Our Top Picks
The best since sliced bread. By Mark Marino and Adam Campbell-Schmitt | August 4, 2026
They say don’t judge a book by its cover—and don’t judge a pan by its name. The loaf pan is one of the most versatile pieces of bakeware, going beyond baking bread to cook pound cakes, small casseroles, and even homemade meatloaf. But choosing the best loaf pan can be tricky, since pans come in a variety of materials and two “1-pound” pans aren’t necessarily the same size. We’ve put dozens of loaf pans to the test and found picks that deliver on all fronts.
New in this update: Contributor Adam Campbell-Schmitt tested six additional loaf pans: two from USA Pan at different price points and profiles, a higher-end stainless steel loaf pan from Hestan, a very affordable ceramic-coated carbon steel pan by Martha Stewart, a nonstick aluminized steel Sur La Table pan, and a beefy Staub cast iron pan.
Best loaf pan overall: Chicago Metallic Commercial II Uncoated Loaf Pan
Pros: Lightweight; even browning; perfect rise and release; sturdy construction; affordable. Cons: No handles; folded edges can trap crumbs and moisture. Specs: 8.5″ x 4.5″ x 2.75″; alloy steel, uncoated; up to 450°F; not dishwasher-safe.
At just $14, this professional-grade pan is crafted from sturdy aluminized steel that conducts heat evenly for beautiful browning. Its narrow shape and high sides produced a perfect rise in our tests. Both loaves were evenly browned along the sides and bottom, with no dark patches. The whole wheat loaf had an excellent, toasty crunch, and both breads had a moist crumb with no dry or gummy areas. With a generous spray of nonstick cooking spray (or parchment paper), the loaves slid out cleanly, leaving only a few specks of crumbs and making hand-washing effortless. We wish it had handles: the rolled rim can be tricky to grip with kitchen towels or oven mitts. And because the folded edges can trap crumbs and moisture, be sure to dry it thoroughly after hand-washing to avoid rusting.
Best nonstick loaf pan: USA Pan Seamless Nonstick Standard Bread Loaf Pan
Pros: PTFE-free nonstick coating; benefits of aluminized steel; affordable. Cons: No handles; hand wash only. Specs: 8.5″ x 4.5″ x 2.5″; aluminized steel with silicone coating; up to 450°F; not dishwasher-safe.
This is a molded pan, not a folded one, so it has no creases or crumb-catching crevices and its gently rounded corners make washing and wiping quick and easy. The PTFE-free silicone coating and rounded corners make release and cleanup a breeze. Browning was even, and heat transference gave superior ovenspring in both wheat and zucchini breads. The dimensions produced a satisfyingly square sandwich loaf with a bit more corner definition than rounded pans from Caraway, OXO, and LeGourmet. It costs a couple bucks more than Chicago Metallic, but you won’t need a toothpick to pry crumbs from corners. One note: baking to the recipe’s minimum time made the zucchini bread edges a little chewy, and the rolled rim lacks drainage holes, so the pan showed rust-colored discoloration in hard-to-see crevices. Keep an eye on those areas.
Worth the splurge: Caraway Nonstick Ceramic-Coated Loaf Pan
Pros: Excellent heat distribution; slick nonstick coating leaves no crumbs; easy to clean. Cons: Sharp utensils can damage nonstick coating; pricey. Specs: 8.5″ x 4.5″ x 2.75″; aluminized steel with ceramic coating; up to 550°F; not dishwasher-safe.
Caraway’s loaf pan seems designed for the home baker. It’s easy to handle, has rounded edges for better cleaning, and the slick nonstick interior is a game-changer with sticky doughs and batters. Loaves fell right out when flipped, with not a trace of a crumb. The aluminized steel distributed heat evenly for a perfectly browned finish, and a quick rinse with soapy water was all it needed. The pan also comes in a range of beautiful colorways—pretty enough to double as decor at your next potluck or holiday gathering. Handle with care: sharp or abrasive objects can scratch the colorful exterior and nonstick interior. It’s pricey, but worth the splurge; similar pans like the LeGourmet below cost nearly half as much.
Best non-metal loaf pan: Le Creuset Heritage Loaf Pan
Pros: Scalloped handles for comfortable grip and easy lifting; superior heat distribution for even cooking and browning; scratch- and stain-resistant nonstick enamel glaze; safe for oven, broiler, freezer, and microwave; dishwasher-safe. Cons: A little heavy; breakable; pricey. Specs: 9.1″ x 6.7″ x 2.8″; stoneware with enamel coating; up to 500°F; dishwasher-safe.
