Hi there, Allison! We like metal loaf pans for their even, consistent heat conduction properties. Ceramic is also great, especially if you're looking for a vessel with a lid that will make for a nice crusty loaf — check out the Emile Henry pieces on our site! Glass is a little trickier though, it doesn't conduct heat as evenly which can make for uneven browning and poor oven spring. We hope this helps and happy baking! 

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