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Old 09-06-2006, 12:20 PM   #1
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Best loaf pan

I happened to notice the current thread about exploding Pyrex just as I was about to ask you all what you consider the best material for a loaf pan. I've been using Pyrex and haven't had a problem so far, but I'm wondering whether I would get better results -- and be safer -- using some other material. I use loaf pans mostly for meatloaf or quick breads.

I have some Emile Henry pie plates and some Pillivuyt rectangular bakers and like both very much. Anyone tried EH loaf pans (or some other type)? Do you think they're worth the higher price?

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Old 09-06-2006, 12:48 PM   #2
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Cooks Illustrated did a loaf pan test a few years back and their favorite one was The Baker's Secret Non-Stick Loaf Pan
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Old 09-06-2006, 02:18 PM   #3
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I use Pyrex, aluminum and a heavier steel. I see little difference.
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Old 09-06-2006, 02:20 PM   #4
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A few years ago my mom gave my wife and I some non-stick KA pans, cookie sheets, etc. They work very well. The non-stick seems very sturdy.
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Old 09-06-2006, 06:26 PM   #5
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I'd like to stay away from any metal pans because I like being able to reheat any leftovers in the microwave.
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Old 09-06-2006, 06:32 PM   #6
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We use both glass and metal pans but remove the item from the pan when it's done and store it in different packaging.
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Old 09-06-2006, 08:42 PM   #7
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I like the Corningware pans for baking. I have 2 loaf pans I've used for a long time... no problems. Always scrub them with a "no scratch" thing. And I use no-scratch utensils, as well.
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Old 09-06-2006, 09:16 PM   #8
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Hmmm. I googled the subject, and according to one review on Amazon.com, the current Pyrex glass is made from a different substance than the pre-1998 version, and the current stuff cannot be used like the older stuff. My Corningware is from the 1970s.
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Old 09-12-2006, 01:53 PM   #9
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Most of the stoneware is microwaveable - I love the stuff. It's easy to clean too. Just check in your instructions or call the manufacturer of stoneware if you have it if you are unsure.
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Old 09-12-2006, 03:58 PM   #10
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I stopped into a Corning ware store a few years ago looking for some mixing bowls. I got into a conversation with the clerk about Corning Ware/Pyrx loaf pans cracking, she said that most of the time the trouble is the pan going from the freezer to the hot oven. The temp. difference is to much for the pan. I usally use glass for meat loaf I like the results better.
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