USA PanBakeware Nonstick Mini Loaf Pan, 8-Well

This quality pan has finally assisted me in making really easy individual servings of cakes and cornbread. I live alone. Despite the fact that I have a really great old family recipe for cornbread, I wanted to make individual servings of it so that I can have plenty of crust on each small serving. This heavy weight well-constructed pan, which is made in the USA, yields up perfect non-stick, crusty cornbread, which I can freeze, then defrost when needed. I don't have to eat left-overs until they grow stale, then throw them out. They make a perfect 8 servings with with a good crust. Same with cake recipes! You just tip the pan over and the cakes fall right out. Good design of pan coupled with good non-stick coating!

USA Pan makes my favorite bakeware. I've been slowly replacing all my other baking pans with USA Pan because they bake so nicely and clean up easily. I use this pan to divide up a standard quickbread loaf recipe so I can easily freeze or gift some. It's great. 10/10

What's the best thing about cornbread? The edges. Nobody in my family goes for the cornbread in the middle of a square pan. So I bought these very well made mini loaf pans (go USA!). Now, everybody gets an edge piece. I loved the pan so much, I bought another one to do double batches for making my family-famous cornbread dressing at Thanksgiving. Best I ever made!

This is the perfect size to make mini loafs for the holidays. Used a little Pam spray. They came out so nice. Pan is made of alumnized steel. Very sturdy. Definitely recommend them especially since they are made in the USA

awesome

I finally used this pan after having it in my pantry for over a month. I made a zucchini bread recipe and put about 3/4 cups of batter in each well. (yes I had leftover dough and used an old mini loaf pan for the remaining dough). I did LIGHTLY grease the bottom only of the wells, followed by a LIGHT dusting of flour (I've had the usual and customary problems with "non stick" bakeware and couldn't afford to take a chance today). Next time around I will try pouring batter into completely bare wells. I let the pans cool until I could hold the ends with my bare hands and did the usual protected flip over. Two of the loaves stuck a little but only because the batter rose to the outer seam of the well. I loosened those pieces with a knife and the loaves dumped out perfectly. This is a good thing, and I'm being extremely critical because I sell these loaves. P.S. while I was writing this review, my old silicone "non stick" batch of loaves was cooling. When the time came and I dumped the silicone "non stick" batch, I compared the two batches. The silicone batch had pieces of bread stuck to the sides of the silicone pan, and they were just not as clean looking. Although it produced larger (not by much) loaves, the silicone loaf pan is now in the trash. I need perfect loaves to sell.

These days I'm looking both to save money wherever possible as well as support U.S. industry, & when planning baking fruit bread mini-loaves as gifts decided that a steel pan would be more economical in the long term than paper cups that would only be discarded, & looked for pans manufactured in the U.S. I settled on the above design from USA Pans because I preferred the wells being inset into a panel rather than pans being held together with a strap, which I consider less likely to endure frequent use than the inset design. I'm entirely pleased with my choice, & will look first at USA Pans' products for any future utensil purchases.

First thing I did was to bake some Ezekiel bread in it for handy personal size breads.A little sticking did happen but just a wipe with a paper towel brought it all right out.I highly recommend this pan.Makes really cute mini bread loafs :)