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CUSTOMER REVIEW
There is nothing that I like better than baking, so I was delighted to test Culina's new line of baking pans. First up, this Culina Premium Quality 2lb Nonstick Loaf Pan. The pan is nicely made of heavy 0.6 mm carbon steel with no crevices or creases to trap debris. It features a non-stick coating on the inside and measures about 8 x 4 inches at the top edge.
▶︎ NOTE - I do not have any clue why this is called a "2 pound" pan, since it is far too small to hold 2 pounds of standard bread dough. In the US loaf pans are usually labeled by their dimensions in inches and recipes specify them accordingly. The two most common are 9 x 5 and 8.5 x 4.5.
I love to test new bakeware and wouldn't consider reviewing a baking pan without baking in it, so yesterday I took the Culina Loaf Pan out for a spin. Now, anyone who has been baking for a bit knows full well that "non-stick" really means "less stick" - nothing is totally non-stick. Normally I line all of my baking pans with baking parchment - baking ingredients are too expensive to waste and I don't much enjoy cleanup - but in the interests of testing that non-stick surface I passed on my usual procedure and greased/floured the tin instead.
It is zucchini season here in Vermont and I'm a big believer in hiding the vegetables, so having received a recipe for a Double Chocolate Zucchini Bread from King Arthur Flour the day before, I thought that would make a great test recipe, since chocolate is notoriously temperamental and quick to burn. I did make a few adaptations in the interests of better nutrition. Here's the recipe as I baked it -
▶︎ TEST RECIPE - Double Chocolate Zucchini Bread
Preheat the oven to 350F. Grease (use butter or shortening - oil beads up on non stick cookware) and flour the loaf pan.
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar (I used Billington's Natural Light Brown Muscovado Sugar)
1 teaspoon vanilla extract
Combine the above ingredients in a 3 quart bowl and beat until smooth.
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon Medaglia D'Oro Instant Espresso Coffee powder
1/3 cup cocoa powder (the unsweetened kind intended for baking, Dutch Process preferred)
1 2/3 cup King Arthur White Whole Wheat Flour
1/3 cup wheat germ
Stir all the dry ingredients together, then add them to the wet ingredients and beat just until combined. (The secret to good quick breads, biscuits and pancakes is to mix them as little as possible!)
2 cups shredded zucchini with peel (about 1 medium zucchini)
1 cup chocolate chips
Fold in zucchini and chocolate chips. Pour into prepared pan and bake 55-75 minutes. (Mine took exactly 58 minutes.) This is chocolate, so watch it very carefully. Test with a toothpick - the bread is done when the toothpick comes out clean. Cool 15 minutes, then tip onto a rack and let stand until cold. Wrap securely in plastic wrap and allow to stand overnight before serving.
I got one loaf plus two small muffins from the recipe. (The original recipe was designed for a 8.5 x 4.5 inch loaf pan.) Like all quick breads that contain fruit or vegetables of any sort, this is FAR better on the second or third day than it is right after it is baked. Freezes well.
Grandma's $0.02 - Though a tiny bit on the smaller side, this is a nice, sturdy, easy-to-clean pan that bakes very well. I'll enjoy using this for years to come.
Recommended Culina Premium 2Lb Double Layer Nonstick Loaf Pan, 0.6 mm
Culina Premium 2Lb Double Layer Nonstick Loaf Pan, 0.6 mm
CUSTOMER REVIEW
There is nothing that I like better than baking, so I was delighted to test Culina's new line of baking pans. First up, this Culina Premium Quality 2lb Nonstick Loaf Pan. The pan is nicely made of heavy 0.6 mm carbon steel with no crevices or creases to trap debris. It features a non-stick coating on the inside and measures about 8 x 4 inches at the top edge.
▶︎ NOTE - I do not have any clue why this is called a "2 pound" pan, since it is far too small to hold 2 pounds of standard bread dough. In the US loaf pans are usually labeled by their dimensions in inches and recipes specify them accordingly. The two most common are 9 x 5 and 8.5 x 4.5.
I love to test new bakeware and wouldn't consider reviewing a baking pan without baking in it, so yesterday I took the Culina Loaf Pan out for a spin. Now, anyone who has been baking for a bit knows full well that "non-stick" really means "less stick" - nothing is totally non-stick. Normally I line all of my baking pans with baking parchment - baking ingredients are too expensive to waste and I don't much enjoy cleanup - but in the interests of testing that non-stick surface I passed on my usual procedure and greased/floured the tin instead.
It is zucchini season here in Vermont and I'm a big believer in hiding the vegetables, so having received a recipe for a Double Chocolate Zucchini Bread from King Arthur Flour the day before, I thought that would make a great test recipe, since chocolate is notoriously temperamental and quick to burn. I did make a few adaptations in the interests of better nutrition. Here's the recipe as I baked it -
▶︎ TEST RECIPE - Double Chocolate Zucchini Bread
Preheat the oven to 350F. Grease (use butter or shortening - oil beads up on non stick cookware) and flour the loaf pan.
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar (I used Billington's Natural Light Brown Muscovado Sugar)
1 teaspoon vanilla extract
Combine the above ingredients in a 3 quart bowl and beat until smooth.
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon Medaglia D'Oro Instant Espresso Coffee powder
1/3 cup cocoa powder (the unsweetened kind intended for baking, Dutch Process preferred)
1 2/3 cup King Arthur White Whole Wheat Flour
1/3 cup wheat germ
Stir all the dry ingredients together, then add them to the wet ingredients and beat just until combined. (The secret to good quick breads, biscuits and pancakes is to mix them as little as possible!)
2 cups shredded zucchini with peel (about 1 medium zucchini)
1 cup chocolate chips
Fold in zucchini and chocolate chips. Pour into prepared pan and bake 55-75 minutes. (Mine took exactly 58 minutes.) This is chocolate, so watch it very carefully. Test with a toothpick - the bread is done when the toothpick comes out clean. Cool 15 minutes, then tip onto a rack and let stand until cold. Wrap securely in plastic wrap and allow to stand overnight before serving.
I got one loaf plus two small muffins from the recipe. (The original recipe was designed for a 8.5 x 4.5 inch loaf pan.) Like all quick breads that contain fruit or vegetables of any sort, this is FAR better on the second or third day than it is right after it is baked. Freezes well.
Grandma's $0.02 - Though a tiny bit on the smaller side, this is a nice, sturdy, easy-to-clean pan that bakes very well. I'll enjoy using this for years to come.
Recommended Culina Premium 2Lb Double Layer Nonstick Loaf Pan, 0.6 mm
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