Stoneware loaf pan vs metal pan


Are there any benefits to using one instead of the other?

badge posted by: Akagriff on September 23, 2011 at 6:17 pm in General discussions
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reply by: pammyowl on September 23, 2011 at 9:22 pm

If you bake in a stoneware pan, you won't get the crunchy crust that is so good. It depends on what you are making, though. I make quick breads in stoneware, and yeast breads free form, or in aluminum bread pans.

reply by: KitchenBarbarian aka Zen on September 24, 2011 at 3:12 pm
KitchenBarbarian aka Zen

They should be fine for sandwich loaves or quick breads, but I much prefer a Pyrex loaf pan.

reply by: easyquilts on September 24, 2011 at 8:18 pm

Zen.... I have two Pyrex loaf pans.... One is very old, and I just bought the second one. I haven't used a Pyrex pan in years, , but would like to do so again. Should I make an adjustment in baking temperatures? Do you think they do an well as metal pans. I usually use heavy Kitchenaide pans, which do a great job.

Thanks ...

reply by: KitchenBarbarian aka Zen on September 24, 2011 at 9:05 pm
KitchenBarbarian aka Zen

I grew up baking EVERYTHING in Pyrex - I never saw a metal cake or loaf pan until I moved away from home. Of course you can't get the good old Pyrex anymore, even the loaf pans are shaped a little funny compared to the old ones.

For cake, I always adjusted the temperature. For anything else, I don't. Pies and bread don't seem to require the adjustment.

Because I'm used to the Pyrex - the first and only truly durable non-stick ovenware - I apparently don't have the touch for baking in metal pans. However I got myself some reusable parchment that I'm cutting up for cake pan liners so maybe that will make me feel better about having to bake cakes in metal pans.

I take it back - there was one lonely battered metal pie tin, but to my knowledge it was never used again once I took over the cooking (which was at around age 6 or 7).

I like Pyrex because you can see how the crust is browning, stuff doesn't stick to it, and if you DO manage to burn something on you can scrub it right off with nothing more than a plastic scrungee.

However NEW Pyrex is not my favorite bakeware. Someday when I win the lottery I'll replace it all with vintage stuff. For example, I have 2 baking dishes - 10x13 and 9x12. Neither one is flat on the bottom! There's like a channel or a ditch that runs all the way around the edge, about an inch and a half wide.

What the h*** is that for???? It just makes it a pain to try to oil the pan because the oil will just pool there! And it ruins it for trying to bake a cake! So do all those rounded edges.

I swear, I would probably marry any man who brought me a complete set of vintage Pyrex bakeware! Or promise NOT to marry him, whichever he would prefer. LOL!

reply by: frick on September 24, 2011 at 9:33 pm

I like my cast iron pan. I acquired a couple of the stoneware pie plates since they are so much more attractive than pyrex, especially for holidays. However, they will not heat up quickly and it took my pies forever to cook. They are expensive and frankly, I think they were a waste of money. The cast iron pan for bread is excellent and won't ever break. That said, I think they are only available in the one pound size which is somewhat limiting.

When I bake more than one loaf, I use either pyrex or aluminum pans or even stainless cake pans depending on how I want to shape the bread. Unfortunately, I have zillions of aluminum loaf pans in all sizes since the beginning of time. :)

The stoneware pan has one advantage. You can use it in the microwave, and if you use it for other foods like meatloaf, you can reheat in the microwave. While I don't often try to rush a rise, I have been known to pre-warm a pan with hot water, dry it quickly, then pan the dough, especially if it is cool in the house, like now, 72 inside and out.

The only disadvantage I have found with the iron pan is it's weight. I don't have any trouble banging it on the counter to pop out the baked loaf, but I can see how a person who has weak wrists (like my friend) would have difficulty. Baking spray is fabulous!

If price is a factor, go with pyrex or aluminum or steel.

reply by: KitchenBarbarian aka Zen on September 24, 2011 at 9:51 pm
KitchenBarbarian aka Zen

Actually there was one thing I baked in not-Pyrex. Chicken (or turkey) pot pie was baked in the big cast iron skillet. I don't know how big it was, but to me it seemed huge, and very very very heavy.

I've made chicken pot pie this past week and it was weird baking it in a shallow regular Pyrex plate.

reply by: easyquilts on September 24, 2011 at 11:07 pm

Zen.... I grew up with Pyrex, too. In fact, I still have my mother's deep dish pie pan. I also have her Hocking loaf pan.

It took me forever to find the Pyrex loaf pan I just bought..... I bought it in Berlin, Ohio, which in what we call Amish Country. The only thing I could find around here were pans in funny sizes, with red lids. Even then, the new one looks a little strange. But, it's the same size as my old one, so.....

I sometimes check output local Goodwill store for Pyrex, cast iron, etc. You never know. It would be fun to find some genuine vintage Pyrex.

reply by: easyquilts on September 24, 2011 at 11:14 pm

I've always been curious about cast iron loaf pans. Thanks for your post....