Review on 🍞 Essence Maison Ceramic Loaf Pan - Medium Size 8.5in x 5in - Perfect for Baking Bread - Salsa Red/Cream by Vania Puckett

I have an Ooni Koda oven. A classic oven might be - light the oven - let the fire go out - let the temperature drop to around 500°F - put the bread in the oven - close the oven for around 30 minutes - take out the bread ° - 1000°, which works well for pizza in neopolitan style. But Ooni lacks enough thermal mass to maintain an even temperature after the fire dies out. Insert ceramic pan. Preheat coda. Place the bread dough on the pizza base. Cover the dough with a bread pan. That is, turn the baking sheet upside down and place it on top of the bread. Using the scoop, place the bread and loaf in the oven with the handle of the baking sheet first. That is, one of the sides of the pan with a handle faces the back wall of the oven. Reduce flame to minimum. Rotate the pan 90° (I used a claw-shaped spatula) so the longer side of the pan is toward the back of the oven. Flame behind Koda. Koda has a small opening and inside and I bought this ceramic bread pan that is big enough to fit in Koda. Question: Will the dishes withstand a weak direct flame. ? An infrared thermometer showed that ceramic cookware holds a temperature of around 500°C, which the manufacturer says it can handle. However, I was concerned that constant, direct flames could damage the pan. Everything worked out. The inside of the pot turned into a mini oven. The bread was baked quickly and had a golden crust. After taking the combo out of the oven and removing the baking sheet (a welder's glove helps here), I put the bread back in briefly to show the crust even more. with direct exposure to flame. Ooni makes larger ovens than the Koda version I have and I'm hoping to get one of the larger Oonis in due course and be able to use this technique to bake multiple loaves at the same time.