Nonstick Loaf Pans: Safe Or Not?

Nonstick bread loaf pans are a common kitchen staple, used for baking banana bread, zucchini bread, pound cakes, and more. They are usually made from materials such as aluminized steel, cast iron, glass, ceramic, or silicone, and come in a variety of sizes. When choosing a nonstick bread loaf pan, it is important to consider the material, size, presence of handles, ease of cleaning, and whether it is nonstick or uncoated.

Non-stick vs uncoated

Ease of Use and Cleaning

Non-stick pans are generally easier to use and clean because the slick coating prevents food from sticking. They are also ideal for health-conscious cooks as they require less oil than uncoated pans. However, non-stick pans can become less effective over time as scratches and a buildup of polymerized oil can make them more sticky. To prolong the life of your non-stick pan, it is recommended to scrub it periodically with baking soda to remove the polymer layer.

Safety

Certain scientists, environmentalists, and consumer advocacy groups have raised concerns about the chemicals used in non-stick coatings, such as PTFE (Teflon). The chemical of most concern is PFOA, which is no longer used in manufacturing Teflon since 2013. While using non-stick cookware does not expose you to PFOA, exposing non-stick pans to very high temperatures can release other potentially toxic chemicals into the air. Therefore, it is important to take precautions when using non-stick pans, such as never heating an empty pan and keeping the burner on medium or low heat.

Browning and Searing

Uncoated stainless steel pans are superior to non-stick pans when it comes to achieving a beautiful and delicious browning (Maillard reaction). They are also more durable since there is no coating to worry about protecting. However, burnt-on food can be more challenging to clean from uncoated pans, requiring some elbow grease and possibly an abrasive cleanser.

Cost and Longevity

Non-stick pans are generally less expensive upfront, but they may need to be replaced more frequently due to coating issues. Uncoated pans, such as cast iron, can last longer with proper care and seasoning.

Personal Preference

Ultimately, the choice between non-stick and uncoated pans comes down to personal preference. If you frequently cook foods that tend to stick to the pan, such as eggs or pancakes, a non-stick skillet may be your best option. On the other hand, if you prioritize durability and browning capabilities, an uncoated stainless steel pan may be a better choice. It is worth noting that for certain types of cookware, such as saucepans or pots, an uncoated option might be preferable since the contents are mostly liquid.

Glass vs metal

Glass and metal pans have their pros and cons when it comes to baking bread. Metal pans, usually made of aluminum, are the most common type used by professional bakers. They conduct heat quickly and efficiently, allowing for even baking and a golden-brown crust. On the other hand, glass pans are insulators, which means they take longer to heat up and retain heat longer than metal pans. This can result in the edges and bottoms of the bread cooking faster than the centre, potentially leading to burnt edges and a soggy middle.

When it comes to practicality, metal pans are generally preferred as glass pans are heavier and more fragile, making them more difficult to wash, store, and care for. Glass pans also require adjustments to baking temperatures and times to compensate for their slower heat conduction. For example, it is often recommended to lower the oven temperature by 25°F and increase the baking time by 5 to 15 minutes when using a glass pan.

However, glass pans have their advantages. They are non-reactive, meaning they won't corrode from acidic ingredients, and their transparency allows for easy monitoring of the baking process. Additionally, once glass pans heat up, they can produce a crisp and golden bottom crust.

Both glass and metal pans can be used for bread baking, but it is essential to understand their unique properties and make the necessary adjustments to ensure optimal results.

