(Part 2) Best loaf pans according to redditors

I mean, it's a joke based on the word for bread in spanish, but there's also this.

Two cheaper ones.

you can cook anything in that little oven you could cook in a large one. Just smaller amounts. I have a toaster oven and LOVE IT!

I have a set of pans like this in this size.

https://www.amazon.com/Wilton-Recipe-Right-Non-Stick-3-Piece/dp/B002HJ35YA/ref=sr_1_9?

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they work great for single serve loaf pans in the toaster oven and you would be able to use at least 2 if not all three of them at one time.

https://www.copymethat.com/r/n6pMVVd/meatloaf-with-2-possible-toppers/

you could make these...

https://www.copymethat.com/r/LNYznIZ/baked-pizza-taquitos-baker-mama/

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These pans should work for your little oven. (I might have to order these for myself)

https://www.amazon.com/Anchor-Hocking-Basics-Quart-Glass/dp/B00CE6Q2HI/ref=sr_1_2?

and your recipes will have to be cut in half

to fit in the pans and into your oven.

For this recipe use half of the package of crescents, maybe bake the rest for breakfast, and then use the remaining for your casserole. you will only use half of the Alfredo sauce so the second half you can use for Alfredo pasta, for pasta with some chicken.

https://www.copymethat.com/r/US6M7TC/chicken-alfredo-casserole-i-dont-remembe/

these are great and easy to break into individuals

https://www.copymethat.com/r/nUiElJG/foil-pack-chicken-and-broccoli-dinner-bi/

https://www.copymethat.com/r/8AUp6f5/smoked-sausage-and-potato-foil-packs/

these work with the Boboli crust or the tortillas

https://www.copymethat.com/r/s2F2BUz/tortilla-pizza/

this half recipe should work for both of your casseroles (from above)

https://www.copymethat.com/r/4GAvJYy/overnight-meatball-and-pasta-casserole/

you know for this one just make what fits on your baking sheet that you have.

https://www.copymethat.com/r/z2ZegXs/30-minute-sheet-pan-potatoes-and-chicken/

https://www.copymethat.com/r/RK4mbU0/baked-flounder-with-fresh-lemon-pepper-m/

https://www.copymethat.com/r/UVW1l7E/honey-balsamic-sheet-pan-chicken-and-veg/

https://www.copymethat.com/r/l6gYGIr/korean-chicken-and-vegetables/

https://www.copymethat.com/r/FfR4QSo/sheet-pan-garlic-parmesan-chicken-and-po/

Hope some of this information helps you out. and maybe some of the recipes

I got one of these after a similar incident. I used it a few times and liked it a lot, but now I mostly make my meatloaves in my instant pot.

Sorry for your ruined meatloaf, I probably would've cried.

You can use silicone loaf pans. They pretty much last forever.

https://www.amazon.com/Silicone-Nonstick-Commercial-Homemade-Making/dp/B00KDRUUJ6/

Most tins actually have the size etched into the bottom. If not, just bring a small ruler with you. Or, buy one from a website with the measurements shown.

But, a 10 x 3.5 x 3 inch loaf pan does not seem to be a real thing. Just draw that out on a piece of paper, it looks totally wrong. The general size to get the typical loaf shape (like the one shown in the photo) is 10 x 5 x 3. And, those are also called 1.5 lb loaf pans.

So, I think there is a typo in the pan type called for.

You will need a pain de mie or pullman pan. This one is exactly the right size. Some other photos I found on websites publishing that same recipe show a cake with these dimensions.

Call me old fashioned, but all I use is a big glass bowl, a big wooden spoon, and this bad boy.

This is actually it.

Here's an article about loaf pans that are readily available and the differences in results that are obtained.

https://blog.kingarthurflour.com/2016/02/12/choosing-right-bread-pan/

Half of this recipe would probably need a couple of mini loaf pans, or you can make the whole recipe in a regular size pan and freeze half the baked loaf.




[Mini Loaf Pans] (https://www.amazon.com/Chicago-Metallic-Commercial-Non-Stick-Mini/dp/B003YKGQVK/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1509568590&sr=1-7&keywords=mini+loaf+pan)

You need to find cookware that says PTFE-free (Teflon is the brand name, PTFE is the technical name for the chemical). When I got my birds, I replaced all of my Teflon cookware and bakeware with ceramic, and it works great, food doesn't stick to it at all and it's easy to cook/bake with.

Here's the griddle I have:

Bialetti Aeternum Red 7198 Square Griddle, 10-inch

And I have two different sizes of this line of pans:

Bialetti® Silver Titanium Nonstick Fry Pan

(Edit: I just realized that the Bed Bath and Beyond site that I linked above doesn't state anywhere that these Bialetti frying pans are PTFE-free, but if you go into the store, the product packaging definitely says PTFE-free on it.)

