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Juicy cakes, oven-fresh bread, casseroles, crispy roasts and much more: Petromax cast iron baking tins are ideal for every kitchen.

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What are you going to bake next?

Real adventurers need a break sometimes! How about a juicy muffin by the fire? Or a hearty snack on your hike? With the various cast-iron baking tins from Petromax, you can prepare breads, cakes, casseroles and even crispy roasts for you and your troop, depending on the size and type of tin. Find out here what you should consider when choosing the right cast-iron baking pan.

What is the best bread pan?

When choosing the best bread baking tin, you should consider what type of bread you want to bake. For a free-form loaf, all you need is the baking tray and a bowl of water on the oven floor so that your bread can steam. Steaming means that the water in the bowl evaporates and condenses on the skin of the dough, allowing the egg whites to coagulate and the starch to gelatinize. This gives your bread a crispy crust. A bread pan is therefore not necessary in all cases, but it is extremely useful because if a lid is used, the water will condense on it. One danger with free-form loaves is that the bread may burn from the top or not form a nice crust.

Another issue is the quality of your bread baking tin: if it's not right, you won't be able to bake good bread. Some tins cannot withstand temperatures of 250°C at all, so you should always check what temperature your chosen tin is designed for. If the temperature is too high, the coating, the paint or the plastic could peel off on cheap models.

Your bread baking tin must fit in your oven. It should also be multifunctional and can be used not only in the oven, but also in the embers or over the fire, for example, so that you can bake your bread outdoors in good weather. It is important to be able to prepare more than just one type of pastry in it, otherwise you will have 10 different shapes instead of three, which you can use to prepare a variety of dishes.

The pan must be able to withstand high temperatures as well as retain heat. As your bread dough should be placed in a preheated pan in the oven, the material you use is very important. Cast iron, for example, retains heat very well and for a long time.

The baking tin should be easy to clean. Laboriously scraping off leftover dough is not only time-consuming, but also damages the tin.

Most baking tins differ either in terms of their material or their area of application.
The following baking tins are available:

  • Baking tray
  • Baking frame
  • Baguette tray
  • Loaf pan
  • Roll shape
  • Brownie mold
  • Bundt pan
  • Motif shapes (heart, Easter lamb)
  • Springform pan
  • Madeleine mold
  • Muffin tin
  • Praline mold
  • Quiche form
  • Silicone mold
  • and many more



Cast iron
  • does not have to be baked
  • Characteristic roasted flavor
  • optimal heat distribution and heat storage (turn off the oven earlier and use the heat and remove the lid)
  • Natural non-stick effect
  • Thermometer feed-through
  • for the oven, all types of stoves, the fire, embers, over the fire
  • easy to burn in when it rusts
  • handle for removing the lid with the lid lifter
  • most stable and durable compared to other materials
  • easy to clean with just water, ring cleaner or scraper
  • recyclable
  • all types of stoves, ovens, fire and embers
  • suitable for sourdough

cast iron can rust if handled incorrectly, e.g. using washing-up liquid (if it rusts, the cast-iron pan can easily be baked again and then reused)

stainless steel
  • rustproof
  • Cleaning in the dishwasher
  • dishwasher safe
  • Scratch-resistant
  • even baking results
  • robust
  • not acid-resistant
  • suitable for sourdough
  • does not retain heat as long, so the bread is not baked as well
  • Must be heavily greased
  • baking frame: Dough could leak out
  • not suitable for open fires or direct sunlight

  • lightweight
  • easy to clean
  • suitable for the dishwasher
  • non-stick effect
  • only designed for up to 230°C (most breads are baked at 250°C), therefore not suitable for sourdough
  • not a natural material
  • unsightly film of grease can form after prolonged use
  • must not be greased
  • could take on the smell of the food
  • not scratch-resistant
  • could leak as they are very flexible
  • bake evenly
  • light
  • inexpensive
  • very sensitive: scratches and rust
  • Different heat distribution, i.e. the bread does not bake through evenly
  • must be well greased
  • only for electric and gas ovens
  • only designed for up to 230°C (most breads are baked at 250°C)
  • not dishwasher safe
  • not suitable for fruit cakes due to fruit acidity
black plate
  • good heat distribution
  • non-stick effect
  • hardly needs to be greased
  • even baking
  • suitable for fruit cakes (fruit acid resistant)
  • only for electric ovens
  • scratched molds must be disposed of because of the coating
  • Not dishwasher-safe

  • heat resistant
  • scratch-resistant
  • suitable for fruit cake (fruit acid resistant)
  • dishwasher safe
  • Breaks easily
  • sensitive: scratches
  • does not conduct heat as well, so the bread is not as ideal

