The ease of using these pans for my meatloaf was amazing!
I love that these guys are flexible and when you bake bread, they are made so that you can easily shimmy what's inside- out. And they worked great with my meatloaf- I had none of the problems with this loaf pan that I have with the metal ones. Certainly none of the meatloaf stuck to the sides and had to be pried out (& I make great meatloaf so were not talking about horribly cooked stuff).They were easy to clean- nothing sticks to them (much)- you just don't have to scrub the sides like you do with many loaf pans. I was worried that in some way, oil would burn through, especially with the meatloaf. But that didn't happen- everything cooked like it was in a normal loaf pan, however- was just a whole lot easier to get what you cooked out of it and the clean up after was amazing.I will never buy a different loaf pan again- I have been won over to the silicone side (as long as the silicone is outside me)- something I never thought I'd say. This is one of those products that I marvel over- as I didn't think such an easy, durable, washable, non-stick pan could be invented (that was like rubber with a little plastic)- another wonder of science that feels magical!A great item for holiday cooking- these would also be a great gift for any woman who loves to be in the kitchen- And for those who want to perfect their meatloaf- like a few women I know that may end up with these loaf pans for Christmas. Three came in the set, as photographed on Amazon and in my photos-So please check them out (my photos) and feel free to contact me with any questions you may have! I will do my best to provide you with prompt answers- Thank you!Update on Review- December 6, 2023There are a few more things I wanted to note about these bread loaves after I used two to make meatloaf. Because I was amazed at some of the things I noticed using them this time. First, the silicone pans are so much easier to handle than metal. They cool faster- so much so that 5 minutes after I took them from the oven (maybe even sooner), I was able to touch them with bare hands- they were almost cool to the touch.One thing you want to know when making meatloaf- with these pans if you use ground meat without a lot of fat- the grease bakes out and settles along the bottom and around the sides of the meatloaf (if your meatloaf doesn't fill the pan, if it doesn't touch the sides like mine did). This is not a bad thing because remember- you use the same meat with a metal pan. And all you need to do, if you don't like the grease- is take the pans out every 10 minutes and dump it out.Also, meat (and meatloaf) will not stick to these silicone pans. If you look at the photos I took (and they were taken three or four minutes after the loaves came out of the oven), you can see I am grabbing the sides and showing how the meatloaf doesn't stick. You can touch the silicone pans so quickly after they come out of the oven. Not right away- mind you. But just give it a few, a test poke- and you will see.When you are finished, you want to make sure you get the grease out of the pans- when you put them in the sink. Leaving the grease in to sit- will only make them harder to wash. These pans are not hard to clean at all- even when the grease is left in. But if you want to avoid the most work cleaning them- wash them right away. However, you can see in some of my pictures, after the meatloaf came out. there was not much to leave in the pan.I am sorry that my meatloaf doesn't look all that appetizing- but my husband thinks it's the best. And it tastes way better than it looks. Also, I forgot to cover my meatloaves for the first twenty minutes they cooked with tin foil like I normally do (I got excited about the bread pans and forgot my routine).But if you ever want to try my simple best ever meatloaf recipe (but remember to cover it with tin foil for 3/4 of the time it cooks)- for every pound and a half of meat, one box of stuffing (Savory Herb the best, but any will do), one egg and as many onions as you want. Real onions are so much better in meatloaf than any substitute and they cook beautifully this way. Also, remember to cover it- although without the covering, you just get a crustier top (it was still good).I will never cook meatloaf without silicone pans- this is the best use I have found so far for them- way easier than cooking bread in them (not that bread is hard to cook in them though). Silicone is far better than metal cooking- it cools much faster (and think of the accidents, especially with children in the home who grab things), is so much easier to clean up, and the silicone makes the pan easy to manipulate (bend back and forth)- if there is more in-depth cleaning needed.I added more photos to my update- they are the ones in which the meatloaf was cooked. Again forgive me that it doesn't look the best- but it sure does taste the best- even though this batch was left uncovered. Also, it was the first time I split the recipe into two pans as I normally wrapped a large loaf in tin foil and baked it in a pie tin (that way I was able to do big meatloaves). And it was because I didn't have any bread pans yet.Every cook needs these pans- you will see what I mean when you get them. Because I got them for the price- not the silicone. Had I known how much easier, safer-- better in every way - I would have been baking with every silicone item I could get!Remember I am here to answer any questions!