Pro tip: That fancy $45 loaf pan was not worth the money

I bought a ceramic loaf pan from a boutique kitchen store thinking it would give me perfect bread every time. After three ruined loaves that stuck so bad I had to chisel them out, I went back to my old $12 metal pan. Has anyone else found that specialty pans are just not worth the hype?

2 comments

2 Comments

adamr141d ago

Same thing happened to me with a ceramic loaf pan. Spent way too much because it looked pretty. First loaf stuck so bad I had to soak it for two days. The metal pan I got at a restaurant supply store for eight bucks works perfect every time. I just grease it well with butter and it never sticks. Only downside is the metal pan doesn't look as nice on the counter, but who cares when the bread comes out right.

kaih361d ago

My metal pan has a permanent butter stain that makes it look like I don't clean my kitchen.

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