Parrish Magic Line Loaf Pans

This pan, like all of the other Magic Line pans that I have purchased, is unlike any I have used for the last 40 years. It bakes evenly and releases better than any non-stick I have ever owned.

Pans listed as Parrish and pans listed as Magic Line are the same thing. Magic Line is the name for Parrish's cake pans and is stamped on the bottom of each pan.

12/23/10 Update

Today I baked cranberry orange bread, pumpkin walnut bread, and a gingerbread loaf. I baked the pumpkin in the 9 inch Magic Line pan for 55 minutes. I baked the other two in non-stick 8 inch pans for about 40 minutes. The pumpkin loaf was different from the other two in that the sides did not get hard - they were as moist as the interior. Even at 9 inches, the loaf came out very easily with no damage. I plan to order more and plan to get rid of my non-stick although they are new. I cannot recommend these pans enough!

I have several of the Parrish Magic Line pans. This pan is much easier to clean than non stick pans. With non stick pans, it has been my experience that there is always a residue which remains when washing by hand. Not so with this pan or any of the Parrish Magic Line pans. Because they are aluminum, they wash easily and are squeaky clean.

When I first got the 9 x 5 loaf pan I tried a Julia Child recipe I had never tried before. My hazelnut bread looked like the picture in the book. The crumb was moist and perfect. The cake was a honey-golden color. Although I've been baking for a while now, this is the first time my crumb was exactly as pictured. Great pan!!

Since then, I have baked many cakes and breads in this pan and have never had anything but beautiful results.

I always grease the pan and then put a piece of parchment on the bottom. Then I grease the parchment and lightly flour the pan. My baked goods release in pristine condition...Read more

great for making gluten free breads! due to the lack of rising that happens with gluten free breads, this one is perfect for it. (the 7.5 x 3.5) I got the recommendation in the Almond Flour cookbook, and it works really well.