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Old 03-31-2008, 07:02 AM   #1
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ISO loaf pans

Is there any real difference, in the end product, or ease of clean up, etc., between baking bread in a pyrex loaf pan versus a clay loaf pan like an Emil Henry or even a stoneware Pampered Chef loaf pan?


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Old 03-31-2008, 07:04 AM   #2
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I've never used a Pyrex loaf pan, but I love my Pampered Chef pan - it cleans up very easily with the rubber scraper they provide with all their stoneware.

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Old 03-31-2008, 01:19 PM   #3
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Iprefer using non stick pans
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Old 03-31-2008, 01:28 PM   #4
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I don't bake so let me say that FIRST! I wouldn't ever think of baking bread in a glass loaf pan. Isn't glass a very poor conductor of heat? I'd say that would be a problem.

With that being said I LOVE my stoneware loaf pan the best. It's also Pampered Chef like GotGarlic's. It's nice and thick and conducts heat evenly. I also like to bake bread on my clay pizza stone - it's definitely more boule than loaf but I prefer that shape anyway.

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Old 03-31-2008, 01:32 PM   #5
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i bought a silicone loaf pan at the evil empire (wal-mart) on clearance for 4 bucks. IT ROCKS! clean up is as easy as can be, and it does a decent job at keeping the crusts nice and even color all he way around.
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Old 03-31-2008, 01:48 PM   #6
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I only use glass pans to bake my loaf bread in. I have 6 of them and am always on the lookout for more at yard sales, etc.

I have one silicone loaf pan and, even though clean-up is a breeze, I don't like how the pan "splays" out and gives my loaves a funny shape. I strictly use it for my bacon-and-egg bread, which sticks to the pan like glue. Although, recently I've experimented with lining a glass pan with parchment and that works just as well as baking it in the silicone pan.

I don't have any stoneware pans, so I can't weigh in on that part of the discussion.
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Old 03-31-2008, 02:04 PM   #7
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I make a LOT of banana bread (bananas are only 39 a pound here), and I have used every type of loaf pan imaginable, metal ones in black, silver, or grey; glass in both clear and brown; and silicone. Since the first time I used it last year, I have consistently used the silicone pan because the banana bread comes out perfect every time, and there's no greasing, flouring, sugaring, etc. required.
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Old 03-31-2008, 03:37 PM   #8
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I only use DeMarle bakeware/cookware from France. I love my loaf pan. Its so easy to clean because its silcon with woven glass. A lot of there stuff is used on the food nextwork.
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Old 03-31-2008, 03:54 PM   #9
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I only use glass or silicone pans because that's what I have. They both work great. The silicone loaf pans I have each came with metal rack-type things that keep the loaves from distorting. I tend to use the silicone ones more for things that have a high sugar content because it's easier to clean. But for plain breads, either one works great.
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Old 03-31-2008, 07:33 PM   #10
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I like the black nonstick pans the best. My German grandmother used black bread pans that were so seasoned from decades of use that they qualified as "nonstick". She made 3 loaves a week beginning early Monday morning. Afternoons at her home were "heavenly" as that's when the bread came out of the oven..........

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