The Best Bread Potheld


We’ve completed the top 10 best-selling pots for baking corn bread, pumpkin bread and traditional yeast bread. We liked the design of each frying pan, as well as the tanning and the clearing. Click here to see the reviews, scores and comments for each pot.

Bread drums. Not such an exciting subject – until you cut the fresh bread with its delicious taste, sprinkle it with a mild oil that melts in the first bite – then we see the value of quality baking equipment.

These frying pans are surprisingly versatile in the kitchen. Used for marinade or for asparagus sauces, meatloaf or stew, or as a yellow mussel or stuffing if you’re really old school.

But deep inside, those frying pans are best for making bread. We will focus on how to understand the diversity of the market in order to find the best choice for this important task.

Kitchen utensils tested – Evaluation and classification

Pan cooking Basics

The cooking bar has two main functions during the cooking process. Heat transfer to the product to facilitate cooking. Secondly, bakery products must be kept in place and in the right shape to achieve the desired result. Relatively speaking, this is a simple aspect of the process, but crucial for achieving an appropriate result.

The shape of the bread pan regulates the heat exchange for the dough or pastry. The fact that it is longer and relatively narrow makes it possible to cook evenly and creates a centre that cooks well without making the outside too dark.

Cooking is perhaps more important than many cooking processes, the result is very controlled and important to achieve the goal. Stew pots offer a form for cutting and preparing sandwiches or toast. This original form determines most ways of serving and tasting bakery products.

Purchasing guide


The shape influences the heat exchange. Even more important is the material of the pot, which physically distributes the heat over the product.


Metal bread jars

Aluminium distributes heat 10 times faster and lighter than ferrous metals.  Steel and cast iron distribute the heat more slowly and evenly. That’s why you see a lot of aluminium steel in bakery equipment. This process of dipping carbon steel into an aluminum alloy binds the metals together and provides properties that neither the base metal nor the alloyed metal has. Most striking are the corrosion resistance and the excellent thermal properties.

Stainless steel does not heat as evenly as aluminium and is a slow conductor. As a result, stainless steel frying pans do not always produce a very good brown crust. But stainless steel is also much stronger, more scratch-resistant and easier to clean than aluminium.


Glass stoves

Glass is an efficient heat conductor, which is applied gradually. It is not known to be a smooth conductor, but with the duration of most baking processes it will eventually give a uniform colour. It is one of the cleanest materials for tableware because it is impermeable to most chemical reactions and does not react naturally to them. It is clear that vulnerability is an important negative factor for glass, just like weight.


Silicone roller heaters

Surprisingly, silicon is not a very good material for heat conduction. Its strength lies in the fact that it finally gives off enough warmth for color and nobility. In addition, when it is taken out of the oven, heating stops almost immediately and there is little heat transfer, which can cause the object to dry out.

Size has a value of

Bread drums are available in a standard 9 x 5 size, but you can find different sizes to suit your individual needs. Another common format is 8.5 x 4.5. The two pots of this size are generally 2.5 to 3 inches high. After seeing and testing some of them, our favorite pots and pans measured 8 1/2 inches by 4 1/2 inches (measured from the top edges).

Bread pots in different sizes

A small difference in size can make a big difference when it comes to the size of a loaf, the way it is baked and finally the way it is presented. Let’s face it – when it comes to bread, texture and taste are very important, but nothing beats a perfectly balanced bread. A narrower pan produces a higher loaf of bread with a more legendary dome shape. Some large pots produce large, voluminous loaves that look almost neglected.

It is important to know the exact size of the pan so that you can choose the right size for your batch of bread.

Heat transfer and baking

If you wear a dark shirt on a sunny day, you immediately understand how dark colours absorb heat. Same goes for your oven. On every loaf of bread you can get a browner, smoother and crispier look with a darker pan. The downside of the medal is that a darker jar, if baked at a higher temperature, will also make the edges sink faster, while the middle of the bread may have to catch up; you may have to bake at a lower temperature to prevent it from burning and sticking.

