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Which Is Best For Baking Bread?

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Posted 04 December 2011 - 07:16 PM

Hey everyone,

I made some banana bread today and I started thinking about my friend and how her bird died from her non-stick cookware. She had her bird autopsied and the vet said it died from the gas produced by cooking with teflon. I already use cuisinart's green gourmet frying pans and stainless steel cookware, but all my bakeware is non-stick. I don't have a bird, but I find it hard to believe that the gas isn't harmful to us, too.

So, what would you recommend? I saw a Lodge cast iron loaf pan that looked good, but would ceramic be better for baking? Or, should I just go with stainless steel?

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Posted 04 December 2011 - 08:08 PM

For baking breads (in loaf pans), my preference has always been glass or ceramic. I think using metal for breads makes them brown too fast on the outside while the inner part might not be quite finished yet, IMHO.
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Miss Mellie

Aug. 2010 IgA+ Gliadin; IgA+ Casein; IgA+ Egg; IgA+ Soy.
Sept. 2010 IgG+ for cow's milk, peach, yeast, chili pepper, egg white & yolk, lentil, soy, cola nut, coriander/cumin/dill, nutmeg/peppercorn, sesame seed, turkey, and wheat

Hypothyroidism, arthritis, GERD, overweight, chronic sleeping issues



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Posted 04 December 2011 - 08:23 PM

Shiny metal is what I always saw recommended for best browning. Now I see Wilton nonstick stuff... but I don't buy nonstick stuff for the reason the OP stated.

I think gluten-free breads brown/burn faster than gluten breads, so that is an interesting experiment to try with glass or ceramic.

That said, I made bread in an Airbake shiny aluminum pan and it came out very well. But I like crust :).
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Apparently there is nothing that cannot happen today. ~ Mark Twain

Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND
Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!

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