Nordic Ware Naturals Loaf Pan, 1.5 Pound

The Nordic Ware Naturals loaf pans are solid, well-made, and reasonably priced. This is my third Nordic Ware loaf pan because I had purchased an inferior loaf pan and I am replacing it with a superior Nordic Ware loaf pan. These loaf pans are bulletproof and last forever. In the side-by-side photo with the two empty loaf pans, the one on the left is the new one I just bought and the other one is one that I have been using for over seven years. No obvious wear and it works great. My loaves of bread are 24 ounces. They bake evenly with good heat distribution, taste great, and the loaf easily and effortlessly come out of the pan. My non-Nordic Ware loaf pan started to rust and smell metallic which wasn't good for my bread. With Nordic Ware, I don't have this issue and never will since they are made out of aluminum. If you are serious about baking, you can't go wrong with these Nordic Ware loaf pans. They work flawlessly every time.

The Nordic Ware Loaf Pan has quickly become a staple in my kitchen, and I couldn’t be more thrilled with its performance. Like all things I own from Nordic Ware, this loaf pan has impressed me with its outstanding quality and durability. What truly shines about the Nordic Ware Loaf Pan is how it handles artisan bread baking. Every loaf I’ve made, from rustic sourdough to hearty whole grain, comes out beautifully baked with an even, golden crust. The pan’s superb heat distribution ensures that my bread bakes evenly throughout, eliminating any worries about undercooked centers or burnt edges. The quality of this loaf pan is evident in its sturdy construction. Made from heavy-duty aluminum, it feels solid and well-made, promising years of reliable use. The non-stick coating is top-notch, ensuring that my baked goods slide out effortlessly without sticking or leaving behind a mess. Durability is another key feature of the Nordic Ware Loaf Pan. I’ve put it through countless baking sessions, and it still looks and performs like new. It’s also easy to clean, which is a huge plus in my book – a quick wash and it’s ready for the next baking adventure. In summary, the Nordic Ware Loaf Pan is a must-have for any home baker. Its impressive performance, high-quality construction, and lasting durability make it a standout in my kitchen collection. If you’re looking for a reliable loaf pan that delivers great results every time, look no further than Nordic Ware.

I have a couple of Nordic Ware baking sheets so I knew that this loaf pan would be very sturdy, non-stick and easy to clean. I certainly wasn’t disappointed, and the quick baking time and easy removal due to the aluminum construction were added bonuses, especially given how affordable this baking pan is. Don’t give it a second thought - always go with Nordic Ware.

These are great, solid pans for baking. I made homemade bread. It popped right out of the pan. (use butter!) They cooked evenly. They clean up quickly, I always towel dry immediately. I had golden brown bread.! I make both specialty bread and regular bread using this pan. I have had their coolie sheets for years they look like new still. Again, they cook evenly, clean up easily (I use pre-cut parchment paper with those). Any baking pans I need in the future will be Nordic Ware!!

Since I prefer not to cook or bake in pans with a non-stick coating, I opted for these to make mini loaves for gifts. Personally, I like them very much. The loaves bake evenly and release easily after just 5-10 minutes cooling time, which allows me to quickly wash them and get another batch in the oven. Some have mentioned that they're thin and the edges are sharp. Neither of these issues stand out with the pans I received. If you remember the aluminum pans your mom or grandmother used, these are much like them. The heat distribution is even, and the loaves I've made have turned out perfectly every time. A 2 loaf recipe will usually convert to 4 of these mini loaf pans. They've been a great addition to my bakeware and I feel they're a great value and a much better option than disposable! I wrap my mini loaves in paper lunch bags and secure with some funky scrapbook paper and twine. Everyone loves them!

No frills, just metal, which is what I wanted. Yeast bread comes out easily without sticking. The second time I used it, making Irish soda bread, I bent the metal trying to get the bread out. Some of that was my fault. But the metal is thin and easy to bend. If you’re buying this to make a big beefy bread loaf, it’s not the pan for you. If you want to make a small loaf, it’s a good size and shape for that. I’m happy with this purchase.

these feel really solid and have worked well so far!

Since I first begin learning how to make bread a few years ago for the first time I am absolutely ecstatic about my bread pans. My glass Pyrex pans caused damp bread bottoms. My bread often stuck to the non-stick anodized (Teflon) pans and regardless of whether light or dark coated, I couldn't get consistent baking results. My one and only, and exceptionally old and thin, aluminum pan produced the best results. But I could make only one bread at a time -- and only a small 1 pound loaf. (Dimensions state 22x11x6 cm which is about 7 2/3 x 4 1/3 x 3 1/3 in.) And for what it's worth, the only complaint I have is that this pan is mislabeled. It makes 2 pound loafs! Because what I am making may have a factor in my pleasure with this product I will share that as well: I mostly make sourdough breads. I knead and do the first 2 rises in a bread machine. My preference is to make the dough for the 2 pound loaf which means I then split the dough into 2 parts and continue for 2 one pound loafs. I have a commercial oven which has a convection mode and it still bakes hotter on the left side than the right side even though it's less than 6 years old and has been repeatedly serviced. Having said that, here's how I get great results every time and it only works with these pans. I begin with a very thin coating of Wilton's cake release, spread with a $1 1/2" natural paint brush kept for just this purpose. Important: a very small amount goes a VERY long way. I put my dough in the pan, cover and let rise. For sourdough, 2 pound bread, I bake at 400° F for about 30 minutes. Half way through, I rotate the pan 180° and lightly tent with foil, dull side exposed. Perfectly even baking every time and cleanup is a breeze. Update: do NOT put in your dishwasher! It came out gray stained and ugly. It still works fine, but the finish came off in places. Fortunately only one went in the dishwasher.