The Pan Material You Should Never Use For Baking Bread

Aluminum Pans: While common, aluminum pans can cause uneven baking and lead to over-browning due to poor heat distribution.

Thin Metal Pans: Thin metal pans heat up too quickly, which can cause the bread to cook unevenly or burn.

Glass Pans: Glass can cause the crust to become too hard and over-bake, especially if the pan is not preheated.

Ceramic Pans: While they retain heat, ceramic pans may not provide the even heat necessary for proper bread rise and texture.

Copper Pans: Copper pans heat up too quickly, which can cause the bread to cook too fast on the outside and remain undercooked inside.

Cast Iron (Unseasoned): Unseasoned cast iron can result in uneven heat distribution, which may affect the bread's texture and crust.

Plastic Pans: Plastic is not safe for baking as it can melt at high temperatures and affect the bread’s quality.

Cheap Pans: Poor-quality pans with low heat tolerance can lead to inconsistent baking results and uneven crust.

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