I found a Cerutil bread loaf pan that has non-stick coating inside.

it is ceramic/stoneware and had no directions. I tried the website for Cerutil but no luck.

Anyone out there use one of these?

Thanks

Hello again!

The recent postings about pullman pans reminded me that my favorite loaf pan suddenly decided to impart my latest ww loaf crust with a silvery-flecked shine.

So many loaf pans, even the more expensive pullman pans I found online, seem to list "coatings" of one kind or another.

I would like to find some good, very sturdy, old-fashioned metal baking pans that I can scrub like crazy OR, as my grandmother did, season and continue to use after wiping out.  (Heresy in today's world of antibacterial cleaning products, I'm sure!)

Do such things exist?  What do professional bakers use for their loaves?  I'm not averse to paying for such things, as I expect they would last for a very long time in the home kitchen.  Just can't seem to find anything without a 'coating'.  Makes me nervous!

I'm interesting in finding these in 'normal' size/shape as well as pullman with lid.

Any advice, experience, words of wisdom (or wit) are greatly appreciated.

Freezing my loaves off in New England....

MommaT

I’ve been so curious about semolina flour. I didn’t understand much about it and there doesn’t seem to be a lot of information regarding it. After reading as much as I could find in various bread books I decided I had to take a stab at it. So last weekend I baked this yeasted sandwich version along with another sourdough version. (I will post that one separately.)