IF YOU CARE FSC Certified Paper Loaf Baking Pans, 4-count

Surprised these worked so well!! Made zucchini bread, nothing sticks, easy release, cooks well, order 2 more!!

I love these pans. I bake a gluten free bread made of eggs and whey powder (yes that's it!) and using a conventional loaf pan lined with parchment paper was a bit of a pain. I use these now (4 to a pack) and am able to use each pan at least 6 times before they start to loose their shape. No need to line or grease them and the loaf easy separates from the pan when it is done. Recipes have to be adjusted because they are smaller than an average loaf pan, but a couple of tries and I have it down. Great to travel with. I pack my whey powder in a plastic baggy and you can buy eggs anywhere. For someone who went grain free a couple of years ago and am reaping the health benefits it is great to actually make myself a sandwich now.

When making zucchini bread (or other kinds--today was apple bread), I like to make extra to share. These small 'pans' are a perfect size for that, smaller than a regular loaf pan. They are sturdy enough that you can put the filled pans into the oven without a baking sheet (although I put it on the oven shelf at an angle so it stays level). The cake bakes beautifully. I leave the cake in the pan to cool and deliver. The contents release well and in tact. Very pleased with this although I wish they were cheaper. Still the quality is there and that's important. The pan doesn't need to be sprayed either in order to allow for easy release. Will buy more as needed.

Originally, I got these to make fruit cobbler/ crisps in. I filled them up with my filling and topping stuck them on a baking sheet and cooked them. They cooked great, no leaks. However, as the cooked down there was a lot of condensation on the bottom making the bottom feel a little flimsy.I don’t think I’ll use this brand for fruit cobbler/ crisps, but I’ll defiantly use them for bread.So yes they work, just not the greatest for what I bought them for.

These liners are plenty thick enough and do a good job preventing your quick breads from sticking. I typically use a 9 x 5 loaf pan and these liners are too small. You can still use them but it's a bit challenging keeping them evenly placed in the pan while adding your batter.

I occasionally make a bread pudding or a spice cake for desert. I find the bundt pan I had been using for this hard to butter and hard to clean. I started using two or three of these smaller paper loaf pans in place of the bundt pan and am quite pleased with the results. The dishes I make (puddings and cakes) using them do not have the fancy shape, but taste just as good. They are also easier to wrap up and store when they are smaller and rectangular, rather than bundt shaped. Also, I can now give away a whole, smaller, cake and still have a whole, smaller, one for us. These days, I value having my desserts easier to make and in a more convenient size more than I value having them be a fancy shape.

I liked the natural paper, the nonstick insides and the ease of baking right in a paper pan so it was ready for anything, my table or a gift. I actually microwave bacon, eggs and hash browns in it. It took a little time to get the timings right.

There were only 3 in the box. The box says contains 4, I was counting on 4, or got 3.Very sad about baking only 3 loaves.