Le Creuset delivers the high-quality performance you’d expect from the beloved French brand. The sturdy stoneware pan has excellent heat distribution, and the glaze resists scratches and stains while proving quite nonstick. The whole wheat loaf had deliciously crusty sides and ends with a pleasantly dense, moist crumb. The zucchini bread had crunchy, caramelized edges that were perfectly browned, not burnt. A few whole wheat crumbs stuck upon release, but the zucchini came out clean. The scalloped handles provided a secure grip when maneuvering the heavy pan, making it effortless to lift from the oven and turn onto a cooling rack. Just be careful: it can break or chip if dropped, and avoid sharp or abrasive tools that might scratch the glaze.
How We Tested Loaf Pans
We baked two kinds of bread using one-pound loaf pans in a variety of materials, including aluminum, carbon steel, cast iron, stainless steel, glass, and stoneware. Each measured approximately 8.5 x 4.5 inches or 9 x 5 inches, with some slight variations. We limited our selection to pans that were PTFE/PFOA-free—that’s why Williams Sonoma’s popular loaf pan is not on our list.
Before adding any dough or batter, we gave the pans a spritz of nonstick cooking spray. We placed them on the middle rack of the oven to ensure even heat distribution and used an oven thermometer to monitor temperature consistency across tests. First, we made a whole wheat bread recipe from King Arthur Baking Company to see how well and evenly the pans browned the loaves. Next, we made zucchini bread—a recipe chosen to test how well the loaves released from the pan, since high-sugar baked goods are prone to caramelization and sticking. For de-panning, we ran an offset spatula along the edges of all loaves before turning them out onto a cooling rack. Some needed more help than others, and some needed no help. We hand-washed all of the loaf pans after baking, even those marked dishwasher-safe.
What Makes a Good Loaf Pan
Material
Like sheet pans, cake pans, and most other essential bakeware, loaf pans are available in aluminum, stainless steel, aluminized steel, stoneware, glass, ceramic, cast iron, carbon steel, and food-grade silicone. Metal typically gives the best results for breads and cakes, since it heats quickly and gives loaves a higher rise and crisp edges. It’s also very durable. Carbon steel has popped up more often in recent years, usually covered in a ceramic coating for nontoxic, nonstick purposes. Keep in mind that darker metal pans mean a darker loaf: dark pans absorb and distribute heat more quickly than lighter ones and may require closer monitoring or temperature adjustments. You may also want to reconsider that Pyrex glass loaf pan: glass is breakable, heats slowly, and can cook unevenly, resulting in a loaf that’s overcooked on the outside and not quite cooked inside. Since 100 percent silicone pans aren’t the best at browning, we suggest avoiding them altogether.
Size and shape
Loaf pans come in many weights and sizes, including special bread loaf pans like the Pullman pan. The standard loaf pan measures around 8.5 x 4.5 inches and has the capacity to make a one-pound loaf. It’s not uncommon to see 9 x 5-inch pans listed as “1 pound,” but taller, narrower pans contribute to a higher rise than wider pans, so they’re better suited for sandwich bread, while a squatter, wider pan might be just fine for quick breads like blueberry, poppy seed, or banana bread, and non-bread applications like meatloaf. Loaf pans may have square or rounded edges, often depending on whether they are stamped/molded or made from folded metal. Rounded edges are usually easier to clean and assist with easy release, but aesthetically and texturally you may want the sharp, crisp corners of a squared pan. If you want a loaf pan that you can effortlessly get in and out of the oven and turn out onto a cooling rack, opt for one with handles.
Easy cleanup
The best loaf pans should never leave you in a sticky situation. Folded pans with creases in their corners are certainly a little tougher to de-crumb compared to stamped, pressed, or molded pans. Either way, a good loaf pan should require minimal scrubbing. Many pans have some kind of nonstick coating to release loaves easily and make cleaning a breeze. Some brands produce dishwasher-safe loaf pans, while others recommend hand-washing with warm, soapy water and a sponge to preserve the coating. Be sure to check the manufacturer’s website to see what the coating is made of; some use PTFE, which is part of a larger group of forever chemicals that have been the subject of concern. We’ve stopped recommending any cookware that uses them if comparable alternatives are available. Care should also be taken when stacking nonstick pans for storage to avoid scratching or wearing down the surface.
