Wilton Long Aluminum Loaf Pan

Last updated date: December 5, 2019

DWYM Score
8.9


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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

In our analysis of 60 expert reviews, the Wilton Wilton Long Aluminum Loaf Pan placed 6th when we looked at the top 10 products in the category. For the full ranking, see below.

Editor's Note January 30, 2020:
Checkout The Best Bread And Loaf Pan for a detailed review of all the top bread and loaf pans.

Expert Summarized Score
0.0
0 expert reviews
User Summarized Score
8.9
609 user reviews
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From The Manufacturer

This Wilton long loaf pan makes 11 x 4 inches of bread so you don't have to make it as often. But this aluminum loaf pan is not just for baking bread. It has cooling legs for making angel food cakes, plus you can make a loaf style pound cake, meatloaf for a crowd or even lasagna.

Overall Product Rankings

1. USA Pan Pullman Bakeware Loaf Pan, Small
Overall Score: 9.7
Expert Reviews: 1
2. Rachael Ray Bakeware Loaf Pan
Overall Score: 9.4
Expert Reviews: 9
3. Fat Daddio’s Aluminum Bread Pan, Set of 2
Overall Score: 9.3
Expert Reviews: 0
4. Farberware Bread and Meat Loaf Pan, Set of 2
Overall Score: 9.1
Expert Reviews: 15
5. Wilton Non-Stick Mini Loaf Pan
Overall Score: 9.0
Expert Reviews: 5
6. Wilton Long Aluminum Loaf Pan
Overall Score: 8.9
Expert Reviews: 0
7. USA Pan Steel Bakeware Loaf Pan, Small
Overall Score: 8.9
Expert Reviews: 15
8. Silicone Designs Bread and Loaf Pan, Set of 2
Overall Score: 8.8
Expert Reviews: 7
9. Wilton Large Loaf Pan
Overall Score: 8.3
Expert Reviews: 3
10. AmazonBasics Baking Bread Pan, Set of 2
Overall Score: 8.3
Expert Reviews: 5

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.

Simplemost Media

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.

Simplemost Media

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.

Simplemost Media

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.

DYWM 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.