The Oval Bread Oven

Designed for Batard Baking The shallow base makes it easier to load and score the dough, while the domed cast iron lid helps retain steam during the early bake. Together, they create the enclosed heat and moisture needed to support oven spring and develop a crisp, well-browned crust. Easier Loading and Scoring The shallow base keeps the dough within easy reach, making loading and scoring simpler than with a deep Dutch oven. Better Oven Spring, Crisp Crust The domed lid helps retain steam while the dough expands, while cast iron holds steady heat for even baking and a crisp, well-browned crust. More Than Bread Use the lid and base separately for roasting, braising, baking, and everyday oven cooking. Enameled or Pre-Seasoned Choose easy-care enameled cast iron with no seasoning required, or classic pre-seasoned cast iron.