Banana bread is a snacking staple in my household. I sometimes bake it in a muffin pan, but more often in a loaf pan because I prefer the results. Does one really need a loaf pan? I say yes. They’re designed to create that quintessential loaf shape we all expect.
But they carry more weight than just banana bread. Their sharp edges encourage the bread to rise higher, making them especially helpful for sandwich loaves. They can also be used conveniently to make small-batch lasagna or even casseroles.
To test for the best loaf pans, I baked dozens of yeasted sandwich loaves and batter breads. With so many options available, we evaluated the results of various materials like aluminized steel, ceramic, glass, and cast iron. We wanted a pan that performed well but was easy to use and clean. Not all of them baked up the same results, so read on for my favorites.
:max_bytes(150000):strip_icc()/all-clad-pro-release-nonstick-bakeware-loaf-pan-e5c0cab889494194844d97b41c7279d1.jpg)
Although the All-Clad is a larger loaf pan, it made the best loaves in each test regardless of its composition. It is made from gray steel with a nonstick coating on both sides. The rectangular pan has slight handles and rounded bottoms.
The pan does a good job of distributing heat, and I had no issues with over or underbaking with this pan. It is a very light pan, so transferring or handling are no problems. The nonstick surface was incredibly effective, and all loaves of bread easily flipped out and left no crumbs. The shape also did not make getting loaves of bread out challenging. I also appreciated how easy it was to clean. You did need to note that this will not be as tall because it’s a wider pan and a darker finish, so you may need to reduce the cooking time.
Material: Aluminized steel | Temperature Range: 450°F | Dimensions: 12 x 4 x 3 inches | Dishwasher-safe: Yes | Microwave-safe: No
:max_bytes(150000):strip_icc()/USA-Pan-1-Pound-Loaf-Pan-6711978a31fb453989c49030f166eeae.jpg)
USA Pan makes some of my favorite bakeware and performs well in our tests. This is an aluminum loaf pan with ridges on the inside and rolled edges. It has no handles but a rolled edge, which can trap moisture if not dried well before storage. Since it is aluminum, it cannot go in the dishwasher, which has always been a negative for me. It still performs well and is more of a commercial-style pan that yields one-pound loaves.
It is a very light pan, so there are no problems transferring or handling it. The nonstick surface was incredibly effective as long as I greased it appropriately. I have owned this pan for around five years, and testing it against a newer model was interesting. I am glad to have another because it performs well, especially with sandwich loaves, which I often make in pairs.
Material: Aluminized steel | Temperature Range: 450°F | Dimensions: 10 x 5 x 3 inches | Dishwasher-safe: No, hand wash | Microwave-safe: No
:max_bytes(150000):strip_icc()/6-a331212bd92646eeaeeffdfb54e50dbb.jpg)
I’ve always used metal pans to bake bread, so I was pleasantly surprised by Emile Henry’s ceramic white loaf pan. It is not too heavy, but it is heavier than others in our test. It can also withstand higher temperatures than most metal pans. The pan has slight handles for handling. It is rectangular with rounded corners and bottoms. The shape did not make it challenging to remove loaves of bread.
Deciding between the two pans was incredibly difficult, but the Emile Henry came out on top in a head-to-head with the Le Creuset. It baked better bread and did an excellent job of distributing heat. I had no issues with over or underbaking with this pan. You need to grease the pan per the manufacturer, and all the breads flipped out with ease. Another perk of this loaf pan is that it can go in the dishwasher, while most others on our list cannot.
Material: Ceramic | Temperature Range: 500°F | Dimensions: 11 x 5.5 x 3 inches | Dishwasher-safe: Yes | Microwave-safe: Yes
:max_bytes(150000):strip_icc()/williams-sonoma--goldtouch-pro-nonstick-loaf-pan-9bd0c4fa50354e6380d2ed11a2344980.jpg)
I received a Williams Sonoma Goldtouch Bakeware set for my wedding over a decade ago, and my original loaf pan is still going strong. The only downside is that the painted nonstick gold of the commercial-grade aluminized steel can scratch with the wrong utensils. It does a good job of distributing heat. I had no issues with over or underbaking with this pan.
The pan has no handles, just a lip. It is, however, a very light pan, so there are no issues when transferring or handling. The exterior is folded metal, which WS says makes for a stronger pan. Its construction also enhances the pan’s ability to create tall loaves. It is also beautiful to look at, and best of all? You can throw it in the dishwasher. It may be more expensive than others, but it will last a long time.
