The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Any such thing as a tubular baking pan?

clazar123's picture

Any such thing as a tubular baking pan?

I currently use metal cans repurposed from various canned vegetables for tall,round loaves. Like this:

 Is there such a thing as a tubular baking tube available that is about 4-5 inch diameter and anywhere from 6-12 inches tall? There are canapé baking cans but they are too small a diameter. I have googled unsuccessfully.

cgap's picture

Not wanting to be an alarmist, but how safe are repurposed cans? Do they have a coating on the inside? Will this potentially transfer to your food?

Don't think I'd take the risk myself.

Why not get some stainless steel tubing (from a steel supplier) and then you can get exactly the size you need.

kendalm's picture

Probably just fine for baking with considering they used I contain food anyway seeing these made me think of panettone so why not use a panettone paper mold ?

Wild-Yeast's picture

The problem with tall cake baking pans is the sides will be much higher than the center. That's why cakes are stacked to obtain the desired height.


IceDemeter's picture

made me smile, since my Mother-in-Law was just telling me last week about baking many of her "fancy" loaves in orange juice cans --- and that back 40 and 50 years ago many cookbooks recommended using these cans for tall, narrow cakes or loaves.  It sounds like you are following a long-standing tradition.

Honestly, I'd say that your best bet would be either something made locally (check with any local metal shops), or checking with a restaurant supply house for a tall, narrow saucepan / steamer, or see if they can check with their pan suppliers for a custom stainless-steel pan for you.  Just make sure that you specify that it must be food-grade and suitable for sustained oven temperatures up to 500 deg F or more.

Something off-the-shelf that might work for you would be an "asparagus pot" like this: which is also listed here with more info (such as the fact that it is oven-safe):

Another possibility might be a canning jar - like this one:

Please let us know if you find something suitable!

MonkeyDaddy's picture

was Dad making "Beer Can Bread."  It is a heavy, fragrant, spiced nut bread made with dates.  It was his "thing" and the only time all year I saw him actually baking - my Mom did all the rest until us kids were old enough to cook.  After the baking marathon, my parents would religiously scrub out the insides of the beer cans  then rapid-dry them in the still-cooling oven to prevent rusting.  Now, I know what you're thinking... beer cans??  But these were 1960s beer cans... made of steel, with real tin coating on the inside (not the insane chemical crap they use in cans today).  They were before pull-top cans were invented and had to be opened with a "church key" can opener.

Alas, over about 30 years' worth of Christmas bread-making the tin coating did indeed begin to fail and they started rusting badly.  My folks bought some mini loaf tins to keep making the bread in each year, and it still tastes great, but lacks some of the romance of those old round loaves.

Fast forward a few years to when my Mom became a sales consultant for Pampered Chef and she sold a product called the Valtrompia Bread Tube.  They came in three shapes - a six-pointed star, a heart, and a flower.  They're about 11-12 inches tall, have two removable ends, and the diameter is 4 or 4.5 inches.  When I saw your query I googled Valtrompia bread tube and there are actually some used ones for sale on Amazon.  Pampered Chef doesn't appear to carry them any more, but it looks like Norpro is making an identical product now and I found it here on Amazon.  All three shapes in a set for $15.95.

A caution:  The Beer Can Bread did NOT work in these tubes.  It is sticky on the outer crust (part of the charm) and it was a total disaster trying to get it out of the crevices of the tubes.  So if your recipe is sticky or typically difficult to un-pan, this might not be the product for you.

Happy searching - hope this helps!

Correction:  There are some weird characters next to the numerals in the size description, which after some thought I realized were HTML goofs for quotation marks.  It appears they are 8.75" x 3" which are not big enough for your application - I'm sorry.  It's funny, I always thought my Mom's were bigger...  

Mini Oven's picture
Mini Oven

small spring form pans and a baking matt for the column.  One whole spring form on the bottom and just the ring to hold the sides.  Could even put one inverted on top as they often come in sets of 4 or 5.  Check around for the thinner metal webbed matts that come cookie sheet size and one can cut to size.

Used to be coffee came in cans and they were a nice size for such adventures.  I've seen soup cans, or bean cans in large sizes.  Might also want to check canisters, they can be lined with parchment for easy removal.  

On the smaller side...

What about baking in two sauce pans one inverted over the other?  

Or two large dark soup mugs, lip to lip, could even drill a hole in bottom of the top one.  Wrap a silicone strip around the middle.  

