Wilton 2105 6806 Perfect Nonstick 5 25 Inch Review

These are well made, durable loaf pans. At 9x5, they make a decent loaf of bread. I hand wash pans to keep them coated. I didn't realize how mediocre my dollar store bread boxes were until I got these beauties. They were a good investment in baking.

Great frying pan. Everything comes out after baking. Nothing burns, even if it is left in the pan for several hours to cool. The cake slides out. Never sticky. If the dough is baked on the edge, you can simply wipe it off. I clean it with the soft side of a soft, non-scratch sponge with dish soap and water. I only hand wash this pan, I really like it!

Great bread pans. We bought a few to bake lots of bread over the holidays and are glad we did. The pans are thick enough to hold the heat well and evenly and cook well (some bread pans are really thin and made out of cheap metal). They are also easy to clean. The handles are large enough for easy removal from the oven. I highly recommend this pan.

Seriously guys. Do not buy other forms for bread! I am 61 years old and a MAJOR lifelong chef and baker and have had many bread pans (both glass and metal) in my life. It is great! Heavier than most (good thing) and REALLY non-stick! "Handles" is a big plus. Do yourself a favor and wash them BY HAND (the harsh chemicals in dish soap aren't good for the non-stick coating of EVERYTHING. Same goes for your non-stick pans, etc.). Washing your hands will be easy as virtually NOTHING will stick to…

So pretty standard for Wilton. Good quality, non-stick, decent handles, but the main reason for buying it was the size. It didn't disappoint! Our family loves large slice sandwiches and I have been baking bread at home for many years. The only complaint I have had about my homemade bread (as opposed to bakery/store) in all this time is that my standard bread pan was made in smaller slices and the boule was made in round slices. I've had this pan for a long time and have perfected the amount of…

I bought 2 of these to make New England style whole wheat hot dog buns because they are wider than a medium sized loaf pan so they make longer buns. a slice of bread. Then I put half of the batter in each loaf pan and press down to spread (see Photo 1). Then I let the dough rise for 20-30 minutes. I then brush the top of the batter with milk before sealing the pans tightly with greased foil. They go in my oven at 350F for 15 minutes, then I remove the foil and let them bake for another 10…