Banana bread or Frisian whole-grain bread, lemon pound cake with poppy seeds or a savory shortcrust pastry pie, chocolate babka or French “cake salé” to serve with an aperitif—you can make all of this and much more in this loaf pan. For variety, we offer it in three sizes. All three versions of the baking pan are made of aluminum-coated steel. Whether you’re baking bread or cake, this combination is extremely beneficial for achieving even baking results without burning or a sunken center, as it combines the thermal conductivity of one material (aluminum) with the heat storage capacity of the other (steel).

The nonstick coating deserves special attention. It consists of Duraquarz® (quartz ceramic and polyetherketone, or PEK for short) and, unlike conventional nonstick coatings, is applied as a solvent-free powder coating but is not baked on. Several production runs are dedicated solely to this step, during which the coating is applied continuously to both the exterior and interior. The quartz ceramic coating can withstand temperatures of up to 450 °C for short periods. Enthusiastic bread bakers will be interested to know that it is also resistant to sourdough and lye. Therefore, you do not need to line the loaf pan with parchment paper before baking. Sweet breads and cakes release easily from the coated pan even without greasing it first. And finally: simply wiping it down with a damp cloth is all it takes! (If you’d like, you can also easily clean your Hifficiency® loaf pan in the dishwasher.)