Doughmakers Pro Heavy Gauge Aluminum Non-Stick Bread Loaf Pan

I have had a number of loaf pans , all with non-stick coating , that I used for meatloaf and banana bread. Even with a good spray coating of vegetable oil there were always areas where stuff sticks , which means that eventually when cleaning I would break through the non-stick coating , which turns your loaf pan into a fine thingy to put all your screwdrivers into. After some on line research it seems that pro's seem to prefer aluminum for baked goods. Seeing this development I again examined the use of aluminum cookware regarding disease , Alzhiemers in particular. The caution on aluminum cookware goes back a couple of decades so there has been time to gather evidence and they have not found a link , BUT there are cautions in the literature about not cooking highly acidic foods in aluminum and the manufacturer includes a similar notation with this product - so you'll have to make up your own mind on that. Now back to the loaf pan itself. It does not have a non-stick coating , but it does make use of a perhaps centuries old baking trick , which is a sort of rippled pattern in all surfaces. It says this helps let heat get in and around the edges and bottom. In order to get the food not to stick you will do it like grandma did , that is to grab about a tsp of butter or lard and grease the sides and bottom by rubbing the butter around with your fingers. I used butter - works fine. I just made my first loaf of banana bread in it. It is a beauty. Evenly cooked , well formed , popped right out onto the cooling rack when turned upside down , no shaking necessary . I'm a health conscious cook so returning to the days of adding fat/calories by greasing the pan is not something I do without remorse , but the pan works so great! Technology from grandmas' day! Thanks Grandma! On deck is my ground turkey & extra lean ground beef meatloaf. Will advise here if it doesn't turn out well. Pricing varies greatly - look around.

True to the description, home made bread doesn't stick to the dimpled loaf pan! I used a small amount of real butter to grease it (DO NOT USE CANNED SPRAYS) The loaves just slide right out. Even cooking and easy to grab with a pot holder. I'm very happy with this purchase. I may save up to buy a second one.

I am a huge fan of this brand of baking pans. They bake evenly and clean up like a dream. I only wish they had a few other options like 8” round, muffin tins and Bundt cake pans. They may appear a little expensive compared to other manufacturers but you get what you pay for. The quality is there and the bakeware that I own look as good as new after several years of use. Definitely a favourite product!

I have baked banana bread for 40 years using the same recipe. I have always used glass or silicone pans. The very top center of the bread always is under done. I've adjusted the temperature, filled the pans less, used the mini loaf size... All to no avail. Who knew it was the pans? I read an article that said for sweet breads, you should use a good quality, light colored metal pan to get evenly baked bread. So I bought one. The banana bread was baked perfectly even, no undercooked center! I immediately bought a second one and also bought a square pan for brownies 😉

This is by far the best pan I have ever owned. I like to bake and have used a variety of pans over the years. Other pans burn the bottom or cook unevenly. I have the loaf pan, 9x13 and just got the cookie sheet too. This pan never burns and cooks evenly. It is my go to pan for all of my baking.