Having used bread machines for years, I'm not sure how much of a demand there would be for nonstick pans. I mean, there would be an initial demand from people who don't like nonstick surfaces. But because of the nature of the process, with the paddles inside the loaf holding the loaf in, with no way to grease the pan before the bake cycle begins (well, technically you could, but you wouldn't be able to do any timed bakes or overnight bakes), a not-nonstick pan would hold onto the loaf and make it very difficult to remove in once piece.
savithny, 42 year old moderate mom to DS Primo (age 12) and DD Secunda (age 9).
That is true. For cooking I use Earthpans and they have a "natural" non-stick surface(they call it Sandflow) that works pretty well. Hope I dont find out that those are dangerous too... I guess I was more talking about a bread machine without a teflon surface, I would love one with the Sandflow nonstick.
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