Before you bake your first loaf of Shokupan (Japanese Milk Bread), your loaf pan needs to be seasoned. This guide walks you through the process and how to keep it in great shape for every bake after that.

Shokupan Loaf Pan I’m Using

A shokupan loaf pan is a rectangular pan with a sliding lid—typically made of carbon steel, tin, or altite (aluminum-plated steel). Bake with the lid for a flat-topped loaf, or without it for a round-topped loaf.

Most pans available in the US are too small for authentic Japanese milk bread or sandwiches. For years, the only option was importing one from Japan—and that always bothered me. So we created our own: the JOC Goods Japanese Shokupan Loaf Pan is the authentic bakery size, now shipping from the US.

I also updated my Shokupan recipe, specifically for this loaf pan—so you get consistent results from the very first bake.

Equipment for Seasoning a Shokupan Loaf Pan

• High-smoke point oil (such as grapeseed)
• Paper towel
• Oven

How to Season a Shokupan Loaf Pan

Seasoning creates a thin layer of polymerized oil that protects the surface, prevents sticking, and builds a natural non-stick coating that improves with every bake—much like a cast iron pan.

1. Wash and dry: Wash with warm soapy water to remove factory residue. This is the only time you’ll use soap. Dry thoroughly, then oven-dry at 350°F (180°C) to remove all moisture.
2. Oil and bake: Apply a thin, even layer of neutral oil to all interior surfaces. Wipe away any excess—the surface should look almost dry. Bake at 430°F (220°C) for 20 minutes, then let cool completely.
3. Repeat: Complete four rounds total for a well-seasoned surface.

For full step-by-step instructions, see the guide below.

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Everyday Care

• Cleaning: In most cases, a dry paper towel wipe is all you need. No soap after the initial wash.

• Stubborn residue: Rinse quickly with warm water, but do not use soap. Dry immediately, then oven-dry at 350°F (180°C) for a few minutes. Re-season before storing.

• Rust: Scrub gently with a dry cloth or fine scrubber—never steel wool or abrasive cleaners. Re-season fully before using again.

• Storing: Keep the loaf pan and lid in a dry place with the lid slightly ajar for airflow. If storing long-term, apply a light coat of oil before putting it away.

First Bake Tips

The first few times you use a new loaf pan, the dough may stick slightly while the seasoning builds up. If that happens:

• Do not use metal spatulas or knives to remove stuck bread—this damages the surface.
• Re-season a few more times before your next bake.
• A light brush of neutral oil on the interior before each of the first few bakes helps with release and continues building the seasoning layer.
• Avoid getting a mix-in ingredient or egg wash on the interior surfaces of the loaf pan.

FAQ

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Editor’s Note: This post was originally published on June 1, 2022, and republished on May 17, 2026 with more helpful information.