The loaf pan is a classic among baking molds – perfect for cakes and breads with corners and edges. The rectangular loaf pan is approximately as wide as it is high and is used for both sweet and savory baked goods, such as pound cakes, pastries, and various breads like the loaf wheat bread. It comes in different sizes and materials, but always offers excellent baking properties. The range includes metal loaf pans with a ceramic non-stick coating as well as flexible silicone pans with well-designed handles. Both types can withstand high temperatures and are resistant to food acids. The leak-proof springform loaf pan also gives the elongated, flat cake its typical shape. Once baked, it does not need to be inverted: the springform opens with the help of a tension lever, allowing the cake to be safely lifted out of the pan.

The KAISER collection promises six different shapes and multiple possibilities for inspiration with its traditional black coating. It’s best to get started right away, mixing the cake batter and pouring it into the springform with a removable base. A heart-shaped cake can also be made effortlessly in the appropriate fine sheet metal mold. All springforms are leak-proof and can be easily opened and closed with the handy tension lever. For those who prefer to bake bread instead of cake, the loaf pan is the way to go. Greasing is unnecessary, as the high-quality coating ensures nothing sticks. You can easily lift the finished cake out of challenging molds like the bundt pan. KAISER offers a three-year guarantee on the robust baking molds, which should be cleaned by hand.