The Fresh Loaf
Seasoning is an important step before using your pan. If you don’t season it properly, the food will stick to its surface and it will be hard to clean. It can also react with certain foods to produce harmful chemicals. This article explains how to season an aluminum pan so that food doesn’t stick or react with it in an unwanted way.
If you’re looking for the best way to season your aluminum pan, look no further! This short guide will show you how to get the perfect results every time.
You may have heard that it’s a good idea to “season” your aluminum cookware before using it for the first time. But what does that mean, exactly? Seasoning is simply the process of creating a smooth, non-stick surface on your new pan so that food doesn’t stick to it and cause sticking and burning. It’s an easy process that only requires a few simple steps.
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Looking for a perfect loaf pan to bake Japanese Milk Bread called Shokupan? In this post, I’ll show you how to order a loaf pan from Japan, season it, and care for it after baking.
Learn everything you need to know about baking perfectly with loaf pans. From preparing loaf tins to the best loaf pans and baking tips with loaf pans and so much more.
Before getting into how to bake with loaf pans, let us understand,
What are loaf pans – Loaf pans are baking tin, shaped as a narrow rectangle, with a good height. This shape of the pan is usually used to bake loaf-shaped bread, and loaf cakes and you can even use this to freeze your no-churn ice cream
While you can bake Breads like Brioche, challah, babka, sandwich bread, and milk bread, you can also bake cakes like pound cakes, banana bread, and loaf cakes.
You can make loaf cake Recipes on this blog like Red Velvet Loaf Cake, Chocolate Chip Loaf Cake, Triple Chocoalte Fudge Loaf Cake, Marble Loaf Cake or this Collection of the best loaf cakes
So First things first –
What Are the Best Methods for Seasoning an Aluminum Pan?
If you’ve just purchased new aluminum cookware or are looking to revive an old pan, it’s important to season it before use. Seasoning is simply the process of coating the cooking surface with oil to create a patina, or barrier, that will help prevent food from sticking and make cleanup a breeze.
There are a few different methods you can use to season your pan, but these are the three most common:
The most common method for seasoning an aluminum pan is simply coating it with oil. You can use any type of oil you like, but vegetable oil or melted butter are generally best. Just pour a small amount into your pan and spread it around with a paper towel or brush. Then, heat the pan over medium heat for 1-2 minutes until the oil is hot but not smoking. Allow the pan to cool completely before using or storing.
Soap and Water
If you’re looking for a more natural way to season your pan, you can try using mild soap and warm water. Simply wash your new pan with soap and water using a small amount of detergent and a delicate scrubber. Rinse the pan well and dry it thoroughly with a clean cloth. Then, heat the empty pan over medium heat for 1-2 minutes until it’s hot but not smoking. Allow the pan to cool completely before using or storing.
Another effective method for seasoning an aluminum pan is boiling water. Simply fill your new pot or pan with water and bring it to a boil. Allow the water to boil for 1-2 minutes, then turn off the heat and allow the pot or pan to cool completely in the water. Once it’s cooled, empty out the water and dry the cookware thoroughly with a clean cloth. Your aluminum cookware is now ready to use!
November 30, 2022
Believe it or not, many folks are unaware of how to clean aluminum baking pans properly. Keeping your aluminum baking pans clean is important any time of year but especially during the holiday season. Because what would the holidays be without pumpkin pies at Thanksgiving, Christmas cookies, and chocolate babka over Hanukah.
There are still many folks who believe it’s perfectly okay to rinse your baking pan after use and throw it into the dishwasher. Set it and forgot it, right? Wrong.
The first rule of aluminum is, “Don’t put it in the dishwasher.” Dishwashers will discolor and dull aluminum pans, and over time, putting your aluminum baking sheets and pans in the dishwasher, or leaving them to soak in soapy water for too long, can cause oxidation and rust. So, get the grime off aluminum baking pans and keep them looking like new with our Bar Keepers Friend cleanser.
If your aluminum baking pans are looking neglected, either our powdered Cleanser or our Cookware Cleanser & Polish are perfect for this type of tough job. Bar Keepers Friend can remove burned-on sugar and oils and get you back in the baking business in no time.
How to Clean Your Aluminum Baking Pan with BKF
“Have your pans become a bit brown and dingy? If you love the fresh, shiny look of new pans, you can achieve this with our favorite secret ingredient: Bar Keepers Friend. So, next time you’re in a deep-cleaning mood, give this a try.
The process is simple
Wet the baking pan, then, shake on a little BKF powdered Cleanser. Sprinkle on a little more water, making a paste to cover the stain you’re trying to remove. Rub the paste with a soft rag, until the stain is removed. You’ll need to rub it firmly, but it wipes away quickly. I cleaned this pan in less than two minutes. (Just take care to use a soft rag to clean it off. No abrasive scrubbers! No green scouring pads. And no steel wool!!!! They will scratch your pan.) Now, rinse the pan clean and rub away any remaining stains you may have missed.”
How Do You Use BKF?
Do you have any BKF cleaning success stories? We’d love to see your before-and-after photos! You can upload them here. We hope you enjoy your stain free serving dishes and have a Happy Holidays!
How to Prepare a Bread Pan
Are you tired of your bread getting stuck in the pan? There’s a simple solution and it requires a well-greased pan.
Once you learn the basic technique for greasing your pan, your loaf of bread will fall right out after it’s baked. The good news is that it’s easy and you probably have everything you need right there in the kitchen.