Material: Aluminized steel | Temperature Range: 450°F | Dimensions: 8.5 x 4.5 x 2.8 inches | Dishwasher-safe: Yes | Microwave-safe: No
Our Favorite Loaf Pan
We awarded the All-Clad Pro-Release Nonstick Bakeware Loaf Pan as our best overall loaf pan. It gave us the best results and released them easily. The Emile Henry French Ceramic Potter Loaf Pan was a closer runner-up, with a higher maximum temperature but more breakability. Both are excellent pans, and I kept them in my kitchen after the testing concluded.
Factors to Consider
Material
Loaf pans come in cast iron, glass, aluminum, steel, ceramic, and more. A darker finish will make loaves of bread brown faster than light-colored pans. Most professional kitchens use metal pans such as aluminum or aluminized steel with a more commercial finish that is more durable for daily use. Home bakers have more flexibility and can use other materials like glass, cast iron, or ceramic. Of the choices out there, we prefer ceramic. I liked how it performed, and it also has the highest heat capacity out of all the materials we tried. Many metal pans only reach 400°F, while ceramic can withstand 500°F.
Food & Wine
Design
The size and shape of a loaf pan will determine how high and wide a finished loaf will be. The more severe edge makes for a higher pan. Rounded corners just didn’t make nicely shaped loaves. Most loaf pans have a capacity for one-pound loaves, but some wider styles have an extra pound of capacity. So, if you like a large loaf, pay attention to the capacity. Some pans have rounded edges where moisture can get trapped, and others are sealed. There are also those with handles that make it easier to transfer in and out of the oven.
Care
Many loaf pans can go in the dishwasher, which is a welcomed feature given that many batter-style breads are incredibly sticky. Others, such as cast iron, require the extra step of seasoning the pan, so consider how much elbow grease you want to put into your bakeware.
Food & Wine
How We Tested Loaf Pans
Before I got to baking, I first evaluated the design and construction of each pan. It’s important that the pans we recommend be well-made and last a long time. When it came to testing the pans, I broke up the baking into various phases.
- First test: I used each pan to make a banana bread or chocolate olive oil loaf. I wanted a final product with a good shape and rise. Even color was also important because some pans have hot spots. After baking, I evaluated if any residue was left stuck to the interior.
- Second test: Those that performed well moved on to the next phase of yeasted loaves of bread. I wanted to ensure the shape I worked hard to create in folds stayed and that I could get enough loft. Short sandwich loaves are pretty sad when sliced for sandwiches and French toast.
- Third test: The last bake was with the final round of six winners who made it through the first two. I used those to bake sourdough loaves, which I often do in my loaf pans. Since I have a lot of experience with how they should and shouldn’t perform, comparing the loaves to how they usually perform in my existing pans was interesting.
- Fourth test: Finally, I did some miscellaneous tests with the winners, like making a small lasagna or a small-batch casserole since these are nice alternatives to regular-size casserole dishes when cooking for a couple of people.
It was also crucial that these pans be easy to clean and store without too much concern for breakage. Pans that were too fragile or required extra care lost points because quick breads should be quick on the cleanup side, too.
Other Loaf Pans We Tested
Pyrex Easy Grab 1.5-Quart Glass Loaf Dish($15 at Amazon)
It is made of glass so that you can see the color of the crust. However, glass can sometimes steam rather than crisp, which is not preferable for most breads.
Caraway 1-Pound Loaf Pan ($40 at Amazon)
This is a lightweight, nonstick pan with a non-toxic ceramic coating. It does an excellent job of distributing heat but feels quite tinny and cheap.
Great Jones Breadwinner 1-lb. Loaf Pan ($35 at Great Jones)
It reminded me of the WS Goldtouch on this test, which I have owned for many years. However, this is painted pink, which is fun, but I have concerns about chipping.
Le Creuset Stoneware Heritage Loaf Pan ($56 at Amazon)
This ceramic model is best for someone who likes a handle and wants to make a slightly larger loaf. It’s also great for a Le Creuset collector, but the Emile Henry won because it performed better in our tests.
Nordic Ware Treat Nonstick Loaf Pan ($19 at Amazon)
We liked the handles and texture at the bottom of the pan. Because it is wider, it makes a shorter loaf. To make it fit, you would have to multiply the loaf by 1.5.
Lodge Cast Iron Loaf Pan ($30 at Amazon)
It is cumbersome and needs to be seasoned. Apart from being too heavy, seasoning is another step I don’t want to take in the cleanup.
Our Expertise
As Food & Wine’s Testing Editor, Jennifer Zyman focuses on finding the best new products for all cooks. She’s vetted hundreds of products, including side-by-side testing of essential kitchen gadgets like can openers, salad spinners, potato mashers, and tortilla presses. She’s written about food and restaurants for over 15 years and is a proficient home cook with a culinary school degree who is always on the hunt for the latest and greatest kitchen technique, trick, or tool.
+ There are no comments
Add yours