USA Pan Bakeware Pullman Loaf Pan With Cover, 9 x 4 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

I’m very happy with the USA Pan Pullman Loaf Pan with Cover. The quality is outstanding—it feels very solid and well made, and you can tell it’s built to last. The aluminized steel construction heats evenly, which helps produce consistent, perfectly shaped loaves every time. The nonstick coating works great. Bread releases easily without sticking, and cleanup is quick and simple. The lid fits well and is perfect for making uniform sandwich bread with a nice, professional look. Overall, this pan performs exactly as expected. If you’re looking for a high-quality loaf pan that delivers great results, this is a great choice. I’m very satisfied with this purchase.

This pan is absolutely wonderful. Purchased for sandwich bread and it cooks perfectly every time. So pleased with it, I just purchased a second pan. I bought the one with the lid. I was trying to put it on incorrectly the first time I used it, but realized quickly what I was doing wrong. The bread looks amazing! Perfect sandwich size but not quite as large in shape as the kind you purchase pre-made in the store. No complaints though, it's the right size for us. The bread fell out after cooking with no sticking at all. Very sturdy metal pan with a nice weight to it. Highly recommend their products based on this purchase. I feel as though I will own these pans for a very long time. Picture shown for the banana bread I just cooked. The bread was eaten to quickly for a picture!

Fantastic quality! The pan is the perfect size for a large quantity of dough without the top lid on. My bread came out perfectly cooked and was evenly baked from top to bottom. It slid right out of the pan without a single crumb left on the sides or bottom. I did lightly grease the pan even though it is non stick.

This is not my first USA Pan. I have a pair of the 1 pound loaf pans that I ruined in the dishwasher. That will not be happening with this pan. Properly greased, these pans release the bread perfectly. This is my first pan with the Pullman lid. I was skeptical at first but now I love it. I have tuned my proofing time so that as soon as the dough begins to extrude under the lid it goes in the oven. I am very happy with how evenly it browns the crust on all six sides and it makes it almost perfectly square, like industrial sandwich bread. The size is just fine for a single loaf recipe. I am tempted to get the 13" version, but honestly, I may just get another of these as it fits nicely in my cabinets. The pan is very well made. It has a nice heft to it and the corners are folded tightly. The overall fit and finish is very nice. However, like I mentioned at the top, do not put it in the dishwasher. Whatever varnish or coating they put on this pan delaminates in the washer. So far it has not been a problem with my other loaf pans as there is absolutely no rust, but it would be nice to have known that would happen. As soon as I turn out a loaf, I wipe it out as it behaves a lot like non-stick pans, then put it away. I handwash it if the dough gets a little rowdy and curls downa side that hasn't been greased. The lid closes with a satisfying clunk and stays put while proofing and baking. I have found that giving the end a firm bonk with the palm of my hand unlocks the lid and releases it from the loaf with no trouble.