How to Grease a Bread Pan
Properly greasing the bread pan is essential to getting the baked loaf of bread out after you pull it from the oven. There are a number of items you can use, including shortening, butter, or cooking oil.
To make it even easier, you can coat the pan with a layer of coarse cornmeal. This won’t adhere to the bread because it’s not part of the dough, so there’s no need to worry that it will alter your recipe.
- Grease the loaf pan thoroughly using shortening, cooking oil, or butter.
- Spread it evenly on the bottom and all sides of the pan using your fingers or a folded paper towel. If you are baking a sweet dessert bread, stop here; the pan is ready to be used.
- For white or whole wheat bread, use coarse cornmeal to prevent sticking. Put a handful of cornmeal into the loaf pan and turn the pan so that the bottom and sides are covered.
- After the bread is baked, getting it out of the pan is as simple as turning the pan over. The bread will fall right out.
Skip the Pan
If you get frustrated with your bread pans, you can skip them entirely. They’re not required for most white, wheat, and quick bread recipes that have a thick dough and you will have a perfectly delicious loaf of bread without the pan.
Your bread will not have that signature sandwich-style loaf shape. Instead, it will have more of a rounded artisanal look like the bakery offers. The slices make perfect sandwiches and many people actually prefer the shape over the traditional sandwich loaf.
Rather than a loaf pan, shape your bread dough. After pinching close the seams, place the loaf onto a greased cookie sheet, then let it rise and bake it as you normally would. For this purpose, spray oil works perfectly and there’s no need to include cornmeal because it can’t get stuck in the pan.
- If you are using butter, do not leave clumps of butter in the pan.
- Save your butter wrappers and use them to grease the loaf pan.
- Spray oils will work as well, though you’ll want to ensure that you get even coverage. Use a paper towel to spread it out into a thin layer rather than spraying more than needed.
- If you’re using oil, be sure to sop up any puddles that form in the pan. They tend to build up slowly over the first few minutes—especially in the corners and along the edges—as the oil slides down the sides.
When shopping for new pans, you’ll be faced with a variety of choices, from size to material to color. A popular material option is aluminum, due to its ability to retain high heat. Since aluminum is often used in industrial, non-cookware settings, it’s reasonable to ask if this material is safe to cook with—and it is, most of the time. Here’s what you need to know about aluminum’s safety as a cookware material.
What Is Aluminum?
The 13th element on the periodic table, aluminum is a metal characterized by its lightweight and malleable qualities. Because of this, it’s a popular material with a wide variety of uses in and outside of the kitchen. Since it’s a naturally-occurring element, exposure to small amounts of it is not hazardous or toxic.
Is Aluminum a Safe Cookware Material?
Aluminum is lightweight, has high heat capabilities, and is much cheaper to produce than Stainless Steel, all of which makes it a popular choice for cookware. It’s safe to cook with and eat from, though since it’s inexpensive to both make and purchase, it’s not very long-lasting, and is prone to warping over time. If you choose to purchase aluminum pans, then you may need to replace them once every year or so. Even though aluminum pans as a whole are safe to cook with, there are certain ingredients that should be avoided when cooking with an aluminum pan.
When to Avoid Using Aluminum
Aluminum is considered a reactive metal, meaning that it has a chemical reaction to acidic ingredients like tomatoes, alcohol, or citrus. This can result in a tinny or metallic taste in your food if you cook with an aluminum pan. Additionally, alkaline foods like egg whites can get discolored, turning an unappealing gray after being cooked on a reactive surface.
Over time, these reactions can cause the aluminum to leach into your food and can even lead to pitting in the surface of the pan. If your pan has pitted and your food has a consistent metallic taste, it’s time to replace it.
If you don’t want to worry about cooking with specific ingredients or replacing your pan after just a few years, then you have a few options.
First, a suitable aluminum alternative would be Stainless Steel. High quality Stainless Steel Frying Pans, or other cookware in our Stainless Clad line, will feature an aluminum core surrounded by stainless steel—so you aren’t cooking on straight aluminum, but still get the excellent heating capabilities aluminum offers. Our Pans feature a nonreactive 18/10 Stainless Steel, so you don’t have to be concerned about your cookware materials potentially leaching into your food.
If you’re looking for an aluminum alternative that’s easy to cook with and even easier to clean, then Non Stick Cookware may be your best option. High-quality Non Stick uses a non-toxic PTFE coating that will never leach into your food, leaving you with a perfectly slick cooking surface that doesn’t require oil or butter.
Ready to Shop?
If you already own aluminum pans, then cooking with them isn’t unsafe—you just need to be careful about what ingredients you use. If you’re looking for an upgrade to cookware that you don’t have to worry about the safety of, then we’ve got you covered with our premium, 100% safe Cookware.
What kind of recipes and batter is suitable for loaf pan
Loaf pans are best suited for bread, quick breads, and loaf cakes. So a butter cake batter is best for a loaf pan. Some of the recipes use loaf pans.Recipes like Banana bread, loaf cakes like chocolate loaf cake or pound cake.
Chocolate Banana bread
Choco chip Banana bread
Vanilla Pound Cake – this recipe makes for 2 8×4 loaf pans.
Baking with Pans
Baking bread with pans is a time-honored tradition. Older, heavier pans produce a more dense and chewy loaf of bread, while newer, lighter pans produce a more airy and delicate loaf. There are pros and cons to each type of pan, but the choice is ultimately up to the baker.
