September 19, 2014 - 9:34am
loaf pan replacement
I've been using a non-stick Caph for a few years and I like the results. But the non-stick has started to do what most non-sticks do, peel.
Little by little we've been dumping all of our non-sticks for other metal or glass pans.
Other than a Lodge cast iron (just over the top for me) are there any recs here for a good, NOT coated, large loaf pan?
Preferably US made.
Share
Do you specifics on what kind of metal you want?
Last I checked Nordicware was still made in the US (at least, the bunt pan I got from them recently was) and I know they sell aluminum loaf pans (1.5 pound). Like this one.
http://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000OSNQXQ/ref=sr_1_1?ie=UTF8&qid=1411146336&sr=8-1&keywords=nordicware+bread+pan
probably not pure aluminum but this seems to be the only other contender.
http://amzn.to/1v0pdIC
But they are coated. Thus far none of mine show any signs of peeling. They are aluminum over steel and made in Pittsburgh
baking parchment and keep on using it.
I like wide pan breads so I use a rectangular corningware casserole. Works great!
I have friends that love the ceramic non stick coating ones.
My neighbor has one that I borrowed and loved. I will have to find out what kind it was. It was metal on the outside and I think ceramic on the inside (not coating like I mentioned above). It was interesting and made for a nice loaf.
Cast iron is great. Easy to clean, and never flakes. No worries about scratching it and it lasts forever. Plus you can keep it in the oven on the lower rack and use it to keep the oven hot when cooking other foods.
But the lodge loaf pan is a a little small for bread.
i I am not a fan of aluminum or nonstick though I did buy an americoat Pullman pan. Most all my baking is done in the combo cooker which is perfect for round loaves.
use only as intended. Keep them out of dishwashers, soaking water, grills and garage, all rather dangerous places to use non-stick baking pans. Never clean with a green scrubbing pad or steel wool, strong soap or acid.
I was gone from the kitchen (I'm chief cook and bottle-washer) only two months and my husband bought green heavy duty scrubbing pads and just about ruined all the non-stick surfaces. (I replaced them now with the softer all-surface blue ones.) Even the counter tops and tableware show evidence of these nasty sponges. Don't quite know what I'm going to do about it other than re-glaze pans, oil surfaces and talk him into wearing glasses on his nose full time. Those nasty sponges should come with warning labels like cigarette packages. Use on the outside of burnt pots only! Will not polish anything other than ceramics and glass. A secondary health hazard too, I could wring his neck for it!
I do not know where Fat Daddio pans are made. I have several of their aluminum pans in various sizes, both loaf and cake. I like them a lot. Bread releases easily, and they wash easily. I like that the sides are straight up and down. I like the look of my loaves with the straight sides, and I seem to cut a nicer first and last slice.
I am going to call the company, since I am now curious.
I also have some of the pans with the coating, mentioned above. What I like about them, is that they don't even need washed, they release so well. Can't see them ever being damaged. I just wipe them with a paper towel and put them away with a paper towel between them, if stacked.
Just called they are made in China.
How about stoneware loaf pans? I've never used them, but I have a stoneware baking sheet I like a lot. I've read that once a stoneware loaf pan is properly seasoned, you never have to grease it to keep bread from sticking. Has anyone used them?