The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

loaf pans

KneadToKnow's picture
KneadToKnow

loaf pans

Has anyone tried either of the types of "pans" for basic loaf breads linked below?  I'm tired of fighting rust on my metal loaf pans.:


 


Pyrex


http://www.amazon.com/Pyrex-Bakeware-2-Quart-Loaf-Clear/dp/B00004SZ7J


 


Silicone


http://www.amazon.com/Silcone-Solutions-Inch-Loaf-Burgundy/dp/B002RWKMZW/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1289603635&sr=1-1

Leolady's picture
Leolady

loaf pans for many years, although I'm not much of a bread baker.  I have used it when I baked store bought yeast dough.


Just remember to turn your oven down 25 degrees, and it will be easy to see when your crust is perfect.  I love pyrex and its white colored cousin Corningware.

mrfrost's picture
mrfrost

Most large grocery stoes sell the pyrex pans for very reasonable prices. Often for around $6 or so.

clazar123's picture
clazar123

It depends on the shape and size I want. My favorite is a rectangular 1 1/2 qt corning casserole.It makes a wide loaf that is great for sandwiches but not too big for 2 people. I also use the round,square  and loaf shapes.


I brush with oil/lecithin and sprinkle with oatmeal as a release.The oatmeal provides a softer chew than cornmeal but does brown easier.


Whatever pan I use, I brush it with an oil/lecithin mix-3 tbsp veg oil and about 1 tsp liquid lecithin.Nothing ever sticks. On my metal pans, I don't scrub/scrape off the baked on oil-just the food.The darker the better and the less likely the pans are to stick. This is the same as curing iron pans and was used long before non-stick surfaces.They also don't rust.

subfuscpersona's picture
subfuscpersona

I've used pyrex loaf pans for decades and they're fine for bread. I know the authorities say to lower the recommended baking temperature about 25F (since pyrex presumably heats slightly faster) but I never bother doing that anymore. I bake loaf bread at 350 - 375F (whatever the recipe calls for).


The down side to pyrex is that it can chip, so you have to be careful. Also, they take up more storage room than the equivalent size metal loaf pans, since they don't stack as snugly.


In my experience, loaves baked in pyrex pans tend to have a lighter, softer crust on the sides and bottom than the same recipe baked in a metal pan. Depending on your preference, this can be a minus or a plus. If you like a darker, crisper crust and are baking in pyrex, you may need to remove the loaves from the pans for the last 5 minutes or so and let them finish baking directly on the oven rack.


You mention being irritated by the build up of rust on your metal pans. If you use non stick metal pans, I would bet you wouldn't have this problem.


A few months ago, I purchased several non stick carbon steel loaf pans from lionsdeal.com. I'm not, in general, a fan of non stick cookware, but these are very nice pans. The non stick finish really works, so now I can skip the step of oiling/greasing the pan.


carbon steel non stick loaf pan - size: 8 x 4 x 3" (perfect for a one-pound loaf) - cost $2.50 / pan 


They also sell a 9 x 5 x 2-1/2" loaf pan (good size for a 1-1/2 pound loaf) at $2.80 / pan


I'm  not affiliated with this site - am just a satisfied customer - but if you're interested in non stick metal loaf pans, you might want to check them out. Just go to lionsdeal.com and enter loaf pans in the search box at the top of the page.


Whatever you end up chosing, best of luck in your baking.


- SF


 

ronhol's picture
ronhol

I picked up one of these somewhere, and I really like it a lot.


 


http://www.amazon.com/Oneida-Harmony-Inch-Loaf-Pan/dp/B001A6EI7E


 

GSnyde's picture
GSnyde

I use Pyrex loaf pans.  I love the fact that you can see the browning on the sides.  They clean up easily if you use spray oil.  A few months ago I baked one loaf of bread in Pyrex and one in metal (halves of a single batch of PR's Cinnamon-Raisin-Walnut Bread).  The loaf in Pyrex was lighter and poofier.


I also like the Cuisinart Classic Non-stick metal pans.


Glenn

TNBentRyder's picture
TNBentRyder

I've used Parrish Magic cake pans for years and they cook evenly, are quality made and do not rust since they are aluminum; just in case you may be interested in something other than glass.


http://www.amazon.com/Parrish-Magic-Line-Inch-Medium/dp/B001TH8YU6/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1289697354&sr=1-6

criscarile's picture
criscarile

Hello, I've had experience with the silicone baking pans and I do not like them one bit -- when the dough is in the pan, it "bows" the sides and doesn't keep form. ( I now use them exclusively as my "dish" for thawing meat in the refrigerator!)