Pans for baking bread can be made from a variety of materials, including cast iron, aluminum, or even silicone. Cast iron is the traditional choice for stovetop baking because it conducts heat evenly and produces a nice golden crust on the outside of the bread. Aluminum pans are great for oven baking because they heat quickly and distribute heat evenly. Silicone pans are popular because they’re non-stick and easy to clean. However, they don’t produce as nice a crust as cast iron or aluminum pans do.
Ultimately, it’s up to the baker to decide which type of pan will work best for their particular recipe. Pans make an important contribution to the texture and flavor of breads; choose wisely!
Aftercare (After Baking)
After baking a loaf, all you have to do is wipe off any crumbs and leftover grease with paper towels before the pan cools down. DO NOT WASH the pan.
The only exception is when your pan gets really dirty and there is no way you can wipe it off. In this case, you can wash the pan with a tiny bit of dish soap, immediately dry it with a kitchen towel, and then further dry it completely with the remaining heat in the oven. However, it’s best to avoid this scenario as you’ve worked very hard to season your pan and don’t want to lose this coating.
The more you use the pan, the better it will get—just like well-seasoned cast iron and carbon steel pans!
One of the most common mistakes people make when seasoning an aluminum pan is using too much oil. The key is to use just enough to coat the surface of the pan, without leaving any excess.Another mistake is not washing the pan before seasoning it. You should always wash your pan with warm water and a mild detergent before seasoning it, to remove any dirt or residue that might be on the surface.Finally, some people don’t bake the pan after seasoning it, but this step is crucial in order to set the seasoning and prevent it from rubbing off.
What are some tips for caring for a seasoned aluminum pan?
If you clean your seasoned pan with a sponge or use abrasive cloths, you will damage the seasoning and it will have to be replaced. Instead, clean the pan with hot water and a mild dish soap. If there are stubborn bits of food stuck to the pan, you can scrub them off with a gentle brush or non-abrasive pad.If you must use harsher cleaning methods or chemicals, be sure to rinse the pan thoroughly afterwards and dry it completely. Never put a cold pan into a hot oven, as this can cause the pan to warp. Seasoned pans should be stored in a cool, dry place.
Japanese Milk Bread Recipe
Ready to make a delicious loaf of my Japanese Milk Bread (Shokupan)? Hop over to my recipe. Happy baking!
How to Order a Loaf Pan from Japan
Unfortunately, this specific brand of loaf pan that I recommend is not available outside of Japan. At this time, there is the only way to order this specific pan.
Here’s how to proceed:
- RGE then assigns you a “personal address” in its Japan warehouse, like a mailbox. You can save this address in your RGE account and select it as your delivery address every time you order from Japanese e-commerce sites through Rakuten.
- You must complete the identification verification process before you can shop. When prompted, you’ll capture an image of your driver’s license or passport using your computer or mobile phone and send it instantly to RGE to confirm your identification and address. You’ll also capture and send an image of your face for verification. RGE states that the entire process takes 10 minutes, but it was very quick.
- Now, you’re ready to start shopping. Be sure to select “translate to English” on your Google Chrome browser, and select the assigned mailbox at RGE warehouse as your delivery address at checkout.
- RGE will send you an email when your purchase arrives at your mailbox. You can also sign into your account to check the arrival status. You can then select “request for packaging.” If you purchase items from different shops, you may want to wait until all the products have arrived at your mailbox.
- You will receive an email once RGE has packed your purchases into one box. Then, select and pay for one of three shipping options that RGE has calculated for your shipment. I’ve found that Super Express (1-3 days) is cheaper than Standard Express (5-10 days); I do not recommend Surface (60-90 days) shipping because it’s very unreliable, in my experience. Once you pay the shipping and service fees, your package(s) will be on the way!
Here’s the Tip: Some of you may have an issue with signing up. It’s because you missed this tiny “popup” instruction that is actually very important. Remember to put postal code 000-0000 and pick the prefecture Other (国外). Then fill out the rest of your home address that matches with your identification card. If you don’t do it correctly, you can’t sign up.
- price of the product(s) plus tax;
- shipping fee (if there is any) from the online store to your mailbox;
- Rakuten Global Express service fee; and
- shipping fee from Japan to your home.
A shokupan loaf pan in Japan is quite affordable ($13-15), but with shipping, it can get quite expensive. They revised the shipping fees recently due to the global spike in the price of shipping. See the shipping fee per weight for North America, Asia, and Europe, and more details on the Rakuten Global Express page.
Choosing the Right Loaf Pan to bake with
The First step towards any successful baking is to pick a right pan. Let’s get to know how to chose the right loaf pan.
Cleaning an Aluminum Pan
Clean as soon as possible do not let food dry onto the surface as soaking aluminum pots and pans is not recommended.
Warm soapy water and a soft cloth are all that is needed when cleaning aluminum pans. A light scrubbing with a scourer that will not damage the surface or seasoning of your pan might be needed for tough surface marks.
Bread Pans – The Best Pans for Baking Perfect Bread
There are many types of pans that can be used for baking bread, but the best ones for the job are usually made out of either cast iron or aluminum. Cast iron is heavier and more durable, making it perfect for baking bread that will be eaten fresh out of the oven. Aluminum is also a good option, as it heats evenly and doesn’t react with other ingredients in your dough.
