USA Pan Bakeware Pullman Loaf Pan with Cover, 13 x 4 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

Recently got into baking and I’ve been using another bread pan which is slightly larger with no lid. It works great but wanted to try making the “standard” bread shape. Good thing about this pan is that you can get the best of both worlds using it with or without the lid. Bread bakes nicely and is easy to remove. Clean up is a breeze as well. This pan is a little smaller than the one I originally had but it’s a perfect size for smaller servings when you don’t want to store up extra bread. Nice and sturdy construction and lid is easy to slide in and out.

Let me just say this is hands down the best bread pan I have ever owned. I bake a lot for my family and needed something that could handle large loaves without the dough spilling over or baking uneven. This Pullman pan is perfect. It makes beautiful tall sandwich loaves that slice so clean. The size is great for family portions and I love that I can also use it for meatloaf or even pound cakes when I am feeling fancy.The nonstick coating is top quality. Nothing sticks and the bread just lifts right out. I still butter it a little out of habit but honestly I do not even have to. The lid is smooth and fits tight so when I want a classic square-top loaf it comes out looking like it came from a bakery. I have used it for regular white bread, honey wheat, and even gluten free and every time it delivers.This pan is solid and well built. It feels like something I will have for years. If you bake regularly or just want your bread to come out looking and tasting amazing, do yourself a favor and get this pan. It is worth every penny.

I’m a verified customer that has been using these pans once a week for five months now. I love them so much that I just had to come back and write a review. Like I said, I’ve been baking bread once a week and they bake my bread perfectly. They are heavy duty, non stick, so my bread just slides right out. They also wash up well. I only wash them by hand and never put them in the dishwasher. Someone once told me that bread is only as good as the pan it was baked in and this pan proves it. This is a pan that I will proudly pass down to generations to come. And they are made in the USA!

These pullman pans arrived in pretty good shape; one lid arrived with small dent that doesn't influence performance in any way. I wasn't sure I'd need two; but when I make yeasted bread, it's usually two loaves. I've made several of my tried and true recipes so I could compare to the also expensive gold t. pans from you know where that I love but that are sometimes just a bit too small.I am smitten with straight sided loaves, and these pans turn out razor sharp corners! Some people get cranky about folded-corner pans because they don't want to spend time on cleaning. If that's you, get over yourself :) and take five seconds to run a wooden toothpick along the interior folds (of ALL of your baking pans). These are truly a breeze to clean. The rolled top edges are very tight so allow plenty of drying time tipping them in ways that'll encourage water to run out.Mostly I don't think they need greasing except for a sticky quick bread. Or you can just use parchment. Do not grease the cover for any recipe no matter how sticky the dough.Yeast breads bake up using same time and temperature as usual; and the pans do offer an even bake, but the bottom and side crusts are a little more pale than those my gold t. pans produce. For sandwich-type loaves, once the interiors have come up close to temperature, I pop the loaves out, cover the tops with foil, and place them directly on the oven rack for 5-10 minutes to get a crisper, browner crust. Sugary yeast breads bake quite well; I'm very happy with how the crusts bake in these pans without any adjustment. Wet loaves like quick breads seem to take a bit longer to bake. If your oven tends to be "fast" these pans will help with over-browning. An instant read thermometer is useful when getting used to these pan, even if you've used your recipes for years in other pans, including the gold pans which are not much darker than these. I've never used the other USA bread pans, so I can't speak to whether or not they provide the same baking experience as the pullman pans.You can of course use these pans with or without their lids. They hold a well-sized loaf particularly those from older recipes when slightly larger 9" x 5" or 9 1/2" pans were common. Let the dough rise to 1/2 to 1" below the top of the pans, the dough will rise more but won't collapse or leak out when it hits the lid during baking. The lids slide easily into place and come off just as easily. They don't lock, but you can tell when they're in place properly.Since the allure of a pullman loaf pan is its straight sides, you can forgive them for not stacking. Nonetheless, if you buy the set of two they're not bad on space. I store one sort of tilted inside the other with their two lids propped between them and other pans.Since one of my pans did arrive with a dent, I'd advise you to check your pans over carefully for any damage to the metal or the finish. Sometimes I see that people have been unhappy with how silicone-coated pans wear. I'd be seriously peeved and would post again if the finish were to not wear well. Overall I'm quite pleased especially with getting a sizable discount on buying the pair. A necessity? Not in the least, but if you make this little splurge opt for the set of two and get their lids as well so you can get more use out of them.

This pan performed exactly as expected and was easy to use. I'm very happy to have found an American brand source for my kitchen equipment and was impressed that this company is the manufacturer of choice for King Arthur Flour. Upon its arrival I washed it in warm, soapy, water with a sponge, dried it, and then did a light greasing of the inside and the top edge with Crisco Shortening. I was not sure of if my dough would all fit in the pan (new recipe from an unrelated book without a weight provided) so I halved it and only placed half in this pan and half in a silicone bread pan. The metal sides gave the bread a nice structure and I noticed a better overall light crust on this loaf. I didn't have any issues at all with sticking or the bread removal and cleanup was a breeze. If you like to bake and/ or buy American then this is a great option for you.