(Part 2) Reddit mentions: The best loaf pans

I have these and I love them!

https://www.amazon.com/dp/B07CLYH6ZX/

https://www.amazon.com/USA-Pan-1175PM-Bakeware-Pullman/dp/B07KMQT5LC?th=1

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I have the 9 inch and the larger 13 inch one. They work great and cheaper than that 45 dollar one

*sorry didn't see that the one's with the lids were sold out.

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.

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

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.

I bought a medium loaf pan like this. Got an old pot that we didn't use, put it on the side burner on my grill, and melted three 5lb pucks in that, then poured into the bread pan and left it sitting in the garage to cool overnight.

(DISCLAIMER - lead is really bad stuff! If you melt it down, PLEASE do it outdoors, use a mask, wear gloves, and do everything you can to stay out of any fumes.)

All you need is a stainless-steel pan that's big enough to hold your parts. If you are doing a 1911 then a lasagna pan should be enough, you just have to make sure all parts are very clean, and that your parkerizing solution is at the right temp.

NOTE: This is from study, not experience. It's one of the next things I'm getting into so I've done plenty of study, but haven't actually dived into it yet.

It's pretty useless since you can just use a normal one. Lorises rock

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

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

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

Is this your pan? I was trying to get a better look at it.

https://www.amazon.com/Lodge-L4LP3-Logic-Loaf-Pan/dp/B004QM8SMK

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.

A loaf pan on my under5 wishlist! I miss eating pound cake, and I like the process of baking, so I wanna to make my own pound cake and then eat it! :3

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.

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

You can buy other aluminum pans that fit, I'm not sure of the exact sizing but it would be similar to these.

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)

I'm 50 years old, grew up around sailors, seafood, boats, etc... I have to admit, i never had any interest in sardines or anchovies but this recipe... i may just have to give it a try- in one of my new Lodge pans, of course.

Two cheaper ones.

This is actually it.

Baguette pan!

https://www.amazon.com/gp/aw/d/B000FT1F6Y/ref=ox_sc_saved_image_1?ie=UTF8&psc=1&smid=ATVPDKIKX0DER

I use this pan and it works nice.. didn't even have to grease it the bread just falls out.

I think dough will hold its shape generally if you don't wanna use a mold

cheaper alternative just have to get 2

check out this 1/2 loaf pan, you could make 1/2 sandwiches

http://www.amazon.com/Kaiser-Bakeware-12-Inch-Half-Round/dp/B0009JKEFI

$4 bread pan at Amazon. Other than yeast, you'll probably already have all the ingredients for a basic recipe, and if not, they're all cheap. What's the worst that can happen if your loaf doesn't come out perfect? :) Give it a shot!