The type of pan you choose is important, but so is the way you use it. If your pan is too heavy, it will take longer to bake your bread and it will likely end up being dense and heavy. If your pan isn’t heavy enough, your dough will spread out and not rise properly. A good rule of thumb is to use a light touch when cooking with your pan; if the heat feels too hot, remove it from the oven.
When baking bread, be sure to preheat your oven before beginning to cook your dough. This will help ensure that your loaf cooks evenly throughout and doesn’t come out dry or crusty on the outside while still being soft and fluffy on the inside. Once you’ve mixed together your ingredients, put them into a lightly greased or floured loaf pan and let them rise until they have doubled in size – this should take around an hour in a warm environment or about 30 minutes in a cold one.
Once they have risen, Bake at 375 degrees Fahrenheit until golden brown on top and a toothpick inserted into the center comes out clean – about 25-30 minutes. Let cool on a wire rack before slicing and serving!
Disadvantages of Not Seasoning Your Pans
The disadvantages of not seasoning your pans are that it might be difficult to cook, for instance, if you’re cooking a dish that requires searing or browning. Another disadvantage is the food will have a more metallic taste. The surface of the cookware will not cook well if there are cooked or baked-on-type substances, like oils or sauces on its surface.
Faq’s About Baking with loaf pans
WHAT IS A STANDARD LOAF PAN SIZE ?
Standard loaf pans are 9x5x3 inch and 8x4x2 inch
WHAT PAN CAN I USE INSTEAD OF LOAF PAN ?
SUBSTITUTE FOR LOAF PANS. You can choose your substitution pans by determining how much batter does a pan hold. Now if your loaf pan recipe is for a 8 x 4 x 2 loaf pan, you can substitute it with 6×2 inch round pan. that hold 4 cups of batter.
What is the size of 1lb loaf pan
the size of a 1lb loaf pan is 6x4x3 inch
What is the baking time for a loaf pan?
approximately anywhere between 40 to 60 mins, depending on the kind of batter and oven and temperature you set in. I recommend alway using an oven thermometer for absolute precision on the temperature. Butter cakes take a longer time.
How long does a cake take to bake in a loaf pan?
It usually takes about 40 to 60 mins. it also depends on oven temperature and the kind of cake batter
How much batter to fill in a loaf pan
As a rule of thumb, while baking any kind of pan, the batter is always filled to up to ¾th of the pan. So the same holds good for loaf pans as well.
Why is my loaf cake not baked in the middle?
Due to High oven temperature, Cakes don’t get baked well in the middle. But the sides are all baked and done.
Why did my loaf cake not rise?
One of the main reasons is not enough air incorporated in the cake batter Other reasons are, Cold Oven, Oven not pre-heated well The recipe does not enough leavening agents
What is Seasoning an Aluminum Pan
Seasoning an aluminum pan is a process that creates a natural layer of stick-resistant non-stick material for your pan. Seasoning will make cooking easier and make food taste better, just like when cast iron cookware is seasoned.
Tip: Always check manufacturers’ instructions before using, cleaning, and seasoning any cookware; if unsure telephone the brands’ customer service.
How to Season an Aluminum Pan?
Here’s how to season your aluminum pan for the best results:
- Wash your pan with warm water and mild soap. This will remove any residual oils or finishes from the manufacturing process.
- Dry your pan thoroughly with a clean cloth or paper towel.
- Place your pan on the stove over low heat and add a small amount of cooking oil to the surface.
- Use a paper towel to spread the oil evenly over the entire surface of the pan, including the sides and bottom.
- Allow the pan to heat for several minutes until the oil begins to smoke slightly.
- Remove the pan from heat and allow it to cool completely.
- Repeat this process two or three more times for the best results.
- Wash your pan with warm water and a mild soap after each use. Rinse well and dry with a soft cloth.
- Scrub it gently with a delicate scrubber and some warm water if your pan is starting to look dull or show signs of wear,. Rinse well and dry thoroughly before using again.
- Avoid using abrasive cleaners or scouring pads to protect your pan’s finish. If food does become burnt on, soak the pot in warm soapy water before scrubbing.
Steps to prepare a loaf pan
Step 1 – Grease the loaf pan with melted butter,baking spray or it with butter or oil or shortening.
Step 2 – Dust the pan with flour. Just add some flour to the pan, rotate the pan so that, the entire pan is coated with flour. Remove excess flour, by shaking it off the pan
Step 3 – Line with parchment paper – First place the loaf tin on a parchment paper, cut into a large rectangle piece, so that even the sides are covered.
then slit the four corners and place it on the greased and dusted loaf pan.
Your pan is now ready for baking.
LOAF PAN SIZES & BATTER VOLUME
First of all to determine the size use a scale or a soft measuring tape, and always measure from the inside edge to the other side of inside edge. With the help of the size, you will know how much volume of batter does a pan hold.
Loaf pans come in a variety of sizes. and each pan or tin holds a different volume of batter.
Pan sizes vary with different materials, the most non standardized sizes come from glass pans. Every brand has a vast difference in the size.
I totally suggest, buying a standard size loaf pan, and a mini loaf pan. which is useful for most recipes. Because, Mostly the recipes are based on standard and easily available sizes.
Some of the most common and standard sizes and how much batter do these loaf pans hold are all here.
BEST TIPS FOR BAKING WITH LOAF PANS
- Always use aluminum and metal pans. Lighter-colored metal pans are the best to bake anything. So even with loaf pans, this holds good.
- Line with parchment paper, grease or spray and prepare the pans appropriately.
- Use the right kind of batter in a loaf pan.
