Sorry...to be more clear. Should I have gone with the less expensive un-insulated pan....or will I be more happy with insulated.

Hi Scott,

Try the Cooking forum, too. Lots of people there bake lots of bread, and have their favorites.

Personally, I'm not a fan of expensive cookware, and prefer the true professional equipment that you find in restaurant supply stores, which is much cheaper. I know that doesn't answer your question, tho!

Here is a link that might be useful: Cooking forum

Exchange the insulated one for the un-insulated one. If your loaf pan is insulated you will get no browning. You want browning on the outside of things cooked in a loaf pan, whether it is bread, or quick bread (like a zucchini bread), or a meat loaf!

Thanks AK.
That's the kind of decisive answer I was looking for. Not....ummmm...well you could....
But....to make myself smarter...why do they sell insulated? Is there something you'd cook in a loaf pan not want it browned?
And...another question...
I bought two 1lb pans cause that's what a lot of the recipes I looked at called for, but the first one I tried was for a larger pan. Do I need 2@ 1lb and 1@ 1 1/2 lb pans (as a starter)?

Thanks again

"why do they sell insulated?"

Well, they are in the business to sell, and usually what sells is the "new and improved", whether it really is or not.

As far as what to cook, I can't guess. BTW, the gold/dark/insulated/etc cookie sheets aren't the best either. The plain old 1/2 heavy aluminum sheet pans from the restaurant supply store are the best.

I suspect that it's the iPhone/"latest and greatest" mind-set that sells most kitchen items.