I prefer my non-stick baking pans, however I still butter and dust with cornmeal, and they've performed beautifully.


I have one glass pyrex, but my experience is that it tends to burn the loaves -- but the above comment helps -- I never thought of decreasing the temp by 25 degrees F -- I shall try that in the future...


 

subfuscpersona's picture
subfuscpersona

re your non-stick baking pans - why do you bother to "butter and dust with cornmeal"? Doesn't the non stick coating work? Are you just being on the safe side? Something else?


thanks - SF

criscarile's picture
criscarile

SF, I have certainly developed a habit of buttering my nonstick pans and dusting with either fine cornmeal or flour [initially] because of the quickbreads that still stick in the corners and the corners/bottoms of the pans.  My pans must be inferior.... As you say, it looks like I'm being on the safe side, as I don't like taking a beautiful loaf out of the oven and some is left behind when I flip it out.  (Have done that too many times!)  It is unnecessary with the yeasted/sourdough loaves, but, to reiterate, it's a habit. 


It's always interesting when someone makes an observation on our habits; pauses one to stop and think...

subfuscpersona's picture
subfuscpersona

...for sharing your experience. I have an innate distrust of non stick coatings, so it's good to know that it works for yeasted breads. If I use my non stick loaf pans for quick breads, I'll take your advice and grease them.

Chuck's picture
Chuck

:-) ...well not to be an insufferable cynic about what marketing says, but...


In my experience calling a pan "non-stick" is a bit of an exaggeration (especially for lean doughs baked at high temperatures). A more accurate description would be "stick-less".

sirbakesalot's picture
sirbakesalot

Silicone sheets for freeform loaves are great to line a baking sheet.  The other muffin and cake silicone forms are terrible.  They stick, they are flopsy, and unsturdy.  I have a stainless steel loaf pan.  It can be lined with parchment or not.  Pure stainless, no coatings is the way to go. I have found glass pyrex doesn't bake the loaf inside.

Mini Oven's picture
Mini Oven


I have found glass pyrex doesn't bake the loaf inside.



Glass pans and casseroles browns food faster, they usually go into a cooler oven.  A loaf that didn't bake inside is more than likely baked too hot.  Lower 25°F for glass.


I love my clear glass pie pans and covered casseroles!

mrfrost's picture
mrfrost

Loaf Pans

From Season 8: Quick Breads


Note: America's Test Kitchen continuously updates our equipment reviews and taste tests. The written content below is the most up-to-date information available and may not match what appears in the video segment.


Overview: Seven years after our last testing, we wanted to see if anything new could best the bargain loaf pan we had previously chosen as a winner, (which is still available for $6 in supermarkets). Seven pound cakes, seven loaves of
sandwich bread, and hours of baking later, we had a motley crew of baked goods and some new thoughts about loaf pans.

Size was one primary factor that made a difference. Bigger pans allowed the sandwich bread to bake up a bit fluffier than did smaller pans but yielded dense, square pound cakes. Narrower pans were the only correct choice for pound cake and fine for sandwich bread.

Our other primary concern was browning. Light-colored aluminum finishes yielded pale, anemic-looking baked goods. On the other hand, the dark nonstick surface on our previous winner actually browned the bread and pound cake a shade too much. Despite its wide availability and low price, it's no longer our top choice. Glass Pyrex browned nicely, but the real star of the show had a gold-colored nonstick surface that yielded baked goods with a perfectly even, honeyed-copper crust. (less) Overview: Seven years after our last testing, we wanted to see if anything new could best the bargain loaf pan we had previously chosen as a winner, (which is still available for $6 in supermar...(more) Williams-Sonoma Goldtouch Nonstick Loaf Pan Winner: Williams-Sonoma Goldtouch Nonstick Loaf Pan


Product TestedPrice*
Highly Recommended
Williams-Sonoma Goldtouch Nonstick Loaf Pan Williams-Sonoma Goldtouch Nonstick Loaf Pan

This pan yielded perfectly gold browning on both yeast breads and teacakes, and turned out a sandwich loaf that, as one test cook noted, "looked just like a bread should look."

$21.00
Pyrex Glass Loaf Pan Pyrex Glass Loaf Pan

A bargain for its performance, this glass dish fell just short of the Williams-Sonoma pan and was just a tad heavier.

$6.95
Recommended
Baker's Secret Basics Non-Stick Large Loaf Pan Baker's Secret Basics Non-Stick Large Loaf Pan

This past-favorite bargain pan still performed well overall but took browning further than we wanted on both our sandwich loaf and pound cake.

