The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stinless Steel Pan?

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KMIAA's picture
KMIAA

Stinless Steel Pan?

Has anyone ever baked bread in a stainless steel pan?  If so, what adjustments need to be made.  If not, is there a reason why you shouldn't use stainless steel?  Hope someone can answer this question.

chris319's picture
chris319

Non-stick is your friend in baking.You could get a silicone baker's mat to use with your stainless steel pan. I have also wondered about cast iron.

http://www.mcmaster.com/#catalog/119/3528/=p71qbr

Antilope's picture
Antilope

stainless steel mixing bowls. I just spray the bowl with non-stick cooking spray (usually olive oil) before placing the boule in the bowl for the final rise. After rising and baking in the bowl, the finished bread falls out easily. 

KMIAA's picture
KMIAA

Thanks for the input.  I think I'll try the stainless steel pans.  I was going to try and fit some parchment paper in the pans, but will opt for the olive oil.  I think I'll take the bread out of the pans after steaming and finish on the stone to finish baking.  Thanks for the input..