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Loaf Pans

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Skeezix27 Oct 16, 2011 12:37 PM

I would like to start baking gluten-free bread. A recipe I found insists on using 9" stoneware or ceramic loaf pans. Trouble is, I'm having a lot of difficulty finding one. I have found many on U.S. websites, however, they either do not ship to Canada, or, the cost of shipping is triple the cost of the pan. Any suggestions?

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  1. Breadcrumbs RE: Skeezix27 Oct 16, 2011 01:07 PM

    The Pampered Chef Canada sells them and, they happen to be on sale @ the moment:

    http://www.pamperedchef.ca/ordering/c...

    If that's not what you're looking for, you may get more responses if you post your enquiry on the "Cookware" thread vs "Site Talk".

    5 Replies
    1. re: Breadcrumbs
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      Skeezix27 RE: Breadcrumbs Oct 16, 2011 01:37 PM

      Thanks for this, however, I failed to mention that they need to be glazed on the inside.

      1. re: Skeezix27
        Breadcrumbs RE: Skeezix27 Oct 16, 2011 01:52 PM

        Did you look on that website as PC also sells glazed stoneware.

        1. re: Breadcrumbs
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          Skeezix27 RE: Breadcrumbs Oct 16, 2011 07:39 PM

          I'm reluctant to try Pampered Chef stoneware as I know that if it comes into contact with water when it is hot, it will crack or shatter. My kitchen always has lots of water so I don't think I'll risk it. Thank you for your response just the same.

          1. re: Skeezix27
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            ellabee RE: Skeezix27 Oct 23, 2011 05:43 PM

            All ceramics will crack if they come into contact with water when hot -- stoneware, porcelain, tempered glass, enamel on metal. If your kitchen always has a lot of water and you plan to do baking in ceramic containers, make sure to have a dry wooden board or metal rack ready to put the container on when it comes out of the oven.

            1. re: ellabee
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              Skeezix27 RE: ellabee Oct 23, 2011 07:00 PM

              Thank you for this tid bit. I will keep this in mind.

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      rasputina RE: Skeezix27 Oct 16, 2011 02:26 PM

      Emile Henry makes interior glazed ceramic loaf pans. You can check their site for local dealers.

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        Molly James RE: Skeezix27 Oct 16, 2011 04:07 PM

        Both Le Creuset and Fiestaware make the size you're looking for. I've been itching to get the Fiestaware in Paprika, but have been unable to find it in any store to look at first.

        I do have the Le Creueset loaf pan. I picked it up very inexpensively at TJ Maxx/Homegoods. I believe Canada has the equivalent of TJM/Homegoods, but right now the name escapes me. Perhaps you're familiar with the store? If so, it might be worth it to see what they have if one is close to you. I know the stores I frequent carry LC, Chantal, HIC international and Portmeirion ceramic loaf pans all the time.

        1 Reply
        1. re: Molly James
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          Skeezix27 RE: Molly James Oct 16, 2011 07:38 PM

          I wonder if the store you are trying to think of is Winners? I will check the websites of your other suggestions. Thank you.

        2. Chemicalkinetics RE: Skeezix27 Oct 16, 2011 04:17 PM

          I think a metal loaf pan is just as good as a ceramic loaf pan. It is easier to work with anyway. If you like something heavy with great thermal mass, then what about a cast iron bread pan:

          http://www.amazon.com/s/ref=nb_sb_nos...

          I am not saying ceramic pan is not good. I am just saying that there are many other options beside using a ceramic pan.

          2 Replies
          1. re: Chemicalkinetics
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            Skeezix27 RE: Chemicalkinetics Oct 16, 2011 07:37 PM

            Thank you for your suggestion, however, the woman that wrote the recipe says she only gets good success with the ceramic pans.

            1. re: Skeezix27
              Chemicalkinetics RE: Skeezix27 Oct 16, 2011 08:09 PM

              Got it.

          2. BIGGUNDOCTOR RE: Skeezix27 Oct 22, 2011 03:08 PM

            That could be due to other factors like her oven heating different than yours. I would say to use a standard tin loaf pan like the ones made by EKCO, and try a few loaves first. That is all I have ever used, and the breads turn out fine.

            What is the glazed ceramic supposed to do better?

            1 Reply
            1. re: BIGGUNDOCTOR
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              Skeezix27 RE: BIGGUNDOCTOR Oct 22, 2011 03:35 PM

              She just said they she tried other pans and the others didn't cook the dough all the way through the way the glazed ceramic ones did.

            2. BIGGUNDOCTOR RE: Skeezix27 Oct 22, 2011 05:57 PM

              Hmmmmm, with a tin pan it should be quicker, as the ceramic takes more time to heat. The Ceramic would also continue cooking after it has been pulled from the oven. What temps are you baking at? I have a convection oven, but my banana bread takes about 1 hr @ 325 If the crusts are getting too dark before the center is able to cook, then I would suggest lowering the temp, and baking longer. Another suggestion is to tent the loaf with foil when it starts to brown. Does she de-pan the loaf as soon as it is removed, or does she let it cool in the pan? If she lets it cool in the pan, the residual heat in the ceramic would be what finishes it off IMHO.

              I love how the convection oven bakes, even, and no burning. Depending on how much you bake, you may want to look for a small convection oven. My folks had an Amana microwave / convection combo unit that was quite large, and would easily do 2 - 9" loaves You might find one in a thrift store, Craigslist, or a garage sale for little $$$.

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