USA Pan Pullman Loaf Pan, 9 x 4 x 4, Aluminized Steel

Amazing all around

I was price watching and finally the price reduced for my affordability. Heavy pan and the lid is pretty solid when applied. Have not used it yet, but when I do, I'm sure it will be what everyone raves about. I like how I have the option of lid or not. It was well packed and in perfect condition. Looking forward to baking bread and quick bread.

I like this loaf pan. I have not made any true Pullman bread recipes yet, but I have used it for regular yeast bread recipes and also no-knead recipes. It has worked well. The bread browns evenly. I like the high-rise shape of the baked bread; it makes for a nice loaf. The pan is very sturdy. It does take quite a while to dry after washing, as water does get caught up in the sides. Just make sure that all water has drained out completely before storing the pan.

Una vez que logras averiguar la capacidad de masa (específico a tu tipo de masa y fermentación) los moldes pullman funcionan de maravilla. Importante es aceitar o engrasar también la tapa para evitar adherencia y al destapar rasgar tu pieza de pan, también es importante considerar que si tiene un lado para deslizar la tapa, ya que al hacerlo de una forma puede sentir resistencia a la mitad del molde y si se cambia de lado deslizara fácilmente

The bread pans were slightly bigger than I expected.But two still fitted in my much loved bench top Breville smart oven My last bread pans only lasted weeks before rusting,and tended to make the bread stick.During covid I could not get wheat grain to grind my own flour,to make wholemeal sourdough.Just eight weeks go I found a source which was affordable.I made todays bread exactly the same as I always do,and I can't explain this but the bread rose higher even though the pan was bigger.I followed the instructions not to oil the pan, just a light sprinkle of floured.Lowered the temperature from 195c to175c.Lowered the baking time to 30mins from 45mins.The bread turned out perfectly.A nice crispy crust,and the bottom @ sides a crispy golden brown.I did not expect the bread to release from the pan so easy.It just shot out.I just turned the second loaf most most gently.The pans are clean so won't need the scrubbing my last ones needed.I think these are the best pans I'v had in fifty years of baking.Russell.

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.