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

I make Shokupan, Japanese milk bread, and this pan is perfect! Make sure you don't overfill the pan, I did and the lid was a little hard to open but with experience comes information. The pan is super nice, very sturdy, thick, professional, it's heavy duty and durable. It is rust resistant but if you want to keep it rust free, wipe it down after hand washing and let it sit out overnight, tilted to drain any remaining water. The capacity is excellent and will make a large loaf. This pan is really nice and would make a lovely gift for any baker.

It's a winner! I have been making bread in a Dutch oven, but thought it would be nice to try a loaf pan so I could cut slices for sandwiches. This was my first go at it with the loaf in the pic. It turned out perfect. I dropped the dough in with parchment paper so I wouldn't have to worry about sticking and so I could lift it out easily. Some of the cheese dripped out, but didn't stick, so it is definitely non stick. It's sturdy, the lid goes on and off easily, and is perfect. I'm a fan and recommend it!

This pan with the lid fits the bill for baking the perfect sandwich bread. Since this pan is 13” long, it bakes enough bread to use half the loaf and freeze the other half (single person). I love the uniformed size and is great for making sandwiches. It also makes it much easier to fit in my bread slicer. The pan is very durable, and is easy to clean because the bread doesn’t stick to it—slides right out of the pan.

Excellent pan, I only wish they had a 5 inch wide version. I got the 4x4 13 inch and loaded with 1/2 of a 2lb loaf recipe as I needed buns for the rest of it. Came out very well. Next time I will use a 2lb dough load as the pan is designed for.Added comments many months later. I am even more in love with this pan. I added a perfect recipe for it in response to the questions on having lost the recipe that came with it (when I ordered, there was no recipe with mine nor did the listing say there would be). The picture matches my first loaf made in it (sorry, not a great camera, I have a better one on order). I was using a 2lb loaf recipe but split it to make 1.5 lbs here and the other dough made hamburger buns. If you are new to making bread, I highly advise getting a simple bread machine and let it do all the hard mixing and timing parts in dough mode.I've been making bread since 1992 with a bread machine and all of our bread since 2001. By 2003, I was shifting to dough mode and shaping my own in either buns, free forms, or loaf pans. I have not used any others of my loaf pans since getting this one. This one immediately started making a proper breadpan patina when properly treated. That means, treat it like cast iron sort of (do not put in the dishwasher, spray with PAM and wipe with a towel when done). The 1 person who had problems with sticking, was trying to use butter or oil... not sure there as that's not normally what is used in this type of pan. Crisco or PAM spray is the normal product to develop the solid patina for stick proof bread pans.Money? You will save a TON in time. Pair this with a simple (inexpensive) bread machine and you will find it takes about 5 minutes to load the machine then you go away and come back when it beeps (1.5 hours for most types) then in 2-3 minutes you put it in a properly greased Pullman and set it in the oven with the light on. Come back an hour later, remove and preheat the oven then bake 15-19 minutes at 400F (how long depends on your oven and the recipe you used). Your total time spent will be under 10 minutes after you get used to it.You do not need a lot of gear to make bread successfully.NEED: Measuring spoons and cups, pan to bake in, oven, ingredients of your recipeOptional but recommended: Bread machine with dough mode, flat flour keeper that holds 10-15lb flour and has an airtight lid, variety of pans or flat sheets for shaping the bread as you bake.I have 2 flour keepers (sold as rectangular cake keepers I think) that store 2 5lb bags each (rye, whole wheat, Spelt, other specialty things), and a bigger one that can hold up to 20lbs flour. The bigger one has my regular white bread flour loose and my cups and a fluffing spoon in there.Amortize is the word that means you have some setup cost, but it pays for itself as you use it. A new bread machine should not set you back more than 50$ for a simple one. No matter what recipe you use, getting the same from the store, will be a cost multiplied by about 4. Flour bought at 2/4$ in 5lb bags is 11cents a cup. 44cents for a 2lb loaf. Add roughly 15cents for the other stuff for a basic white bread and your loaf sets you back 59cents. You'd be 'saving' at least 1$ per loaf every time you make it. That same loaf will cost from 1.50-2.50 in the store. Using simple math and the lowest savings model, you will pay off a 50$ bread machine in less than 6 months if you normally use 2 loaves of bread a week.This pan is perfect if you need something to shape the loaf and want no muss, no fuss and useful shapes for toast or sandwiches.It's been many years, so updating. I never use the lid. I also got the smaller 1lb loaf. I've used one or the onther, once a week. I make all our bread in dough mode with a Zojirushi bread machine, and do 2 bread runs a week.

This is my new go-to and favorite pan for baking any kind of sandwich bread.I bake bread at least once a week, but I was having trouble getting my loaves to behave and be good for sandwiches (they did make very good french toast though!). I ran across a mention of a "Pullman Loaf" pan in a recipe I was scanning, and decided to give it a shot. I looked at quite a few different sizes, colors, and metals before I found this one. Not only is it good quality, but it's made in the USA-- a big plus for me as our household likes to buy USA-made items as well as supporting small and/or local businesses when possible.I absolutely love it! This pan cooks evenly, browns nicely, takes minimum effort to get the bread out of the pan, and there's been no scorching. I did have to learn to make a slightly different type of dough, but it was easy enough to do and I could use my breadmaker for mixing & kneading (it's more fun to do it the old-fashioned way, but sadly, my hands just can't take it any longer. Arthritis isn't hand-kneading friendly.)I've found some other recipes using different sizes of "Pullman Loaf" pans and I'm probably going to buy at least one other size.Great product, sturdy & well-made, shipped quickly in good packaging. I highly recommend this bread pan and this company!

The USA Pan Bakeware Pullman Loaf Pan is hands down one of the best loaf pans I’ve ever used. The quality is immediately apparent—made from aluminized steel, it’s sturdy, durable, and truly built to last. The nonstick coating is exceptional. Loaves release effortlessly, leaving no crumbs behind, and cleanup is a breeze. I’ve baked everything from sandwich bread to brioche in this pan, and each loaf comes out with perfectly straight sides and a golden crust.The addition of the cover makes this pan incredibly versatile. It’s ideal for baking classic Pullman loaves with that signature flat top, but it can also be used without the lid for standard bread recipes. The size is perfect for larger loaves (13 x 4 inches), and the even heat distribution ensures consistent results every time.What I appreciate most is that it’s made in the USA, which speaks to its quality and craftsmanship. If you’re serious about baking and want a pan that delivers professional results, this is it. Worth every penny! Highly recommended for home bakers and pros alike.