Same thing, stove lighter, bread lighter. You can take advantage of this by using a little more heat or a longer baking time for a heavier crust if you wish. The true science of bread and frying is described in Meyyar’s reactions.


Pens or no pens? On your heavy, smooth glass stove with handles, it’s nice and probably safer. They are generally not available on standard frying pans. Since you are more concerned about lightweight cooking bowls, this is not so relevant. If you’re cooking meatloaf, lasagna or diapers, you may get heavier pans, so the rod may be more useful. But with sticky, heat-resistant mittens or heating pads, you can easily handle a pot without a handle.


10 different pots


To reflect this aspect of baking, we used three test formats to evaluate 10 different roll shapes. Our offer included two silicone stoves, two glass stoves and a good selection of 6 metal stoves, as well as a bonus in the form of a round paper roll.


This has always been the best way to scare a lot of cooks when they were asked for cakes. They’ve answered many times: I’m a cook, not a baker. Cooking – honeycomb, grill, barbecue, etc. – Leave plenty of room to play and is often an intelligent aspect of cooking. Baking is a science that requires regulation, which many very good cooks avoid. Of course there is an artistic aspect to the bakery, but science comes first.


Bakery products

The corn cake was first baked in each frying pan, and the bread was baked at a high temperature of 425 degrees. We used a mixed product that would give us consistency and an initial value, as we have done in the past.

The second test was a simple 15% bread with wholemeal yeast at 375 degrees.

The last test was the rich pumpkin bread, which was baked longer at 325 degrees. Go to the end of the article to see Grandma’s recipe for the pumpkin bread and yeast wholemeal bread we use.

Each jar was judged by how the bread was tanned and how it was released after baking.


We have a note that doesn’t bake. This was a first look at the frying pans in terms of actual weight, shape and size, as well as the general design characteristics of each frying pan. Finally, the three areas – tanning, release and design – are combined to make a joint assessment for the final determination.

cut the bread with the yeast from the frying pan

Release of pumpkin seeds

We hammered the finished bread that was produced in each jar and also took the bread out of the jar.

The mechanics of our tests consisted of applying a light layer of rapeseed oil to each pot before use. For the pumpkin bread we levelled the butter with a paper towel and made the pot light red. We missed the metal spatula for the cake around each loaf of bread to loosen the sides and remove the bread. They have been cleaned and put in the dishwasher for cleaning.
with bread and yeast pots such as
Best Overall Result – USA Pan Bakeware Aluminized Steel

Model Brown Version Total
4.7 4.6 4.9 4.8

1-USA-Pan-1140LF-Pan-8.5 x 4.5 x 3 inch small silver aluminized steel sheet

Buying in the Amazon

It’s a solid frying pan that will last for decades. He has a great weight, a commercial sense (but probably too good to be condemned to industrial work) and is really efficient in his work. You have to be a little careful when cleaning, the sharp corners of these folded metal stoves look good, but you can catch and hold the garbage.  The wavy texture kept the rising bread in place and allowed it to run smoothly without strongly embossing the pattern in the bread.

Second place – OXO Good grip

Model Brown Version Total
4.7 4.6 4.9 4.8

Buying in the Amazon

Another good pot: Aluminium steel gives the weight, so the heat is evenly distributed. The non-stick ceramic material is effective and the pebbles on the bottom facilitate the colouring of the bread. It costs a little more than some jars, which makes the yeast bread particularly attractive. It also does a good job to take the hot pillows out of the oven with your hands where you can pick them up.
Metal stoves

Easy to bake veal in the oven with non-stick coating

Model Brown Version Total
4.1 4.5 4.3 4.3

Transparent tubular balloon of 5 by 8 inches

Buying in the Amazon

This is not a pan with the quality you expect from Kalfalon. It is slightly lighter than some others, although it contains a steel core. As one would expect with their anti-adhesion story, he let himself go well, with only visual resistance on the pumpkin bread. At a slightly higher price than the first two, this lot still deserves good buying advice.

