How much difference can there be in bread pans?
I’ve used each of these pans about the same amount — I bought the ugly one first, used it for about a year, then began researching better pans for TBG and bought the smaller one to see how it held up over time. It’s seen a lot of use since then, even though it looks brand new!
Both were sold as nonstick. (Obviously, only one really was.)
Now for the real kicker . . . would you believe that there’s less than 25¢ difference in price between the two?
The one that looks horrible is a Baker’s Secret pan that I bought at Wal-mart. The nice looking one is made by Chicago Metallic and I purchased it on Amazon. 
The Chicago Metallic one is slightly smaller but it’s actually a better size for two people — and it’s the size pan that most bread recipes were designed for — 4″ x 8″ inside at the bottom (their measurement of 4-1/2″ by 8-1/2″ is at the top). A slightly smaller size is also good for keeping portions in check!
If you’re looking for a good bread pan (also called a loaf pan — and yes, I use it for meatloafs and lots of “casseroles” too), I highly recommend the Chicago Metallic ones. There are other brands that are more expensive, but I can’t imagine anything baking any better. It’s a nice heavy pan, with no hot spots and it hasn’t warped with use. You can see how nicely the loaf just tips out of the pan.
- Chicago Metallic Non-Stick 4-1/2″ x 8-1/2″ Loaf Pan (on Amazon)
- See all Chicago Metallic bakeware on Amazon
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What do you think of silicon pans? They don’t get rusty at all but I’m finding that food cools off really quickly in them for instance cooking lasagna in a 13×9 pan.
I’m so-so on them. When I first saw them, about 8 years ago, I thought they’d be fantastic and bought a set. My biggest gripe is that they tend to collapse as I’m lifting them into the oven. I’ve learned to put a cookie sheet under the pan and then lift that. And you’re right, the pan doesn’t retain heat at all — good for not burning yourself, bad for keeping the food hot.
The good side is that they don’t clank in a locker, no matter how rough the conditions!
I bought Chicago metallic products at your recommendation and they work well. The sheet pan works as an extra shelf in our Force 10!
I really love mine . . . to be honest, I didn’t realize what a big difference in quality there was until I got one good one — and then began replacing more and more of my pans!
I need a better bread pan. Thanks for the advice. PS: Bought one of those scrubbie rags at Strictly Sail Pacific this weekend & told the fellow I heard of them thru you.
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