Rachael Ray 54079 Yum-o! Oven Lovin’ Nonstick Bread And Loaf Pan
Last updated date: October 7, 2021
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Update as September 7, 2021:
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With vivid orange handles, this loaf pan combines ease of use with fun design. The oven-safe, silicone grippy handles help prevent spills and drops while adding a splash of color to the kitchen. The pan is nonstick inside and out, making for fast cleaning and loaves that pop right out.
In our analysis of 72 expert reviews, the Rachael Ray 54079 Yum-o! Bread And Loaf Pan placed 12th when we looked at the top 16 products in the category. For the full ranking, see below.
From The Manufacturer
With the Rachael Ray yum-o! nonstick bakeware 9-Inch by 5-Inch oven loving’ loaf pan, bake everything from Rachael veal and Sage meatloaf to spiced Pumpkin bread and pound cakes – all with a dash of fun. This bakeware pan boasts heavy gauge steel construction that resists warping and can bake over and over with the same great results. Oven safe to 500°f, this pan also provides easy cleanup with long-lasting nonstick for excellent food release, even when making gooey Monkey bread. The pan’s grippy handles provide a confident grasp when pulling breads or casseroles from the oven. As an added bonus, a portion of the proceeds from the purchase of this loaf pan goes to yum-o!, Rachael’s nonprofit organization that helps kids and their parents develop healthy relationships with food and cooking. This loaf pan and all of Rachael’s bakeware and cookware collections add excitement when making everyone’s favorite goodies. “Yum” will be on everyone’s Lips as they enjoy delicious meatloaves and easy quick breads made in the versatile Rachael Ray yum-o! nonstick bakeware 9-Inch by 5-Inch oven loving’ loaf pan.
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An Overview On
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 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.
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