🍞 Exceptional Non-Stick Gray Loaf Pan: The Ultimate New Generation Solution! Review

Great frying pan at a great price. It's solid, strong steel construction, good size, non-stick, bakes evenly, easy to clean. I can say that this is a long time. Highly recommend and great value for money!

This is a well made, durable lunch box. We've mostly used it for meatloaf and the like, and we all know how it can mess up a casserole dish. Thanks to the non-stick coating, food is easy to reach and cleaning is easy!

At the moment the best bread shape I've bought! My old bread pan had a non-stick coating that immediately ripped off the food and totally irritated me! After trying for a long time I came across this one. I've made a few loaves here and they literally fall out of the pan (with some butter to coat the pan)! Very easy to clean!

I make all my bread from scratch and every time the bread shape can be improved I'm in business. This non-stick bread pan is great for a plain white loaf. It wasn't sticky and baked evenly. It was easy to clean with some dish soap and a cloth (I don't put non-stick cookware in the dishwasher). I was surprised at how light this loaf pan is—much lighter than the Rachel Ray bakeware I own. But he's doing his job and that's all I need. I recommend.

This is not a lightweight pan and will last a long time. While warping is more of a problem with small molds like cake pans, it's good to have a solid construction with bread pans as well. And that's a big loaf, a full size loaf pan. The sides give a little, but distributes the heat well and bakes a good homemade bread. I recommend using a bread machine to knead and cooking it yourself in the oven (though I often use my favorite challah roll recipe for easier serving). I would have preferred a…

This is PTFE and PFOA free. Yeah, well I didn't know what that meant. Apparently, PTFE is a plastic called polytetrafluoroethylene used in the non-stick coating of pans and other kitchen utensils, also known as Teflon. Teflon itself is not suspected of causing cancer. PFOA (perfluorooctanoic acid) is another chemical used in the PTFE manufacturing process, but it is not the same as PTFE. When heated to high temperatures, such as 500 degrees Fahrenheit, the Teflon begins to decompose and release

This Bread Pan is on Vine, and Hallelujah! I needed a new pan to bake banana bread and it fit the bill! I used a different flour (cauliflower flour) to make banana bread. And while the recipes' ingredients were pretty similar, the cauliflower recipe was a little thinner. I was a little worried it might take longer to bake. I buttered a glass bread pan to make the first one. It got totally jammed and ripped to pieces. I think the baking time played a big role. The bread was baked, excellent…

What a great find! This is a sturdy loaf pan that is strong but not heavy. It's made of steel (not aluminum), which makes it lightweight. So far the non-stick coating works well. So far I've used it for bread: I knead the dough in a bread machine, then bake it in the oven, the crust is evenly browned, a sure sign of the consistency of the thickness of the metal on the sides and bottom of the pan. I've also used it for meatloaf - no problem here either. And finally, I made a lemon blueberry tart

This is a professional pan. It looks very nice. I believe it was stamped; It has a one-piece construction and is perfectly symmetrical. And since it's steel, it heats up more evenly than aluminum and also resists deformation much better (perhaps absolutely). Glad to have it in my collection of baking supplies. I don't have aluminum cookware. I don't use aluminum foil at all. So the first requirement that any new cookware must meet is that it is not made of aluminum. It's not like this. You can…