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

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.

I love these pans!! I originally didn’t understand that no oil spray was needed to make them non-stick, but it really doesn’t! I actually ruined two pans by using oil in them. Once I tried without the oil and the loaves came out so easily, I was sold! After taking them out of the oven, I simply let loaves sit for 5-10 minutes before I dump the loaf out. Works like a charm every time! Won’t ever use a different loaf pan for my bread!

I have used it only once, but it won't be the last. I make a lot of sourdough soft sandwich bread. I wanted to try the Pullman pan to make a bigger loaf and a square one too. This pan is excellent. The bread turned out beautifully. I have never used a pan with a lid so I was a little intimidated at first. I needn't have worried. No sticking. Baked perfectly. I am glad I took the chance and ordered. It really is a great bread pan.

My husband loves breakfast sandwiches made with English muffin bread to take to work. The only place we can find it in our area is out most of the time and takes forever to request to get some. So I decided being a baker myself I will just bake him some and he bought me this to help make it more even slices throughout the whole loaf. And it works wonders.

I went through numerous other loaf pans and was constantly disappointed. Many advertised as non-stick and I had to pry the bread out! These USA pans are just AMAZING. I bake different types of bread and they all just slide right out of the pans. The pans are almost as clean as before I baked the bread in them. I have both the 13" and 9" pans. The longer ones are with the lids. I find that I really do not need the lids and used my new 9" ones yesterday. The picture shows the bread after removing them from the pans for a 5 minute crisping. I recommend these loaf pans UNCONDITIONALLY!

These pans seem to be excellent quality! Heavier than I expected & I'm sure that they'll last a long time with basic care. Would definitely buy these again but I doubt I'll ever need to.There are two things I would change to make these perfect for me:1. It would be nice to have a stainless steel option rather than aluminized steel.2. The metal all around the pan & lid is rolled over to a smooth edge, except for the areas I circled in the picture. Those aren't razor sharp but they could be smoother to make the pans feel nicer to handle. I'm not worried about cutting myself on it, but it's a blemish on an otherwise great design.The only real problem was how they were shipped. In an Amazon box that was too big for the contents & with no packing material. At some point in shipping, one of the lids (I bought the 2-pack, 9"x4") got dented (see photos showing undamaged vs damaged) which made it really tough to remove from the pan. I was able to bend it back enough so it's not a functional problem now & I'm not going to return them just for that.

I've always wondered how French bakeries got their Pan de Mie so square, voila! This is the pan to use. I am very delighted to have discovered this. Now to find a good white bread recipe for a dense and slightly sweet bread.

Photos show old style and new style results. Sourdough rye pecan bread.In the past life, to get taller bread, my old silicone-in-steel bread pans needed specially cut 4" wide parchment paper with vertical sticks to hold the paper up as dough rose, then an elaborate overnight tent of damp towels covering the whole shebang. All that on a baking sheet took up a whole shelf in the fridge until next AM. Inconvenient.With these Pullman pans, I pour in the sticky dough, close the lids, and store them easily in the fridge. So Much Easier! So much faster. And moister.And my recipe rose another 3/4" - to the top of the pans. On baking, they gave up a half inch, but still tall. The almost vertical ends will not need to be trimmed off and lost for sandwiches. Even with my really stickey dough, my bread released right away after baking.With lids on during baking, my pecans and sunflower seeds do not get burnt. I took the lids of for last 8 minutes for browning. Taking advice of the manufacturer, I dropped baking temp from 425°F to 395°F. Cooking time was similar to prior - 42 min.I haven't sliced the new bread yet for final confirmationCon: the square look is less charming than with the difficult old system irregular rounded top. If I want a rounded top, I could reduce the recipe so it would not rise to the top and flatten against the lid