Le Creuset Just Launched a Bread Oven — and You’re Gonna Want to Get Back into Baking Sourdough
Want to hear a secret? I am terrible at keeping secrets. And I have been holding onto a big one for 10 days now. See, earlier this month, I attended The Inspired Home Show. It’s the biggest kitchen gadget trade show in America and I saw lots of awesome new gear. Which brings me to my secret: At the show, I was introduced to this brand-new bread oven from Le Creuset. I wasn’t allowed to say anything about it because execs wanted to keep a tight lid on it (pun intended) until it officially became available for purchase. It launched today, though, so I’m finally allowed to shout about it from the rooftops. Ready? Here goes.
If you’ve ever baked bread in a Dutch oven (I’m guessing that’s most of you who had time on your hands in 2020), you’ll love the Le Creuset bread oven. It’s got a dome shape, which is better optimized for bread baking. The enameled cast iron lid traps and circulates steam to create a crispy crust and tender crumb. And the interior has a matte black satin enamel, which allows for easy cleaning and won’t show oil stains or marks.
The low-profile base is, in my opinion, even better than the domed lid. Its shallow walls make it easy to remove finished loaves of bread and the raised ridges promote even browning. (The Le Creuset logo is even printed backward on the base so that the bottom of your bread comes out with the branding!) The base can also be used as a grill pan, too. It’s 9.5 inches in diameter, making it great for things like burgers, tofu, veggies, and more. And, thanks to the wide, loopy handles, the whole thing is easy to carry.
As a fun little bonus, I can totally see myself loading this piece up with a bunch of cookies or baked goods for a dramatic reveal after a dinner party. Also, the bread oven is dishwasher-safe, compatible with all cooktops, and oven-safe up to 500°F.
This post originally appeared on Kitchn. See it here: Le Creuset Just Launched a Bread Oven — And You’re Gonna Want to Get Back into Sourdough