Oh Wow! This pan makes the best bread ever for toast and sandwiches! It doesn't look pretty or rustic, but the texture is just perfect...soft, dense crumb with very little crust. I've been making bread in my breadmaker for over 20 years and just never seemed to get it right...too crusty, went stale too quickly or too open a crumb, and I loathed that big paddle hole right in the centre, so I started just using my breadmaker to prepare the dough, then transferring it to a regular bread pan for proofing and baking...it was better, but still not quite right. Some google research finally led me to order and try a Pullman pan and now I am making absolutely perfect bread 3-4 times a week. We love this bread so much that it just doesn't last more than 2 days at the most, so I am eagerly awaiting the larger 13" version to arrive on my doorstep. The pan itself is very very well made, releases the bread easily and bakes evenly. Shipping was quick. Now for my easy Pullman Loaf recipe: 10 fluid oz milk, warmed in the microwave for 45 seconds...place in your mixer or breadmaker, then add: 2 level teaspoons instant yeast, 2 level teaspoons sugar, 1 1/2 level teaspoons salt, 2 level tablespoons of butter or margarine, 3 level cups of white bread flour (I use Costco, at around $5 for a 25lb sack) METHOD: 1. Process all ingredients, ideally in a breadmaker on the 'dough' setting all the way including the first rise. Or you can process with a dough hook in your mixer and allow to rise for 1 hour in the mixer bowl, or knead by hand and allow to rise for 1 hour in a warm place. 2. Remove the dough, knock it down and shape to fit the Pullman pan. Put the lid almost all the way on...just leave enough gap to be able to observe the rising dough. Place in a warm place for the second rise. I use the 'proof' setting on my oven and it just takes 20 minutes. You want the dough to be about 1/2" from the top of the pan. Don't let it over-proof as dough will then squish out the sides of the pan in curtains (which are delicious once baked btw). 3. Slide the lid all the way on, put into a cold or slightly warm oven (mine is usually at around 120 from the proofing feature), then turn the oven to 360 F and begging timing for 30 to 35 minutes from when you put the tin in (not from when the oven reaches baking temperature). 4. Remove loaf from the oven when done, then remove the lid and tip loaf out onto a cooling rack. Smear a little butter onto the top crust of the loaf and cover with a lightweight tea towel or doubled flour sack cloth to cool. Keep in a 1 gallon baggie (it won't quite fit a whole loaf until it has been cut). TIPS: I bake my bread in the evenings, and it is SUCH an easy thing to do while watching TV or relaxing. I put the bread ingredients on to mix in my breadmaker at 6pm (5 mins of effort). At 7.30pm when the breadmaker dings, I turn the oven on to 'proof', remove the dough, pop it into the Pullman pan and put it into my oven on the 'proof' setting (another 5 mins of effort). When the oven timer dings to let me know proofing is finished, I slide the lid all the way to the end of the pan and turn the oven up to bake (another 2 mins of effort). At around 8.30pm I have freshly baked bread to put to cool, and by bedtime, 10pm it has cooled enough to put it away for the next day. It's seriously worth it to buy a cheap is how breadmaker just to do the kneading and first proof for you as it takes a lot of the effort away from bread making. Once my 13" pan has arrived, I will tweak this recipe and post one for the 13" pan size :)

I bought two Pullman pans, this USA Pan and another brand made in China. The USA Pullman pan weighs 2.2 lbs and the other one is 1.18 lbs and about an inch or so shorter than the USA Pan eventhough the description says it's a 13×5 size pan. The USA Pullman pan conducts heat really well. Perhaps too well because my loaf came out very crispy on the outside but bread was soft in the inside. I may need to adjust either the temperature or the cooking time to get it to the texture I like. Also, I did not grease the pan. The bread slides out effortlessly. I did not open or use the other pan (returned it) , so I can't compare how well the other pan bakes. Overall, I'm very happy with the USA Pullman pan. It is high quality and worth the price. It's very sturdy and I think it will last a very long time.

I recently invested in a new loaf pan, and I can confidently say it has completely transformed my bread-making experience! From the moment I started using it, the difference was remarkable. The pan is designed to promote even heat distribution, which means my bread bakes beautifully every time, resulting in a perfect golden crust and a soft, fluffy interior. One of the standout features is the non-stick coating, which makes releasing the bread a breeze. I no longer have to worry about my loaves sticking or crumbling when I remove them from the pan. Cleanup is just as easy—simply wipe it down, and it’s good as new! The size and depth of the pan are just right for making classic sandwich loaves, allowing for a substantial rise. I’ve tried various recipes, and each one has turned out exceptionally well, with great rise and texture. The silver/gray finish gives it a sleek, modern look that fits perfectly in my kitchen. Additionally, the rust-resistant material ensures that this pan will stand the test of time. I appreciate the sturdy construction, too; it feels durable and well-made, so I know it will last for many years to come. The baking ability is truly outstanding, making every loaf a delight. Overall, if you’re serious about bread making, I highly recommend this loaf pan. It has truly elevated my baking game, and I can’t imagine going back to my old pan. It makes the best bread, and I’m excited to keep exploring new recipes with such a fantastic tool in my kitchen!

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.

Eigentlich würde ich gar keinen Stern geben. Das Produkt wirkt nicht neu sondern gebraucht. Es hat klare und viele Gebrauchtspuren (s. Bilder). Es soll sich angeblich um ein non-stick coating, das abgekratzt ist. Da Frage ich mich, ob ich eine Rückgabeware erhalten habe!? Ich zweifel somit die Wirkung des Coatings an. Für 40 EUR absolut inakzeptabel.

