Loaf Pan Patisse 30.5 x 12 cm — dark gray steel baking tin

Patisse loaf pan 30.5 x 12 cm in dark gray steel is designed for baking standard rectangular loaves at home or in small-batch production. The tin offers a straight-sided profile and stable construction that helps maintain the shape of bread, banana bread, meatloaf and other loaf-style recipes. Its dark gray steel surface supports efficient heat transfer to deliver even browning and a consistent crumb structure when used in conventional home ovens or on countertop work surfaces.

Advantages

The dark gray steel construction provides reliable heat conduction for uniform baking results and even crust color across the loaf. This loaf pan features a rigid form that prevents warping and keeps batter or dough contained for consistent dimensions. Its medium size—30.5 x 12 cm—suits a wide range of recipes while remaining compact enough for typical oven racks and storage. The straightforward design simplifies cleaning and handling after use.

Suitable for

• Baking standard yeast or quick bread loaves
• Baking banana bread, pound cake and similar batters
• Preparing meatloaf or savory terrines
• Small-batch production for home or artisanal kitchens

Key specifications

• External dimensions: approximately 30.5 x 12 cm (length x width)
• Material: dark gray steel for efficient heat transfer
• Shape: straight-sided rectangular loaf tin
• Finish: smooth dark coating to assist browning
• Intended use: home ovens and countertop baking

How to use

Prepare the loaf pan by greasing the interior or lining with baking paper according to your recipe to ensure easy release. Preheat the oven to the temperature specified by your recipe and place the filled pan on the center rack for even heat exposure. Monitor baking progress and test doneness with a toothpick or thermometer as appropriate. Allow the loaf to rest briefly in the pan after removing from the oven, then invert or lift out using the paper lining to cool on a rack.

Usage recommendations

For best results, avoid sudden temperature changes that could stress the metal; do not place a hot pan directly into cold water. Use moderate oven temperatures as recommended by your recipe and consider reducing baking time slightly if the dark finish causes quicker browning. Clean by hand with warm soapy water and dry thoroughly to preserve the pan's finish and prevent oxidation.