When baking bread, the right pan can make a significant difference in the outcome.
However, there is one material you should avoid: non-stick pans. Non-stick pans, while convenient for many dishes, aren’t ideal for baking bread.
The coating can interfere with the natural browning process and create a less appealing crust.
Additionally, high heat can cause the non-stick layer to degrade over time, releasing potentially harmful chemicals into your bread.
Bread requires even heat distribution for a crispy crust and fluffy interior, which is best achieved with materials like cast iron, stainless steel, or stoneware.
These alternatives absorb and distribute heat more effectively, ensuring a consistent bake.
For the best results, opt for pans that promote natural browning and enhance the flavor of your bread without compromising its safety or texture.