Bread Pans

I am looking to replace my cheap junk bread pans with something of quality that is not nonstick.  Anyone have experience with cast iron or ceramic bread pans.  So far my research is suggesting Tufty Ceramics Alfred bakeware.  Has any one used these pans?
Thanks

I have some glass bread pans, I'm thinking cast iron might be quite slow to heat up, but you might get cool effects if you pre-heat, a la the no knead bread recipe that uses a very hot enameled cast iron dutch oven.

I use stainless steel steam table pans,with lids.
I get mine used from the scrap yard.

I heat them in the oven then spray the insides with a oil/water mixture,before adding my loaves.
The result is a seasoned surface much like cast iron or carbon steel.
The loaves are nice and square, and the oven space is used efficiently.

Since I'm doing no knead,I cover my pans,either with lids or with with sheet pans,for the self steaming crust effect.

I have some cast iron loaf pans,but I usually use them for quick breads, cakes and meatloaf.

Years ago I used to have some nice heavy blackened bread pans. They weren't cast iron, more like some kind of steel folded up like gift wrapping. They made a very nice crust, much nicer than thinner pans and similar to the glass pans I also had. They were lighter to manoeuver in and out of the oven than glass or ceramic pans, took less space in storage, no risk of breaking, and I wish I had some now.

I have five Tufty (Tufty-Swain) Alfred bread pans and have used them for over 40 years (gasp!). The best!

When I made bread I found cast iron skillets to work best, and they are multipurpose anyway. They are round, and somewhat short comparatively, but that seems to be the only downside if you count it as one. One tends to find that the bread sticks initially, but comes off as it cools, if the skillet is well seasoned.

Some folks use cast iron dutch ovens or cast iron skillets.

Actually pans are not a necessity.

Just shape the loaf on a baking sheet on parchment paper.

I just throw boules on my pizza stone.

I favor unglazed stoneware for my breads. Boule are happy on a simple flat one or in the bowl shaped one, traditional sandwich shaped ones turn out beautifully in stoneware loaf pans, foccacia get baked in a 10" stoneware shallow round one that doubles as a lid or bottom with the bowl. Pricey, but I love the textures of both the crust and the crumb, in this stuff.

This thread just popped up in my feed but I'll throw my response out to the wind anyway.

Romertopf clay bakers.  They simulate a brick oven-- awesome crusts and crumb, and the shape yields more of a regular loaf from looser dough.  

Preheat the baker, sprinkle cornmeal in the bottom, drop the dough in, bake half the time with the lid on and the second half with it off.

To tell the truth, I've never been able to figure out any other use for a Romertopf in my kitchen.  But if this is its one purpose in life, it rules

I cook my breads on a pizza stone. That does mean I don’t get a nice square loaf but…,

I have experimented with bread baking for 60 years. I enjoy playing bread recipes.  I have used many different types of pans over the years.

My maternal grandfather taught me to make bread. It was magical time spent with him. He had these folded metal loaf pans that worked well.

Many years ago, I stepped away from "traditional" sandwich shaped loaves. Now, I make any number of bread shapes into sandwiches.

15 years ago, I switched to using Einkorn flour (grinding my own; sifting out the bran if I want an all-purpose bread...otherwise whole grain). I find it easier on my digestion system. Einkorn (an ancestor of modern wheat) has a different gluten structure; does not take to kneading; tends to be sticker; shorter resting times; with a magnificent crumb and softness; slightly nutty taste. I find it is faster to turn out a nice bread with Einkorn as opposed to Spelt or modern wheat.

Nowadays: I mostly use a pizza stone, cast iron, or silicone muffin (rolls) cups; occasionally glass pans for rolls. Depends on the type of bread and the shape I want.

Italian sandwich rolls (about 1/2 to 3/4 inch thick), Focaccia, and Boules are baked on the pizza stone...and pizzas!

I use a variety of cast iron option’s,
lidded petromax loaf pans,
round lidded antique Dutch oven
and an oval Le creuset cast enameled Dutch oven (I found on eBay).
These naturally create a steamy environment.
And on other types of bread, I don’t use the lid at all.
I always line the pans with parchment paper, it never sticks.
They are all great options!

I found this thread interesting.  Didn't know there were so many options for bread pans.  I've used the same 8x4 steel pans for over 40 years, and they are great for banana bread and other quick breads, but when I started making my own sourdough breads, I wanted a bigger size pan.  So, I got online and found a restaurant supply store that carried 9x5 and sandwich loaf pans 12x5.  These make slices that are perfect for sandwiches and more slices than I can get from my standard pans, so the loaf lasts longer.  But whenever I find over-ripe bananas on sale, I still like my 8x4's for banana bread, date & nut bread, zucchini bread, etc.