10 Best Bread & Loaf Pans -

Executive Chef, French Master Chef, Global Food & Beverage leader.
One of the top Executive Chefs and Food and Beverage professional in the United States, I have over 30 years of creating exceptional food and fine dining experiences.
I have worked alongside exceptionally talented culinarians throughout my career, amassing extensive experience in 5-star and Michelin star-rated luxury hotels and restaurants across the US and Europe.
Born in France, I completed my culinary education and training in France and Switzerland before moving to the US, where I now hold dual French and US citizenship. I head the Arizona Biltmore culinary department and initiated the repositioning and all food concepts throughout the hotel repositioning. I held the position of Vice President, Culinary Global with the Hakkasan Group, where I lead the transition to sustainable, additive free cooking for all three Cantonese concepts globally.
My international culinary experiences have allowed me to work in a multitude of atmospheres pleasing an array of palettes, expanding my reaction to food trends and my awareness of customer appeal. In 2003 I was inducted into the prestigious "The Maîtres Cuisiniers de France" association and into the "Académie Culinaire de France" in 2004.
As a distinguished Executive Chef, I have been an integral part of development teams responsible for major hotel renovations and restaurant re-conceptualization projects for luxury properties spanning the US. Most notably, and of particular importance to me, was participating in the opening team of the Ritz-Carlton New York, Battery Park immediately after 9/11 as well as the rebirth of the iconic New-York Palace in 2013.
Bread & Loaf Pans - Comparison Table

Top Customer Reviews
Top Customer Reviews: Rachael Ray Yum-o! ...
Like the cook of engineer and leading cookery, here is my first impressions.
Pro Is:
Some casseroles celery well, slick, no too fat or thin. Aesthetically they are pleasing.
Has not used a lot on the partorisca see like resisting until cooking diverse things. We will see.
With East:
A first sew the era partorisca wash some chemicals of factor of a together. It have read in some other descriptions that these are prone partorisca rust. As I washed him manually and you leave him partorisca dry in a storm of dish. In a morning was partorisca situate them in storage and I immediately remarked because these are prone partorisca rust. A curl around an external lip has not been sealed, could listen them water swishing around inner in spite of my better endeavours partorisca drain it. I will owe that drill pierce it partorisca drain to counter this poor creation. I can all be ensure you that a coating has been applied after a cure of lip, so that it means an interior probably will rust in all the chance. Now it has included have a together in an oven partorisca evaporate any moisture.
Will update this description after the month of use. To the left it is partorisca see the add to t ready of Pro is or With east?
Laws well, A bit Easy to Clean in
That the Burned & fat in Alimentary regime
without Difficulty.
To That that DOES not LIKE is that no of pounds
the washed & Dry immediately with which Use,
finalised with BROWN YUCKY waters it that exited of a 'the rim Gone' on ALL
of these Casseroles !
Recommends these BUT SO ONLY partorisca
Users those who Rid the washed & Dry.
Cleansing of the dishwasher is not the good Idea.
LesB
Mina meatloaf:
1 hamburger of flesh to reserve
1 egg
1/2 cup ketchup
1/2 band of Lipton onion of beef
3/4 - 1 cup of Upper Stuffed Stove (use this that breadcrumbs)
- mix an on in the bowl
- spray with cooking oil on casserole
- add flesh to the loaf forms in centre of casserole (the mark sure can see some of some holes lateralmente partorisca drainage)
- add the pleasant zigzag of ketchup on (optional, but looks a lot of)
- bake in 375 partorisca 55-60 minutes
Enjoyed!
Top Customer Reviews: Wilton Perfect ...
Wants to do only serves to bake products, and now can eat the integer loaf. Squash Of mark, banana, and breads of chocolate, and all utmost with this casserole.
IS quality very big and robust. I am quite clumsy in a cookery, and still with several rough drops and dings, this casserole has still to aim any dents.
Spray He with spray of oil of the olive (PAM), and at all clave. It IS the tad takes to clean because of a divots and a fact these waters splashes arrive when wash it. I have not tried he in a dishwasher.
I amour this product and highly recommend his purchase.
Has used a casserole to do mini-loaf bread and cakes to reserve also! A measure is perfect to eat, and for cakes of the pound simply can embroil up and give in of the friends like the present!
