At Nuovva, we design tools that are meant to last a lifetime — pieces that don’t just cook, but become part of your daily rituals. Our enamelled cast iron bread pot is built for bakers who want bakery-quality bread at home, without the fuss. With the right care, the Nuovva bread pot will deliver golden crusts, tender crumbs, and warming family meals for decades to come.
A little care goes a long way to keeping your pot beautiful, reliable, and always ready for your next bake. Download the care manual, or read below for best use.
Using Your Enamel Cast Iron Bread Pot:
The nuovva bread pot is compatible with:
Not compatible with:
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Outdoor grills or open flames.
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Microwave ovens
Before First Use:
1) Wash thoroughly with warm soapy water and dry
2) Lightly oil the interior enamel before first baking to condition the surface.
Lid and knob care:
- The lid knob may become loose - check periodically and tighten gently as needed.
- Oven safe up to 500°F / 260°C.
- Enamel is durable but not indestructible. Avoid dropping or banging to prevent chips.
Bread Baking Tips:
The cream-colored enamel interior offers excellent heat retention and food release.
- Lightly coat the interior with vegetable oil or cooking spray for better performance and easy cleanup.
- Preheat the pot in the oven to improve crust texture.
- Use parchment paper to transfer dough into the pot.
- Score the top of the dough to control the expansion. This could help prevent the “burning” or “difficult to clean” complaints if the dough sticks or carbonizes.
Cleaning Your Enamel Cast Iron:
🕒 Cool First
Allow your cookware to cool fully before washing.
💧 Hand Wash
Use warm, soapy water and a soft nylon brush.
🪛 Stubborn Residue
For tough bits, soak in warm, soapy water and gently use a nylon scraper.
🧴 Dry Thoroughly
Dry completely with a towel — do not air dry. The rim is uncoated and may rust if left damp.
Storage Advice:
- Do not stack with heavy cookware on top.
- Keep the pot dry to avoid rust around the rim.
⚠️ Safety Tips:
Why Cast Iron Matters
Our cast iron bread pan locks in steam for the first 20 minutes of baking — the secret to a glossy crust and light, airy interior. It’s the same principle artisan bakeries use with steam ovens, now in your home kitchen.
