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Customer Review
Reviewed in the United States on March 16, 2015
I've been baking bread since the 70's and used a variety of loaf pans over the years: from glass, to aluminum to those with the no-stick coatings. This pan is supurb. Heat transfer is excellent. The loaf browns uniformly, and when it's done baking, just tilt the pan and the loaves slide out with absolutely no sticking. The rounded corners mean there is nocrease for dough to stick so clean-up is really easy. The curved edges also allow you to grease the pan without missing a spot. As for size, this is the perfect size for bread recipes calling for 7+ cups of flour for two loaves. This includes many of the older recipes. It also works well for those recipes calling for 5-6 cups of flour for two loaves but they'll have a flatter profile. For recipes using the 5-6 cups of flour, I use the Good Cook 8X4 inch loaf pans.
Things I do differently: Although the label doesn't say to do this, I reduce the oven heat by 25 degrees because of the dark, non-stick coating and the bread reaches the recommended intenal temperature, (approx. 190 degrees), within the time stated in the recipe. I also, from force of habit, wash all my darker pans or those with non-stick coatings by hand, and haven't had these pans for very long, so I can't speak to the durability of the coating but so far, I've experienced no problems with it.
Things I do differently: Although the label doesn't say to do this, I reduce the oven heat by 25 degrees because of the dark, non-stick coating and the bread reaches the recommended intenal temperature, (approx. 190 degrees), within the time stated in the recipe. I also, from force of habit, wash all my darker pans or those with non-stick coatings by hand, and haven't had these pans for very long, so I can't speak to the durability of the coating but so far, I've experienced no problems with it.