- Loaf pan bakes, take a longer time to bake, so always bake slowly and long. So low temperature for a longer time, does the trick.
- To Reduce, the browning of top of the cake, you can cover the top with aluminum foil, halfway through baking. In that ways, you will not over bake the top of the cake.
- Always bake in the center of the oven, with both the rods heating and the fan mode on.
- Use an oven thermometer for precise temperature. Do not go by the oven temperature display.
Seasoning Aluminum Pans Before First Use
Why it is important to season your aluminum pan before you use it? Although aluminum looks like a smooth shiny non-porous surface it isn’t. There are small microscopic holes on the surface of most cooking surfaces that will in time collect food particles, germs, and possibly chemicals from cleaning products.
Seasoning a pan helps create a layer of protection for the pan to prevent the food from sticking to the surface. It also prevents the metal from corroding and developing a metallic taste. Seasoning also happens during the cooking process and may be slower because it takes time for the oil to soak into the aluminum. So it is worth carrying out an initial seasoning.
Use, Care, and Maintenance of Aluminum Cookware
A kitchen is typically a busy place where pots and pans are often used for cooking. So getting into the habit of using, cleaning, and maintaining your cookware as you use it saves time in the long run.
- Being a quick conductor of heat an aluminum pan over your stovetop’s lowest setting can make the pan extremely hot, so heat up low and slow
- Make sure there is liquid or oil in the pan while heating it up
- Do not let the oil smoke because it will burn, remove the pan from the heat until it cools down or add the first ingredients quickly
- If the oil does burn let it cool down remove the oil then clean the pan if necessary before starting again
- If your pan is very hot, even at a low heat setting stir the ingredients so they don’t stick or burn, you can also add a little more liquid or oil to cool it down
So there you have it! Seasoning an aluminum pan isn’t too difficult. The benefits of seasoning your pan with oil and heat, include: it will make food more flavorful by not taking impurities from the surface; the pan will be non-stick; it will have a longer shelf life.
If you haven’t been seasoning aluminum pans as often as you should or they’re looking less than shiny, have a go at seasoning your pan!
One-Pot Cooking Rocks
The Risks of Baking Bread in Aluminum Pans
When it comes to baking bread, most people agree that using an aluminum pan is not the best option. The main reason for this is that aluminum doesn’t conduct heat well which can cause your bread to come out dry and crumbly. Additionally, aluminum pans are also very reactive and can create terrible reactions when you add ingredients such as sugar or eggs to your dough. All of these factors make baking bread in an aluminum pan a risky proposition.
If you’re still considering using an aluminum pan for baking bread, there are some things you can do to minimize the risks. First of all, make sure your pan is well-seasoned before you start cooking your dough. Second, be very careful when adding ingredients to the batter – use caution when stirring the batter and don’tOverstir it. And finally, resist the temptation to bake your bread too quickly in an aluminum pan – if the oven is too hot, the metal will cook the bread quickly and unevenly, leading to tough texture and a burnt flavor. Overall, using an aluminum pan for baking bread definitely isn’t ideal but it’s not completely unsafe either – just be aware of the risks involved
Baking bread in disposable aluminum loaf pans
Aluminum pans are not non stick. If I had to proof my breads overnight, I would choose non stick pans, because any fat or grease used on the regular metal would be absorbed into bread dough overnight and there is the risk of the dough sticking to the walls of the pans during baking.
Using parchment paper lining might help, or greasing your aluminum pans insides and then sprinkling them with edible oily seeds (flaxseeds or sunflower seeds). This would help with releasing breads after baking.
I appreciate your reply. I was planning to grease the pans, as that’s what I do when I use the two non-disposable loaf pans that I have. Do you think it’s necessary to add seeds if the pan is already greased? Or is that simply an extra precaution against sticking?
If I end up baking this amount often, especially with weaker wheat like the one I’m using, I’ll invest in some nonstick pans, as you suggest. For now, I’ll cross my fingers that the disposable ones work well.
If your bread dough is relatively wet or sticky as in rye/wheat mixes or high hydration dough then greasing generously and then adding a layer of bran, or seeds, or parchment paper on top of that grease would be necessary.
There are two issues here with overnight proof in pans.
First is that oil, butter, shortening, lard or margarine used to grease the pans gets absorbed into the dough. Efforts to make the pans non stick by greasing them are wasted then. The only exception is low fat margarine (30%fat) or other non stick pan release formulas high in lecithin content. Greasing with low fat margarine alone will work.
Second is that the moisture seeps out of the dough during long proof as you see on you bannetons, they have to be rubbed with flour or starch or else the loaves would stick to the bannetons or to their lining. In the same way the moisture would seep out and reach the walls of your aluminum pans.
So, do not use just grease, use the double layer protection from sticking, as you said “an extra precaution against sticking”. It won’t cost you much, but the outcome is then guaranteed.
Thanks for your detailed reply! I’ll keep all of this in mind as I prep – and for future reference!
Wash Them First
Even if they come well packaged wash them first. If you put a little oil on some kitchen towel and rub the aluminum pan some black substance comes off (not sure what it is). Better to give them a wash before using.
If the pans are shiny
and you are used to baking in dark or dull pans, I’d bake them a notch lower in the oven unless directly on a stone or dark tray. When done, examine the bottoms right away and give the loaves more time, naked on the open rack, upside down maybe, if needed to darken crusts.
