I keep buying cheapo nonstick pans from Amazon and they work for a couple of months and then I inevitably end up with something like this and it hurts my soul.
Am I caring for the pans wrong? I typically wash them by putting some soapy water in the pan and then giving it a rub with a paper towel. This seems to make them last longer than putting them in the dishwasher but they still give up eventually.
Are my recipes destined to always stick? I typically use a small amount of yeast (0.2%) and either do a 4-5ish hour proof or an overnight proof. I oil the pan very well before I put the shaped loaf in there to proof. The loaf I cooked today was also over proofed which might have made it stick to the pan more.
Will more expensive or alternative nonstick pans hold up better? Like I said I always buy the cheapo ones off Amazon, but I might be being penny-wise and pound foolish with that purchase. If anyone knows where to buy a quality pan that will never rip up a loaf please let me know.
Thanks in advance!
by 404Soul
29 Comments
Use some parchment paper anf never look back
Line your pan with parchment paper
Buy stainless or cast iron (lodge) pans. Grease them well with coconut oil or butter before baking. Season pan well and preheat for 10 minutes before baking, if you use cast iron. There is no sticking for me whatsoever and no concerns about coatings leaching, microplastics etc with those. I put my stainless steel pans into the dishwasher after use, I raise my sourdough bread in them overnight etc etc. Very convenient.
What about a little lube my friend? A little rub of butter perhaps
I just use a regular anodized aluminum pan and some Pam. I would never trust an un-lubed nonstick.
I spread very light oil with a silicone brush then dust with either the flour I used or cornmeal! Never had issues since I started doing that.
Put a rectangle of parchment on the bottom, friend.
Grease & flour, then parchment
I always use paper in my pans. That gives me the option to pop the bread out halfway and finish baking it with a bare bottom.
I started using cake goop for pretty much everything that might stick, and it has been life-changing. You just mix equal parts shortening, olive oil and flour. Keeps for a good long time in the fridge too. And it works every time.
I always grease my pans. Usually butter or rendered bacon fat. Depends on how I feel that day. *shrug*
At this point you’ve probably spent more than buying a nice aluminum USA Pan. Those are somewhat nonstick but without a toxic coating. As others suggested I still grease the pan, and I often use a silicone loaf lifter from King Arthur. I’ve never had anything stick this way and I’ve had the pans for over a decade.
I’ve started using a lot of silicone pans, because non-stick pans don’t stay that way for long.
Few things.
I have a variety of pans but gravitate to pans from a company called USA Pan (which both Amazon and the real nice kitchenware store in my town sells).
They’re coated with something that helps keep things from sticking but it isn’t Teflon. No idea what but my oldest one would be pushing 10 years old and is still good. Some people hate them; I do not know why. I personally love them because they clean easier than my other pans.
Even though I mostly use non-stick pans, I always cost the insides use Pam for Baking (Light Blue Can). Basically it’s canola spray oil with flour added to it.
Even though I try not to waste stuff, I also use slings made of parchment paper on a lot of softer things that are more prone to sticking (banana bread for example). I don’t use slings for my sandwich bread, but that’s never stuck because of the first two things.
I do have a couple things I throw down a layer of corn meal for.
i always use parchment paper even if it’s non-stick
I don’t like cleaning pans
Dude. Parchment paper. You don’t even have to grease it. And, if you cut enough of it to drape over the sides of the pan, it makes it easier to lift the bread out to place on a cooling rack.
Good looking meatloaf
Non stick cookware is just a lie. There is nothing you can do about it degrading. I have a hatrid of it as it’s horrible for the environment and it’s not even great for cooking. Save up for cast iron or steel cookware.
No matter what you usejJust always use a bit of spray oil, either store bought or put some oil in a spray bottle. I started using it for bread and it’s been so so helpful over other methods.
I use avacado oil shortening in an aluminum non coated pan. Never sticks
There are few things that would be hurt by the addition of parchment paper.
I line the hubcaps of my car in parchment paper so I don’t get stuck in traffic.
The Vietnam War? We wouldn’t have gotten stuck there if they had used parchment paper.
Quicksand? You guessed right…
Butter and then some parchment for insurance.
Get some baking PAM spray it’s infused with flour and works really well
Are you in the US? If so go to a Goodwill or some other thrift and buy glass bread pans. Pyrex is better for that. A little butter in the bottom and you’re good. I got almost all my baking dishes second hand and they haven’t moved. It’s all glass.
This may be a stupid question, but do you wait for the loaf to cool before you remove it? Because cooling might help.
Parchment babay
Gotta grease your pan. Crisco all the way.
TIL people don’t use baking paper in their loaf tins.
Why aren’t you using parchment paper?
I buy a large silicone baking sheet (WITHOUT FIBERGLASS) and cut it to the size and shape of all my pans with little handles, called a bread sling.