I bought this to try and get a denser loaf from the Panasonic breadmaker, with smaller slices for sandwiches. The Panasonic SD2501 produces by and large lovely bread, but it tends towards “light and fluffy” which is definitely the opposite of what I’d call good bread, and the slices tend to get a bit tall and unwieldy when cut. While you can tweak the recipes to your hearts content, they never seemed to deliver quite the density I wanted. A bit of googling led me to the Pullman loaf, originally named as it was developed to allow more efficient use of space on Pullman railway carriage kitchens by sizing loaves so that four would occupy the space previously taken by two. Indian Railways still use exactly this size of bread to this day, and the excellent (and doughy!) “sandwich tin” produced by our local bakery chain Percy Ingle are a variation on the idea. Whether you use a breadmaker to make the dough or make your own by hand, these tins knock out an excellent dense and doughy loaf with a soft, thin crust once you’ve nailed the recipe, quantity of dough to use and the exact rise time to hit the oven at just the right moment. I use the standard Panasonic SD2501 dough recipe (menu setting 16, takes 2 hours 20 mins) for 600g flour, with 520g split 50-50 between Mathews Cotswold Crunch and Matthews Bakers white and an additional 80g of either coarse cornmeal (or leftover mashed potato or root veg - reduce the water by 10-20ml if you use this). I also add a large pinch of oregano, mainly for the smell, and 30-40g of pesto for flavour. When the dough’s done, I preheat the fan assisted oven to 180C and split the dough into roughly 840g for the Pullman tin and the remaining 200g odd for two rolls as a kind of treat. Knock all the air out of the dough and knead it for a few minutes, then shape it into a long piece roughly the length and width of the tin. Place it into the tin, make a fist and use the flat face of your knuckles/fist to press the dough down evenly across the tin and into the corners. The recipe has two tbsp of olive oil in it, so there’s no need at all to grease the tin, at least with this recipe. Once the dough is flat and even the tin should be just under half full. Leave the lid to one side and cover the top with cling film and let it rise - I always just leave it at whatever temperature the room is, usually 20C - for about 25-30 mins. Keep a good eye on it and don’t let it hit the top of the tin; at best you’ll get a thick top crust, at worst it’ll force its way out through the gaps. When the dough is about 1 cm short of the top at its highest point (no more!), slide on the lid and put it in the middle of the preheated oven, directly on the shelf. In my oven it takes a very predictable 35 mins; you can check with a food thermometer by putting the probe into the middle. Once it hits 93C its done. It should tip out easily. Put it on a rack and leave it to cool for half an hour before hitting the bread knife if you can stand it, five minutes if you cant. 840g of dough will be about 810g out of the oven, and about 780g when its cooled. I leave the rolls to rise longer so they’re a little less dense, usually till the breads been out for 15 mins, then put them on a baking tray and cook for 12 - 15 mins. You can tweak the density by adding more or less dough to the tin to get the consistency you like; some people open the top for the last 5 minutes for a crisper top crust. The results from mine are excellent, thin crusted, dense, moist, tasty and make excellent sandwiches. Because of the density, its also more filling than it looks - its about a third of the volume for the same weight as a supermarket standard 800g loaf. The bread keeps exceptionally well compared to standard breadmaker loaves; I use 5g of flour improver which helps, but generally the loaf will last a week in the unlikely event it doesn’t get eaten before that. It’s easy to clean the tin. With my recipe and no greasing the tin, a good wipe with a damp cloth is enough, and the manufacturers recommend it’s placed upside down in the warm oven to dry out any leftover moisture in the folds of the metal, which avoids rust patches. The price made me prevaricate a bit and at first sight seems a bit stiff, but having used it I’m very pleased I bought it; its used for every loaf and produces the texture of bread I like best. It’s solidly built which helps produce an evenly baked loaf, and the non stick makes for easy cleanup. I also debated between the nine inch and 13 inch tins. Since the Panasonic is limited to a max of 600g of flour, the 13 inch would be a stretch to fill unless you want appreciably less dense bread. The bread is also more filling than the size appears, but if you do it by hand or have a higher capacity bread maker and have a large family, it may be a better option to consider.

Good product . Everyone can buy

J'en suis à la sixième utilisation et j'en suis ravie. Matériaux lourd, bonne prise en main. Une fois huilé et fariné le pain ne colle pas et se démoule tout seul. J'en suis ravie!

Best loaf pans ever. A tad pricier but you get what you pay for. Distributes heat evenly and bakes beautifully. Perfect for Japanese Milk Bread.