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Paula Deen Store >Baking >Bread & Loaf Pans

Anolon Advanced Bakeware 2-pc. Loaf Pan Set by Anolon

Anolon Advanced Bakeware 2-pc. Loaf Pan Set
List Price: $21.95
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IN STOCK. Item No. 254231


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PAULA'S PICK

As seen in the September/October 2011 issue of Cooking with Paula Deen.

PRODUCT DESCRIPTION

Ideal for meat loaf, this pan comes with an insert to lift the loaf allowing the fats to drip away. Without the insert, this is a commonly requested size in recipes for yeast breads, quick breads and pound cakes. The pan has a nonstick coating to help you remove the bread from the pan with ease and makes cleanup easy.

Features:
  • Best in class, durable nonstick lets baked food slide off and is easy to clean.
  • Heavy gauge construction resists warping.
  • Anolon SureGrip® silicone handles are slip-free and comfortable.
  • Oven safe to 500°F/260°C.

PRODUCT CHARACTERISTICS

Cleaning & Care: Dishwasher Safe
Dimensions: 9x5-in. (inner dimensions)
Material: Heavy Weight Carbon Steel
Warranty: Limited Lifetime

CUSTOMER REVIEWS: 19

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AVERAGE RATING:Average Rating

Recommended by 97% of Reviewers
Rated a “Good Value” by 100% of Reviewers
May 2, 2011
Product Rating By Geraldine (BOULDER CREEK, CA)
I used the load pan for my meat loaf and it works great, the meat was not sitting in liquid so that was great. this is a great new item for me. thanks
May 3, 2011
Great
Product Rating By Dave (KULPMONT, PA)
These pans are worth every penny, they are great !!!
July 2, 2011
Excellent buy!
Product Rating By Amy (HOUSTON, TX)
The Nonstick Load Pan Set is one of the best purchases I have made in a long time. I have a great meatloaf recipe, only made better because all the grease and extra juices go to the bottom of the pan. I would recommend this to anyone.
November 8, 2011
Nonstick Loaf Pan Set
Product Rating By Denise (PASADENA, CA)
Good experience.
April 4, 2012
Avoids a "soggy-bottomed" meatloaf!
Product Rating By Robert (Santa Rosa, CA)
I bought this item after I read a meatloaf recipe on the Cook's Illustrated website. They said this type of pan would let the juices created during baking go to the pan below the meatloaf. That's exactly what they did. So the loaf did not stew in its own juices which would have resulted in a soggy, fall-apart bottom of the loaf.
My wife said it was one of the best meatloafs she ever had. And, over the years, she always made what I thought were the best meatloafs!
The serving was easy as a narrow spatula (usually for icing cakes) pried the loaf out of the pan with no problems. Cleanup was a breeze as well.

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