Bread Pan

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.  Are there really differences in pans? YES! Do you have to spend a fortune to get a good one? NO! Here's my experience . . .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.

NOTE: Chicago Metallic has changed the design slightly since I bought mine; the new one is even better!

Used about the same amount of times. Less than a dollar difference in price. I know which one I'm buying more of!

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  • Alison
    Posted at 12 February 2013 Reply

    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.

    • Carolyn Shearlock
      Posted at 13 February 2013 Reply

      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!

    • Lori Rackliffe
      Posted at 11 February 2017 Reply

      I’ve found through my own and the experience of others that if you want to use the silicon pans that you do best to keep to the smaller sizes and buy quality. I’ve had very good luck with the Orka brand. I have the longer loaf pans, muffin pans and an 8×8. The oven I have now on our power cat is a microwave/convection oven and metal can’t be used when I want to bake using the Combo Bake or Roasting setting, Glass would work, but no breaking or rattling with silicone!

  • Charlotte Caldwell on Facebook
    Posted at 16 April 2013 Reply

    I bought Chicago metallic products at your recommendation and they work well. The sheet pan works as an extra shelf in our Force 10!

  • The Boat Galley on Facebook
    Posted at 16 April 2013 Reply

    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!

  • LaDonna Bubak on Facebook
    Posted at 16 April 2013 Reply

    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.

  • Victor Beltran on Facebook
    Posted at 16 April 2013 Reply

    classic shopper. Retail stores cater to your style.

  • Margaret McGovern
    Posted at 06 January 2014 Reply

    I think this is the answer to my bread pans that rust over the summer when we are not on the boat. I’ll have to wait until we return to the U.S. to order them. Amazon doesn’t deliver to the Rio Dulce!

  • Mary Grace Stich
    Posted at 03 April 2015 Reply

    Thank you for sharing your experience and wisdom! I was looking at the Chicago Loaf Pan on Amazon today and this one has been replaced by a “newer” model. Have you tired the new one or do you have any feedback about it? Here is the link:

    Thank you so much,
    Mary Grace

    • Carolyn Shearlock
      Posted at 04 April 2015 Reply

      It’s an even better version of the one I have — supposedly their commercial grade. I wouldn’t hesitate a bit.

  • Chris
    Posted at 22 September 2015 Reply

    We use silicone – and can realy recommend them. We use for silicone for all our baking.

  • Candise Ferguson Krakowiak
    Posted at 02 February 2016 Reply

    You are just a plethora of information. So much of your advice also applies to more than just those who live aboard. I am learning so much from you & I’m not on my boat yet.

  • Claire Bradley
    Posted at 20 August 2016 Reply

    Has anyone used one of these on a boat? They seem ideal as you do all the mixing, proving and cooking in one thing, and you can also apparently use them for steaming veg and fish. Anyone used a Lekue?

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