Top Customer Reviews: Amazon Basics ...
Update: I have used these prende meatloaf and corrode some casseroles. I am not sure why, but a coating is peeling was and only after the pair of use of month. So much, I add for bread, any well for meatloaf.
Top Customer Reviews: USA Pan Bakeware ...
Complains it a lot real notwithstanding this in spite of, I like a casserole quite (a lot of!) To so only exit a inherently a lot that annoying manage subject. Finalising loaves, further to be a lot enough, also develop the a lot of same, the crust extends. While it does not wash my loaf casserole (any reason to with the bread of yeast), has fill he with watering to see if these envelope-has bent the corners would filter and with which 10 minutes that chair in a counter, his no. With your that comprises that that manages a hot casserole can be delicate until it imagines was regarding the do safely, highly recommends to take the. I anticipate a lot of years if any one for ever out of this casserole of bread.
But imagine mine partorisca dismay when I have turned a casserole on partorisca the place went it and after seating right side up in a counter partorisca the minute or have discovered like this rusty collecting of water in some corners of a casserole. I have taken the paper towel and blotted he on and shortly more collected. I have tried to take the photo of him. When I have turned a casserole to the rovescio again and looked attentively in a flange gone. It is not sealed - a flange gone clearly can collect water. And I can see rust under a flange gone. That comprises a flange gone is reinforced and perhaps a boss to reinforce is not coated and rusts. I am not happy in a rust.
I now read that another reviewer suggests to dip these casseroles to the 200' oven to thoroughly dry this flange gone, like this clearly has any way to rid the dry. I guess I will have to that try this technician. But a lot you appreciate the entrance of Casserole of USA here, if casserole of mine is in fact defective, or has the better way to concern for a casserole. I am concerned that a casserole can rust a coating takes fraction or there is lined. They are conscious that tools of the metal is not to be used. But otherwise that durable is this casserole?
Everything of this aside, some looks of casserole to be sturdy and he certainly browns bread fantastically. Appearance a costruttore and other users can clear this.
Some casseroles has been wonderful; the cooked bread in them is a the best - some casseroles are sturdy & solid. I am not sure now, that knows as it knows, if it buy him again, this in spite of. They are more expensive that other casseroles & to good sure expect the casserole of bread that is used, perhaps, 12x the year, would have to last at least the decade.
I slowly partorisca update this description & when it takes any response of Casseroles of USA.
Update: I have taken the good response of a company & is by train partorisca send me the substitution. I go partorisca add the star my description - I want to a bit casseroles, has has not had never better quality or the question up to now! If I have not had the question at all, would have taken to 5 description of star.
Was to suggest so only that the users so only use the spatula of silicone in him, but coming to think of him, has has not used never any spatula in him. Bread of mine always the slides a lot was. For those extending the beat or dough to the east, will want to use the spatula of silicone this in spite of... NEVER metal :)
Top Customer Reviews: USA Pan Bakeware ...
Extracted to some lids & of casseroles likes them tries of my iron of century of old mould - with respect of & compatible interview. Some lids & of casseroles are very oiled first to bake and, after releasing a loaf (while hot) dry down some lids & of casseroles with the humid cloth - king oil, then situates behind in a hot oven has turned was to cool. These pocolos a lot extra all a difference in an action.
Ossia Prime minister of mine bus loaf casserole. A loaf to the casserole does not come with any recipes or of the tips in the know what dough to dip in, as I winged the and dip 1500 grams of dough in and then to the left tries it while I have left a house for the hours of pair. This was also. When I Have gone back, 300+ grams had oozed out of some corners and has done his way to any one breaks and crevices has beaten. A lid remained in tight and no budge. I have cleaned on an outside the bit and has been advance and cooked the, in all the chance. Fully appearances the nightmare that tries limpiarprpers on when I pulled was, but has not done so only a slide of lid immediately without the fuss, but less than the minute of soap, water, and that the toothpick was all the taking for the take pristine again.
Now have the beautiful, perfectly square, equally browned, any-too-crusty loaf of the bread and calm can not say a casserole of bread was has not used never.
Top Customer Reviews: Chicago Metallic ...
I TOSSED HE in the CUBE of RUBBISH.
