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  • Spun Iron Baking Cloche, a cooking bell & 12inch (31cm) baking tray

Spun Iron Baking Cloche, a cooking bell & 12inch (31cm) baking tray

  • £140.00

  • Ex Tax: £116.67

8 reviews / Write a review

Accessories

Shropshire Made Spun Iron Baking Cloche

A cooking bell & 12inch (31cm) baking tray © developed with Vanessa Kimbell of the Sourdough School

For baking the perfect golden loaf:
The bell retains the steam and improves the crust
Ideal for all breads especially sour dough.
 
     
 
Pre-seasoned with flax oil for a natural non-stick finish
Durable 99.1% pure iron bell and tray with a Netherton branded rivets.
Cast iron top handle with stainless steel fittings.
Perfect for range stoves, electric, gas & wood fired ovens.
Heavy duty, for superb, even baking.
Can be used in very hot ovens, safe up to at least 300ºC (572ºF).
 
   

Dimensions: 

Weight of bell and tray 5lbs (2.27 kg), diameter of baking tray 12.25'' (31cm), height of baking tray 0.75" (2.0 cm), Thinckness of baking tray 1.5mm.
height of bell and tray to the top of the knob 7.5 '' (19cm), height inside of bell 6.25 '' (16cm)

Find out more about Vanessa Kimbell and the Sourdough School

     

Baking Ingredients:

If you need help finding great ingredients and baking equipment we recommend our friends at  Bakery Bits

Why choose a pre-seasoned bakeware  ?                                                    

The edible Sussex flax oil coating is easy to wash & naturally non-stick. 
It is ready for immediate use.                  
No chemicals or PTFE are used in the coating of this bakeware.
Coating can be simply restored at home, time after time.

Why use a iron bakeware?

Iron cookware is tough and can be used at very high temperatures.
This iron cookware is suitable for all types of ovens.
Iron is a pure, simple metal which is easy to look after & very recyclable.

Testimonial from a regular Cloche user.

This cloche is very easy to use and is one of my best-loved pieces of kitchen equipment. It traps steam during baking for impressive oven spring, making the most superb sough dough bread. Removing the dome for the last 10 minutes ensures a crispy crust. It’s my favourite part of the bake the big reveal to see how the loaf has turned out. It has never failed me! A little tip, if like flavour of a beautiful crust but want to slightly soften it slightly, wrap the loaf in a damp tea towel when removed from baking tray and place on a rack to cool. 
 
      
 
Kindest Regards, Jude 

What’s special about OUR spun black iron pans and bakeware?

Serious cooks and professional chefs love the way that black iron pans heat evenly and give great cooking performance.
The more you use your pan the better it gets as the seasoned patina develops.
A couple of handy tips:
  •  If you are cooking meat or fish -  oil the food, not the pan
  •  Be patient; allow the food to cook before trying to turn it over. 
  •  Don't fry food straight from the fridge, allow it to come up to room temperature. 
The pan bodies are spun by hand, so each one is slightly different.  They will not all be as flat as a billiard table.
If you do want to keep it as flat as you can, then follow these simple guidelines.
  • Every time you use the pan, heat it SLOWLY to frying temperature, then you can use full power.
    This is especially important if you are using powerful cooking hobs such as induction.
  • Use a hob the same size as the pan base, small rings WILL warp big pans.
  •  Never drop a hot pan into cold water. This will buckle it.
If your pan has oak handles, the grain on every piece is unique and each one is branded by hand. They are like fingerprints, no two are identical.
Love your pan and follow our instructions for re-seasoning. Oven seasoning is kinder to the pan than hob top seasoning and it also give a nicer looking finish. 
We suggest that you only use hob top seasoning, if your oven is too small for your pan or you are re-seasoning your wok.
Your pan will develop with use and, if cared for,  will age beautifully and be a friend for life.

We recommend reading this information about seasoned iron cookware before purchase

We suggest you read the product care advice : CLICK HERE TO READ
You can see how to re-season bowls & lids in a short video: CLICK HERE TO SEE VIDEO
When you need to re-season, we recommend using flax oil . This creates a hard wearing, easy clean black finish on all our cast, spun & black iron pots and pans, you can buy this from us: CLICK TO BUY FLAX OIL 
 

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