The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

selecting loaf pans, a.k.a. avoiding non-stick coatings

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MommaT's picture
MommaT

selecting loaf pans, a.k.a. avoiding non-stick coatings

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


 

mcs's picture
mcs

They have the regular nonstick type pans and the 'sure bake and glaze' type.  The $10.99 loaf pans work great and you won't ever have to scrub them because nothing sticks.  It's the type that a lot of bakeries use and they don't get washed.  Yes, I know they're coated with something, but it's not your cheapo come-off-in-your-food coating.
http://www.pastrychef.com/STANDARD-LOAF-PANS_p_969.html
http://www.pastrychef.com/PULLMAN-LOAF-PAN_p_964.html


Here's a source for a similar pan that's completely uncoated.
http://www.globeequipment.com/Catalog/Kitchen+Supplies/Baking+Supplies/Baking+Pans/Loaf+Pan.html


One more for you to look at.  Haven't tried this brand, but they look high quality and you're buying from the manufacturer.
http://www.lloydpans.com/SearchByCategory.aspx?CategoryCode=Loaf_Bread_Pans


-Mark

Bad Cook's picture
Bad Cook

I was watching Chef John Folse yesterday, and he was making a zucchini/blueberry bread (sounds awful to me!)....anyway, he used a cast iron loaf pan.  That's something you wouldn't have to scrub, if you got it seasoned correctly.  To tell the truth, though, I've never in my life seen a loaf pan in cast iron (til yesterday!)....but I'm sure, with the internet, they could be found somewhere.

clazar123's picture
clazar123

I have gone to glass for that very reason. I also use some old tin pans and then use a lecithin/oil combo to coat them. I have seen non-coated steel pans in some local stores so they are available but the usual display is all the coated pans.

PMcCool's picture
PMcCool

Chicago Metallic makes some sturdy, non-coated bakeware.


Paul

davidm's picture
davidm

I have had good luck with old, used pans found in second-hand junk shops. Or should I say 'junque' shops. All made before coatings were thought of, and often heavier gauge than are made presently. Now and then you see a really unusual and attractive design. Stay away from anything with deep rust pitting though. Often around a buck and a half each, if I shop around.


On getting them home I clean with fine steel wool if needed, and wash well in hot soapy water. Then I put them in the oven at about 500 or so and get them really hot, and then, wearing good oven mitts, I scrub them out thoroughly with a lightly oiled rag (I use peanut, but any high-temp veggie oil is good) and coarse kosher salt. When cool, wipe out with a paper towel and you're done. 


In use, I oil very lightly just before putting in the bread. Presto! A non-stick pan.


I never wash them out with soap ever again. Just a quick wipe out with a paper towel is almost always enough. If they do need a hot rinse, then be sure to dry well before putting away (I let them dry in the cooling oven), then lightly oil again. These old style pans are bare steel, and they will rust if left wet.


Like looking after a steel wok, really. Works like a charm.

maurdel's picture
maurdel

Kaiser makes nice quality tinplate pans with helpful little dimples- they are very inexpensive.


http://www.kaiserbakeware.com/products/FamilyGroup.html?categoryId=66

jbaudo's picture
jbaudo

I have a cast iron bread pan that I bought off of amazon and I love it!  We just got one of those giant sporting goods stores and my mom said she saw some there (I guess for camping?) so I am thinking about getting more.  Its not a pullman but I don't care because the performance is great.  For some reason I get a better rise from the loaf baked in the cast iron than from my other pans.  Every time I use it I coat it in a thin layer of extra virgin coconut oil (this stuff is great too - if you haven't tried it I highly recommend giving it a shot) to keep it seasoned and I have never had a problem with sticking. 


Jennifer


BTW the blueberry zuchini bread is probably wonderful especially if Chef John Folse recommended it.  I have made zucchini bread (it is big down here in the south for some reason) and it is delicious so adding blueberries doesn't sound that weird to me.