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An Overview On Bread And Loaf Pans
Loaf pans are one of those items every home cook should have, but choosing the right one might not be as simple as it seems. Bread pans come in numerous sizes, shapes and materials. Clarifying how you intend to use a loaf pan and what results matter most to you could help you make a perfect choice.
The standard size for best quality loaf pans is 9 inches long by 5 inches wide by 2.5 inches deep. Although these dimensions can vary slightly between brands, sticking with this size helps ensure consistency, particularly if you plan to use different recipes to bake bread, make cakes or cook meatloaf in the pan.
There are times when a different pan size is more appropriate. For instance, if you enjoy making quick breads or snack cakes to share with family, friends and coworkers, a pan that allows you to whip up multiple smaller loaves at once might be handy to own.
Loaf pans are typically made from metal, such as cast iron, aluminum or stainless steel, although they can also be comprised of glass, ceramic or even silicone. Whatever type of pan you choose, it should have thick enough sides and bottom to ensure even cooking. It is also important to note that baking times and temperatures might vary depending on the type of pan you use.
Fat Daddios Vs Magic Line
Updated 9 Mar 2013 , 2:47amby IAmPamCakes
Hello all,I recently purchased a couple fat daddios and I didn’t like how dark my cake was in comparison to the Magic Line pans. Has anyone else had this happen. I needed to make 2 8 in rounds quick and I couldn’t find another Magic Line at the cake store so I got the FD pan. Didn’t like it at all. Second round, I took that pan out a bit earlier and they were closer in color. I just thought I’d ask you all. Not a huge deal, maybe I’m being a stinker! Angie
Of course you will get mixed responses on this…..but here’s my experience….I bought a few FD pans recently. I find my cakes do not bake as high or as level in them as they do in my same size ML pans, and the sides and bottom are more darkly browned. So now I am going to reorder the same pans in ML instead.Just my two cents….
Love, love, love my Magic Line pans over FD anyday.
I have the magic line square pans and they are amazing! The corners come out perfect! I will stick with magic line!
I love my magic line pans!! Especially the square ones with the straight corners.
I use fd for the round. I have not had any problems with them. But ml for the square. They come out soooo good…..the edges come out super straight
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How We Tested
After consulting consumer buying guides, we purchased nine well-reviewed 9-inch, round cake pans. Before baking, we greased the pans with butter and lightly dusted them with flour. We mixed a classic boxed yellow cake mix as the package label directed and distributed it evenly between two pans at a time, weighing the batter to ensure accuracy. We then baked according to instructions, noting whether the cakes baked in the time the box indicated after testing with a cake tester and whether or not the cakes formed a dome at the top once fully baked. After the cakes cooled, we turned them out onto wire racks and noted the evenness of the color on the bottom. Then, we cut a slice and evaluated the texture and level of moisture in the cake.
After that, we washed the pans according to the manufacturers instructions. If the pan was dishwasher safe, we washed part of the pan by hand then ran it through the dishwasher and noted how easily it cleaned. If it wasnt dishwasher safe, we hand-washed only.
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