Nordic Ware loaf pans are designed with durability and performance in mind. Made from aluminum, our pans heat evenly for consistent baking results and resist warping, even with frequent use.
Nordic Ware bread loaf pans are primarily made from high-quality aluminum, known for its excellent heat conductivity and durability. This material helps to bake bread and cake evenly and create a beautifully browned crust. Specifically, our Naturals® loaf pans are popular as they are all made of natural aluminum that does not rust and lasts a lifetime. Some of the specialty cake pans are made from cast aluminum which is known for heating evenly and quickly for perfectly baked breads and cakes..
Metal pans, like Nordic Ware’s aluminum loaf pans, are generally preferred for baking bread because they heat up quickly and evenly, creating a well-browned crust and consistent texture. Glass pans retain heat longer but can bake bread more slowly, which may result in a lighter crust. If a recipe calls for glass and you’re using metal, just keep an eye on your baking time, as metal may cook your bread a bit faster.
Yes, Nordic Ware offers both nonstick and natural loaf pans. Many of our loaf pans feature a high-quality, PFAS-free nonstick coating for easy release, which ensures that your bread and cakes come out of the pan effortlessly. The nonstick coating also makes for quick and easy cleanup.
We offer a range of loaf pan sizes to suit various baking needs, including the standard 1-pound and 1.5-pound loaf pans. These sizes are ideal for most bread recipes and can also be used for baking pound cakes, meatloaf, and other recipes that call for a loaf pan.
To maintain the quality and longevity of your loaf pan, we recommend hand washing with warm, soapy water. While some of our products are technically dishwasher-safe, hand washing helps preserve the nonstick coating and prevents discoloration.
While the nonstick coating helps with easy food release, lightly greasing the pan with butter or baking spray (containing flour) can help ensure a flawless release, especially with recipes high in sugar or fat. For pans with intricate designs, a baking spray works well to get into all the nooks and crannies. Spray just before putting the batter in the pan, and spray thoroughly but not too heavily. Use a pastry brush to evenly coat the pan and all the details. We recommend “Baker’s Joy” or “Pam for Baking.”
