Updated: June 8, 2015
Bread Pan Reviews:There are few things better than tasting freshly baked bread, still warm from the oven, with soft butter. In truth, the smell is the best part. As it bakes, you can feel your mouth start to water. Because we can run to the store and buy a loaf of sliced bread, most of us have stopped making fresh bread. But just as there are few things that taste or smell as good, there are few things which make your home feel as warm, welcoming, and just homey, as fresh bread. Every step, from mixing the ingredients and kneading the dough to letting it rise and baking it, is soothing; it needs to be slow. We need to take the time to do it - and that, just as much as the taste, makes homemade bread so great. Baking is one of the most rewarding hobbies you can undertake; not the least because you can eat the fruits of your labor. Many people think that you have to have some inborn talent to be a good cook or baker, but this is not true. You just need the courage to try different things, the patience to mix and knead, and the right baking tools. The ingredients you use are important but so are the baking pans you put them into. Baking sounds easy, doesn't it? You just follow the recipe and poof, you have perfect results! Unfortunately, no. The baking pans you use can have a big impact on the end product. So how do you choose the right ones for spectacular loaves of bread? Read on.
Bread pans are designed to ensure that your bread is shaped while baking, browns evenly, develops a crispy crust, and has a soft interior. They are made of glass, high gauge aluminum, ceramics, silicone, or disposable paper or aluminum foil. Is any one material better than another? Every baker has his/her own preferences, but there are a few loaf pans that tend to meet with universal approval. Chicago Metallic leads the way in terms of popularity, but other brands like Wilton, Kaiser, Farberware, Fox Run, Nordic Ware, and World Cuisine are also worth considering. Tips for Choosing Your Bakeware - Look for non-stick models. Though this can wear over time, they offer the most convenient option for most bakers. And a tip for when you get your pan home: even if it's non-stick, you may want to apply a light layer of oil or cooking spray to ensure that your loaves fall out and you don't have to scrape them out. Also, many bakers recommend that you don't wash your baking pans. After you've baked, simply wipe away the crumbs to preserve its non-stickiness. Set your budget. While being frugal is important, you may want to pay a bit more to get a quality pan like a Williams Sonoma or Chicago Metallic. It is more than worth the extra money because the baking pans will last much, much longer, and your loaves will consistently be better. You can make up the extra money by skipping the bread aisle at the store. Be picky with the material. Some bakers dislike glass baking pans because they get too hot and overcook the bottoms of your loaves. There are also some horror stories about exploding glass pans. Cheaper pans will not only cause sticking, they may cause burning and uneven baking. Again, pay a little more and experiment with what materials work for you. Some bakers swear by stoneware, others by cast iron, and others by glass or silicone. Use what feels right to you. There is no single right answer, but there are a lot of right breads you can create. Want to read some bread pan reviews - we suggest going to Break-maker.net, Epinions, About.com (cookware section), and Cooking.com. They have owner feedback on baguette pans, french bread pans and more. Expect to spend anywhere from $10 to $40 on your bread or loaf pans and you can find them at Target, Sur La Table, Walmart, and Sears. You can browse the top selling bread pans and loaf pans online here.