GraniteStone Diamond Non-stick Loaf Pan Review

GraniteStone Diamond Non-stick Loaf Pan Review

Buy it at Amazon: GraniteStone Diamond Non-stick Loaf Pan [Affiliate Link]

Takeaway: Even heating and browning of baked good, perfect non-stick performance without any oil, butter, grease, or prep.

This loaf pan is made from a heavy gauge steel and is coated with a non-stick anodized aluminum surface and carries a 10-year limited warranty. It claims to not require any butter or oil, is dishwasher and metal utensil safe, contains no PFOAs, and is over safe up to 500°F. The external measurements are 9.75”W x 5.75”L x2.75”H although the interior dimensions are closers to 9” x 5”. It has a slightly rough fine grit sandpaper feel and a beautiful sparkly dark blue color. The corners are softly rounded and the pan is a single continuous form with no corners or creases inside. However, note that the underside of the rolled top edge has a gap where liquid or batter could get stuck. However, the edge is not sharp to the touch.

On the back of the cardboard sleeve you’ll find a few tips for use as well as the warranty conditions. These instructions warn against using non-stick sprays, which can negatively affect the performance of the non-stick coating, though notes that metal utensils are ok. It also states that although it is dishwasher safe, this may discolor or dull the surface shine, so I’ll stick with hand washing it. Always wash and rinse your new cookware with warm soapy water before first use. The first thing I made in this pan was a whole wheat peach bread. I didn’t prep this pan at all with any oil or flour, and just poured the batter for my peach bread into the clean, dry pan. Whole wheat fruit bread tends to be very heavy and dense as well as sticky since the flour is slow to hydrate. I made sure to smooth out the batter and press it into the corners well to ensure that there were no air pockets. After baking in the oven at 350°F for 1 hour the loaf had a decent rise and evenly brown crust. After cooling the pan for a few minutes, I ran a wooden skewer along the perimeter of the pan but it didn't really need it as the loaf was already sitting quite loosely. Upon turning out the pan, the loaf slid right out. There were no tears or any stuck bits and the pan was nearly spotless, save for a tiny a bit of condensation as the loaf cooled, as it had a high moisture content. The loaf was cooked all the way through and had a dense but fluffy crumb and good crust.

Just to make sure that it wasn’t a one-off, I baked a zucchini bread in it, again adding the batter directly to the un-prepped, dry pan. After 50 minutes in the oven and several minutes of cooling, I was able to turn the loaf out without any additional steps required to release the sides from teh pan. The entire loaf popped right out without even needing to tap on the bottom of the pan. It had really good crust browning all the way around, and the pan looked like I hadn’t even used it, making cleanup a breeze. The one thing I did notice the next day is a tiny bit of what looked like rust on the underside of the corners of the rolled edges, so I suspect that was caused by water from washing sitting in the rim. Therefore, I caution against is drying it face down to avoid this, hand drying right away, or popping it in the toaster oven for a few minutes to dry it fully before putting ti away. Other than that, the pan performed impressively, with stellar non-stick performance without using any oil or butter, even heating, and perfect browning of standard size bread loaves.

Buy it at Amazon: GraniteStone Diamond Non-stick Loaf Pan [Affiliate Link]