Chicago Metal trade II

Model Brown Version Total
4.1 4.0 4.5 4.2

3-Chicago Metal Commercial-II-Non-Stick-Mini-Loft-Pants-Set-4

Buying in the Amazon

It’s reasonable to call this an ad. It has the weight and structure of the equipment you will find in the canteen kitchen. He had a problem with the corn cake. A logo is printed in a corner. The corn cake was noticeably darker, not completely burned. A little more care was also needed to ensure that the curved corners were clean after use.

NordicWare Prism

Model Brown Version Total
3.7 4.1 4.0 4.0

NordicWare Prisma NordicWare Frying Pan with Bread Wheel

Buying in the Amazon

Like the most expensive pot of dough, this one fits. He was considerably more than the others. The texture of the prism at the bottom of the yeast dough was nicely coloured, but the pumpkin bread was not very loose. It’s a heavy solid aluminum pot with a steel rim, so it should continue, but we were not enthusiastic when we compared it to other proposals.

Carbon steel Amazonas (set of 2)

Model Brown Version Total
3.8 3.8 3.9 3.8

AmazonAmazones Carbon steel (Set of 2) Deep fryers with rollers

Buying in the Amazon

Just as it was announced. The basic frying pan is very competitively priced, just like in a local department store that does not focus on dishes. It’s a little bigger than most of the pots we tested, so there was more room in the pumpkin bread to let it out. This frying pan really made the darkest corn rolls, although we used a convection oven to avoid hot spots.  We have similar uncoated frying pans that have been around for years. If this non-stick coating also ages well, it can be an interesting product for a long time at a good price.
Glass pallet, size

Pyrex Easy Gripper 1.5Q Glass dish

Model Brown Version Total
3.8 4.5 4.5 4.3

6-Pyrex - 1,5 piece glass baking dish with simple handle

Buying in the Amazon

Old school recipes tell you that when cooking in glass, the temperature drops by 25 degrees compared to yours. We didn’t do it for this test. The glass was resistant to tanning and delamination which would have been affected by the temperature on both sides. The biggest negative is the shape. The frying pan is bent in the middle. If you make a meatloaf or macaroni and cheese, this won’t be a problem. But it didn’t help with the right shape of the bread. But he paints good bread, it’s easy to clean and will last forever… …until you drop it.  And the name Easy Grab is well-deserved, they’re good at it.

Value selection – OXO Good controls the oven-freezer

Model Brown Version Total
3.9 4.6 4.1 4.2

OXO Easy to handle Oven-safe freezer

Buying in the Amazon

It’s weird that this sticky pumpkin loaf won’t let go. Otherwise it works well and represents the best value in terms of price. The design was also good, straight sides for your bread. The long ends ensure safe movement from the oven to the rack. As with all glass jars, the ends and sides are slightly more inclined and significantly heavier.
Silicone shell size

Silicone structures (set of 2)

Model Brown Version Total
4.1 3.9 4.4 4.2


Buying in the Amazon

This pot has an elongated and somewhat narrow shape that looks good at first sight. However, when the corn cake came out of the oven, it broke in the middle due to the flexibility of the pan. But he made all the bread come true. Flexibility was associated with yeast bread, which, like pumpkin bread, fell to a lesser extent on the sides of the pot. Beautiful feet have been created in this pan, which makes it slightly firmer, so that it is the smallest of the silicone pans. They produce hybrid silicone jars with an integrated metal rim, which would probably be more efficient for baking bread.

SILVO bread pans (set of 2)

Model Brown Version Total
3.8 3.9 4.3 4.0


Buying in the Amazon

The advantages of silicone are easy to clean and a high price. They have to be strong, and it would be interesting to tackle a hundred or so oven entrances and exits. This product had even softer edges, so it is considerably convex. Both pots had small colour differences compared to the glass or metal. For meatloaf or quiche, as mentioned above, this should work pretty well, but they are not ready for prime time with fermented buns.

Honey makes a large pantheon paper (pack of 6)

Model Brown Version Total
4.5 4.7

Buying in the Amazon

These guys are funny! We wanted to see something to share your cake. These moulds formed a good size round bread with the same amount of dough that we used for all the tasting. Yeast bread is perfectly shaped, pumpkin bread is a bit stretched in the form of ice. Honey Can Do also sells the same paper shapes in traditional rectangular shapes.

