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The pan

Bread baking
at the highest level

Every detail of the Challenger Bread Pan® was designed with the baker in mind.

Three Keys to Better Baking Every Time.

CH Pan Icon Heat
Absorb. Radiate. Retain.
CH Pan Icon Steam
CH Pan Icon Handles

Perfectly placed.

Bring on the Heat

The Challenger’s thick, black cast iron delivers powerful radiant heat to the bottom and the top of your dough. Our pan’s design—shaped like a loaf of bread—ensures your dough gets the heat it needs right where it needs it. Learn more.

The Perfect Amount of Steam

The Challenger forms a tight seal between the cover and the base, trapping the perfect amount of steam you need for bread with crackling crust, rich colors, open scores, and full volume—each and every time. See the pan.

Versatility Matters

Bâtards, Boules, Baguettes. Ciabatta, Focaccia, Pizza. Cinnamon rolls, Dinner rolls, Fougasse. The Challenger bakes them all to perfection. Let’s bake.

What Bakers are saying

I’m amazed at the pro quality of the crust! Challenger Breadware delivers on its promise of great bread!
— Michael Kalanty, Author of How to Bake Bread
The Challenger Pan blows them all out of the water. Sky high!
— Richard Harris, Richard Harris Knives
No other baking vessel we’ve seen offers the same combination of features and quality.
— NTY Wirecutter
I am looking forward to baking with these pans for many years to come.
— Mike Hilburn, The Sourdough Podcast
Get one, you won’t be disappointed.
— Campbell MacFarlane, Maker of Campbell’s Dough Knife
This is a beautifully designed pan! …a perfectly crisp, thick crust with the most amazing blisters I’ve ever baked.
— Vanessa Kimbell, Author of The Sourdough School
…the loaves come out of the oven with a remarkable charisma and rusticity.
— François Thibeault, Bread Magazine

Challenger Breadware in the press

kitchn iron square
“[My] breads turn out deliciously darker than they used to, with tiny blisters in the super-crackly crust.”
— Kitchn
Challenger Breadware Press Food Wine
“Your go-to if you’re serious about your sourdough.”
— Food & Wine
The Strategist
“The perfect [bread pot]”
— The Strategist, New York Magazine
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