"Avoid pans made from cheap steel," she told us. Most home bakers love to snag a good deal on baking supplies, but quality bread pans are worth the investment and will pay off in the long run, so steer clear of inexpensive steel varieties. Callao told us that cheap steel pans have "poor heat conductivity, leading to uneven baking." This means that your bread can come out of the oven browned on the outside and underbaked on the inside - something you won't realize until it's too late. Even heat distribution is crucial for the perfect loaf of sandwich bread, so this is the category you should prioritize when shopping for your next loaf pan.
"Quality materials ensure consistent results," Jami Callao stated. While there is no universally-best material, because different materials fit different baking needs, there are certainly ones with higher and lower quality. Steel pans are usually made from aluminized steel or carbon steel. Aluminized steel is often coated with a non-stick surface, which can pose an issue. In fact, professional chefs are known to avoid non-stick. The coating makes the bread pan unsafe at higher temperatures (such as 450 degrees Fahrenheit) and less effective when it gets scratched with repeated use. Carbon steel is similar to cast iron, so loaf pans made from this material are more durable.
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