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Some are wider and shallower, while others have taller edges, resulting in a deeper pan. The loaf pan’s shape can significantly impact results. They measure approximately 4 inches by 2.5 inches and create individual portions of loaves, breads, and cakes. If a recipe doesn’t specify which size loaf pan to use, default to the standard 8.5-inch pan. Use the size indicated in the recipe to ensure optimal results.

A too-large pan may prevent bread from rising properly, while a too-small pan can cause batter to overflow. While the difference sounds negligible, size can impact results. Another popular size, 9 inches by 5 inches by 3 inches, is only slightly larger. The measurements refer to the cooking area rather than the pan’s total dimensions. While these coatings are somewhat brittle, they can withstand high temperatures.Ī loaf pan typically measures 8.5 inches by 4.5 inches by 2.5 inches and is also referred to as a standard 1-pound loaf pan.

Ceramic nonstick coatings aren’t actually ceramic instead, they’re a combination of sand and silicone.

However, modern versions no longer use perfluorooctanoic acid (PFOA), the ingredient that caused the most concern. Moreover, some experts question the safety of using PTFE. Pans coated with PTFE cannot be used at temperatures higher than 500 degrees Fahrenheit. While it performs well at first, over time the coating is susceptible to scratching and damage.

Polytetrafluoroethylene (PTFE), better known by the trade name Teflon, has long been used to create nonstick coatings for cookware and bakeware.

The two primary types of nonstick coatings in loaf pans include: Pans with a nonstick coating require less fat, release food easily, and allow for fast cleanup.

Silicone baking molds don’t stick and can be used at high temperatures.

Its attractive appearance allows it to perform double duty as a serving dish.

Stoneware is nonreactive and conducts heat evenly.

Glass baking dishes allow cooks to visually monitor their food’s progress as it cooks.

Glass heats up slowly but offers excellent heat retention.

Stainless steel, which is both durable and rust resistant, doesn’t react to acidic ingredients and can be used to cook food at high heat and create a crispy browned crust.

Aluminized steel is ideal for baked goods that require moderate heat.

Aluminized steel, made by coating steel with an aluminum-silicon alloy, is a popular choice for bakeware because it resists corrosion and provides even heat distribution.

Loaf pans are available in a variety of materials, including: Keep reading to learn about several of the most important factors and features to keep in mind when choosing the best loaf pan. Prior to shopping, many cooks assume that every loaf pan offers similar performance however, a number of factors affect the pan’s functionality, including its material, capacity, ease of cleaning, and more.

Photo: What to Consider When Choosing the Best Loaf Pan BEST DECORATIVE DESIGN: Nordic Ware Wildflower Loaf Pan.BEST WITH HANDLES: Cuisinart Easy Grip Bakeware 9-Inch Loaf Pan.BEST FOR MEATLOAF: Rachael Ray Bakeware Nonstick Baking Loaf Pan.BEST SILICONE: SILIVO Silicone Bread and Loaf Pan.BEST GLASS: Pyrex Easy Grab 1.5-Quart Glass Loaf Dish.BEST ALUMINIZED STEEL: Chicago Metallic Chicago Metallic Commercial II Traditional Loaf Pan.BEST BANG FOR THE BUCK: Wilton Recipe Right Medium Bread Loaf Baking Pan.BEST OVERALL: USA Pan Bakeware Aluminized Steel Loaf Pan.This guide explores several important features to look for as you shop and provides choices by category for some of the top products on the market. While choosing the best loaf pan may sound simple, shoppers actually must consider a number of different factors. This versatile piece of bakeware is the ideal vessel for baking your grandmother’s nut bread recipe or creating a delicious brioche for Sunday brunch. The humble loaf pan, also commonly called a bread pan, is an unsung kitchen hero.