AmazonBasics Nonstick Carbon Steel Bread And Loaf Pan, 2-Piece

Last updated date: June 19, 2020

DWYM Score


AmazonBasics Nonstick Carbon Steel Bread And Loaf Pan, 2-Piece

Why Trust DWYM?

DWYM is your trusted product review source. Along with our in-house experts, our team analyzes thousands of product reviews from the most trusted websites. We then create one easy-to-understand review. Learn more.

Don't Waste Your Money Seal of Approval
Look for the DWYM seal for products that are the best in the category.
Show Contents

We looked at the top Bread And Loaf Pans and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Bread And Loaf Pan you should buy.

Update as September 7, 2021:
Checkout The Best Bread And Loaf Pan for a detailed review of all the top bread and loaf pans.

Overall Take

In our analysis of 72 expert reviews, the AmazonBasics Nonstick Bread And Loaf Pan, 2-Piece placed 16th when we looked at the top 16 products in the category. For the full ranking, see below.

From The Manufacturer

Set of 2 rectangular-shaped bread pans—ideal for baking bread, making meatloaf, and more Heavy-weight carbon-steel construction provides durability and fast, even heating for uniform browning Nonstick coating ensures effortless food release; oven-safe to 500 degrees F Hand washing recommended; part of the AmazonBasics nonstick carbon-steel bakeware collection Each measures 9.25 by 5 inches; backed by an AmazonBasics limited 1-year warranty

Expert Reviews

Expert Summarized Score

5 expert reviews

User Summarized Score

273 user reviews

What experts liked

The dark nonstick gave a nice dark crust to bread.
- Reviewed
November 6, 2019 | Full review
A warranty period of up to 1 year is offered by the manufacturer during which if something happens to the product, for instance, if it gets damaged, then the customers can get it changed or even ask for a refund.
- Village Bakery
April 12, 2019 | Full review
Its coating is non-stick which ensures easy and quick food release. It can also easily withstand an oven’s temperature of up to 500 degrees Fahrenheit.
- Kitchen Aria
November 21, 2019 | Full review
The non-stick coating here does its job remarkably well. You won't have to rely on excess butter, cooking spray, or oil to get that quick and effortless food release.
- Best Advisor
September 29, 2019 | Full review
Pan does not get oxidized and require minimal maintenance.
- Home Gear X

What experts didn't like

While the pan does have handles, they’re small and can be hard to grasp with bulky oven mitts.
- Reviewed
November 6, 2019 | Full review
Some customers complained about the pan rusting after a few washes.
- Kitchen Aria
November 21, 2019 | Full review
The only change we'd like to see in future models is a couple of handles or larger/wider sides since it can be a little inconvenient to grab the pans.
- Best Advisor
September 29, 2019 | Full review
No handlebars to conveniently pick up the pan when hot.
- Home Gear X

An Overview On Bread And Loaf Pans

Loaf pans are one of those items every home cook should have, but choosing the right one might not be as simple as it seems. Bread pans come in numerous sizes, shapes and materials. Clarifying how you intend to use a loaf pan and what results matter most to you could help you make a perfect choice.

The standard size for best quality loaf pans is 9 inches long by 5 inches wide by 2.5 inches deep. Although these dimensions can vary slightly between brands, sticking with this size helps ensure consistency, particularly if you plan to use different recipes to bake bread, make cakes or cook meatloaf in the pan.

There are times when a different pan size is more appropriate. For instance, if you enjoy making quick breads or snack cakes to share with family, friends and coworkers, a pan that allows you to whip up multiple smaller loaves at once might be handy to own.

Loaf pans are typically made from metal, such as cast iron, aluminum or stainless steel, although they can also be comprised of glass, ceramic or even silicone. Whatever type of pan you choose, it should have thick enough sides and bottom to ensure even cooking. It is also important to note that baking times and temperatures might vary depending on the type of pan you use.

Consider how difficult the pan will be to clean and maintain, as this might be a determining factor when making your choice. For instance, if you want a pan that you can scrub hardily or place in the dishwasher, cast iron or coated steel might not be the best option for you.

Many bread pans are shaped to create somewhat oblong loaves. Others, such as Pullman pans, have flat sides to produce perfectly straight-sided, rectangular loaves. If you want to bake homemade bread that stands up to the sliced loaves you find on grocery store shelves, a Pullman pan is your best bet.

The Bread And Loaf Pan Buying Guide

  • Always use the correct loaf pan size for the recipe you are making. If the recipe does not provide the pan size, a good rule of thumb is that the batter, dough or other ingredients (such as meatloaf) should fill the pan between one-half and three-quarters of the way to the top.
  • If a recipe underfills a pan, it’s no big deal, although it will likely require less baking time and might not rise as high. However, if the recipe overfills the pan, the batter or dough could easily spill over, burn or come out looking less-than-appealing.
  • Another thing that a recipe should provide is the temperature for the type of pan you are using. If it does not, be sure to reduce the temperature indicated in the recipe by 25 degrees Fahrenheit if you are baking in a glass or a dark metal loaf pan.
  • If you find that baked bread is sticking to your loaf pan, greasing it properly can save the day. Use butter, shortening or cooking oil to grease the bread pan evenly on all sides and on the bottom. You can use a paper towel, your fingers or a basting brush.
  • If you are baking savory bread, you can go a step further and add some cornmeal. Put a handful of cornmeal into the pan and turn it to coat the bottom and sides. Not only will it help the finished loaf pop out of the pan like a dream, but it also adds a hearty crunch to the crust.
  • Another alternative is to line the pan with parchment paper. Cut two pieces of parchment paper: one to match the width of the pan, the other to match the length of the pan, both long enough to cover the bottom and hang slightly over the sides of the pan. Place one sheet lengthwise and one widthwise to snugly cover the inside of the pan. When the loaf is ready, lift the sides of the paper to easily remove the loaf.