Question from Melissa
I’ve been making homemade bread recently and have been using a Pyrex loaf pan. It works great, but I’m looking for a larger pan. I recently read on here something about coated ceramic being bad, is that right (I may have my facts mixed up)? I’ve found a few commercial stainless steel pans and a few enamel/ceramic pans, but I’m not sure which to choose!
Debra’s Answer
Let me suggest clay pans, as they are wonderful for baking. Romertopf is one of the best brands of clay cookware.