$4.99
Recommended with Reservations
Anolon Suregrip Nonstick Loaf Pan Anolon Suregrip Nonstick Loaf Pan

Great heat-resistant handles and a large capacity for yeast bread didn't make up for a squat, dense pound cake.

$13.95
KitchenAid's Professional Nonstick Loaf Pan KitchenAid's Professional Nonstick Loaf Pan

Fairly good browning on both the cake and the sandwich loaf, but, like the Anolon, too large for a teacake.

$19.95
Not Recommended
All-Clad Gold Standard Nonstick Loaf Pan All-Clad Gold Standard Nonstick Loaf Pan

Not, in fact, the gold standard of this lineup, this pan was absurdly expensive and offered pallid color on both baked goods.

$74.95
Doughmakers Loaf Pan Doughmakers Loaf Pan

Unfortunately, this pan's main selling point-the company's signature pebble-pattern finish that ensures easy release-was superfluous, since neither cake nor bread stuck to any of the pans. Plus the pale metal turned out pale baked goods.

$14.95

*Prices subject to change

Davefs's picture
Davefs

Baked the same batch in the two pans.The pyrex was pretty good,but the williams sonoma was spot on what I was looking for,perfectly browned.


TIP:The Paula Deen loaf pans are identical except size,and much much cheaper.Got one at amazon and am sure they are made by the same company.


You really can't go wrong with those three.

3 Olives's picture
3 Olives

Paula Deen nonstick bread pans are imported - WS are made in the USA.

Davefs's picture
Davefs

That's interesting.In any case to my eye they are identical in look,weight,and performance.

Frequent Flyer's picture
Frequent Flyer

...my pyrex loaf pans.  I have 3 of various sizes.  I also like stoneware or pottery pans.


Frequent Flyer

Chuck's picture
Chuck

How do you bake in the pottery pans? Do you soak them, or put them on a differnt shelf, or change the temparature, or...?


(Someone here on TFL started a thread asking that very question only a few days ago.)

AnnieT's picture
AnnieT

I found this pan in a thrift store so of course there were no instructions. It's "The Original Suffolk Bread Baker" made by the Henry Watson Pottery. I looked on line for some direction and understood that I should season it before use - but one suggestion was to soak it in water and then oil it, which seemed strange. I did oil and bake it but only once, so maybe that is why my beautifully risen Semolina Sandwich Loaf  from Daniel Leader and Zolablue stuck like glue! Took lots of careful knife work to loosen it, and maybe that is why it has old scratches inside. Please, can anyone give me instructions before I try again? Or maybe I should use it for decoration only as it is very handsome, A.



Mini Oven's picture
Mini Oven

I found this: http://pastoralfarms.us/2004/02/27/henry-watson-bread-baker/


looks very informative.  :)

AnnieT's picture
AnnieT

Mini, many thanks for the link. Looks as though I need to season it more before using it again - my loaf left a thin layer of crust in the bottom of the pan ( which tasted delicious!) I had seen the pan the week before but didn't want to pay $5 but we were snowed in and I was surprised and happy to find it on sale the day after Thanksgiving for $2.50. Good looking kitchen ware but I'm not sure about the bread crock, A.



dboudwin's picture
dboudwin

We spray our metal yeast bread pans with oil every time we use them and we never wash them. Bread always falls right out and they've got a pretty good protective season on them now so they never rust. For sweet breads and things that can get sticky, we use different pans that we wash and dry throroughly before we put them away.

T_om's picture
T_om

Baker's Secret works perfectly for us.  No problems, great browing, and very inexpensive.


Plus, you never have to worry about dropping, or otherwise chipping them.



Tom

TNBentRyder's picture
TNBentRyder

I really like my Calphalon Classic Nonstick Bakeware Loaf Pan. Has a nice weight to it and I haven't had problems with bread sticking.

highmtnpam's picture
highmtnpam

my William's Sonoma GoldTouch pans.  I have every size and shape they make. Once you bake with them you won't bake with anything else.


Pam

3 Olives's picture
3 Olives

I really like the Williams - Sonoma Exclusives and use the Traditionals for most of my loaves. However. the Williams - Sonoma Gold Touch are great for any breads that are sticky.

subfuscpersona's picture
subfuscpersona

...of replies to your original post.


If you're still reading this thread, what did you decide to purchase?


Inquiring minds + the idly curious are eager to know.


Thanks