5 comments about Frieling Round Brotform 1-Pound Bread Rising Basket.

1. I have used this Brotform only three times, it is very nice for the second rise of dough for making bread, works well, I really like it



2. This item is way overpriced. There are many baskets available at a far less price. This is a do not buy.



3. I'm most pleased with the excellent quality of workmanship in this brotform. After researching via reviews and blogs, I knew quality varied depending on who made them and from which country it was imported. Anyway...I sprayed it initially with canola oil spray, liberally coated the whole inside with white flour, put in bread dough and waited awhile. Then I turned it out onto my hand and then turned the dough pattern side up, placing the dough on to a pizza peel. The baked pattern turned out pretty as a photograph. Somehow the handsomeness of the loaf added a festive quality to the lucky ones who cut the slices when it was still warm and fragrant. I am most pleased with this purchase.



4. Brotform is a must-have for anyone interested in creating artisan-style loaves at home. The basket is very well made and will last for a long time with proper care.
   The main difference between Brotform and a regular proofing basket lined with couche is the beautiful spiral pattern on the finished loaf. I also find that my loaves develop a slightly tighter crust when proofed in a Brotform basket. This may be due to the fact that the dough "breathes" a little more in it.
   Please note that dusting a Brotform with regular wheat flour may leave crusted bits on the bottom and sides (when flour comes in contact with water from the dough gluten starts developing). I have found that 1:1 mix of rice and AP white flour works best.
   And finally, make sure that the basket has a chance to dry out before putting it away.



5. I purchased this item and promptly used it to form a loaf of bread which I baked. It worked well as advertised and I am pleased with the purchase.

5 comments about Sassafras Superstone Covered Baker.

1. This item is a little hard to use as the dought sticks to the rough inner surface. I just use it to roast vegetables as I now prefer to use a baking stone.



2. Arrived in good shape, but Recipes were not included, which I considered an essential adjunct to buying this cooker. A phone call to AMZ cust. svc.(1-800-201-7575) resulted in no recipes, but a substantial discount on the cooker. Still looking for recipes and usage guide for this cooker. Understand that improper use can result in a broken cooker. Unable to locate a Web site for Sassafras product.



3. The sassafras baker worked perfectly. I bake bread daily and this pan produced a beautiful loaf every time.



4. Have been baking "French" bread for years, on a stone in my oven, and spraying with water first, to develop a crisp crust. It worked pretty well, and the bread was good, but until I broke down and bought one of these Superstone bakers, I only THOUGHT I was making good crispy-crusted bread.....so, if that's what you're looking for, do yourself a favor and
   buy this (or the round one, I guess). I now have two, so I can do two loaves at a time. It just does a superb job, no stone in the oven or spraying the dough, either.



5. This works extremely well with the famous New York Times "no-knead bread recipe" or CooksIllustrated's "almost no-knead bread" recipe, which both require a very wet dough baked in a covered container.

1 comments about Sante Cabin Kitchen Cast Iron Bread Pan.

1. I have several pieces of cast iron cookware, mostly Lodge brand. But since Lodge doesn't make their loaf pans anymore, I went with this brand. I love cooking with cast iron because it distributes heat evenly and will last you a lifetime with proper care & seasoning. I thought I was making good banana bread in my regular teflon pans until I started using this new cast iron loaf pan. WOW, now my banana bread isn't just good, it's wonderful! Cooked evenly, moist inside with a nice brown outer crust. Just like banana bread should be. For the price it's a steal, because you will have this pan forever. Whereas teflon pans scratch and wear out over time. The only downfall some people have with cast iron is the heavy weight, but I don't have a problem with it. Not only am I cooking, im getting an arm workout at the same time!

5 comments about Baker's Secret Basics Nonstick Large Loaf Pan.

1. I got this for a banana bread recipe, and even though it is non-stick, I did use some spray and flour on the inside of it. It cooked beautifully, and didn't stick even in the slightest. It seems to be a solid pan overall - I would not recommend putting any nonstick bakeware or cookware in the dishwasher, as it does pit and scratch the surface, but this is easy to clean in the sink. It has not warped, though I've only had it for a few days and used it twice. Obviously, I haven't had it long enough to notice any issues with rusting, so I can't give an opinion about that. I did notice the same thing as someone else that the "handles" are a little small if you use large fat oven mitts, but that seems to be the only drawback. If you're a college student, just out of college, or just starting on your own and need some cook- and bakeware (or even if you're an established cook, but need a pan for a new recipe, and don't know that you'll be using it often enough to justify buying an expensive one), this seems to be a fine place to start as it is nonstick and very affordable.



2. I bought this pan to bake loafs of bread in the oven this pan works very well.



3. I've had mine for about 5 months now, possibly less. A couple of weeks ago, I noted that it smelled rusty. And indeed the bottom had already started rusting! I used this pan regularly and also noted that it does not bake evenly. I tried to keep the little rust off my food by lining it with foil before baking but it's too much trouble and I still don't feel secure. I don't think I want to use it at all anymore now. I think it will be worthwhile to invest in something pricier but of better quality. This is not worth your trouble. Or try Pyrex for other purposes.



