Williams-Sonoma Traditionaltouch Loaf Pan

Turn out perfect quick breads, yeast breads and pound cakes time after time in our professional-weight loaf pan. Made in the USA, the pan is fashioned from heavy-gauge aluminium-coated steel to promote even baking for consistent results.

• Bakes up to a 450 g or 680 g loaf of bread.
• Commercial-grade aluminised steel distributes heat quickly and evenly for consistent baking results.
• Won’t corrode or rust, even with heavy use.
• Coated wire reinforcement along the rim maximises durability and resistance to rust and warping.
• Folded construction enhances strength.
• Made exclusively for us by a 50-year-old American company, North America’s only manufacturer of commercial bakeware.
• Recipe included.
• A Williams-Sonoma exclusive.

Use

• Oven safe to 230¡C.
• Before first use, hand-wash the pan in warm water with mild dishwashing soap. Abrasive cleaners will damage the panÕs finish.
• Use only wood, silicone or plastic utensils to avoid scratching the surface.
• Do not cut baked goods while they are in the pan.
• Prepare the pan according to individual recipes, greasing and flouring if specified.
• Due to this bakewareÕs heat efficiency, we suggest monitoring the oven temperature and baking time for the first few uses, then making adjustments to recipes as necessary.
• Traditionaltouch products do not have a nonstick coating; you must grease with butter or line with paper before use.
• Pan will darken slightly with use. This is normal and will enhance its performance.

Care

• Hand-wash only.
• Do not use abrasive cleaners such as metal scouring pads, as they can damage the surface.