I amour he so much that at all I will do the meatloaf w/or this casserole -- I pode a lot - only would be to think roughly all this grossness! And, for those of you concealed says 'the fat is flavour ', says is ! My boys have not said never liked him the meatloaf until I have begun to use this casserole -- Of I crude to to that likes more than boys, so only has does not love meatloaf, but was like this wrong. Now I all the different classes of meatloaf, as I can do a weekly (Mexican, Italian, Búfalo) some combinations are without finals! Now I have it wins! Calm will not complain that it buys this casserole (and the amazon has a better prize - I my investigation!) It ENJOYS!!
Update: has has contacted Metals of Chicago and was very good and useful. Has the new casserole that among a topmast!
Also main on some other casseroles, any one has bent finals where lost meatloaf collects and is hard to take. This casserole has smooth ends and all the just washes on easily.
Top Customer Reviews: Cuisinart AMB-9LP ...
So much the casseroles have been used and cleaned in a same way: the bread that bakes and hand-washed, sometimes with the 30-min pre-drench.
Top Customer Reviews: Amagabeli Nonstick ...
Are French (the person is perfect:-) and where live is not some French bakeries or any French material that some wands improve, but a Vietnamese, so only reason once has had French colons those who has left a country that careers like this quickly to the equal that could, but felizmente any without leaving for behind his The wand of recipe of tradition. Some of some bakeries around this dare to call them mark and French bakery the people pay the mountain partorisca such terrible bread quite would have to that go humbly to ask his old Asian friends for the copy of his recipe of wand. If it love an interesting recipe has the look is one :
will require 2 h preparation
the ingredients are 500gr flour, 10 gr dry yeast, 10 gr rooms and 300 water of g (better when in temperature of room or just tepid (pleases does not use waters it or will kill a yeast)
In the little recipient touch your dry yeast ( can mix yeast actuated drought and together master) with one subjects spoon of sugar or honey and 1 spoon of table of flour and blend well. Add the little bit of the yours 300gr tepid water and blend well; sinister rests 10 min. A yeast would owe that bubble;
In the @saláis the big bowl touches your 500 gr flour minus one 1 tablespoon calm already touched in a yeast to do it active
{TIPS:unrefined the flour is sum and organic is better calm that can resupply. You can mix flours also: 300 gr unrefined flour with 200 gr laughed or reason not trying an is dark-the rye or the flour spelt for example? }
Adds a salt and blend he with a flour.
The well in a centre of your flour and touch a yeast; blend with your right/sinister hand and progressively add a water with yours another hand.
Blend Some ingredients with your hands and then always with your hands amass a dough for 15form of Yours min. wands in your mould. With the acute knife the pocolos ran in a cup of the each one of them. Preheat Your oven in 428 Fahrenheit. Opened a drawer under an oven to dip delicately some wands has covered with the grandchildren and wet, but wring cloth. Near a drawer and leave some wands augment for an hour. Half plenary a casserole of slime with water; dipped some wands in an oven without a cloth and close a door. Left a bread 11 min according to your personal flavour. Some people prefer a crispier crust that another.
Has a lot of recipes of external wands, try them all and find a one like better. I love this mould and I am very very happy to having ordered the.
doing fresh wands in the daily base with the minimum of time and endeavour.
A dough- A loaf proportion – calm a mathematics for more
167 flour of grams/ (83 bread – 84 all-the flour of purpose)
116 water of grams
50 grams leavening
1/8 teaspoon yeast
4 rooms of grams
Disperses leavening and yeast in of the warm water, combines, flours and rooms to a yeasted waters ). Mix until has no dry bits – coverage loosely and the sinister chairs am gone in temperature of room until pair (roughly 4-6 hours). You can form and bake now, or refrigerate until next day,
forming a loaves
Spend refrigerated dough the room temp, doing more than a loaf, divide a dough in the floured surface. It forms the rectangle with a dough without pressing was also of a gas, bends an upper third on subordinated 2/3 east and tap to the long of a seam softly with your yolks; short to bend on again; tap with your yolks to seal; with a heel of your hand, softly touch to the long of a seam for presionarlo up and form the tube. It asks to period and softly go a wand of a centre. An aim is to avert blocking all some gas bubbles. Place in your flat wand, seam side down, coverage with the light cloth, Leaves loaves to bend measures in
2 ½- 3 ½ hours.
