Cooking quick bread.
 

when we moved 3000 miles, I discarded loaf pans. Hadn’t used them and they were getting rusty. Now I need to replace them. What do you like and why; glass or metal?

I use a couple of cast iron loaf pans. I love how it bakes bread and meatloaf. Also I have a Pampered Chef stoneware loaf pan. It is bigger then the cast iron one and bakes fantastic.

I sometimes make quick bread in an 8" x 8" pan, cooks faster.

I just use those old fashioned aluminum bread pans. The ones I have are a bit heavier than the newer ones. I don't even know if you can get them anymore. I have had mine for years and they were my mother's and grandmother's before that. When I saw some at a rummage sale, I grabbed them too. I do grease and flour them but the bread always bakes just fine and comes out easily. Made some banana, blueberry, walnut bread this morning and made some of the "porridge bread" a week ago.

I use the metal pans, simply because I have several, and they are the sizes I like. I have a few of the glass ones, but they are bigger, and usually get used for meatloaf.

I like the glass ones so I can be sure how brown the bottom is.

yes, there are two sizes of loaf pans. The wider ones are meant for meatloaf. Probably won't make a difference in quick breads, but with yeast breads you definitely want the narrower pans for a nicely shaped loaf.

Definitely glass! More cleaner and can put in dishwasher. I don't like to hear a knife sliding against metal. Most of the time I make my breads in my Breadmaker machine. Its metal but for a reason.

I have several different sizes of metal loaf pans. We used the small narrow ones to make fruit cake years ago for gifts. I usually tip my bread out of the pans in 5-10 minutes to cool. I guess most of mine are now officially antiques!

I had a glass Anchor pie plate bust in the oven. I was told by Anchor I probably had a scratch etched into class dish. Dishes with scratches can break when heated. If any clear baking dish has visible scratches I don't use it for baking.