The loaf pan is a classic among baking molds – perfect for cakes and breads with corners and edges. The rectangular loaf pan is about 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 classic wheat loaf. They come in different sizes and materials, but always offer 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 withstand high temperatures and are resistant to food acids. Even in the leak-proof springform loaf pan, the elongated, flat cake retains its typical shape. Once baked, it does not need to be inverted: the springform opens with the help of the tension lever, allowing the cake to be safely lifted out of the pan.

The KAISER collection promises six different shapes and numerous 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 tin made of thin metal. All springform pans are leak-proof and can be easily opened and closed with the handy tension lever. If you prefer to bake bread instead of cake, you can use the loaf pan. Greasing is unnecessary, as nothing sticks thanks to the high-quality coating. You can easily lift the finished cake out of even challenging molds like the bundt pan. KAISER offers a three-year guarantee on the robust baking molds, which are to be cleaned by hand.