The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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

MommaT's picture

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....



mcs's picture

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.

Here's a source for a similar pan that's completely uncoated.

One more for you to look at.  Haven't tried this brand, but they look high quality and you're buying from the manufacturer.


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

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

Chicago Metallic makes some sturdy, non-coated bakeware.


davidm's picture

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

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

jbaudo's picture

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. 


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.

ericjs's picture

This thread is way old, but here I am in 2021 looking for the same thing. They told us for decades that teflon was safe, before they had to pull it from the market, so I really can't comprehend how people are so trusting that all the many replacement non-stick coatings are safe.

I do use cast iron loaf pans for things like quick breads, but I'm looking to get thin metal pans for rye breads where you really want them to come up to temperature fast, and not be insulated by a cast iron heat sink. Also, I want pullman pans. Some of the web sites from the old links above do lead me to bare-metal pullman pans, like this one but so far I can't find a 9" one (I guess commercial operations cater to people making bigger loaves).

Anyone have any other leads?

ericjs's picture

To followup: Williams Sonoma makes a 9 inch pullman in aluminized steel that is not non-stick coated. The ones on their site are $50 and lidded, but I found one on ebay for cheap without a lid (preowned but unused).

I seasoned it with coconut oil and greased it before putting a sticky pumpernickel dough into it and it slid right out when it was done.