4. This low cost loaf pan does everything you would expect a loaf pan to do. It's dark color absorbs enough heat to produce desired browning. It also releases cleanly. The protruding lips serve as handles (although if they were a little bigger they'd be easier to grip while wearing oven mitts). All in all, this is an excellent buy for a loaf pan - you should buy two since many recipes call for making two loaves.



5. After using these only a few times and keeping them in storage for 2 years, all of these pans have rust on the inside and outside.

5 comments about Chicago Metallic Commercial 12-1/4-by-9-Inch Small Jelly Roll Pan.

1. This is a top of the line jelly roll pan. I've used it for years and found that it's still very much like it was when I bought it. It is never going to warp, I'm convinced, and it withstands high temperatures. If I'm roasting something that is likely to stick badly, I cover it with foil to minimize cleanup. It's heavy duty... not like supermarket merchandise that's only a couple of dollars cheaper and is so flimsy that it warps the minute you turn up the heat.
   
   You won't do better than Chicago Metallic but you may pay more for another similar product and not be as satisfied.



2. Heavy duty pan. No warping in oven. Only thing that would make it better is if it were non stick



3. These jelly roll/sheet pans are extremely well built. They are very heavy and thick, do not warp, and should last a lifetime. They are the highest quality I have found, and I've owned many different brands.
   
   Be aware though, that they are NOT in any way non-stick, and are hard to keep clean. If you don't mind breaking out the steel wool to keep these in shape, they are excellent - if you are looking for something that's easy maintenance, however, go with non-stick. Of course, none of the non-stick ones will last anywhere near as long, as the teflon finish wears off any cookware after a while.



4. I was trying to decide whether to get this size or the bigger pan. Since the oven we have is not very big I got this small jelly roll pan. With this I can freeze cookie dough and marinade meat in it without taking up too much space in the fridge.
   
   I was disappointed that it arrived all scratched on the side (because the product was only loosely put in an open plastic bag). But I didn't bother to get an exchange since it wouldn't affect its performance.
   
   It is very sturdy and conducts heat really well. The rack of my toaster oven fits perfectly into this pan and I've just tried roasting chicken in it. The next thing I'll try is to bake some cake in it to see how well it works.
   
   For the price, I would say it is a definite good buy. Don't bother with the baking pan from the supermarket, they don't last! (And they are not that much cheaper either!!)



5. First of all, I must say that I've never seen a jelly roll pan so sturdy. So much inexpensive bakeware tends to be rather flimsy that it soon warps. I don't anticipate any such problems with the Chicago Metallic pan. It's heavy, very durable-feeling and I can't see the possibility of wearing it out unless you're very, very hard on your bakeware. The lack of nonstick coating has not been a problem--just use shortening or a cooking spray instead, and you don't have to worry about metal utensils scratching up the surface, etc. That, and the regular jelly roll pan is cheaper than the jelly roll pan with nonstick coating.

   So far, I've been very happy with mine and think it is a great bargain considering the low price. Based on this good experience, I wouldn't hesitate to buy more products from Chicago Metallic.

4 comments about Chicago Metallic Duncan Hines Mini Loaf Pan.

1. I purchased three of these pans during Amazon's 3-for-2 sale. I love them! The coating is great, they bake very evenly, and they are super easy to clean up. The size is perfect for two people as well as for gifts. I highly recommend them!



2. These pans are actually a little smaller in dimension as stated by Amazon. The inside space is about 5 1/2 in. (length) x 2 7/8 in. (Width) x 2 in.(tall). Even the dimensions on the label of the pan do not match the dimensions advertised on Amazon. I was really looking for 6 inch (length) x 3 inch (width) pans and was disappointed when I received these smaller pans. The difference is very noticeable to me. Even though they are smaller than the disposable mini pans in the market, I decided to keep them because I liked the quality.



3. I prefer a single loaf instead of a sheet of 3-6 because I would have to fill the empty openings with water if I only wanted to bake one loaf.



4. Used these mini pans for some Christmas baking and everything popped right out - didn't have to spray them or grease them. I was "wowed"! Would recommend to all.

5 comments about Lodge Logic Cornstick Pan.

1. Makes great corn bread, nice crisp outside. You have to remember to spray with Pam or you'll have a real mess.



2. Pre-seasoned cast iron is great. Followed the directions in a Cooking Light recipe and got wonderful crispy cornsticks. Popped out of the pan easily, no sticking. Preheat the pans in a 425 degree oven for 5 minutes. Remove and immediately coat with cooking spray. Spoon in batter and bake for 18 minutes.



