Buying guide for Best loaf pans
From moist banana bread to citrusy lemon loaves, it’s great to have loaf pans on hand when you have a hankering to bake something sweet — or savory. Whether you’re a seasoned baker or just need the correct mold to shape your famous meatloaf, a loaf pan is a seemingly simple yet versatile kitchen accessory.
If you’re looking for a loaf pan, you’ll soon find that there are a wide range of choices on the market. You’re going to want to consider the material with which the pan is made, the size, and of course the price.
Considerations
Your baking needs
Your top consideration is your baking needs. What do you bake most often? Loaves of white bread? Nut loaves? And why does this matter?
The fact is, certain pans work better for baking traditional loaves, while others are better for shaping loaves made of ingredients other than flour (like meatloaf). If your favorite type of loaf is the sweet kind, a silicone loaf pan is an excellent all-around kitchen accessory. If you bake multiple loaves at once, you may prefer a multi-mold loaf pan designed for baking large quantities.
In short, there isn’t just one type of loaf pan, so you’ll want to take inventory of your baking habits to figure out which type would serve you best.
Size
A standard-size loaf pan measures 9 x 5 x 3 inches. If you plan to bake a variety of loaves in your new pan, a standard one may be your best bet. If you have a specific recipe in mind, however, you should pick your pan size according to the recipe you’re using. Otherwise, the wrong loaf pan size could lead to improper rising or spilling of ingredients. Fortunately, most recipes specify the pan size that you need.
Expert Tip
Use your loaf pan to mold turned-out desserts like ice cream cakes and jello, or try a layered terrine – a meat, fish, or vegetable dish that’s been cooked in a loaf pan, allowed to cool, and served in slices.
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Material
Loaf pans may be constructed from several materials. The most common choices are metal, ceramic, cast iron, silicone, and glass. Here’s a look at each type.
Metal: Stainless steel pans are durable and easy to clean, but they don’t heat evenly, which isn’t great when it comes to baking bread. Aluminum, on the other hand, is inexpensive and heats evenly. However, aluminum does nick easily, and aluminum pans require more frequent replacement than other pan types.
Ceramic or cast iron: Cast iron and ceramic are both long-lasting options that distribute heat evenly. Notably, ceramic is relatively delicate and will break or crack if dropped. Cast iron can be heavy, but if treated well, it can last a very long time.
Silicone: Silicone is easy to clean, highly durable, and safe for use in the refrigerator, freezer, microwave, and oven. As mentioned, a silicone loaf pan is an apt choice for people who like to bake sweet bread.
Glass: If you opt for a glass loaf pan, choose ovenproof glass to prevent shattering. Glass is delicate, but it heats slowly. Slow heating isn’t necessarily ideal for baking bread, as it could cause loaves not to cook all the way through while the exterior becomes rock hard and too dark. Notably, glass works well for non-yeasted loaves, and its transparent nature allows you to keep tabs on your creation.
If you have pets in your home, choose pans that are clearly marked PTFE and PFOA-free. Birds and small rodents have sensitive respiratory systems that may be affected by the fumes given off by certain cookware coatings.
Shape
Most loaf pans are rectangular in shape. However, there are specialty pans with decorative molds available as well. These are typically used for baking cakes rather than bread.
Expert Tip
If you cool your bread in the loaf pan and find it sticking to the sides and bottom, gently warm the bottom of the pan on a stove burner by sliding it in circles over a low flame. This re-melts the sticky bits inside just enough to allow for release. This method works with cakes stuck in cake pans too.
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Nonstick coating
Some loaf pans have a nonstick coating. This coating may wear off over time, but it’s ultra-convenient and prevents frustrating accidents caused by batter and dough that stick or burn onto your cookware.
Dishwasher safe
Check manufacturer instructions to be sure it’s safe to place your loaf pan in the dishwasher. If in doubt, wash the pan by hand to avoid damaging it.
Handles
A loaf pan with prominent handles is easier to remove from the oven. What’s more, you won’t accidentally puncture your perfect loaves if you have something to grab.