Other Loaf Pans We Liked
Hestan Provisions OvenBond Tri-Ply 1-Pound Loaf Pan
Hestan’s 1-pound loaf pan is 9 x 5 inches, so it started at a bit of a deficit. Its thicker construction led to lackluster crust formation on the wheat bread and a squat, rectangular loaf. But stainless steel loaf pans are pretty few and far between, and Hestan is known for quality. The zucchini bread test yielded one of our favorite loaf shapes of any pan we tested, though it still lacked a golden, toothsome exterior. It’s a delight to use, easy to clean when properly greased, and has handy handles. In a final no-knead sandwich bread test that better filled out the pan, it produced a perfectly pillowy loaf, if not a super crispy crust. With a tolerance of up to 600°F, a lifetime warranty, and so many savory uses, we’d consider it a splurge-worthy meatloaf pan.
Staub Cast Iron Loaf Pan
If you’re leaning toward cast iron for superior heat retention, Staub makes a sturdy, surprisingly elegant loaf pan—pricier than Lodge. It passes the important tests of golden crust formation and easy cleaning. It features Staub’s matte black interior, which requires no seasoning, and a glazed enamel bottom that’s stovetop safe if you ever need to sauté something in it. Our zucchini loaf came out looking like the platonic ideal of quick bread, with a perfectly puffed top corner to corner and well-browned, not burnt, sides. The whole wheat loaf sank in the middle (sometimes a function of slow heat transference, though it could also have been over-proofing), but the crust was perfect and toothsome, giving way to a tender interior. Despite its heft, it has handles for easy handling and enough rustic charm to make the table as a serving dish. It’s dishwasher-safe, though hand-washing is recommended.
Sur La Table Platinum Pro Loaf Pan
Stamped with the words “USA Pan” just under “Sur La Table,” this is a licensed pan made by USA Pan. It has all the same features as USA Pan’s Small Loaf Pan: aluminized steel walls, a wire-reinforced rim, grooved texture for airflow, and an “eco-friendly” nonstick silicone coating—but with a price tag almost double. We didn’t notice any major differences except the diagonal direction of the texturing. Unless you truly love all things Sur La Table, why not save a few bucks? That said, based on the solid results it delivered, if you find it on sale, we would absolutely recommend it.
USA Pan Small Bread Loaf Pan
USA Pan’s Small Bread Loaf Pan was originally created for commercial bakers, so it’s no surprise it passed our tests with flying colors. It baked evenly browned loaves, and the ridged interior and silicone coating made pan release effortless, with hardly any crumbs stuck in the creases of the pan’s folded corners. It’s not dishwasher-safe, but it was relatively easy to clean by hand. The icing on the cake? It comes with a lifetime warranty.
OXO Good Grips Non-Stick Pro Ceramic-Coated Metal Loaf Pan
This loaf pan from OXO was a joy to bake with, thanks to its clever design. The extended rim provided a solid grip on the sides and ends, which was a game changer for getting it in and out of the oven and turning out the loaves. Both bakes glided out of the aluminized steel pan with no crumbs left behind, thanks to the slick ceramic coating. The breads came out beautifully golden brown, with the whole wheat loaf just slightly darker near one corner—barely detectable.
Thyme & Table 9″ Ceramic Loaf Pan
Thyme & Table’s 9-inch ceramic loaf pan did a surprisingly good job with both breads. Each cooked through evenly and had a toasty browned crust. The whole wheat loaf rose all the way to the top of the fluted rim, making it a bit tricky to maneuver the offset spatula around the curves, but once loosened it slid out with very few crumbs stuck to the pan. The zucchini quick bread’s rise wasn’t quite as high, and it popped out with no problem. While this ceramic pan is heavier than the metal versions we tested, it’s an impressive budget-friendly option at just $10—and it looks fancy, too.
Great Jones Breadwinner
Cookware brand Great Jones has created another winner with the Breadwinner. The lightweight pan has a sturdy, folded metal design that gave our loaves a nice rise, and its nonstick coating and wavy corrugated bottom helped ensure the breads didn’t stick. We tested the Raspberry color (it’s also available in Broccoli and Blueberry) and found that the sides and edges of the zucchini bread were a bit darker than the whole wheat loaf. That said, it didn’t affect the flavor at all, which is why this pretty pan still got a thumbs-up.
Lodge Seasoned Cast Iron Loaf Pan
At 3.5 pounds, the Lodge Cast Iron Loaf Pan is very heavy, but it’s well worth the weight. The cast iron distributed heat evenly, producing some of the best-looking loaves we baked, and the naturally nonstick surface released both breads easily. Bonus points for the sizable handles, which were much needed considering the pan’s heft. While its overall performance was excellent, our testers found it tricky to maneuver and noted that having to occasionally season the cast iron might be an issue for some home bakers.
