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My husband absolutely hates cereal for breakfast, so I have an arsenal of quick loaves that I make and freeze for his breakfasts. I bought two Chicago Non-stick loaf pans because most recipes for quick bread are designed to make two loaves at once. I still find that I could use more. Often times I spend hours baking breads - usually three different kinds - orange cranberry, banana bread, and pumpkin bread. That’s a whopping six loaves of bread on a busy day.
These pans are great little pans. The non-stick finish is great, I still use a spray or parchment on the bottoms of the pans, but nothing ever seems to stick to them. One of the reasons I purchased these two pans was the sturdiness of the pans, they are not flimsy in any way. My loaves come out with a nice even brown crust, I have never seen any signs of burning on my breads. The only thing to remember with these darker pans is you may want to turn the oven down by 25° each time you cook. I always turn the oven down and the loaves still come out in the allotted time for the recipe.Â