Cast Iron Loaf Bread Pan User Manual

At Nuovva, we believe great cookware should make every bake feel effortless. Our Enamelled Cast Iron Bread Loaf Pot is designed for bakers who crave that perfect sourdough rise - golden crust, soft crumb, and rich flavour. With its durable triple-layer enamel and moisture-locking lid, this pot brings professional results to your home kitchen. Built to last from high-quality cast iron, it delivers even heat and excellent retention for perfectly baked loaves, every time.

A little care goes a long way to keeping your loaf pot beautiful, reliable, and always ready for your next bake. Download the care manual, or read below for best use.

Using Your Enamelled Cast Iron Bread Loaf Pot:

The Nuovva bread loaf pot is compatible with:

Not compatible with:

• Outdoor grills or open flames
• Microwave ovens

Before First Use:

1) Wash thoroughly with warm soapy water and dry completely.

2) Lightly oil the interior enamel before first baking to condition the surface.

Lid and Handle Care:

• Check the knob occasionally and tighten gently if it becomes loose.
• Oven safe up to 500°F / 260°C.
• Enamel is durable but not indestructible - avoid dropping or banging to prevent chips.

Bread Baking Tips:

• Lightly coat the interior with oil or cooking spray for easier food release.
• Preheat the pot in the oven for 20–30 minutes before baking for a crisp crust.
• Use parchment paper to transfer dough into the pot safely.
• Score the dough before baking to control rise and prevent sticking or scorching.

Cleaning Your Enamel Cast Iron:

🕒 Cool First
Allow your cookware to cool completely before washing.

💧 Hand Wash
Use warm, soapy water and a soft nylon brush or sponge.

🪛 Stubborn Residue
For baked-on bits, soak in warm soapy water and use a nylon scraper.

🧴 Dry Thoroughly
Dry fully with a towel - do not air dry. The rim is uncoated and may rust if left damp.

Storage Advice:

• Avoid stacking heavy cookware on top of the pot.
• Keep dry to prevent rust around uncoated areas.