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Which Is Best For Baking Bread?


unknown

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unknown Apprentice

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?

Thanks!


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missmellie Newbie

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.

pricklypear1971 Community Regular

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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