  • robust, insensitive
  • good heat conductivity
  • suitable for fruit tarts
  • heat-resistant up to 400°C
  • durability
  • scratch resistant
  • suitable for sourdough
  • bread bakes easily, must therefore be heavily greased
  • often not dishwasher-safe
  • stainless
  • Grease before use
Ceramic coating/ glazed ceramic (Römertopf)
  • even heat distribution
  • gradually releases moisture into the bread
  • Non-stick effect
  • must be soaked for a long time before use
  • Ceramic: scratch-resistant (not with glazing or coating, which scratches easily)
  • Fragile
  • not dishwasher safe

The Petromax loaf pans k4 to k12 are ideal for baking bread and impress with numerous advantages (see table under "Cast iron"). Thanks to the different sizes, they are suitable for many baking projects and can also be used for cooking, preparing casseroles or using the lid as a pan. This multifunctionality makes the loaf pans useful cookware for projects in the kitchen and for outdoor cooking. There is no need to buy a baking dish, casserole dish, pot and pan, because the loaf pans combine them and save space in the kitchen cupboard or in the camper. Thanks to their excellent properties and ease of use, the cast-iron dishes are sure to be the cookware you will use the most - whether in the campfire kitchen or in the kitchen at home. The high quality from Petromax guarantees a long service life and reliability, so that you will enjoy baking and cooking for many years to come. With good care, cast iron will last a lifetime and the unique taste created by the patina will stay with you, your friends and your family for a long time and inspire you to create new baking and cooking creations.

What are the advantages of baking in a cast iron baking dish?

Requirements for a good baking tin Petromax loaf pans k4, k8, k12 (cast iron)
Lid for condensation ✔️Box pan with lid
quality ✔️particularly few inclusions in the cast iron
Temperature resistance up to 250°C ✔️300°C and more
Coating, paint or plastic does not peel off ✔️no coating present
Fits in the oven ✔️all 3 shapes fit in the oven
can also be used over/in the fire, in the embers ✔️over/in the fire, can also be used in the embers
Additional possible uses ✔️k8 and k12: Lid can be used as a pan k4 to k12: Mould can be used as a casserole dish, pot, oven when embers are placed on the lid
Heat storage ✔️Cast iron naturally stores heat
Easy to clean ✔️Soak in warm water and remove any remaining dough with a ring cleaner or scraper, then clean with care paste for cast and wrought iron and allow to dry well, e.g. with the silicone trivet for Dutch ovens or the lid spacer for Dutch ovens.

Can you bake bread in a casserole dish?

The loaf pans k4 to k12 are very suitable for baking bread. The advantage is that they have a lid and therefore the moisture can condense on it. The situation is different with casserole dishes without a lid - the bread can burn from above. The dish should also not be filled too full, as the dough will still rise and could go over the edge of the baking dish. In addition, a bowl of water must be placed next to the baking dish so that the bread can steam, i.e. the water in the bowl evaporates and condenses on the skin of the dough, allowing the egg whites to coagulate and the starch to gelatinize. This gives your bread a crispy crust.

In any case, ceramic or porcelain casserole dishes should have a high rim and be well greased. Alternatively, you could also bake your bread in a pot, e.g. in the Dutch Oven ft9. The lid offers the same advantages as the loaf pan.

To summarize, you can bake bread in a casserole dish, but the lack of a lid is a disadvantage and baking in a casserole dish will only ever be a makeshift solution. It is therefore better to use a Cast iron loaf pan with lid because in this oven not only the casserole but also the bread turns out perfectly.

Which baking tin size for 500 g flour?

With its size of 30 x 11 cm (inside dimensions), the k4 loaf pan is suitable for 500 g of flour. Here you will find a recipe for apple bread with vanilla sugar, for which you only need 400 g of flour. Have fun baking it!

Which loaf pan for 1 kg of bread?

While the loaf pan k4 is ideal for 750 g of dough, the k8 for more than 1 kg of bread. With its inner size of 30 x 14.5 cm, the dough can rise well. Here you can download a recipe in the k4 or k8 or k12 try it out: A pumpkin bread with Hokkaido pumpkin and 500 g wheat flour.

Zupfbrot in the k12

You can find the recipe for a great side dish for your barbecue that will fill everyone up here: Zupfbrot

Muffins from the muffin tin

If you fancy something sweet from the fire, here's a recipe for Apple and cinnamon muffins in the muffin tin mf6.

Temperature scale for loaf pans

If you want to know how many briquettes are needed to reach a certain temperature, take a look at our information sheet here: Temperature scale