I make an apple bread that is very gooey and sticky and moist. I'm wondering if this pan would stand up to it without sticking. Thank you!
308672
Most definitely! I have never had a problem with anything I made sticking to the pan. It just slides out and leaves nothing on the pan. I do use an olive oil spray to coat the pan.
308673
Dear Robin,Thank you for your inquiry.We do suggest for the higher protein meats (such as eggs, chicken, fish ect) we suggest the use of cooking oil, you can dab your favorite oil on a paper towel and carefully wipe the interior of your pan before cooking. Heavy vegetable oils may leave a residue that can affect nonstick performance.Thank you for allowing us to be of service to you.Sincerely,Tonia D.
308674
The nonstick in this pan does not hold up well. I was very disappointed, and can only imagine gooey apple bread would give it real problems. I bought this pan based on the many good reviews. It worked great for one or two uses. I hand washed every time, but the pan lost it nonstick abilities quickly.
308675
I'm pretty sure it would. it is good product.... i was just upset about the shipping charges and i should have known better as i think i could have bought it at a local store.
173705
The perforation is very very tiny, like pin pricks. This helps air enter into the baguette while baking, and you achieve the traditional "bumpy" crust underneath a baguette. I've never had a problem with bread getting stuck in the texture. It slides right off the pan once the bread is fully baked. I hope this helps! :)
1997476
I have not had any issues with major sticking. I have made both pies and quiches with this shield and while some of the gooier bits are going to adhere to the shield if touching, I had no problems getting the shield off or washing it. It never stuck to the crust and still left the pie/quiche looking beautiful.
1572912
The pan is higher to separate the doughs so they don't stick together i have done my breads and they both come perfect, individually, they do not stick, you do not have to put a non stick coating and they come out crunchy on the outside and soft in the inside of the bread. You may want to cook it less time since the heat is flowing through the bottom as long as the top of the bread has a nice golden color. Happy Baking.
1785078
I agree wholeheartedly with GardenGal's comment. Immediately after the bread is done and taken out, use a pastry brush to brush the top with oil. It will lock in the moisture and keep the crust moist. Do not use a lot of oil because it can become soggy. Sunflower or olive oil is good. Marie
1660723
Technically the answer is yes but you certainly will need to use some kind of lubricant (butter, oil) or it will stick badly. This is not a non-stick pan so you will always have to use a lubricant to avoid sticking.
1738493
I've had no problems thus far. I bought this skillet so I could genuinely scour it if I had to cook something likely to stick to nonstick surfaces. I still use a fairly pedestrian nonstick for less demanding applications. This is a very good quality pan - it should resist warping at least as much as any other brand. One thing I value is its ability to handle oven heat.
1297482
I don't see anywhere that it says Teflon. It just says nonstick. If your bread ever does stick in the pan, just turn the nuts under the bottom of the pan a little bit, and the bread should come right out.
2068882
The gluten free breads I have worked with so far were too sticky for these. I've only tried a couple of recipes so it's a really limited experience.
542840
I have some USA bread pans, they are excellent. They have a special non stick coating so your bread product does not actually come in contact with metal, it is in contact with the coating.
838089
I keep my pasta dough just as dry as possible, as dry as the machine will accept and still work. I have had no problems with sticking.When I make the dough in the processor it is still rather granular, rather dry.
10806
This is just a guess - since you raise the dough in the pan, once baking is started, the pan has to come up to temp. The pay-off is that the bread will have a more uniform and textured crust. I personally, would prefer the few extra minutes oven time to going back to traditional, or even silicone bread pans. I spend considerable time raising, punching down, kneading, raising etc., that a bit longer in the oven is a small price to pay. Hope this helps.
1382746
I have the same question, because I have been just using the drip/bake pan that came with the box and it was bowing when I was using the convection oven but eventually came back to normal shape. This worries me that it's not made to withstand the heat. I'll let you know if I find anything.
1153775
I've baked a number of things in this pan and have had no problems with sticking - however, I do use a light coating of Pam Butter spray first.
889087
My pans have not developed a sticky surface so I can't speak from experience but I have read other reviews that say it doesn't seem to affect the quality of use.
804150
make sure your recipe fit the pan size - this is a normal sized bread pan so most bread recipes should work just fine - I suspect that your yeast isn't fresh or your not letting your doe rise long enough or in a warm enough location - your yeast is probably the issue here.
2029567
The only kind of bread we have made in it is a gluten-free mix from Pamela's Products. We followed the instructions exactly(temperature, order of adding ingredients, don't let yeast touch wet ingredients) and had perfect bread every time. I'm not sure why yours isn't turning out well.