Baking
Situate the rimmed layer of the partially fill up cookie with water and the bent dishtowel (to prevent sloshing) in a background storm. Preheat Oven to 450 terracings. When A water is steaming amiably, so only first to bake, spritz a dough, and stab it to form his ears, three stabs in the low corner of 30 terracings.
Baked for 12 minutes, then take a casserole of water. It bakes for 7 smaller, then rotate casseroles of bread to ensure the good same colour; and bake another 7 to 10 minutes until you take your favourite colour and crustiness.
I layer a casserole with the tiny bit of oil smeared everywhere, has done adds. A second test has been done in a casserole, and has not had any question at all.
DOES not BUY THIS PRODUCT
This casserole also has flanges like this acute can you he have cut in a flange so only to brush against the, which have done.. Terrible product.
Could be still before but no like this obvious?
Still to good sure sews has to that pullout that of a phase.
That when be said, chooses to use parchment in mine breadmaking.
I bread of mine proofing in my microwave, which has the setting for proofing bread. These accesses in my microwave any question.
I desire had bought this casserole the fact of long time. It is fantastic
Top Customer Reviews: Chicago Metallic ...
Has found immediately this casserole and has begun to read some descriptions and decided to dip it on my cast of desire. They are not usually one to buy of the things for any reason to the equal that have had to justify this when it buy the small 'add on' elements' and that knows that really one some the one who will take one the majority of the use out of this would be my husband and of the boys to the equal that inhale a bread directly of a casserole.
Has taken in a topmast quickly and had planned use the one who the same week but the life am spent he so that it takes pressed was for another week. Finally, I have found some time to do on the good batch of bread dough and there is pulled this casserole out of closing is wrapping. I have taken a wrapping was and has done the washed fast of an element to the equal that have tried to decide owe layer he with some first oil to form my dough to loaves and baking. A casserole has said that it is nonstick but concealed a lot always means too much but has decided quickly that any oil would be necessary like this to the casserole is a lot of slick and smooth feeling.
When it Was time has formed my loaves and to the left embezzle them while I preheated an oven. One of a loaves has done the little too long like this a lot the tips am hanged in a flange. I have finalised to dip the small piece of the foil in my oven racks so only like a dough any drip by means of some bars and do the disorder of my paving of oven.
Has baked bread of mine like this usually and there is pulled then he out of an oven to examine. Mina loaves both breaking in some interiors where a summit of a casserole is but am sure this has to that do with my dough and no a casserole he. It was happy has not added oil to a casserole because a bread so only slips immediately without any one separates that is to stick or has baked on. I have added the pictures of just low pair can see you of the attackers and with which with crudes dough and cooked bread in a casserole.
Are very happy with this casserole and know that in time, when I take some experience of plus in, will be able to perfect this bread so that it looks the good-looking tent has bought loaves but have a wonderful homemade flavour. A casserole is at all bulky how is easy to store in a cupboard and really leaves to plot more room in my oven while baking. The bone has used always spent of cookie before but has to that it uses a discharge for loaf so that the majority of my space of oven has been taken up with just a bread before.
An only thing could change is a period of a casserole. It prefer for him to be roughly 3 or 4 long thumbs of then usually do my loaves while my discharges will leave me to dip them diagonally in some discharges. Otherwise, Are very satisfied with cost of mine.
Update: 11-13-2012 - I has used this at least the time of dozen if no more.... It bakes the perfect crisp loaf every time. I always extra of mark for my utmost neighbours. Launching the half cup to 3/4th cup of the water in an oven has dipped like this a bread in an oven to give it the good and crisp external, but soft in an interior. Another tip to take that the colour has gilded up is partorisca brush the pocola egg yolk, or if I do not want to use the egg, goes old school and brush the little milk up. The happy bread that does! Bake the loaf and share the loaf.... Very economic but invaluable for any the one who needs the little TLC to brighten on his day.
Top Customer Reviews: Farberware Bakeware ...
IS happy to inform that these casseroles are lining in utmost and cooks a bread equally! It attaches the picture with some casseroles and you can see a loafs of the bread is well and brown gilded through a cup. There is the same cookery of sake in a bread. I think that much more years of use and more importantly much more perfectly cooked loaves of bread in these casseroles.
