🍞 High-Quality Nordic Ware Naturals Loaf Pan with Convenient Lifting Trivet Review

I've been using these pans (I have two of them) for a long time and I'm very satisfied. I want the inner pan with holes to be slightly higher than the bottom. I use some sort of utensil under the handle to hold it up higher so it doesn't hit the fat at all. I've hand washed one set in the dishwasher and the other to see how they turned out. The one I washed in the dishwasher was clean but discolored. It's no longer a shiny aluminum color. However, this did not affect the preparation of our…

I use it for meatloaf as excess fat can drip off. You have to be careful not to lift the pan by the handles until you're really ready to remove the meatloaf from the pan. That caveat aside, I wholeheartedly recommend this pan. Before that we used 2 other molds for drying bread, both with non-stick coating. This was a mistake because it's almost impossible to avoid scratching and scuffing a non-stick surface when you're loosening the meatloaf to lift it. Once the surface is scratched I truly…

I bought this pan, and then I turned to Revain with dissatisfaction. The sieve stand was lost at the bottom, no matter how little fat there was in the meat, it still stayed in when cooking. The stand is only 1/4 inch from the bottom. Other pans I use are 1/2 inch in diameter. Not only the fat, but the juices from anything you add to your meatloaf should be able to drain down as well. I was disappointed because I wanted a pan that would not rust, but this pan needs some attention to detail…

As soon as you unpack it you notice that it is a quality product. These are Scandinavian dishes. I have purchased other items they make. Always the same quality. First, it replaces two "non-stick" coppers or whatever I accidentally bought earlier. After a while they stop being non-stick and sometimes, as other reviewers have pointed out, the coating comes off. But a quick spray with Pam or any other brand of spray and it's easy to clean. It has a metal weight which means even heating/cooking…

This pan is great for 1.5 lbs. We're making meatloaf. Some people report that the lift stand is too flat in the tray, but this is easily remedied by slightly bending the vertical legs of the stand at a 90 degree angle to the base of the stand. Then place each jack loosely in a vise on the stand and bend until each jack is parallel to the base of the stand. This increases the distance from the base of the stand to the bottom of the pan to 3/8 inch, which seems adequate. Simple solution. The lift

I just cooked meatloaf in this pan for the first time. I felt like there wasn't enough room for fat/juices to drain, so I rolled up a cigar shaped sheet of foil and placed it under the two handles to elevate the liner a little more. This was enough to keep the meat from sitting in the fat while cooking. I cooked 1 1/2 pounds. Meat (1 lb 80/20 ground beef and 1/2 lb ground beef). There was also about 1 cup of cooked veggies in the mix. There was a lot of space in the pot and the fat didn't run…

Ordered two of these, one for our home and one for my sister-in-law who recently moved to the Midwest. I bet the meatloaf is pretty damn close to the Minnesota state meal, I'm told it's only just short of the hot dish, which brings us to cream of mushroom soup and the state's unwritten rule of always having a few cans on hand. I guess you never know when a church or PTA will happen to give you lunch lol. Pro: The trivet makes a huge difference as the end product is less greasy or oily since the