Its name may seem limiting, but a loaf pan is actually one of the most versatile pieces of bakeware there is, ready for baking bread, meatloaf, pound cake, and small casseroles (not to mention making ice cream). But choosing the best loaf pan can be tricky. Besides a range of pan sizes, loaf pans also come in a variety of materials, including aluminized steel, glass, cast iron, and silicone. With so many options available, where do you begin?
That’s where we come in. To help you choose the best loaf pan for your needs and budget, we put dozens of them to the test. Whether you’re whipping up a crusty sourdough bread or a springy banana bread, you’ll find that these pans are durable, nonstick, cook evenly, and are super easy to clean. See our top picks below, along with our testing methodology, and what you should look for in a loaf pan.
Our top picks:
- Best loaf pan overall: Chicago Metallic Commercial II Uncoated Loaf Pan
- Worth the splurge: Caraway Nonstick Ceramic-Coated Loaf Pan
- Best non-metal loaf pan: Le Creuset Heritage Loaf Pan
Best loaf pan overall: Chicago Metallic Commercial II Uncoated Loaf Pan
Chicago Metallic Commercial Uncoated Loaf Pan
Pros:
- Lightweight
- Even browning
- Perfect rise and release
- Sturdy construction
- Affordable
Cons:
- No handles
- Folded edges can trap crumbs and moisture
- Size: 8.5” x 4.5” x 2.75”
- Material: Alloy steel, uncoated
- Temperature range: Up to 450°F
- Dishwasher-safe: No
The professional-grade pan is crafted from sturdy aluminized steel that conducts heat evenly for beautiful browning, and its narrow shape and high sides produced a perfect rise in our tests. At just $14, this is not only the best overall loaf pan we’ve tested but a budget-friendly one too.
What we love:
This commercial-grade pan may not look fancy, but it definitely understands the assignment. Both of the loaves we baked in our tests were evenly browned along the sides and bottom, with no dark patches or variations in color. The crust on the whole wheat loaf had an excellent, toasty crunch and was especially delicious. We were also impressed by the moist crumb of both breads; neither had any areas of dryness or gumminess.
But what really wowed us was how easily and cleanly the loaves released from the pan. As the name implies, the Chicago Metallic Commercial II Uncoated Loaf Pan does not have a nonstick coating, but a generous spray of nonstick cooking spray helped the bakes slide out with no problem (parchment paper will also do the trick if you don’t like spray). There were only a few specks of crumbs left behind, which made hand-washing effortless.
What we’d leave:
We really wish the pan had handles to make it easier to take the loaf out of a hot oven and flip it onto a cooling rack.