3. The corn bread sticks. I may not know what I am doing. I preheated it in oven before I ever used it. I heat before use and have added oils and pam to prevent sticking, still sticks. The next step will be the Mom test. Maybe she can show me how to use without the sticking?



4. The pan did a fine job of making Cornsticks, We use it often with various recipes.



5. Just used my pan last night and as always with Lodge Logic Pans they were awesome! I highly recommend them. =)

3 comments about SilverStone Simply Baking 9-by-5-Inch Loaf Pan.

1. The handle/rim on these pans makes them soooo much easier to remove from the hot oven than traditional larger loaf pans. Quality is quite good, more than adequate for breads, etc., and will likely last with proper care. I ordered a second set to give my mother, as I feel they are much easier and safer than the style without the handle/rim at the ends.



2. These are great pans! I have 2, and they were wonderful for banana bread and also a sweet potato loaf... there was no sticking, perfect browning, and they were so easy to clean. They are very sturdy and the extra large handles are a great bonus!



3. There are several loaf pans on the market that combine decent browning properties with a relatively non-stick finish and this is one of them. What makes this pan so much better is that the edges are extended on the ends to provide sturdy, rigid handles. This makes it easy and safe to remove hot pans from the oven.
   I own two and the non-stick is still intact after about a hundred loaves.
   
   Lynn Hoffman, author of New Short Course in Wine,The and the extremely sticky bang BANG: A Novel

5 comments about Pyrex Bakeware 1-1/2-Quart Loaf Dish, Clear.

1. I had one for a long time, and finally bought 3 more. i make lasagna in bulk and freeze them. then reheat them freezer to oven. perfect.



2. I bought 2 glass loaf dishes to replace old baking dishes, & I have used them for baking breads and for meatloaf. I have been pleased with the performance I expect from Pyrex. I recommend use of a non-stick spray before use to make clean up easy. They can be soaked in hot water to remove residue & are dishwasher-safe on the top rack. Another tip: I was always taught to reduce the baking temperature by 25 degrees with glass cookware. Please do not adjust the temperature with this glass item.



3. Good, heavy dish. Goes in the microwave (which is why I wanted it); microwave meatloaf is the best!



4. I have tried both metal and glass loaf pans. I always return to the pyrex. It cleans up perfectly, doesn't scratch or dent, can go in the dishwasher. I have used pyrex for years. Metal products have been discarded; pyrex is still in the cupboard!



5. Just the size I needed. Cleans up really easily.

5 comments about Chicago Metallic Commercial 1-Pound Loaf Pan.

1. Even thought this isn't non-stick - everything comes out great. The weight of this pan is wonderful. I bought several for christmas last year and gave it with Beer Bread mix.



2. I've had Chicago Metallic Commercial Loaf Pans (not non-stick) for years and bought these two pans for a gift.
   
   For those of you who do not like using non-stick cookware - Chicago Metallic Commercial has a very good line. Their commercial cookware just isn't as popular as everything non-stick right now and so is not available in most stores. I was happy to be able to find a source on Amazon.com.



3. I had all but given up on banana bread because when the middle was finally cooked through, the edges were over-done. I then tried these pans and I get a perfect loaf each time! They also bake my wheat bread perfectly and I don't even have to wash them after that - just wipe out and the pan gets better and better each time.



4. This is the ultimate bread/loaf pan. The shiny surfaces allow just the right amount of browning, while the aluminum content conducts heat evenly. My loaves come out great--crusty outside and well-cooked inside. I recommend this highly.



5. I bought these loaf pans in frustration: frustration that the cheap ones at the dime store always rusted as soon as they got wet, frustration that non-stick surfaces scratch if you look at them funny, frustration that no one seems to understand what a normal size loaf pan is. What finally sold me on this pan was the magic phrase "Twenty-five year warranty." I figured that no one would put a twenty-five year warranty on a pan that was going to rust.
   
   This 8-1/2 x 4-1/2 inch pan (these are the inside/bottom measurements) is just the right size for your typical "loaf of bread" recipe. I bought two and recommend that to anyone who bakes more than twice a year.
   
   We're washing it as if it's a non-stick pan, although it's technically not. The surface cures, though, and that will happen faster if you don't take a wad of steel wool to it. I usually line the bottom with a (lessee here, if you cut a half-sheet size piece of parchment paper into quarters, what do you get?) a small piece of parchment paper and entirely skip the grease-and-flour step. I've never had any trouble getting any sort of bread out of the pan. I loosen the sides with a plastic spatula, and the bread slides out perfectly.
   
   The only downside is that the folded metal on the corners can trap little tiny crumbs. This is a bigger problem with quick breads and other slack doughs. So the question you need to answer for yourself is this: To get an awesome, well-behaved loaf pan that will never rust, is it worth running a toothpick through the corners each time you wash it? I decided that twenty seconds and one-tenth of a cent (for a cheap toothpick) per washing was definitely worth it to me.