The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bread pans loaf pan

Tanya's picture

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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