What kind of bread pans do you like?

[~gd]

I use Pyrex/Anchor Hocking glass pans, always have. My Mom has gorgeous old blackened dimpled steel ones, but you just can't get those anymore.

I don't use "non-stick" anything, it's all the same chemical regardless of the "brand" of coating. It eventually comes off and gets into your food over the years that you use those pans--I'm not interested in eating plastic

FYI There of tons of different non stick coatings They are not just teflon anymore! AND check new Anchol glass ware most of it is not Pyrex anymore either.

 

[rhoda_bruce]

I have a few tin loaf pans and one glass pan, but my absolute favorite way to bake bread is to make a double batch, grease my pampered chef stoneware bar pan and roll some very generous sized buns, scattered all over the pan....let it rise a while and bake about 27 minutes. The pull apart pretty easy and disappear quick enough. Sometimes I get crazy and put all kinds of herbs in the grease...I flip the rolls over a few times to coat the bread.

 

[Marianne]

Wow! Thanks everyone!

I was given an old, dimpled bread pan, now I have to check it out a little closer. I have never used it.

I have a baking stone, never have used it for bread. And I have read other rave reviews about some of the commercial pans.

Maybe I don't need to buy new pans after all...? Lately my bread has a funny tasting crust when I use my old metal pans. Maybe my taster is off, who knows. My two glass pans are a bit on the small side, perfect for meat loaf, though.

 

[Corn Woman]

I have old milk glass bread pans I found at a yard sale and I love them. I lucked into some of the old dimpled steel ones like Moolie's mom but they are smaller and I use them for banana and pumpkin breads.

 

[Marianne]

Wow, milk glass loaf pans? Lucky you!