Other materials such as ceramic, glass, stainless steel, tin, or enamel coated cast iron such as Le Creuset will react differently when heated because of the material with which they are made. They have seen a lifetime of service (and look like it) and still produce the best looking loaves. Several of the oldest pans I own are my 9×5 loaf pans which I wouldn’t trade for anything. I used it at the bakery and I still use it at home. Some of my baking equipment is 25 or 30 years old. It neither slows down or speeds up baking times. Today we are luckier and have choices of materials and weights.Īluminum is still used commercially today for its longevity and its ability to maintain even heat.

Commercial strengths were usually heavier than those made for consumers but unavailable. Most baking pans for cakes, loaf cakes, and pie pans were and still are, made of aluminum. You bought this or that if you were lucky. In the long-ago days, there weren’t many equipment choices for home baking. A question was asked about what type of 9×5” pan I used and whether it made a difference. So this week, I want to talk a little about the differences between baking pans. This weeks’ post about Baking Pans comes as a result of my blog, Chocolate Cranberry Quick Bread.

Parrish magic line loaf pans