Loaf pan recommendations?

[Ellp]

So I got 3 Bakers Secret loaf pans for my wedding 8 years ago and they finally gave up. The coating was starting to flake off and after the last batch of bread which I had to throw out because the coating completely coated it, I'm ditching the pans.

So I'm left with one pyrex pan. The problem is I like the non-stick qualities of my pans for when I make bread and the pyrex is just not cutting it. I suppose I could butter and flour it, and it would work fine, but what do y'all use for loaf pans?

I tend to make Banana bread, bread, and coffee cakes in mine.

[treegardner]

Pampered Chef. Their stone bakeware is the best!

[Mbella]

Originally Posted by treegardner

Pampered Chef. Their stone bakeware is the best!

I love mine!

[Ellp]

Does the pampered chef stuff stick or do you have to butter and flour it first? Is it unglazed or glazed?

I just checked out their website and wow...those loaf pans are NOT cheap. $31 Cdn for 1??! That, and I don't know where to find a consultant and I don't want to sign up for "more info" just incase I get bombarded by spam..

[Coconut Chronicles]

Chicago Metallic or Pampered Chef as PP's mentioned.

[Denvergirlie]

I have two stonewear ones as well. Both a pampered chef and some other brand as well. Found mine at goodwill about a year apart. I spray mine with can oil stuff, works great.

[Kimber47]

I'm looking for the same thing!

These are made in the USA and aren't as pricey as the Pampered ones.

Hartstone Pottery

[allnaturalmom]

I use stainless steel loaf pans and love them. I've never had a problem w/sticking or clean up and they can go right into the dishwasher if I don't have time to wash them by hand. I use them for yeast breads, quick breads, pound cakes, etc...
I have these:
http://www.kitchencollection.com/Tem...ss%20bakeware& and http://www.kitchencollection.com/Tem...ss%20bakeware&
They are good quality, not thin or flimsy.

I would like to get a cast iron one, but lodge doesn't make them anymore. This is why sometimes I just make the breads in a cast iron skillet.

gl
hth

[Pinoikoi]

Originally Posted by treegardner

Pampered Chef. Their stone bakeware is the best!

I use pampered chef stoneware for muffins, brownies, cookie sheets, etc. The more use they get the better they are!

I even have a gingerbread house mold in stoneware from them.

ETA: I just saw about contacting a consultant.

1) I believe you can order direct off the website
2) I hunted down a consultant about two weeks ago because I wanted to host a party. Some people didn't buy anything (I didn't mind, I just wanted to have a party!) but most people ordered 1 thing.. I ended up with $25 worth of free product, no shipping fee and 20% off of anything else I wanted...

Maybe you know someone that knows a consultant? You could ask your friend to host a "catalog party" just so you can order from your friend and not contact a consultant at all. Although to be honest, the consultants I have seen in the past were not pushy at all or anything.

[EnviroBecca]

I have Doughmakers loaf pans that I adore! They have a pebble texture which is very non-stick when oiled. I just toss some oil or butter into the pan and rub it around with my fingertips.

[greenmansions]

Looks like I'm the only one, but I like pyrex. I don't mind greasing it, or putting some parchment along the bottom. I like to see what is going on, and how brown the bottom of the loaf is getting. I really don't ever have a problem with things sticking and I usually use a spray oil to coat it and I rarely flour the pan.

[ParisApril]

I have the pampaered chef ones and really like them although if I could I would buy cast iron pans instead.

[Pinoikoi]

Originally Posted by greenmansions

Looks like I'm the only one, but I like pyrex. I don't mind greasing it, or putting some parchment along the bottom. I like to see what is going on, and how brown the bottom of the loaf is getting. I really don't ever have a problem with things sticking and I usually use a spray oil to coat it and I rarely flour the pan.

I really like pyrex too, but I think the history of exploding glass has turned a lot of people off on them.

[beanma]

I have Lodge cast iron. I didn't know they had stopped making them. I love 'em, but I love all things cast iron and hate all things teflon.

[JessicaS]

I like the stoneware, it seasons and gets better over time like cast iron does.


I am a bit intimidated by the exploding glass thing with pyrex, I have some but I usually use the stone ware.

[Magelet]

I love love love chicago metallic's commercial uncoated stainless steel pans. a tiny pita to clean the corners, but so worth it. (they're professional or some sort coated ones suck. 3 weeks and the coating was peeling). It's not non-stick but that doesn't mean everything sticks to them.