March 15, 2009 - 8:39pm
loaf pans
What is a better choice: an aluminized steel loaf pan that has an oily/non stick surface or a stainless steel pan? We've been using the former kind for a while and are happy with it, but I'm concerned with how long they'll last. I have no data on the stainless steel pans. How well do they work, how long will they last? We're about to order a large quantity (for us) and I would rather not make any foolish mistakes. Any help is appreciated.
Thanks, Tanya
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Stainless steel or aluminium will last forever, but non stick will not. A small dent in a uncoated pan is no big deal but if you dent your nonstick pans then coating might start ending up in your baked goods, an from what I have understood teflon or similar plastics are not that healthy to eat.
However, non stick are very convinient and I have baked some terrific ryes in non stick pans, the fact that you do not need to butter them makes for crispier bottom crusts when the loaf is unmolded. Wich may or may not be good depending on bread type, but buttering a nonstick pan is not that hard if you are after the buttered crust taste.
Hi, good info, but what I'm trying to do is to decide whether to get the stainless pans or the aluminized steel pans that have a semi-permanent oily coating, not the teflon type. I've used the oily coated steel pans, but never used the stainless. They're about a $1 more per pan, but I don't know how good they are.
thanks,
Tanya