The banana bread cooked very evenly, with brown edges that weren't burnt. It released from the pan with ease, leaving minimal marks. The corrugated surface (the ridged lines) are meant to help with release and air flow, but don't worry, they didn't leave marks on the loaf. It's super simple to clean out, which is good because it's not meant for the dishwasher. Loaf pans can be inexpensive, no-frills kitchen workhorses or decorative serving pieces you'll want to display on the kitchen table. To help you find the best one for your kitchen, we asked Allrecipes product tester Samantha Lande to put the top options on the market to the test. She considered each loaf pan's performance, easy release, look and feel, and cleanup. Plus, it's microwave, broiler, and freezer safe, making it an extremely versatile option. Although it's sturdy and chip resistant, it is a more delicate material than aluminum, so handle and store with care. It was a little more difficult to release and clean than some of the others, but a little scrubbing with dish soap had the pan clean in no time. We also adored this mini loaf pan that produces slightly bigger loaves than the Wilton, but its price tag is fairly steep for the average baker. However, if you are using this silicone pan often (you must lay it on top of a regular cookie sheet), it's easy to store and makes beautiful loaves. We could see this as a great addition for anyone who loves making loaves for every occasion or for a professional baker. Silpat is very high quality and the release was easy, as was cleanup.

Loaf Pans, Tested and Reviewed - Allrecipes The 10 Best Loaf Pans, Tested and Reviewed - Allrecipes

Shiny metal pans and dark metal pans cook differently. Dark pans cook the outsides of the cake faster than the shiny ones do. Know your pans and adjust accordingly: turn the oven down 25 F when using a dark metal pan. x 13″ x 2″ rectangular pan or a jelly roll pan – make a slab pie! You’ll need about double the crust Cake pans are generally the same height, so you don’t have to go wild here. But, remember that pans of very different heights (such as a tall loaf pan vs. a shallow cake pan) will create different end products. There is absolutely nothing wrong with this pan, and the price makes it a true steal. However, we didn't like it as much as its most similar counterpart, the USA Pan loaf pan. It's made out of a similar material but without the corrugated surface for airflow and easy release, and without the silicone coating. This cooked a nice loaf but it's pretty basic when it comes to loaf pans. If that's what you are looking for, it'll serve you well.

The foolproof way to adjust baking recipes to fit any pan? Just use a little math you learned in middle school. Here's how to do baking pan conversions.

Editor’s tip: Bake in a similar-shaped pan—just a different size—to get the best results. You’ve got this! Standard pie plates are 9″ round, not deep dish. It’s not as simple as switching out pans when you substitute a pie plate (if you’re making pie, that is). Here are some swaps for making pie in a different pan: If you’re making a cake roll you have to use the jelly roll pan, no other pan can be substituted. Muffin and Loaf Pan Sizes Pan Size Be sure to read the recipe thoroughly before preheating your oven. The baking powder you thought you had may have "magically" turned into baking soda or visa versa. Properly understanding the recipe before you begin will go a long way toward ensuring baking success.

Loaf Pan Set Farberware Bakeware Meatloaf/Nonstick Baking Loaf Pan Set

Cake layers freeze beautifully. Wrap each layer in plastic wrap. Next, place the cake layer or layers in resealable freezer bags. The un-frosted layers will maintain their flavor for at least 3 months. To test each loaf pan, Allrecipes product tester Samantha Lande baked enough of Janet's Rich Banana Bread to feed an army. For each loaf pan, she paid special attention to the following factors:

You can count on me to provide recipes that are easy to understand with easy to find ingredients that work every time! Crazy for Crust is a home to years of recipes that are sometimes savory but mostly sweet and always delicious! We’ve done the math on common pans for you in the chart below, so you can create desserts for two—or 20!—with confidence. If you’d like to figure out the math for yourself, read on. (Need to know how to cut down a recipe? Read our expert tips.) If you don’t have this… Editor’s tip: An 11×7-in. pan is about 2/3 the size of 13×9: (77 / 117 = 65%). Don’t want to make a big 13×9-inch pan? Make a 2/3 batch of the recipe. Alternatively, you can multiply any 11×7 recipe by 1.5 and turn it into a crowd-pleasing 13×9. Round Pans Compare that measurement to the volumes in our chart (or the cake pan size listed in your recipe) to determine how much batter you'll need. Use the pan’s dimensions to calculate its area, which is described in square inches. You’ll remember the simple equations below from your school days. Rectangular and Square Pans