The Bottom Line
Kitchen Zone's Silicone Loaf Pan is great for cooks that don't have a lot of storage space and for making breads that are notorious for sticking to traditional loaf pans.
Pros
- Breads don't stick to the silicone loaf pan.
- Easy to clean.
- The pan is flexible and can be stored in tight places.
Cons
- The sides of the pan bulge slightly with yeast breads.
- The grips should be larger for easier holding and removal of breads.
- Made in China.
Description
- Loaf pan's size is 8.5 x 4 x 2.75 inches.
- Oven safe to 428 degrees F.
- Freezer safe.
- Dishwasher safe.
- Microwave safe.
- High gloss, non-stick finish.
Guide Review - Kitchen Zone Silicone Bakeware Loaf Pan
Silicone bread loaf pans are hitting the shelves in greater numbers because they are easy to store in crowded kitchens and they are easier to clean than traditional glass or aluminum bread pans. Breads that normally stick to traditional pans won't stick to the silicone pans.Kitchen Zone's Silicone Loaf Pan is made of FDA approved, food grade silicone. The loaf pan is flexible and can be rolled up or scrunched to fit into overcrowded cabinets. The downside is that the sides of this loaf pan bulge slightly when baking yeast breads. This isn't a problem if you don't mind bread that is slightly rounded on the sides.
To use Kitchen Zone's Silicone Loaf Pan, you follow the same procedure as you would with a traditional bread pan: butter the pan and set the yeast loaf in it to rise. To bake, place the silicone pan on a baking tray and put it in the oven.
While I don't believe that silicone bread pans could ever take the place of glass or aluminum bread pans, there are quite a few features about the silicone pan that makes it useful in the kitchen. Silicone pans eliminate the need to line the pan with parchment paper for certain quick breads because nothing sticks to the pan. Breads easily come out of the silicone pan. Kitchen Zone's Silicone Loaf Pan is also easier to clean than traditional pans. It can also be used in the freezer, allowing the baker to prepare a yeast dough ahead of time and freezing the dough in the pan for later baking.