Cast iron pros and cons

Cast iron pans are a popular choice for home cooks and professional chefs alike. They are durable, affordable, and can be used on various cooking surfaces, including stovetops, ovens, and grills. Here is a list of pros and cons to help you decide if cast iron is the right choice for your kitchen:

Pros:

• Durability: Cast iron pans are incredibly durable and long-lasting. With proper care, they can last for decades or even generations.
• Heat retention: Cast iron is excellent at retaining heat. It can maintain a fairly consistent temperature, even when you add colder items to the pan. This makes it ideal for creating a crisp, brown crust on your food.
• Non-stick: When properly seasoned and cared for, cast iron pans can be naturally non-stick, without the use of chemicals. This makes it a great alternative to traditional non-stick pans, which may contain harmful coatings.
• Affordability: Cast iron pans are typically inexpensive, making them a budget-friendly option for those looking to save money on kitchenware.
• Heat source compatibility: Cast iron pots and pans can be used on various heat sources, including gas, electric, and induction stovetops. They can also be placed directly in campfires or hot coals, making them ideal for outdoor cooking.
• High-temperature tolerance: Cast iron can withstand extremely high temperatures (up to 1500°F). However, the seasoning may be affected above 800°F.
• Safety: Cast iron cookware does not contain harmful chemicals or coatings, making it a safer option compared to some non-stick pans.
• Iron content: Cast iron transfers some iron into the food being cooked, which can be beneficial for those with low iron levels.

Cons:

• Weight: Cast iron pans are heavy, which can make them difficult to manoeuvre and unsuitable for those with muscle tone or grip strength issues.
• Slow to heat: Due to the thickness of cast iron, it can take longer to heat up compared to other materials such as clad stainless steel or aluminum.
• Maintenance: Cast iron requires regular maintenance, known as seasoning, to prevent rust and ensure its non-stick properties. This involves cleaning, drying, oiling, and heating the pan.
• Reactivity: Cast iron can react with acidic foods, such as tomatoes or citrus sauces, imparting a metallic taste to the food. It can also retain the flavour of what is cooked in it, so it is best to have separate pans for sweet and savoury dishes.
• Extreme heat: Cast iron gets extremely hot, including the handles. Pot holders or oven mitts are necessary when handling cast iron cookware to avoid burns.
• Odour retention: Cast iron pans can retain odours from strongly scented foods, such as fish or asparagus.

Silicone bakeware

Some people may prefer the look of traditional metal, glass, or ceramic pans, as silicone pans are quite modern in appearance. However, silicone bakeware is a great option for those who want a lightweight, non-stick, and easy-to-clean alternative to traditional bakeware.

How to line a loaf pan with parchment paper

Lining a loaf pan with parchment paper is a great way to ensure your bread or cake doesn't stick to the pan. Here is a step-by-step guide on how to do it:

Step 1: Prepare the Parchment Paper

• Start by flipping your loaf pan upside down.
• Get a piece of parchment paper that hangs roughly 2 to 3 inches over the base on all sides. If you're using a 9 x 5-inch loaf pan, for example, you'll want a sheet of parchment that is 9 inches wide and at least 11 inches long.
• Place the parchment paper over the upside-down loaf pan and fold the edges of the paper over the ends, as if you were wrapping a gift. Make sure to fold in the corners neatly.

Step 2: Transfer the Parchment Paper to the Loaf Pan

• Once you've created a neatly folded rectangle, lift it off the upside-down pan.
• Flip the pan right-side up, then place the shaped parchment paper liner into the pan. It should fit snugly with no creases.
• If needed, apply cooking spray to help the paper adhere to the pan.

Step 3: Prepare the Loaf Pan

Before adding your batter, butter or oil the inside of the loaf pan, covering all four walls and the bottom.

Step 4: Bake Your Loaf

• Pour your batter into the prepared loaf pan and bake according to your recipe's instructions.
• Once your loaf is baked, you can easily lift it out of the pan using the parchment paper "handles."

Tips:

• This method can also be applied to 8x8-inch and 9x13-inch pans.
• For a looser batter, you may want to line all four sides of the pan with parchment paper. In this case, double the size of the parchment paper and follow the same folding technique.
• If you prefer a crusty loaf, consider using a cast-iron loaf pan, which heats evenly and produces a golden-brown crust with well-defined edges.
• For easier handling, choose a loaf pan with wider rims or handles.

Frequently asked questions