Expects that my description was useful, if it was to please press a low button. Thank you And the god blesses.
A disappointment is all some need of things to take what ANY ONE to do. It has to treat the with gloves of boy. Any one tablets of dishwasher. It IS VAL to use a dishwasher, but recommend this wash manually. It does not leave the chairs of water in him at night. It does not use in of the cleaners. I seat quickly after washing (likes him does not leave the dry air in the dish these washes rack?). Calm say you to treat them like the possessions have estimated! They would have to have this printed matter or etched in a prohibition, no in the paper that can take stray. Take when the clothes has used to has there was simply the small piece of paper with detailed to wash instructions that any one could take so that each piece of the clothes there has been different instructions. Then to seal of the product resulted obligatory, and now you just look in a collar, and some instructions are there, never to be lost or forgotten. So dry that is to say very cheap having instructions that is only the piece of paper..
Another disappointment is a cloak of the instruction is bonded in a fund with something comes from cimenta of rubber, concealed will not exit some instructions. I always instructions to scan for future reference., And I can not scan this so that a sticky material will not exit , and my powers to scan cloaks, and the clave when paste one sticky, bulgy cimenta of rubber. Also, it maintains cloaks of instructions in the dossier, bond in a next page, so that a glue will not exit . That the shame.
But so far is to utmost casserole so far as it cook goes, yes can take all these caveats.
This casserole has done like the charm and I fly a nonstick quality of him. I bread of banana the plot and he are the ache to scrape of tonnes of bread of a casserole when can have been eaten. In general very pleased and before the look uses a more casserole.
has Bought two, has used the diverse time. My road of level of the main satisfaction that has expected: truly a lot-clave (more when used with the dried in clear cloak of cooking oil, although it thinks included that it is not necessary when some casseroles are still new), consistently easy to clean and maintain in upper condition. Only I toallita humid with the soft clean cloth or paper towel after each use. It wants to it! Purchase at least or or two more, since some of my necessities to bake 3 immediately. Highly recommended.
Edited to attach: I have bought the second a, and is still very happy with purchase of mine(s)
Had tried this casserole in the little easy to handle tasks like the bread that bakes where good laws but at all different other casseroles have tried. Even so, today it was a Big Test where does the dish that other casseroles have not been able in sleeve. With them, after copper, has had to to drench, thicket with plastic tampon, drenches again and then thicket again perhaps repeating three times to take them clean again.
Quan Has seen a same crusty imposiciones in a Farberware, has thought in the first place, esel ad is likes him some another.' In my pronounce delight, has rubbed my toe in some imposiciones and has fallen only go! It attaches some water, slide my toe through some imposiciones and see the clean casserole. It attaches some soap and hot water - clean and barren loaf casserole!
Easy peasy. It takes this. You will be happy.

Executive Chef, French Master Chef, Global Food & Beverage leader.
One of the top Executive Chefs and Food and Beverage professional in the United States, I have over 30 years of creating exceptional food and fine dining experiences.
I have worked alongside exceptionally talented culinarians throughout my career, amassing extensive experience in 5-star and Michelin star-rated luxury hotels and restaurants across the US and Europe.
Born in France, I completed my culinary education and training in France and Switzerland before moving to the US, where I now hold dual French and US citizenship. I head the Arizona Biltmore culinary department and initiated the repositioning and all food concepts throughout the hotel repositioning. I held the position of Vice President, Culinary Global with the Hakkasan Group, where I lead the transition to sustainable, additive free cooking for all three Cantonese concepts globally.
My international culinary experiences have allowed me to work in a multitude of atmospheres pleasing an array of palettes, expanding my reaction to food trends and my awareness of customer appeal. In 2003 I was inducted into the prestigious "The Maîtres Cuisiniers de France" association and into the "Académie Culinaire de France" in 2004.
As a distinguished Executive Chef, I have been an integral part of development teams responsible for major hotel renovations and restaurant re-conceptualization projects for luxury properties spanning the US. Most notably, and of particular importance to me, was participating in the opening team of the Ritz-Carlton New York, Battery Park immediately after 9/11 as well as the rebirth of the iconic New-York Palace in 2013.