What loaf pans do you need?
How do you adjust baking times for the various materials?
Metal, glass, silicone, stonewarewere breaking it down for you.
Alison Conklin
So many styles, so many sizes.
So many choices, and all you want to do is make a batch ofbanana bread.
The good news is you could get along perfectly fine with just one inexpensive loaf pan.
Alison Conklin
Either way, this guide will walk you through.
What Recipes Use a Loaf Pan?
What Is a Standard Loaf Pan?
Alison Conklin
If you own one loaf pan, it should probably be this size.
But larger loaf pans are not uncommon, either in stores or for recipes.
Another common size is a loaf pan measuring9 x 5 x 2-1/2 inches.
Alison Conklin
The difference between an 8 1/2-inch pan and a 9-inch pan doesn’t seem that big, right?
you’re free to see this in the photo above.
The 9-inch pan is on the left and the 8 1/2-inch pan is on the right.
Alison Conklin
If you do the math, youll find theres a 15 percent difference in capacity.
What if the Recipe Doesn’t Specify Pan Size?
If you’re online, try and ask the person who wrote the recipe.
Alison Conklin
If in doubt, use a standard8 1/2-inch panand follow the “2/3 full” rule mentioned above.
Older recipes often dont specify dimensions when they call for loaf pans.
Sixty years ago, a standard loaf pan was 9 x 5 x 2-1/2 inches.
(Why the change?
I have no idea.)
One more thing: Some recipes might call for pans of specificcapacityrather thandimensions, e.g.
a 1-quart loaf pan.
How do you know how much your loaf pan holds?
What Material Pan Should You Buy?
Now that weve tackled sizes, lets talk materials.
Your choice is typically betweenaluminum, glass, silicone, ceramic, cast iron, or stainless steel.
Each kind of pan has its pluses and minuses.
Let’s take a look at each one.
Aluminum Loaf Pans
Aluminum pans are lightweight, affordable, sturdy, and conduct heat decently.
Cakes and breads brown well in them.
They are a classic loaf pan choice.
If you are new to baking or dont bake often, we say go with one of these!
you’re free to find a-okay, inexpensive ones very easily, often right at your grocery store.
Within aluminum pans, you might get unfinished or nonstick finishes.
Nonstick bakeware has become so ubiquitous, it can be tricky to even find metal baking panswithoutthe finish.
Whats the advantage of one over the other?
Nonstick pans are easier to clean, and breads often do release from them with zero to little effort.
Most nonstick finishes will gradually break down in the dishwasher, so its best to hand-wash nonstick pans.
Also, dont cut into a baked loaf in a nonstick pan, because you could damage the finish.
If you grease unfinished metal loaf pans correctly, they also provide you with easy release and easy cleanup.
Naked aluminum will turn a streaky, pitted dull gray if you put it in the dishwasher.
So be sure to hand-wash those, too.
Glass Loaf Pans
Glass is an insulator.
It takes longer to heat than metal, which is a conductor.
Which is a good habit no matter what your pan is made of.
Its a-okay to put silicone in your dishwasher on the top rack.
Its colorful and nifty.
But it does have drawbacks.
Since silicone is bad at conducting heat, baked goods dont get as brown in it.
Your breads will have paler sides.
Silicone bakeware is also floppy, which can mean it’s hard to handle a full pan.
Set it on a baking sheet before filling it with batter or dough.
The baking sheet makes it easier to take in and out of the oven, too.
Its floppy nature can also make silicone a pain to wash and store; its not easily stackable.
Basically, if you want your loaf to keep its shape, let it cool in the silicone pan.
Over time, silicone can develop a greasy film.
Then give it a good scrubbing.
Ceramic Loaf Pans
Ceramic loaf panshave rustic appeal, and they hold heat excellently.
Like glass pans, they can take a while to heat up.
They come in many colors and patterns and generally have a cheerful vibe, which is always a plus.
Like glass pans, they are dishwasher-safe.
But they are a great choice for meatloaf and small casseroles, since you dont unmold casseroles.
Plus, ceramic pans tend to give you browned, crispy corners, which some people just looove!
If you like a good crust on your loaves, cast iron will deliver.
Its not dishwasher- or microwave-safe, and its weight can make it trickier to store and handle.
A great compromise?Aluminized steel,likethis loaf pan.
It’s the best of both worlds.
More expensive, but will last a long time!
Better safe than sorry!
Even silicone pans should be greased.
I havent noticed too much difference.
Those crevices can be trickier to keep clean, though.
Many pans have handles on the side.
I like them, because they make it easier to maneuver and invert the pan with potholders.
Some people might find them bulky.
The best pan is the one that feels right to you.
In the Mood to Bake?
Get Out Your Loaf Pan and Try These Recipes!
