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    You are in: Home / Community Forums / Breads & Baking / Recommendation on bread pans?
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    Recommendation on bread pans?

    Wed Nov 14, 2012 9:37 am
    Semi-Experienced "Sous Chef" Poster
    Can anyone recommend a good bread pan? I need new ones, but am not sure what to buy! My old ones are dark metal and my crusts are always too "crispy" for my taste. Any advice would be much appreciated!
    Wed Nov 14, 2012 11:10 am
    Forum Host
    Cook's Illustrated tested pans and recommended these

    Williams-Sonoma Goldtouch Nonstick Pan - the priciest but the best
    Pyrex Glass Loaf Pan - also highly recommended
    Baker's Secret Basics Non-Stick Large Loaf Pan - recommended

    the rest were recommended with reservations or not recommended at all

    I have both Pyrex and the Baker's Secret at home, but just might spring for the W-S one next time I need a new pan.
    Wed Nov 14, 2012 11:19 am
    Semi-Experienced "Sous Chef" Poster
    Thank you so much! I think I might just spring for the WS pan! icon_biggrin.gif
    Bonnie G #2
    Wed Nov 14, 2012 4:03 pm Groupie
    Hmmm, think I'll check out that WS too
    Wed Nov 14, 2012 5:59 pm Groupie
    Hmmmm....I think I want her old pans. I love dark pans. I'll pay the shipping to 44060. Let me know when you're ready to part with them.
    Thu Nov 15, 2012 10:21 am
    Experienced "Head Chef" Poster
    I have a drawer full of loaf pans, inherited and bought. When I went shopping the Anchor looked exactly like the Pyrex but were cheaper so sprung for them. The glass does hold heat a lot longer than metal but wonder what is the difference between the WS non stick and cheaper ones also non stick. Is it the quality of the non stick coating that commands the higher price? Curious.
    My goodness, I didn't know there was a WS store in Destin, only about 60 miles from my house. Oh my. Christmas list! Did a WS search for more info and found it. Love the internet.
    Thu Nov 15, 2012 12:30 pm
    Forum Host
    It seems to me that the review in the magazine was more extensive, on the online site it said this: This pan yielded perfectly gold browning on both yeast breads and teacakes, and turned out a sandwich loaf that, as one test cook noted, "looked just like a bread should look."

    The WS pan costs three times as much as the Pyrex, but won't break. So it's up to you on what you want to use.
    Bonnie G #2
    Thu Nov 15, 2012 2:28 pm Groupie
    I read a lot of the reviews and they were all so positive on the WS pan that I decided anything that worked that good I had to have - even sprung for the mini ones as I often do those so that it's smaller servings for just me and DH - otherwise he'd eat the whole loaf at one setting. Besides the small ones make such nice gifts.
    PaulO in MA
    Mon Nov 19, 2012 10:03 am Groupie
    duonyte wrote:
    Cook's Illustrated tested pans and recommended these

    Williams-Sonoma Goldtouch Nonstick Pan - the priciest but the best.

    Bought two of these these several years ago. I highly recommend them.

    Check if there is a Williams Sonoma outlet near you. I bought mine at the WS outlet in Wrentham, MA.
    Sat Nov 24, 2012 11:30 am Groupie
    No matter what pan you end up using, if you like softer crusts, brush your hot loaves with melted butter ~ all around!
    Bonnie G #2
    Sun Nov 25, 2012 10:39 am Groupie
    Got my WS pans and they work great - I think well worth the money.
    Riverside Len
    Wed Nov 28, 2012 1:12 am Groupie
    USA pans are super. True non stick and browns the loaf perfectly. Super easy to clean.
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