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Advice on best Loaf Tin

XENAPONY Sep 22, 2011 09:31 AM

Hello Chow Hounds, I'm hoping someone can advise me on the following. I want to purchase a new loaf tin(s), primary use will be for baking “quick bread” type of loaves e.g. banana, zucchini and sometimes Irish Soda Bread.
Currently using one that always seems to burn on the bottom, when I've used the inexpensive throw away types from the supermarket the loaf never burns, so it’s not the cook or the recipe :) :)
Oh and in case it makes a difference, I use a convection oven to bake. Thank you.

  1. wekick Sep 22, 2011 11:36 AM

    This is what I have always used, but not sure if you can buy them new. I buy them at thrift stores or antique malls if i see them. They are plain aluminum are a little narrower and longer than a regular bread pan. Nothing ever burns in them. My grandmother gave me my first ones.

    http://www.ebay.com/itm/Vintage-Alumi...

    I use convection too but not for quick breads.

    1. lawhound05 Sep 24, 2011 03:22 PM

      I have two Pyrex loaf pans that i use all of the time to bake both yeast and quick breads.. I find that they bake evenly and are easy to clean. I know some folks around here have been complaining about Pyrex breaking, but I've never had a problem.
      I've never cooked with a convection oven, but I solved the problem with my no-knead bread burning on the bottom by moving the oven rack up a notch.

      3 Replies
      1. re: lawhound05
        wekick Sep 24, 2011 05:15 PM

        If you have the old type of pyrex, it is borosilicate glass and is less likely to break. I'm not sure when they changed it though. It is sort of unclear. I love pyrex for pies.

        1. re: wekick
          lawhound05 Sep 25, 2011 04:40 PM

          Pyrex has been made of soda lime glass for 60+ years. Mine is from the 1990's, and gets used very frequently without problems.

          http://www.pyrexware.com/index.asp?pa...

          1. re: lawhound05
            wekick Sep 25, 2011 05:38 PM

            Yes I was reading that site yesterday. It evidently was not all made of soda lime glass for the last 60 years. If you click on the link given on that site for snopes, they have some interesting things to say about that. Note even the Pyrex website says" Pyrex has been made"...not " All pyrex has been made..." That is why I said it is unclear.

            http://www.snopes.com/food/warnings/p...

      2. r
        rainey Sep 25, 2011 02:54 PM

        USA Pan available through the King Arthur Bakers' Catalogue or online or Sur la Table.

        These pans aren't cheap but they ARE wonderfully made to be nonstick and hold up forever. They also come in variety of shapes and sizes that are unparalleled. Save up a few extra $$ to get the best that you'll only have to buy once and will enjoy using for a lifetime.

        2 Replies
        1. re: rainey
          blue room Sep 25, 2011 03:25 PM

          Rainey, do they have a non-stick coating of some kind?
          Could you very roughly estimate how many "bakings" yours has gone through?

          1. re: blue room
            r
            rainey Sep 25, 2011 04:49 PM

            Yes, it is nonstick though what they use to accomplish that I couldn't say. I have probably used the loaf pan a dozen times in the 4 months or so since I bought it for a very sticky coffeecake. A dozen time is, clearly, not a lot but the gauge of the metal is substantial and it's clear that it's built to last.

            I recently bought USA Pan cookie sheets based on the performance of the pan.

        2. chompchomp Dec 8, 2011 06:31 AM

          I have a Pyrex and need to purchase another pan. Are the USA pans significantly more awesome? Any comparisons? Thanks!

          1. t
            topbanana Dec 8, 2011 11:10 AM

            I have tried a pyrex loaf dish and wasn't pleased with the lack of browning on the bottom and sides. I now prefer a Le Creuset stoneware loaf dish. In general, I love LC stoneware. It cooks evenly and cleans up easily. Cooked foods lift out with little effort (however, I do grease the inside of the loaf dish to make things easier).

            1. dcrb Dec 8, 2011 07:04 PM

              On this and other posts, when PYREX is mentioned, a lot is said about composition. Here is a link to their site that tells the whole story. Several other inquiries have yielded the same basic information:

              http://www.pyrexware.com/index.asp?pa...

              I hope this is helpful to any and all with concerns.

              1 Reply
              1. re: dcrb
                SanityRemoved Dec 8, 2011 08:40 PM

                I wouldn't believe World Kitchen if they told me the sun was hot.

                This is the cast iron loaf pan I use: https://secure.lodgemfg.com/storefron...

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