Keeping Bread Pans Looking Good

When it comes to making homemade bread, eliminate the risk of having pan coating residue stuck to your bread and ruining the visual effects. By delegating one or more pans to breadmaking or certain types of baking only, you can protect your loaf pans and keep the coating in good shape for this baking purpose.

Why? When you use nonstick bakeware for certain cooked meals, such as meat loaf or acidic foods such as tomato-based recipes, the nonstick coating tends to wear much faster and the pans will quickly look old and less than desirable. The coating may start to peel and take on a rusty look and feel. It will also be more difficult to clean these baking pans.

When used for baking bread, pans with the nonstick coating partially worn off, will sometimes leave a little residue on your baked bread. Although very minor and not harmful, it doesn't look very appealing.

You can solve this problem by keeping one or more pans just for baking and not for cooking. I like to keep a couple of nonstick loaf pans just for breadmaking and use older bakeware or other types of baking pans for cooking high acid foods and meats.

Read More About Bakeware:

10 Ways to Ruin a Nonstick Pan
Bundt Basics
Caring for Nonstick
Selecting a Lasagna Pan
Silicone Bakeware
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