Review on 🍞 Durable Stainless Steel Loaf Pan: Bake with Confidence by Art Clark

I started baking and was having trouble re-rising my sourdough bread on the pizza stone. My dough stretches outward rather than upward, and I end up with short 3-inch loaves. Eventually I gave up and started using a bread pan and voila! The problem is solved. This Libertyware Steel Bread Pan is great - bright, shiny and very professional looking. Works great for baking. My only complaint is that it takes a little maintenance to maintain this beautiful look. I usually spray the loaf pan with a little oil before putting the batter in for the second course. This oil tends to stick to the pan and requires a little brushing to remove the baked-on oil from the pan. I could ignore this and let the butter build, but then I wouldn't keep this great bread shape. I will keep cleaning.