Yeast roll in a paper tray

Pumpkin skin

We didn’t run it on corn cake because we were working close to the paper’s temperature threshold.  As for the release, it’s cool and you can do it. I highly recommend them for pastries and Christmas presents.

Maintenance and use of moccasins

We all want to be clean when we cook. If you haven’t cooked for a while, clean the frying pan before using it. Most yeast breads come out of the pot without having to be buttered first, especially if the recipes have a high oil content in the beginning. However, a little insurance can never hurt, and the presence of high-quality aerosol oil ensures that the wind even blows through the whole frying pan. If you want a low oil level, after spraying, give the pan a cloth with a paper towel to even it out and create a finely lubricated surface.

Yeast bread usually leaves little residue in the frying pan. Fast breads and pastries are another thing, especially if you grease the pan and sprinkle with flour before pouring the dough. There’ll be something else in the pan. The positive side is that the hot water is absorbed and the plastic brush is easy to remove. Of course, if you have non-stick coated pans, do not use metal at any time in the process, neither for cleaning nor for removing baked goods. They should also be stored with cloth or paper between the jars when stacked on top of each other.

Light wholemeal bread

Oven yeast

This is a normal bread recipe, mainly made with white flour with a little bit of wholemeal for color, texture and weight.

Place them in the mixing bowl or in a large bowl and let them rest for 5 to 10 minutes;

  • 2 cups of hot water
  • 2 teaspoons fast boiled yeast

Add and mix until mixture;

  • 1 glass of wheat flour
  • 3 glasses of unbleached flour
  • ¼ Glass Vegetable oil
  • 2 tablespoons sugar
  • 1 teaspoon salt

Pass the dough hook and add;

Knead with standard dough hooks for about 5 minutes, with spiral dough hooks for 2 minutes until the dough is smooth. Put on a lightly painted board or surface and stretch several times until you get a smooth shape and turn into a ball. Lightly grease the large bowl, put in the dough and turn it around so that the surface is slightly oiled. Place them in a warm place with a removable lid and leave them covered for about 75 minutes.

Beat the dough after the first rising, let it rest for 10 minutes. Turn the dough over on a lightly rinsed board or worktop and knead it several times. Divide the dough into two equal parts. Shape them according to the moulds and place them in moulds that are lightly soaked in oil. Put the jars in a warm place until they are doubled in size, about 60 minutes.

Preheat the oven to 375°F, place the pans on the central grill and bake for about 25 minutes. Check for problems by tapping the bottom for a hollow sound or check with a boxing thermometer to find a temperature of 195°F. Take the bread out of the oven, let it stand for 5 minutes, then carefully take it out of the pot and place it on a wire rack. Serve warm in about 15 minutes or cool completely before packing the product for storage.

Connors Granny Pumpkin Bread

Pumpkin bread made by grandmothers

It’s an autumn classic, literally passed down from his grandmother. If you want to add raisins, soak them for 10 minutes in a glass of boiling water before adding them to the recipe. This recipe was written without raisins, but with ½ glass of hot tap water. This recipe makes one or two medium sized loaves.

Pumpkin bread

Preheat the oven to 325°F.

In a big bowl, you twist them together;

  • 1 cup of canned or prepared pumpkin puree
  • 2 large eggs
  • ½ Glass Vegetable oil
  • ½ Cup of hot water

Add and stir until smooth;

  • 1½ cup of sugar
  • 1 ¾ cup of flour
  • 1 teaspoon salt
  • 1 teaspoon of soda for cooking
  • ¼ teaspoon baking powder
  • ½ teaspoon ground pepper flavoured
  • ½ teaspoon nutmeg
  • ½ teaspoon clove powder
  • ½ teaspoon cinnamon

Lightly grease the pot(s) and sprinkle them with flour. Fill the dough as desired and sprinkle the green pumpkin seeds on top. Bake in the oven at 325°F for one hour, check the donation with a toothpick and leave it clean.

Do you want to bake bread while you wait for your new bread pot? Here’s our classic step-by-step baguette recipe.

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