Step 1: Remove any debris

Brush away any loose crumbs or dried food debris with the Bamboo Brush. When the pan is clean and free of residue, it creates a better environment for steam retention. This is especially important with the Challenger’s patented design, because controlled steam helps the Challenger produce perfect loaves, every time.

Step 2: Scrub your pan

If there’s any remaining stubborn food residue after using the Bamboo Brush, give your pan a good scrub with our Chainmail Scrubber. Simply use warm water, no soap needed, and focus on any discolored or rusty spots. This is important because too much old oil or baked-on residue could smoke at high heat, which will affect the flavor of your bread. A clean pan ensures your bake will taste the way it should.

Step 3: Apply oil

Coat the pan’s base and lid lightly both inside and out using our Grapeseed Seasoning Oil. Then, wipe with a lint-free cloth. Grapeseed Oil is the ideal oil for high-heat baking with your Challenger Bread Pan. A well-seasoned pan conducts heat more evenly, which helps promote better oven spring, more even crust browning, and consistently delicious baking results.

Step 4: Bake for 30 minutes

Place both, the lid and the base, upside down in your oven. Position a large baking sheet or aluminum foil on the bottom rack to catch any possible oil drips. Bake at 450°F for 30 minutes. Allow to cool.

Why A Clean Cast Iron = Better Bread

When your pan is freshly seasoned, you get more than a nice patina, you get better baking results, optimal heat conduction, well-developed oven spring, and beautiful browning. 

• Cleaner Steam Environment
• No Off-Flavors or Odors
• More Consistent Heat Transfer
• Prevents Sticking

It may take a little periodic post-bake love, but a Challenger Bread Pan will last for generations and give you a lifetime of lovely loaves.