My stoneware bread pans..

15 years ago

I was looking for some stoneware, ceramic type loaf pans last year to make bread in. I have one metal pan and I use that for meat loaf.

I was given 4 new (sticker still on them) from a friend from Freecycle, as she wasn't using them. They are oven, dishwasher and microwave safe.

I use them for baking bread but I guess they aren't all that heat-proof. There are shadowy hairline cracks. They aren't cracked through; there's no roughness. The surface is perfectly smooth and glossy.

I'm thinking that these are best not used for baking. What do you bakers use for loaf pans?

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Comments (13)

lindac
15 years ago
Pampered chef makes some lovely stoneware bread pans. While not a fan of Pampered Chef (I think it's way over priced) I do like that bread pan....and it was a gift!

I think your pans are more decorative than functional....what brand are they?
Linda c
soonergrandmom
15 years ago
I think I have eight loaf pans and they are all Pyrex or Corningware.
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Did you check the "Troubleshooting" section of your bread machine manual for an answer? 1. My first choice is to do what I always do - bake your bread in a loaf pan in the oven and only use your bread machine for preparing the dough, but that's now what you're after. 2. Let the bread rest in the pan for 10 minutes after you remove the pan from the bread machine. Once in the cooler air the loaf will shrink a little and that may help it pull away from the pan. 3. I've read where you can wrap a wet kitchen towel (wet with warm/hot water) around the bread pan and allow it to sit for 5-10 minutes, and that's supposed to help the unwilling loaf loosen. 3. Another choice... After your dough has finished kneading, remove it from the bread machine and give it and/or your bread machine a shot of Cooking Spray; then replace the dough in the pan. But not just any cooking spray, get the professional grade product they sell at Sam's Club (red and white can with a red lid). This particular spray is made with 100% canola oil, but in this application it's superior attributes will beat plain old PAM every time. It resists darkening under heat and won't mess up your pan with baked-on residue. An application of cooking oil or melted shortening may also work. Good luck, and be sure to let us know what works best for you.
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Jasdip
Original Author
15 years ago
Here they are when I first got them
arkansas girl
15 years ago
I use Pyrex. If you are wanting to find cheap, I always see them for about $2 at thrift shops. Makes me wonder why no one wants their old Pyrex bread pans? I'm always using mine, mostly for meatloaf though.
ntt_hou
15 years ago
Jasdip, in addition to my post at KT, if you're interested in cast iron loaf pans, Amazon.com have them too (link below). Cast iron cookware/bakeware heats more evenly and they last a looong time.

Here is a link that might be useful: Cast iron loaf pans.
annie1992
15 years ago
I have some old BakeKing metal loaf pans that I like a lot, they are a smaller size and so make a loaf that's not so huge it goes stale before it gets eaten.

I also have two larger KitchenAid loaf pans that I like a lot, I use those for meatloaf.

I had a Peachluster glass pan that stuck like crazy, but I've never tried Pyrex for bread, although I love my Pyrex pie plates so I'd probably like the loaf pans as well.

I also think those pans were meant to be decorative, not baked in and I'm afraid the cracks cannot be removed.

Annie
ntt_hou
15 years ago
Annie, those chracks are at the glaze layer of the loaf pans. Most likely, these were made in China and they had used poor glaze for baking pans. I had porcelain plates that did the same thing when they went into the dishwashers,... and later into the trashcan.

More info on this same thread at the KT forum.
lyndaluu2
15 years ago
I use metal pans too. They are regular size.
Homemade bread doesn't stand a chance around here. Never goes stale. LOL

Linda
Jasdip
Original Author
15 years ago
I'm going to start looking at second-hand stores and Winners.
I checked at the Restaurant supply store here, but the metal ones are $24. That's too pricey for me for metal.
Bumblebeez SC Zone 7
15 years ago
I have many different types of loaf pans and nothing is exclusive to bread except probably the metal ones. If I made meatloaf I would make it in a pyrex type pan.

And in the metal category, I have el cheapos that work perfectly fine and pricey gold pans from WS that work about the same.

You should be able to get two non stick (preferable for many types of bread) metal pans for under 12 dollars. I see big sets of bakeware for under 15 all the time.

Overstock has a nice metal loaf pan for 8.69 and similar items are on Amazon and Wal Mart.

TJMaxx has ceramic loaf pans for under ten most of the time and I have bought most of my polish pottery there cheapish, including loaf pans, which are aesthetically pleasing to me.

I'm not a thrift store kind of gal (dh is though) as I hate the way those places smell and wading through garbage that is priced like it's gold. I'd rather dig through stuff at Tj.
arkansas girl
15 years ago
If you are using freecycle...why not ask for some Pyrex or Fireking(I think is the name) loaf pans? Can't hurt to ask!
Jasdip
Original Author
15 years ago
You're right Arkansas girl! That's where I got these from, and I'll give it a try again! Never even thought of it. Geesh, and I'm on the sites regularly. (slapping myself "upside the head")
beachlily z9a
15 years ago
Tuesday Morning always has loaf pans, metal and glass, and they are priced to sell--usually around $7 or $8. That's where I get mine. Oh, my the gold pans came from Marshalls. Those were cheap too.

My stoneware bread pans..

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lindac

soonergrandmom

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