I don’t know your crowding or baking set up, but I have retarded loaves in parchment lined loaf pans and then baked without the pan, lifting the dough and parchment out of the form and placing onto a hot oven tray. Sometimes I’ve stapled or hand sewn the corners to prevent sideways spreading. Sometimes just rolling the parchment over the top edge works to hold it upright for the initial oven spring. More often than not, the loaf comes out halfway between a panned shape and free-form. (Good for mini oven baking.) Be sure to count the staples before and after baking to make sure none are in the bread.
Great tips, thanks!! I haven’t received the pans yet (they should arrive today, otherwise I’ll have to use bannetons), but I think they are shiny. I’ll bake on three stone decks in my Rofco.
I’d be worried about using
I’d be worried about using non-coated aluminium pans without baking paper, especially with sourdough – since aluminium reacts with acidic ingredients. I would certainly use baking paper, like mariana suggests above.
Thanks for the tip. In the end, I crossed my fingers and used my bannetons. The bread’s in the oven now.
How Often Should You Season an Aluminum Pan?
If you have an aluminum pan that you use regularly, you may be wondering how often you need to season it. The answer depends on how often you use the pan and what you cook in it. ( You may like to read about the safety of cooking in aluminum pan.)
If you use your aluminum pan daily, you will probably need to season it once a month. If you only use it occasionally, you may be able to get away with seasoning it every few months. If you notice that the color of your pan is starting to change or that food is sticking to it more than usual, it’s probably time to season it.
To season your aluminum pan, simply wipe it down with a light layer of oil. You can use any type of oil, but olive oil or vegetable oil works well. Then, place the pan in a preheated oven and bake it for about 30 minutes. This will help the oil to bond with the metal and create a non-stick surface.
Shape and size of loaf pans
– Loaf pans come in a variety of sizes and shapes. one is with a straight-edged loaf pan and the other a little wide at the top.
Usually, straight edged ones are used to bake simple plain bread.
The other is used to make cake loaves, banana bread, meatloaf etc.
There is another type that has a lid on top. These are again perfect for bread baking
And these loaf pans also make for a great photography prop, like the one in the pic here.
Metal/aluminum pans have by far the most standardized sizes of pans.
So eventually I would only suggest you go for a standardized sized pan for your bakes, as most of the recipes are designed and developed keeping in mind, these standard sizes. So you can have perfect bake every time
Table of Contents
If you don’t mind that your loaf is NOT a standard Japanese milk bread size, then get a loaf pan on Amazon US. Some molds that look good include:
Left: Japanese milk bread made in an American Pullman loaf pan. Middle & Right: Shokupan made in Japanese loaf pans
However, if you’re like me and you really want to make true Japanese milk bread called shokupan, then you have to get an authentic Japanese loaf pan from Japan.
As you can tell, the Japanese loaf pan is much bigger than the typical ones you can buy here in the US.
Yes! Just be aware that your bread will be on the small side. I recommend these Japanese loaf pans because I want to help readers who want to make the standard-sized shokupan that we can get in Japan. I was very disappointed when I first made it with a smaller loaf pan, so I want to save everyone’s time and money by ordering the right loaf pan from the beginning.
Do I still need to season if I get a loaf pan from Amazon?
Please check the manufacturer’s instructions. If a pan is made with nonstick materials, for example, then you do not need to season it.
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How to Season a Japanese Loaf Pan
Once you receive your Japanese loaf pan, your next step is to season it. You may wonder why you need to season your brand new loaf pan. Can you skip it? The answer is “no” (sorry!) if your pan is the one I suggested.
First, we need to season it to burn off the smelly factory oil. We also want to develop a coating of clean oil and fat on the pan surfaces so a loaf of bread will release easily. Trust this process and you will not regret it:
- Once your loaf pan has safely arrived at your home, carefully inspect the condition of the pan. Check for any dents or scratches.
- Next, preheat your oven to 340ºF (170ºC). Thoroughly wash the pan and its lid with a soft sponge and dish soap and immediately wipe off any water with a kitchen towel. Bake the pan and lid separately in the preheated oven for 20 minutes.
- Take out the pan and let it cool completely. Meanwhile, increase the oven temperature to 450ºF (230ºC).
- Apply a thin layer of spray oil to the inside of the pan and the lid. Then, distribute it evenly with a paper towel, making sure to rub away any excess until the loaf pan looks dry. You want as thin a layer of oil as possible. Excess oil will leave you with a splotchy, sticky coating that can be difficult to fix.
- Bake the pan and lid separately again for 20 minutes. Turn on the kitchen vent as it can get smoky while you season the pan.
- Repeat this process (let cool, apply a thin layer of spray oil, and bake) 3 more times. Don’t cut this step short. With good seasoning, your bread will never stick to the pan.
How to Season an Aluminum Pan in The Oven?
An aluminum pan that has been properly seasoned will have a natural nonstick surface. When you first get an aluminum pan, or if it’s been stored for a while, it needs to be re-seasoned. Seasoning an aluminum pan is easy to do and only takes a short amount of time.
- Pre-heat your conventional oven to 350 degrees Fahrenheit.
- Wash the pan in hot soapy water and dry it with a soft cloth.
- Rub the inside of the pan with vegetable oil or shortening, using a paper towel or your clean hands.
- Place the pan upside down on the top rack of the oven and bake it for 30 minutes.
- Turn off the oven and let the pan cool inside before taking it out.
- Wash it again in hot soapy water and dry it completely before using it or storing it when it’s cooled.
