Cooks choose loaf pans for baking traditional pound cakes, breads, meat loaves and quick breads. These pans are low-maintenance and relatively inexpensive. With so many brands on the market, finding the one that suits you requires some thought. Let these tips below guide you in buying the best available loaf pan.
Instructions
1. Decide how you want your baked goods to look. You may prefer foods to have browned, crispy exteriors or lighter, softer exteriors.
2. Choose aluminum loaf pans with shiny surfaces if you prefer lighter-looking breads and cakes with soft exteriors. Choose dark, thick metal loaf pans to produce baked goods with darker, crisper crusts.
3. Buy a loaf pan with non-stick coating. This practically eliminates the need for using a non-stick bake spray or lining the pan with foil or parchment.
4. Get a loaf pan with a removable rack insert. Use the rack when baking meat loaf so that the meat does not sit in the juices with fats accumulating at the bottom.
5. Consider that the pan's shape indicates the appearance of the baked goods. Loaf pans come in tall, narrower shapes or short, squatty ones.
6. Reach for the pan that has handles or protruding rims. Handles and rims make it easier to lift the pan out of the oven and later to remove the food from the pan.
Tags: baked goods, loaf pans, exteriors Choose, loaf with