And here's the loaf pan I have. I also have several other pieces of bakeware, all from this same casaWare line of ceramic pieces.

casaWare Loaf Pan 9 x 5-Inch Ceramic Coated Non-Stick (Silver Granite)

Hope this helps!

When you make bread at home, you (usually) bake it in a pan like this:

https://www.amazon.com/Good-Cook-Inch-Loaf-Pan/dp/B0026RHI64

The bottom and the sides of the pan give the lower part of the bread its square shape. The bread rises while cooking and puffs over the top, especially if you use a pan too small for the size of loaf you're aiming for or you don't get your ingredient mix right.

Loaves come in all shapes and sizes and I'm sure you can buy a loaf of perfect square sandwich bread but I imagine the major manufacturers continue to make their bread in that shape out of tradition.

Interesting! I've never seen one with an insert before. We just have a basic loaf pan sort of like this one.

I personally use very cheap non-stick bread tins like this.

I think a possible issue might be the heat exchange rate of pyrex glass vs something made of thinner metal -- but that's a total guess.

oh yea you could def do that, although if it may not maintain an even 350F, you may think about using a mini meatloaf pan like this: Mini Meatloaf Pan

I actually just ordered this myself, ive been meaning to and never got around to it.

This is my first time trying to link, so forgive me if I completely muff this up. Wilton makes a meatloaf pan that drains away the fat. I have had varying success with a sweet potato meatloaf recipe.

I actually have the ceramic one that you linked. I don't use it as it is too small. My regular batch is 5 x 300g/10oz baguettes. I am also not happy with the pans I have as the baguettes are shorter than I would prefer. So I was considering buying 18' pans that would still fit into my oven. Ordered one of these to see if it would work. Thanks for the silicone ones. They look nice and actually pretty cheap.

I was wondering if you were allowed to send food to the States? I wanted to send some Chrismas cookies to friends from France in Canada, but that's forbidden (apparently):(

Also, I don't think that you need cooling for your cake, but that will depend on what kind of cake you will be preparing. Are you thinking cake like this (dry and sturdy, can be forsted (with chocolate or fondant)

http://www.allemagne-au-max.com/forum/gateau-anniversaire-vt6420.html

or more like this (soft and fragile):

http://www.schwarzwald-relax.de/Kirschtortenrezept.htm

I don't think the second kind of cake would survive transportation, but the first one will. Maybe, you can get disposable cake molds (paper or aluminium) that you can ship with the cake?

http://www.amazon.com/World-Cuisine-Rectangular-Paper-Molds/dp/B001ARZVDS/ref=pd_sim_k_1

Edit: Cakes with fruits in the batter (banana or cherries etc) that are frosted with chocolate remain tasty for a few days. The fruits help keeping some moisture in the cake.

Baguette pan!

Wilton 2105-0108 18 Cavity Perfect Results Loaf, Mini https://www.amazon.com/dp/B00UY0TNZY/ref=cm_sw_r_sms_apa_j6C4xb97WMCNW

I bought mine from Joannes with a 50% off coupon

For the bread, I have a great bread recipe that is really easy, you just need about 5 hours of time, a 10 inch loaf pan like this and these ingredients:

for two 10 inch breads

• 1000g spelt wholegrain flour
  
• 950ml water (room temperature)
  
• half a block of yeast (we have these 42g fresh yeast blocks, just cut it in half or take 21g of fresh yeast)
  
  mix all of this really good, let it rest for 1.5 hours. Smoke a blunt or shower or do something else.
  
  Then add
  
  
• 33g sea salt
  
• 225g of grains/seeds/whatever (I take a salad mix with pignolia, pumpkin seeds and sunflower seeds @175g, add linseed (or flax seed, idk) and sesame (100-200g) and add a little more of what I wish to taste more, let it be sunflower or pumpkin seeds or even some hemp seeds would be fine, poppy seed is also pretty nice. I've tried up to 500g seeds/grains so far, do whatever you wish)
  Oh, and I usually take only half of the stuff listed and make just one bread.. I live in a single household and this bread lasts me around two to three days. Totally awesome with cottage cheese and filling! sometimes I only need two or three thin slices.
  
  knead this for about 15 minutes, you want the salt to get everywhere evenly. Let it rest in the buttered loaf pan for 2.5 hours, second blunt break, then bake at 200°C! for one hour (NOT FAHRENHEIT!, I'm to lazy to convert right now). I make variations of this bread for three months now and I never looked back to shelf bread since.