The Benefits of Baking Bread in Aluminum Pans
If you have ever made bread in a pan before, you know that it can be a bit of a pain. The dough is often tough to work with and the bread always ends up sticking to the pan. One popular alternative to using pans for baking bread is using aluminum foil instead.
Aluminum foil makes for an easy and fast way to bake bread. First, coat the bottom of an aluminum loaf pan with cooking spray. Then place the pan on the oven rack and preheat the oven to 350 degrees Fahrenheit. Once the oven is heated up, place the aluminum loaf pan in it and let it cook for about 20 minutes or until the bread has risen and is cooked through.
One major benefit of baking bread in aluminum pans is that they are much lighter than traditional pans. This makes them easier to move around while cooking your food and also prevents them from getting hot enough to damage your kitchen appliances. Additionally, since aluminum loaf pans are non-stick, they are a breeze to clean – even if you end up making a mess!
How can you tell if an aluminum pan is properly seasoned?
Seasoning an aluminum pan is an important step in keeping your food from sticking and making cleanup a breeze. But how can you tell if an aluminum pan is properly seasoned?
Here are a few tips:
- The surface of the pan should be smooth and even.
- The color of the pan should be a deep, rich brown.
- There should be no stickiness or residue on the surface of the pan.
- If you see any of these signs, your pan is properly seasoned and ready to use!
How to Season an Aluminum Pan on The Stove?
On the stove, heat the pan on medium-high heat for a few minutes, then turn the heat off and let it cool for a minute or two. Next, take a clean paper towel and spread a teaspoon or so of oil over the entire surface of the pan, using circular motions to help distribute it evenly.
Once you’ve coated the surface of the pan with oil, turn the stove back on to medium-high heat and let the pan heat up for another minute or two. Then, turn the heat off again and let the pan cool completely.
You can do this seasoning process on warm summer days when you don’t want to heat up your kitchen by turning on the oven. Just be sure to do it in a well-ventilated area, as the oil can produce fumes as it heats up.
Seasoning your aluminum pan on the stove is a quick and easy way to ensure that it’s ready for use!
– The best one is always a treated aluminum metal pan, as they give best-baked goodies. Because Aluminium pans distribute heat evenly and are inexpensive. But you will always need to grease and line the pan, as they tend to stick.
One of the other pans I prefer is nonstick one. They are great for hobby baking and win on durability but are a little more expensive than aluminum ones.
Light-coloured Nonstick is good too.
I would definitely not recommend glass loaf pans. Because, glass pans are heat insulators and slow down the heat transfer from the oven to the batter, making it longer to bake which in turn makes the edges crust sooner than the center.
Plus another issue is the sizes, glass pan sizes are in a variety of sizes, glass loaf pan in one brand is a different size in another.
Other types are ceramic and stoneware. Each has different baking times and different heat resistance points.
Ceramic loaf pans distribute heat very well, but cause over browning, so suitable for casseroles and baked puddings, not for baking bread
Stoneware takes longer to heat up and when you remove from the oven, takes slower to cool down. And are pretty cumbersome to handle.
Silicone ware – a poor conductor of heat, tends to brown very little. So not very suitable for a loaf. The texture of a baked good is way too smooth and fails on giving the right rustic texture.
an ideal pan for baking is a light coloured pan, preferably in treated aluminium, which is a good conductor of heat.
Are Aluminum Pans Dishwasher Safe
No, aluminum reacts to the hot water in dishwashers and can stain the surface. Secondly, harsh dishwasher detergents can strip or dull the finish.
Tip: Avoid using your cookware on glass-ceramic stovetops unless the manufacturer’s instructions say your aluminum is safe to use. Aluminum cookware can permanently discolor the glass, or even fuse to it.
Before commencing consider your wooden handles. Ensure that the handle/s of your pan is oven safe up to 250 degrees, check manufacturers’ instructions, or Google the brand and model. If you are able you can also remove the handles before seasoning especially if it is a wooden handle.
Gear required for seasoning
- Aluminum pan
- Paper towel
- Vegetable oil
- Dish soap
- Clean towel
1. Pre-heat conventional oven to 250 degrees
2. Wash the pan with a soft cloth in hot soapy water, DO NOT leave the pan to soak
3. Gently scrub the inside of the pan with a dishcloth or sponge. For stubborn particles, non-abrasive cleaners or baking soda and water paste along with a synthetic scourer.
4. Thoroughly towel dry the inside of the pan after washing it.
5. Coat the pan’s surface with vegetable oil. Do this by pouring the oil onto a paper towel or clean soft cloth and working it well on all cooking surfaces.
6. Place the aluminum pan in the oven for 2 hours
7. When done allow the pan to cool completely
8. Wash the pan with a soft cloth and dry thoroughly
Now your aluminum pan is ready to be used!
Tip: All our cookware is different, the brands, the materials they are made of (not all aluminum is equal), and the way we use them! If your pan does not have a shiny nonstick-looking surface you can repeat the oil and baking steps above before its use.
How to Season Aluminum Cookware
Benefits of Seasoning a Pan With Oil and Heat
Seasoning a pan isn’t too difficult. The benefits of seasoning your pan with oil and heat, include:
- it will make food more flavorful by not taking impurities from the surface
- the pan will be non-stick
- it will have a longer shelf life
How Often Should I Season my Aluminum Pans
Although oil season pans naturally while cooking scraping and cleaning wear the seasoning away.