LeGourmet Non-Stick Bread Loaf Pan
This little-known kitchenware brand is a rising star in the bread pan world, as far as we’re concerned. The LeGourmet pan looks similar to our splurge-worthy favorite from Caraway and performs nearly as well at a fraction of the price. Aside from the fact that both finished loaves were a little uneven in appearance, they cooked through evenly with a moist crumb and crisp sides and ends. Pan release was equally impressive—a quick flip freed the loaves, and no residue remained in the pan.
Loaf Pans We Don’t Recommend
NordicWare Naturals 1 lb. Loaf Pan
This all-aluminum loaf pan proved to be very problematic. Both loaves were irregular in shape and browning, and because it has no nonstick coating, pan release was a big challenge. There was a lot of sticking, especially for the whole wheat bread, which cracked on both sides. Our testers also found this pan very difficult to clean.
OXO Good Grips Glass Loaf Pan
We liked the pan’s slightly larger size, the included lid, and how well the loaves turned out—they had a great rise and golden brown color. What we didn’t like? Trying to get the loaves out of the glass pan. They both stuck and needed a lot of jiggling with the offset spatula to slide them out. A significant amount of crumbs stuck to the pan, so cleanup involved soaking and scrubbing. As a bread pan or cake pan, the OXO glass pan comes up short, but we think it’d be great for meatloaf or casseroles.
Emile Henry Ceramic Loaf Pan
We had high expectations for Emile Henry’s chic ceramic dish—honest, we did. It’s a show-stopper with an elegant design and slight handles for easy lifting. At first things seemed promising, because both loaves browned nicely. But there was quite a bit of sticking along the sides and bottom when the loaves were released, and it took some elbow grease to get the pan clean. The whole wheat loaf’s center was also a little gummy and tasted slightly undercooked. Considering the brand and the cost, we expected perfection.
Fat Daddio’s Anodized Aluminum Loaf Pan
We’re big fans of Fat Daddio’s baking pans, but this anodized aluminum loaf pan yielded mixed results. While the whole wheat bread baked evenly, the crust was soft with no crunch. Because of the pan’s wider shape, the loaf wasn’t as tall, making it better for snacking than sandwiches. The zucchini bread baked much faster than the suggested baking times, and the sides and bottom turned a very dark brown. Despite using nonstick spray, there was significant sticking after turning out both loaves, and the pan needed to soak a while to get clean.
Chicago Metallic Carbon Steel Loaf Pan
Unlike Chicago Metallic’s aluminized steel loaf pan, the carbon steel version underwhelmed us. Since the metal is darker, we kept a close watch on both loaves to make sure they didn’t brown too quickly. The whole wheat bread fared well, with a nice brown crust, but the zucchini bread had very dark, almost burnt patches along the loaf’s too-crisp edges and bottom. Though pan-release and cleanup were simple, we recommend sticking with the aluminized steel version.
Martha Stewart Ceramic-Coated Carbon Steel Loaf Pan
A casualty of side-by-side testing, this pan doesn’t completely deserve to be thought of in a negative light. Like Caraway and LeGourmet, it’s a tapered carbon steel pan with a slick nonstick ceramic coating that transfers heat well, browning and crisping the sides of loaves while allowing for a relatively even ovenspring on zucchini bread. Where it fell flat was as a non-sweet loaf pan. Due to its dimensions (it’s a 9 x 5-inch pan), the whole wheat loaf was flat, and every piece felt more like half a slice of bread. The bottom outside of the pan showed scrapes to the coating after just a couple of uses. If you like ceramic coating, go with Great Jones, which will yield more ideal dimensions for universal applications. That said, you can snag this pan for as little as $9—how much is the shape of your loaf worth?
Sur La Table Ceramic-Coated Carbon Steel Loaf Pan
Another near-dupe of Caraway, this ceramic-coated carbon steel pan from Sur La Table has that straight-sided, rounded-corner look, though it doesn’t come in an array of colors. It bakes pretty evenly, but we did notice some extra browning around the rim of the wheat bread with a blonder interior on top. It’s half the price of the LeGourmet pan (our budget alternative to Caraway) at just above $12, but quality may be where you’re saving money. After one use, we already noticed scuffs and scrapes on the ceramic coating from oven racks. Despite its similar look to straight-sided pans, this one tapers a bit, so stackability in limited storage space is worth considering.
About Our Testers
Mark Marino is a writer and editor experienced in creating lifestyle and shopping content for national media outlets, including People, The Kitchn, and Food & Wine. He is a passionate home cook with an extensive background in testing kitchen products such as groceries, small appliances, cookware, and tools.
Adam Campbell-Schmitt is a New Jersey-based journalist, writer, and editor who has been covering food, drinks, travel, pop culture, and lifestyle news for almost a decade, and is a published satire and humor writer. Adam was a senior editor and writer of daily news at Food & Wine for eight years.