Crock pot insert?  Small Rice cooker insert?  They are tall and can have a small diameter too.  I think mine is about 7" deep.

How about searching:  deep round baking pan....   My link thinks I'm in Laos... silly link  :)   might have to erase the last part of that link to get your country.


clazar123's picture

I guess it was 40-50 yrs. ago (1958-1970's). My mom's tall,round bread was a date and nut bread. She used juice cans with a wax paper circle in the bottom and well greased sides. The cans were about 3 inch diameter and 8 inches tall. She liked the juice cans because they didn't have the strengthening ridges and cherished those cans for years.The rounds could daintily be displayed on a lovely plate. In the 60's there was a pyrex (new,amazing glass that could go into a hot oven!) glass baking round for bread. Still available but WAY too fragile-very thin.

Fast forward to 2010. One holiday,I ambitiously decided to make a mini-pannetone for each coworker (about 4 dozen people) and needed appropriately sized containers. I had left it too long to order mini-pannetone papers and my recipe was more brioche-like anyways. I went to the grocery store and found food in a can that matched my needs (the hard part was finding an unlined can)  and bought 2 dozen. Nothing was wasted-I froze the contents and used them up over time. I still have them but I want larger sizes. 

Fast forward further. I use a (??)number 3 juice can but there is that tell-tale row of strengthening ridges. Sometimes,despite a good oiling and coating, some breads are hard to remove. It is awkward to parchment line-at least I have found it so.  The dimensions are 4 1/2inch diameter and 7 inches tall. The round sliced is a great sandwich size.

A rolled silpat is indeed ingenious and I could have guessed who wrote that response with my eyes closed. Thank you, Mini Oven, for the brainstorm ideas. The closest I came to an actual pan was the crimped pan. I even used to have one but it has been lost a few moves ago. I know you can relate. :) But, I also wanted a slightly larger diameter than the crimped pan offers.

I will check out rice cooker inserts. Restaurant supply.....hmmmm...maybe a stainless steel utensil holder?  I keep searching thrift stores for such castoffs that have been separated from their original equipment- like ss hot table inserts.

Maybe this (picture) will work-a ss utensil holder. 5 inch diameter and 6.5 inch tall. Locally available and I have a gift card!

This is the closest I have seen to my idea of :metal, straight tube, about 4.5 inch diameter and 8-10 inch tall.  

The asparagus steamer looks promising but at 5 3/4 in.diameter is a little big. Also pricey but if I find a thrift store variety, I may try it.

Canning jar-interesting idea! My wide mouth quarts are differently shaped but a bit narrow diameter (3 1/4 in) and narrower on the bottom.. I will look around.

Do pudding pans come in a straight tube? The type used for making steamed/boiled bread like Figgy Pudding. I have only ever seen them in decorative shapes.

I am surprised there is not actually a baking pan already commercially available. I have improvised pans a lot over the years with casserole dishes and sheet metal. I just wanted to buy one already made! I think there needs to be more home bakers or cottage business bakers in the pan design industry!

Postal Grunt's picture
Postal Grunt

In the late 70s or maybe the early 80s, a manufacturer whose name I've long since forgotten marketed a tube, open at both ends, of baking temperature proof clear plastic or glass for bread. While it appeared to be mostly a novelty thing that faded into obscurity, it did work for acquaintance of mine. There may occasionally be some of these tubes in flea markets or on Ebay.

gary.turner's picture

Amazon has it, as described by Rube above.

Corning Pyrex bread mold


lloyde's picture

The chef where I work uses these for a few breads. I can try to find out where they can be purchased, looks like it might be the right dimensions for you, though ridged on the outside.

gary.turner's picture

The seller is damned proud of these. They appear to be commercial culinary ware.

Triple round bread mold.


tgrayson's picture

Stainless steel is a poor conductor of heat, so anything made of this material isn't ideal.

yozzause's picture

we used to have similar pans they were straps of 3  and the loaves were sold as Pipes quite popular way back. Another  idea is a terracotta flower pot although your loaf will taper and the receptacle may not last long with the oil and they don't bounce, we used to roll the dough pieces in sesame seed which also helped to stop sticking and we inverted the pots as they went into the oven and the holes that are in the bottom of the pots allowed steam to vent too. The customers that bought them loved them.


gary.turner's picture

really an issue when baking? The heat is applied evenly to the surface of the pan, unlike stove top cooking.