- You will know when to season your pots and pans because your dishes will start to stick even when using oil to cook
- The cooking surface will not look as smooth or shiny
Is it safe to bake bread in aluminum pans?
In recent years, there has been a lot of concern about the safety of baking bread in aluminum pans. Some people believe that the metal can release toxins when heated, which can end up causing serious health problems. Others say that the aluminum doesn’t actually pose a danger, and that any health concerns are overblown.
What Are the Benefits of Seasoning an Aluminum Pan?
Seasoning an aluminum pan is a process that creates a layer of oil on the surface of the metal. This oil helps to protect the pan from oxidation and also provides a non-stick surface for cooking.
Seasoning an aluminum pan is easy to do and only requires a few minutes of your time. The benefits of seasoning an aluminum pan include improved flavor and easier cleanup.
When you season an aluminum pan, you are essentially creating a layer of oil that will help to improve the flavor of your food. The oil will also help to keep the metallic taste from leaching into your food during the cooking process.
Seasoning an aluminum pan is also beneficial because it creates a non-stick surface. This non-stick surface will make it easier to cook with and will also make cleanup a breeze.
To season an aluminum pan, simply wipe the surface of the pan with a lightly oiled cloth. You can use any type of cooking oil, but vegetable oil or olive oil are both good choices. Rub the oil into the surface of the pan until it is evenly distributed. Then, place the pan in a preheated oven and bake it for 30 minutes. Allow the pan to cool completely before using it or storing it.
How to Safely Bake Bread in Aluminum Pans
When it comes to baking bread, there are a few things that you should keep in mind. One of the most important things is to use an oven that is properly calibrated and has been tested for accuracy. Another thing to remember is to use the correct pan for the recipe you are using.
HOW TO LINE A LOAF PAN/TIN
The basics to get any cake or baked goodie right, you will need to prepare the pan. whichever pan you want to use for baking. The first and foremost thing to do is to, prepare the pan
Basically preparing any baking pan includes these steps. So even for a loaf pan it is the same
SOME OF THE BEST LOAF PANS YOU CAN BUY
- WILTON LOAF PAN – In the US, you will find a variety of loaf pans, pick the ones you would use. mini loaf to standardized loaf pans. this is the best you would get from Wilton.
- Other Brands in the USA – Hit amazon.com, and you will find a range of brands like USA PAN bakeware, Chicago Metallic, Oxo grips, and Fat Daddios. These are all one of the best brands you can get your hands on.
- Prestige Bake Ware – If in the UK, or the Middle East, I completely recommend using Prestige bakeware. They are the best you can get your hands on. They are easy to clean. The Metal used in their pans though dark colored, gives good results to your baking.
- In India – You will find a range of local brands, all quite good. Just log on to amazon.in
Having said that, these are just recommendations to help you choose. But always remember how to choose and buy the perfect loaf pan for your use.
The Loaf Pans I Recommend
The loaf size in Japan is measured in “kin (斤).” It is an old Japanese unit for measuring bread weight that is based on the traditional system of British Imperial units for weight based on pounds.
I love this 1.5 kin loaf pan and this 1 kin loaf pan from Asai Shoten (浅井商店), the famous kitchen equipment company in Kappabashi, Tokyo.
In recent years, they created their own line of “Ideal Shokupan Molds (理想の食パン型).” These pans produce loaves that are really close in size to the shokupan sold in bakeries and supermarkets across Japan. At this time, there is NO other company that makes these ideal-sized molds aside from Asai Shoten.
Here is more detailed information about these loaf pans:
- 1.5 Kin Loaf PanItem #: AT-PB-200Shape: RectangularSize: 1.5 kin (斤), 12 × 20 × 13 cm (4.7 in. x 7.8 in. x 5.1 in.)Volume: 3100 mlMaterial: Altite—see below
- Shape: Rectangular
- Size: 1.5 kin (斤), 12 × 20 × 13 cm (4.7 in. x 7.8 in. x 5.1 in.)
- Volume: 3100 ml
- Material: Altite—see below
- 1 Kin Loaf Pan Item #: AT-PB-120Shape: SquareSize: 1 kin (斤), 12 ×13.5 × 13 cm (4.7 in. x 5.3 in. x 5.1 in.)Volume: 2070 mlMaterial: Altite
- Shape: Square
- Size: 1 kin (斤), 12 ×13.5 × 13 cm (4.7 in. x 5.3 in. x 5.1 in.)
- Volume: 2070 ml
- Material: Altite
What is an Altite Loaf Pan?
Altite (アルタイト) is steel plated with aluminum. Since the base is steel, it has good thermal conductivity and is very durable. One drawback is that it gets rusty with moisture. So, you have to make sure that the pan is completely dry at all times. Altite loaf pans are used both by professionals in the baking industry as well as home bakers.
Should I Get 1. 5 or 1 Kin Size?
If the loaf you’re baking is for 1 to 2 persons, I recommend getting a 1 kin loaf pan. You can cut it into 5-6 slices and keep the leftovers in the freezer.
For a family, I definitely recommend a 1.5 kin loaf pan. You can cut it into 8-9 slices. My family usually finishes a loaf in 2 days.
Buy 2 Loaf Pans
Since you’re ordering a loaf pan all the way from Japan, may I suggest buying TWO loaf pans?
After making Japanese milk bread almost weekly for a while, I find it worthwhile to make TWO loaves each time. If I spend 3.5 hours making just one loaf, why don’t I make two loaves at the same time?