UgyDuky Pullman Loaf Pan with Lid Aluminum Steel Commercial Grade Non Stick Bread Pan with Lid 10x3.93x4.4 Inch

I’m relatively new to making sourdough but every single loaf I’ve made in this tin has turned out PERFECT! Considering buying a second so I can make two at a time!!

Baked first loaf without lid to get a round top. Oiled pan with butter (I always do this even with "non-stick" pans). The bread slid out beautifully and fully baked through. The pan was easy to wash (recommend to hand wash only) there are some "sharp" edges but just wash with care and no one will get scraped/cut. None of the coating/material washed off. Pan looks as good as new and I am excited to keep using it. I'm considering purchasing a second pan this size later on.

The moon stick coating came off after first use. I oiled first but still stick and then came out with flakes of coating. Soo then I tried using parchment paper but where the coating came off it rusted and bled through the parchment paper. Soo after only using it 5 times I had to throw it away. I tried to reach out to the company but never received a reply. Please don’t waste your money on this. I bought a nice cast iron pan. Much better quality.

This is great for a more evenly baked bread. It reduces the dome-like appearance from other bread loaf pans. Many people complain about their bread sticking to the pan. You do have to grease or spray the pan. Non-stick coatings still require a little help to prevent sticking. That includes the top in case the bread fully rises or over-rises. One time I did not and when taking the top off some of the coating also came off. I emailed the company about the coating coming off and they responded very quickly stating they are sending a replacement.

I’ve used this many times. Pretty durable with the exception of a finish. But I think that’s to be expected.

Highly recommend easy to clean value for money size is great functionality works weight is not heavy at all.

Baked in this pan a few times without incident and it was ok, for the price. The last loaf I baked stuck so badly to the pan (it was a sourdough loaf so no oil, which was a mistake on my part). When I finally got the loaf out, the coating wss stuck to the loaf. I tired soaking the pan to get the stuck on bread out to clean it and the pan rusted. For the occasional bread baker, this pan is fine. If you plan to use it often or plan to experiment with different bread types, I'd pass on this pan.

I still haven't used this, but it's sturdy. I will probably season it inside, to make it more non-stick.