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Best loaf pan for bread and cake?

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My old loaf pans are shot. This time I want to get one just for bread baking; and one just for cake baking. Any recommendations?

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  1. 4x8 metal pan is pretty standard. 5x9 pans nice for larger bread loaves, but too big for meat loaf and quick breads (like banana-nut bread -- I assume that's what you mean by "cake"). They don't scale up very well, in my opinion.

    1 Reply
    1. re: MikeB3542

      I'm sorry, I meant brand/material, not size.

    2. as for brands/lines, I have been extremely happy with Chicago Metallics professional (not non-stick) bread pans, both sizes. I don't bake a lot of cakes but the CM non-sticks (9" round) have been quite easy to work with and turn out nice cakes. I think the bread pans will last FFE and get better and better with use.

      1 Reply
      1. re: tim irvine

        Do the CM pans release bread loaves easily in your experience?

      2. Kaiser La Forme. Started using it about 5 years ago, it’s as solid today as the day I bought it, they heat well, uniformly and are nearly bullet proof.