Credit:
Reviewed / Betsey Goldwasser
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Credit:
Reviewed / Betsey Goldwasser
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The nonstick coating on this loaf pan really does its job, and large handles with orange nonslip pads make it easy to handle, too. Read More
Made of steel coated with aluminum and with a colorless nonstick coating, you can get an even bake on quick breads and cakes with this pan. Read More
Pyrex's Easy Grab pan has ample handles and is dishwasher and microwave safe. It's a versatile pan for those who don't want nonstick coating. Read More
The dark nonstick coating on this pan gives breads a nice crust, and it's easy to clean. Read More
Sold as a set of two, these pans have a dark nonstick coating that turns out a nice crust, even if it doesn't release perfectly every time. Read More
Wonder why your banana bread doesn’t come out so great? Maybe the problem is your pan. In a good loaf pan, your quick breads will bake within the time called for in your recipe. They’ll come out rounded on top with crispy (but not thick or tough) crusts, with moist and tender interiors. In other words, they’ll bake perfectly. These are some of the best loaf pans you can get right now.
The best loaf pan we tested is Rachael Ray's Yum-o! Nonstick Oven Lovin' Loaf Pan.
The USA Pan Loaf Pan will save your cakes from a deeply browned crust.
Hi, I'm Valerie Li Stack, Reviewed's senior staff writer on the kitchen team. I've tested a range of kitchen gadgets from espresso machines to mini food processors since joining Reviewed. As an avid baker, I'm always on the hunt for better tools and equipment that make the process stress-free.
And I'm Sharon Franke. I’ve been reviewing kitchen equipment for more than three decades. Before that, I cooked and baked professionally in New York City restaurants for seven years. I know that as simple as quick breads and pound cakes sound, they’re not that easy to get right. A good loaf pan can help you get Instagram-worthy and delicious results.
We tested eight loaf pans in the first round of testing and added four later. In each pan, we baked two banana breads from two different recipes, two white breads using store-bought dough, and a classic meatloaf. As we worked, we noted if we could get a good grip on the pans, how well-baked items released from the pans, how easy the pans would be to transport, whether or not they were dishwasher safe, and how much effort needed to be put into cleaning them by hand. We noted if the pans could withstand a high temperature if you wanted to brown off a crumb topping on a coffee cake or a glaze on a meatloaf.
We baked banana bread, meatloaf, and white bread in each of the different loaf pans we tested.
Loaf pans come in a variety of sizes, colors, and materials. For best results, it’s important to use the size called for in your recipes. If you use a different size, your baked goods may not come out with the texture and/or height that you expected and may also take more or less time to bake than specified in the recipe.
Dark-colored pans hold in more heat and consequently give a darker, thicker crust, which makes them excellent for breads. However, you may also want to have a lighter colored pan in your collection for those times when you’re baking cakes and prefer a lighter, more tender crust.
For ease of use, you can’t beat metal pans. They’re lightweight and easy to handle and of course, pretty much unbreakable. If you plan to serve right from the pan, ceramic or glass pans are more attractive. However, they may not brown as deeply or evenly as metal pans.
Our tests proved that nonstick pans really help when it comes to releasing baked goods and cleaning up. But even when you use a pan with nonstick finish, it’s best to grease the pan as extra insurance against sticking.
Great handles
Microwave and dishwasher safe
Must grease well
Dark nonstick coating good at crusting
Easy to clean
Dimensions printed clearly on pan
Nonstick coating performed so-so in testing
Sold as a set of two
Dark nonstick coating good at crusting
Nonstick coating performed so-so in testing
Small handles
Superb heat retention
Large, grippy handles
Good at crusting
Heavy
Color makes it hard to clean
Prevents overbrowning
Simple and lightweight aluminum construction
Requires washing by hand
Not ideal for developing crusts
Sharon Franke
Contributor
Sharon has been testing kitchen equipment for the past 30 years. Before becoming a cooking tools maven, she worked as a professional chef in New York City restaurants for seven years.
Valerie Li Stack is a senior staff writer for Kitchen & Cooking. She is an experienced home cook with a passion for experimenting with the cuisines of countries she's visited. Driven by an interest in food science, Valerie approaches the culinary scene with a firm grasp of cooking processes and extensive knowledge of ingredients. She believes food speaks to all people regardless of language and cultural background.
Our team is here for one purpose: to help you buy the best stuff and love what you own. Our writers, editors, and lab technicians obsess over the products we cover to make sure you're confident and satisfied. Have a different opinion about something we recommend? Email us and we'll compare notes.
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