What kind of bread pans do you like?

[Marianne]

I'm checking into some new bread pans. I have two glass ones that are a bit on the small side, and two crappy looking metal ones.

I saw some Farberware nonstick ones that looked good. Then curiosity hit and here's what Wiki says about non stick coating on pans (this info is for teflon, probably isn't the same on bread pans:

Health concerns

Concerns have been raised over the possible negative effects of using PTFE-coated cooking pans. When pans are overheated beyond approximately 350 C (660 F) the PTFE coating begins to dissociate, releasing byproducts which can cause polymer fume fever in humans and can be lethal to birds.[2][5][6] Compounds in non-stick cookware may be associated with elevated cholesterol levels in children and teens.[7]

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Elevated cholesterol in kids? That's pretty strange. Anyway, what kind of bread pans do you all use, what do you like about them?

 

[Wannabefree]

I have commercial pans...forget at the moment what they're called seems like Pullman loaf pans is correct. I have 3 bread pans, with the lids, a hamburger bun pan, and a hot dog bun pan.

 

[Emerald]

I've got two nice wilton but I think they have the no stick liner and I haven't used them in a long time. and I have several loaf glass pans I don't like the bread that comes out.
I have been only making dinner rolls or sub rolls with my bread recipes lately as we use every one up and if I make a loaf there tends to be an end that gets moldy before we use it all. We tend to go thru tortillas and pita faster than bread too.

 

[ORChick]

I have some Pyrex loaf pans that I have had forever (35 years? maybe), but I hardly ever use them anymore, except for meatloaf. I also have a stoneware "cloche" on which I can make a free form loaf that I much prefer. If I were to get new loaf pans I would look for stoneware, as I really like the way they bake, and also the way they look. (But I am "low carbing" at present, and not eating, or baking, bread <sigh>)

 

[baymule]

I don't know what kind of bread pans I like. All I have is the cheepo aluminum pans, that I have had for years. I guess it's time to upgrade.

 

[moolie]

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

 

[Cindlady2]

The cheap aluminium pans are about the only kind I've had good results in.

 

[the_whingnut]

I use a few different kinds i have the cheap stamped steel pans , and pyrex for my form loaf, for the free loaf i use a cast iron "pizza stone". i wished i could put down roots soon i'm dying to build a outdoor bread oven.

 

[SSDreamin]

I use commercial-style pullman loaf pans too, from USA pan. Not cheap (I got mine at the bargain price of $39.99 each!) but they are the nicest pans I've ever used. They are NOT coated with teflon, but they NEVER stick! I absolutely love them. FYI: they offer several sizes, not just the pullman. www.usapans.com

 

[~gd]

I have commercial pans...forget at the moment what they're called seems like Pullman loaf pans is correct. I have 3 bread pans, with the lids, a hamburger bun pan, and a hot dog bun pan.

Pullman is a size and shape of pan. one that I use for plain old wheat bread and in larger amounts. The pan supports the loaf and forces expansion out the top, great for thin flacid fluffy bread[I call Wondebread] not good for drnse crusty bread I am not fond of theWonder type of bread and therefore shape by hand and don't use pans. Hint old pans are like old cast iron, non stick because of the coating left on the pan during the baking clcle