I’m making French bread on a perforated baguette pan and I’m just now noticing some metallic spots on the bottom. What’s going on? Google says it’s common and it’s just the bread imitating the shine from the pan but I’m unsure.
by shananiganz
17 Comments
SnooAvocados4873
Idk. Id eat it though
Bufobufolover24
That looks like the coating coming off the pan and sticking to the bread. Personally, I’d cut it off but eat the rest.
Competitive-Let6727
If you turn it over, you won’t see it.
If this is a garbage pan from an ALLCAPS Amazon seller, I’d chuck the pan and the bread. I don’t trust them to not use lead paint.
mr_jigglypuff
It looks to me as if the texture of the pan has been imprinted onto the bread kinda like holographic chocolate. I don’t think it should be a problem maybe scrape it off if you’re worried
RestMelodic
I found it was the non stick coating on my tins. I threw all mine away and got some old steel tins from a bakery on eBay. They are well used but are fantastic. And they only cost £5 each
WordplayWizard
Looks to me like you have some flour on the bottom of the loaf and this may have gotten gooey with moisture in places, then baked to a shine where it was touching the pan.
OscarBengtsson
Is it really metal? Or just the bread caramellising?
Matt_Maker
This isn’t uncommon, even with good quality metal pans. Don’t freak out, your bread is just smooth from the non-stick metal pan. That said, if it’s a cheap pan you might want to be careful for all the normal reasons.
TearyEyeBurningFace
Nope, its the coating flaking off. I know cuz ive been there done that. Google is full retard these days too.
Zarrkar
Side note, that bread looks delicious minus the coating haha. Mind sharing your recipe?
Abbanenn
All aluminum pans, unless coated with a silicone glaze for release, will have oxidation and you’ll get what looks like aluminum powder coming off. You’ll notice this if you scrub it with something dry like a towel, or if you wash it the water runs grey. It’s normal and not toxic, but you can eliminate that by using parchment or coating the pan with a thin layer of oil when you use it – kind of like seasoning a cast iron pan but without applying heat to it.
Nice_Finish7613
Use parchment paper.
apoletta
This is what made me make the move to cast iron. Just not worth it. All this non stick needs to be oiled. People never do it. Also just gross. I refuse to trust it now. Mmm. PFOA’s.
JoJack82
happened to me when I bought a cheap amazon baguette pan. The pan coating came off on the bread.
cranialvoid
Is that an ostrich loaf?
sheeberz
If the pan doesnt show signs of wear or the coating coming off, then it is probably the bread mimicking the surface of the pan. This happens a lot in a bunch of different applications. There are some silicone molds created with a hologram surface(think iridescent) and the medium(sometimes epoxy, sometimes clay, sometimes concrete) picks up the same rainbow effect from the mold. No material from the mold is transferred to the finished product, but the finished has copied the pattern from the mold that creates the rainbow effect.
If it truly bothers, place some parchment down before baking on that pan.
Sure-Scallion-5035
If a steam tray was added, then this simply could be glossy from moisture. Perforated pans allow the moisture to penetrate the bottom but also collect and retain moisture longer than the fully exposed areas of the bread. FYI, most every pan, including commercial and industrial level baking, uses glazed pans and sends used pans for glazing after a period of time. Glazed pans are normal. That said, yes, I agree that really cheap pans may use inexpensive non-stick coatings that could be problematic.
17 Comments
Idk. Id eat it though
That looks like the coating coming off the pan and sticking to the bread. Personally, I’d cut it off but eat the rest.
If you turn it over, you won’t see it.
If this is a garbage pan from an ALLCAPS Amazon seller, I’d chuck the pan and the bread. I don’t trust them to not use lead paint.
It looks to me as if the texture of the pan has been imprinted onto the bread kinda like holographic chocolate. I don’t think it should be a problem maybe scrape it off if you’re worried
I found it was the non stick coating on my tins. I threw all mine away and got some old steel tins from a bakery on eBay. They are well used but are fantastic. And they only cost £5 each
Looks to me like you have some flour on the bottom of the loaf and this may have gotten gooey with moisture in places, then baked to a shine where it was touching the pan.
Is it really metal? Or just the bread caramellising?
This isn’t uncommon, even with good quality metal pans. Don’t freak out, your bread is just smooth from the non-stick metal pan. That said, if it’s a cheap pan you might want to be careful for all the normal reasons.
Nope, its the coating flaking off. I know cuz ive been there done that. Google is full retard these days too.
Side note, that bread looks delicious minus the coating haha. Mind sharing your recipe?
All aluminum pans, unless coated with a silicone glaze for release, will have oxidation and you’ll get what looks like aluminum powder coming off. You’ll notice this if you scrub it with something dry like a towel, or if you wash it the water runs grey. It’s normal and not toxic, but you can eliminate that by using parchment or coating the pan with a thin layer of oil when you use it – kind of like seasoning a cast iron pan but without applying heat to it.
Use parchment paper.
This is what made me make the move to cast iron. Just not worth it. All this non stick needs to be oiled. People never do it. Also just gross. I refuse to trust it now. Mmm. PFOA’s.
happened to me when I bought a cheap amazon baguette pan. The pan coating came off on the bread.
Is that an ostrich loaf?
If the pan doesnt show signs of wear or the coating coming off, then it is probably the bread mimicking the surface of the pan. This happens a lot in a bunch of different applications. There are some silicone molds created with a hologram surface(think iridescent) and the medium(sometimes epoxy, sometimes clay, sometimes concrete) picks up the same rainbow effect from the mold. No material from the mold is transferred to the finished product, but the finished has copied the pattern from the mold that creates the rainbow effect.
If it truly bothers, place some parchment down before baking on that pan.
If a steam tray was added, then this simply could be glossy from moisture. Perforated pans allow the moisture to penetrate the bottom but also collect and retain moisture longer than the fully exposed areas of the bread. FYI, most every pan, including commercial and industrial level baking, uses glazed pans and sends used pans for glazing after a period of time. Glazed pans are normal. That said, yes, I agree that really cheap pans may use inexpensive non-stick coatings that could be problematic.