Embossing
Embossing is a handy feature for frequent bakers with multiple pans. Some loaf pans have handy markings with the size of the pan, which allows bakers to quickly find the right vessel for their immediate baking needs.
Expert Tip
Try baking a Nanterre in your loaf pan. A Nanterre is a brioche bread baked in a loaf pan in eight even balls. They're pretty and delicious.
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Loaf pan prices
Inexpensive
A single loaf pan made of metal, glass, or silicone won’t set you back more than $15. You may pay slightly more for ceramic or decorative pans, however.
Mid-range
Stoneware selections vary in price, but for a high-quality pan with sturdy chip-proof construction, expect to pay at least $35.
Expensive
Brand name loaf pans typically cost upwards of $50.
Tips
- Wash your loaf pan after each use. Hand-wash it with warm, soapy water for best results, or feel free to use the dishwasher if the pan is dishwasher-safe. Soak the pan if needed to dislodge stuck-on bits of food.
- Don’t scrub metal pans. Use a soft sponge to wash stainless steel, metal, and nonstick pans to prevent scratching and damage to the nonstick coating.
- If your pan lacks a nonstick coating, line it with parchment paper to prevent sticking. You may also grease the pan, but be sure that the entire surface is properly oiled.
- Follow a recipe. Baking is more of a science than an art, and while it’s fun to be creative, making a picture-perfect loaf requires precision.
- Purchase a thermometer. Buy an oven thermometer to verify that the temperature is just right each time you’re ready to bake.
- Keep in mind that temperature and altitude affect how long it takes for dough to rise. In the winter, find a warm spot for your dough to rise. In the summer, place your ball of dough somewhere cooler.
- Remember that yeast has a limited shelf life. If you don’t bake yeasted loaves frequently, you may need to buy a new pack or container of yeast to replace the one that’s been sitting in your pantry.
- Choose the right type of yeast for your baking needs. Carefully read your recipe before getting started. If you’re a frequent bread baker, have active dry yeast on hand. It’s the yeast most commonly called for in bread recipes.
- Don’t mistake nutritional yeast for bread yeast. Nutritional yeast is a non-active form of yeast that contains B vitamins. The savory flavored granules are often used by vegetarians and vegans as a substitute for cheese.
- Don’t forget to preheat your oven before sticking in your loaf. If you’re baking yeasted bread, it’s a good idea to preheat your loaf pan, as well.
- If you’ve made too much bread, don’t waste it. Use leftover bits from stale loaves to make croutons for salad or add to French onion soup.
FAQ
Q. My bread doesn’t look right. Did I use the wrong type of pan?
A. It may be an issue with your oven, your recipe, or perhaps the size of your pan. If you’re baking in a pan that’s too large, your bread may not rise and dome accordingly. The standard loaf pan size is best for bread recipes calling for 3.5 cups or more of flour. If the recipe calls for less flour, you’ll need to pick a smaller loaf pan for your baking.
Q. I use a loaf pan to make banana bread, and it never seems to cook all the way. What’s going on?
A. You likely need to adjust your method, not your pan. Increase the oven temperature (did you know that many ovens don’t heat accurately?) or the cooking time, so the center is cooked and doesn’t come out raw. Use a toothpick to test the center when removing your loaf from the oven. The larger the loaf, the more baking time required.
Q. I’d like to bake a round loaf. Is there a loaf pan for me?
A. Your best bet is to invest in a Dutch oven in order to bake perfectly risen round loaves of bread.
Q. Is baking homemade bread healthier than buying store-bought bread?
A. Homemade bread tends to be nutritionally superior to store-bought sliced white bread. In addition, it’s usually cheaper. The downside, however, is that baking yeasted loaves requires a significant time commitment. Thankfully, active cooking time is minimal. You’ll spend most of your time waiting for the dough to rise, and while that happens, you can happily perform other household tasks, head out to work, or run errands. The best part of baking bread at home is the amazing smell!
