping transit times are according to carrier estimates and listed below:
Continental U.S. destinations – approximately 3-4 business days
International destinations – approximately 4-10 business days (varies by country and region)
• Although not necessary, you can line the base of the pan with parchment paper or even load the pan using parchment paper if it’s easier for you. You may also add a sprinkling of semolina before loading your dough.
• Some bakers have found it helpful to add an ice cube (or two) in the corner of the base of your pan before you place the cover on and bake. This can often give you optimal blistering and crust texture.
• When baking with cast iron, especially with high heat, there can be a tendency for the bottom of the loaf to get too dark. There are a couple of different methods that solve this problem:
(1) Instead of just taking the cover off partway through baking, take the cover off, and turn it over on your stovetop. Then, place the base on top of the cover, and put the entire pan back in the oven. The extra air space will keep your bottom from getting too dark.
(2) You can also try turning your oven down to 435°F/224°C right after you load the pan for the first time. We still recommend preheating your entire pan to 500°F/260°C for that initial pop of radiant heat.