Mini Oven's picture
Mini Oven

buckets,    table waste containers,  

Parchment is not so hard... think sausage wrappers.  Wrap a wet piece of parchment around the can and fix with rubber bands (I cut up sleeves of old rubber gloves)  leave plenty of overhang on the ends, enough to fold a collar over one end and for the bottom, twist tight like a sausage wrapper and use a close pin to hold it until dry.  

When dry, cut off the end of the tight twist so there's no lump (dent) on the end of the loaf leaving about a one inch circle or hole.  Remove the rubber bands and place into can folding the collar over the edge to hold it.  Drop a wet parchment circle into the bottom for a smooth end.  Fill.  I like to hold up the edges sometimes using clothes pins so they stay out of the way and hold the seam shut while filling.

Could also line with foil backed baking parchment...  That might erase those rings marks.  and you could bake in rusty cans if you wanted to!!!

albacore's picture

Most food cans have a laquer on the inside these days. Fine at room temperatures, but may breakdown and peel at oven temperatures. At a pinch you could burn it of with a blow torch, but it's messy.

Also watch out for stainless steel - it can stick! I once had some crumpet rings made for me out of 4" 316 stainless pipe and they were unusable; the crumpet batter stuck like glue to them, whatever grease you tried coating them with.


clazar123's picture

I just bought 2 ss, 1 1/2 qt utensil holders (otherwise known as Bain Marie inserts for a steam table) from a local discount store. I will make sure I use generous coatings-oil,lecithin and meal/seeds/flour. The dimensions are

4 3/4 ID and 6.5in tall.Pretty close. I can always extend taller with foil.

So many great ideas!

the hadster's picture
the hadster

It would be easy to line the WALLS with parchment, particularly if you have parchment on a roll.  I line my spring form pans using parchment on a roll and I use the natural curl of the paper to help me.  One thing I have learned is to cut the parchment about 1 inch higher than the pan and then I spray the pan with a light coating of oil, then I put the parchment it.  It will stick to the oil.  Once my batter / dough is in the pan, I cut the parchment level with the top of the pan.

Great choice.

lanetterm's picture

I never post, I always just lurk. But I feel compelled to speak up. Cans are not safe for baking. 

They are not designed to be used at high temperatures. 

“Cans are reliable, recyclable, durable packages that keep beverages and foods fresh and allow them to be transported safely for thousands of miles, even into remote regions—but they were not made to be used as cooking containers,” says Scott McCarty of Colorado-based Ball Corporation

You can end up with metals and bisphenol A leaching into your food.

I can remember when the original Laurels Kitchen Bread Book, recommended using cans. But it was later taken back and changed because it is unsafe.






Mini Oven's picture
Mini Oven

While the custom-made cans cost 14 percent more than industry-standard cans would, Eden maintains it’s worth the extra expense (which amounts to some $300,000 extra per year). “It was the right thing to do,” says Michael Potter, Eden’s president. “I didn't want BPA in food I was serving to my kids, my grandkids or my customers.”

cgap's picture

I feel vindicated now about asking the question about coatings on the inside of cans.

BPA has been banned from a number of products in Aussie because it is a nasty substance.

I recall reading in the last year or two that there are a few scientific studies that suggest a link between the use of aluminium cooking pots/cake tins etc and Alzheimers.

You have to ask yourself if it's worth the risk.

MonkeyDaddy's picture

I'm sure you remember the thread you started back in September, and I know you have already bought your utensil holders, but I just couldn't stop gnawing on that particular bone.  I was Googling round baking forms and through complete internet providence ran across these.  They are for candlemaking, seamless aluminum forms in all kinds of sizes, and they're cheap.  I figure I can line them with foil to cover the "wick" holes.  I think I'll give them a try - I'll let you know how it goes.,p190&title=Round-Mold

clazar123's picture

Candle molds?! What a great idea. You can find great bread pans in many places-you just have to change your way of thinking.

New business venture-buy a bunch of these, put a wire thru the hole in the bottom for hanging and market them as pannetone pans. Charge big bucks (bread pans are always expensive). We'll make a fortune!

dougzbaker's picture

I worked at a golf course in Florida where we baked our brioche in this tubular pans. Also called Boston brown bread pot or bain Marie insert, you can find that at Fantes in Pennsylvania, or at, or you can find all sizes at these websites: (here you'll find all sizer and where to buy)





Camarie's picture


dougzbaker's picture
Liana's picture

I've recently come across a website that sells cylinder-cake-pans. You can have a look. of cake pan