Fat Daddio’s BP-SET Anodized Aluminum Bread And Loaf Pan, 2-Piece

Last updated date: June 22, 2020

DWYM Score

Fat Daddio’s BP-SET Anodized Aluminum Bread And Loaf Pan, 2-Piece

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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.

Overall Take

This set of two anodized aluminum loaf pans are durable with a non-reactive finish that can be used in virtually any recipe. Not only are the pans freezer-safe, but one pan fits inside a 5.3-quart air fryer perfectly. The pans heat and cool quickly, so you can whip up multiple loaves without much wait in between. In our analysis of 72 expert reviews, the Fat Daddio's Fat Daddio's BP-SET Anodized Aluminum Bread And Loaf Pan, 2-Piece placed 9th when we looked at the top 14 products in the category. For the full ranking, see below.

Editor's Note June 22, 2020:
Checkout The Best Bread And Loaf Pan for a detailed review of all the top bread and loaf pans.

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From The Manufacturer

Fat Daddio's, logo, header bread pan, bread Built Bakery Tough 50+ YEARS OF CAKE PANS Fat Daddio’s Anodized Aluminum Bakeware is a result of over 50 years of family design and manufacturing. Founded in Los Angeles in 1968, our natural aluminum bakeware became the standard for commercial bakeries, professional chefs and private-labels for many of the leading brands and distributors around the world. Fat Daddio’s is still family-operated today. Our Pacific Northwest company continues to operate with the same family vision. Fat Daddio's ProSeries Bakeware Fat Daddio’s brand and signature “Safe-Seal” anodized aluminum bakeware was introduced in 2006 after creating a safer baking pan that performs better, releases easier, cleans faster, is more versatile and durable than any other aluminum bakeware. Our ProSeries Bakeware and Baking Tools are manufactured to provide the results that demanding professionals require. We combine the best baking materials and design with the recommendations of professional bakers and pastry chefs worldwide. BAKEWARE & OVENWARE BAKING & PASTRY TOOLS DECORATING TOOLS FONDANT & GUM PASTE air fryer, instant pot, pressure cooker, accessories, illustration *Compatible Fat Daddio's Bakeware fits some models and capacities of pressure cookers and air fryers. square cake pan, illustration, heats faster cools quicker pie pan, illustration, no chemical coatings or extra metals springform pan, illustration, built bakery tough ring mold pan, illustration, bake with confidence By reflecting heat, rather than absorbing heat, Fat Daddio's Anodized Aluminum Bakeware reaches baking temperatures faster. Even heating allows for the best possible rise. Once out of the oven, they cool quicker preventing over-baking so your recipes turn out the way they should. Fat Daddio's Anodized Aluminum Bakeware has no chemical coatings or extra metals. Anodizing is not a coating. It’s an environmentally-safe process that contains no chemical additives, dyes, CFC’s, PTFE’s or PFOA’s. This is the same Bakeware and Baking Tools bakeries, commercial kitchens and baking enthusiasts around the world depend on every day for professional results. Fat Daddio's Anodized Aluminum Bakeware features a durable, non-reactive surface allowing you to bake a wider-variety of ingredients like citrus fruits and tomato-based foods and sauces. shepherd's pie, bread pan Fat Daddio's, logo bread pan, banana bread, pecans, lifestyle round cake pan illustration, anodized aluminum WHY WOULD I WANT ANODIZED BAKEWARE? Natural aluminum is porous like a sponge and absorbs the fats, sugar, oil, dish soap and detergents that it comes in contact with. Anodizing aluminum creates a durable, non-reactive surface which allows you to bake a wider-variety of ingredients like citrus fruits and tomato-based foods and sauces. Typically, ingredients that react poorly with ‘natural aluminum’ and ‘aluminized steel’ products and can actually leach unwanted flavors, and even aluminum, back into your baking. Anodizing ‘safe-seals’ the natural pores of aluminum creating a smoother, thicker, completely sealed and more versatile baking surface. Anodizing is not a coating. It’s an environmentally-safe process that contains no chemical additives, dyes, CFC’s, PTFE’s or PFOA’s. Anodizing is the reason Fat Daddio’s Bakeware will never chip, flake, peel, pit or rust.

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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.

DWYM Fun Fact

Archaeologists have found evidence of flour being used as far back as 30,000 years ago. It was likely used to make flatbreads. Bread as we know them probably date back to ancient Egypt when Egyptians discovered that dough would rise when left to rest before baking. Similar to modern times, bread was a staple of the Egyptian diet.

In 2002, an American archaeological team discovered the remains of a fully stocked and functioning bakery used by ancient Egyptians in around 3000 B.C. Bakers used the bakery to produce a type of bread called “sun bread,” which is still made in Egypt’s southern villages today.

At the turn of the 20th century, most American homes were still enjoying homemade bread. However, this changed quickly and drastically by the 1920s when factory-baked loaves became increasingly popular.

When homemakers shopped for the convenient staple in perfectly-formed loaves, they collectively decided that the softest loaves were the freshest. Striving to meet this demand, bakeries found ways to whip up the most pillowy bread possible. The only downside to these squeezable loaves was that consumers found them nearly impossible to slice.

In 1928, Missouri’s Chillicothe Baking Company produced the first loaves of factory-sliced bread. The perfectly uniform slices were a huge hit. In fact, sales for the bakery increased 2,000 percent. Mechanical slicing swept the nation and became the status quo.

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.