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

Omgosh!!!! I cannot say enough about this pan!!! It is EXACTLY what I was wanting in a larger loaf pan!! It is like the store bought brand bread Sunbeam!! I love the size and the quality/durability of this bread pan is AMAZING!!!! I love that the lid actually locks into place and that it’s non-stick (I don’t use any oils to coat it) bread comes right out!!! It’s a heavier pan and not flimsy like some. My bread baked perfectly, just make sure you get a recipe for a 13x4 pan and that you keep an eye on it as it’s rising in the pan and when it’s about an inch from the top, close the lid and back. I didn’t do this the first time and my bread oozed out both ends lol!!! Learned a lesson there, the hard way!! You will not go wrong buying this pan!!! Enjoy 😊

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.

I just ordered the large with lid. I noticed that I ordered the small with lid back in September of 2010. Time does fly. I don’t think I ever wrote a review. I couldn’t find one. It’s still going strong after 16 years, making good bread that doesn’t ever stick. I do oil it, and it is always hand-washed as recommended. I don’t think I would ever put it in a dishwasher if I even had one. Since nothing sticks, cleanup is very simple. I have my mother’s bread pans, and until I started using parchment paper, no matter what I did, the bread would stick. I would almost have to cut the loaf out with a knife. It was extremely annoying. My Pullman loaves, lidded or un, never stick. That is great. The lid fits very well. I am looking for the large pan de mie to perform as well as my small pan. 5/30/26: I have started using my large pan de mie pan now. I almost thought I received a defective one, or that I was too old and weak now to open and close the lid. I don’t recall having this much trouble with the 9” pan, but it is considerably smaller and I was 16 years younger when I bought it. I did a considerable amount of Googling. New lids fit very precisely. They are very tight, and hard to move, let alone latch and unlatch. Tips:Grease the rails and the pan rim, and slide the lid back and forth for several minutes. You may need to warm the pan a bit so that the lid loosens. USA Pan recommends “tapping” the lid scroll with the heel of your hand. It’s really a very hard whack. Lids are extra. If you buy it, there’s no sense in not using it, or to risk damaging it and a cast iron skillet by laying the lid on the pan upside down and weighting it down by balancing a skillet on the rails to achieve the flat top. Bonus: I put my flat-top loaf back in the pan and slide and lock the lid. It makes the best bread box. You can’t do that if you don’t properly use the lid to get a flat top. Round top loaves also do not fit in a lot of toasters. The odds are very good that your pan and lid are not defective and will loosen up with a little attention. Mine works much more easily now. I can generally latch and unlatch it with my fingers. It no longer feels like I am trying to drag a Buick backwards. An old, heavy Buick. A Buick with its brakes on. I don’t have any trouble at all getting the loaf out of the pan, once I get the lid off. These are quality pans that should serve you well for years. 6/08/27 Research and more research. Many online tips are just wrong, and I have found that out the hard way. 1. Turn oven on when you begin to roll out and shape the dough so it’s ready when the dough is. Tip: a docker really helps . 2. Butter and lightly flour the pan rim and lid rails. It keeps the dough out, also, close lid and bake when dough is 1-1/2” (max of 1”) from lid. Surface tension and ovenspring will cause it to fill the pan and rise up to the lid-without fusing the dough to the lid, and give it the proper Pullman loaf crumb. 3. Let it sit, lid closed, and steam for 10-15 minutes when you take it out of the oven. The steam will compact the bread, break any suction, and the lid will come off with ridiculous ease. 4. If the dough is hitting the lid, punch it down shape it again, put it back in the pan, check after 10 minutes as it will rise even faster now. 5. Baking without removing the lid will give you a thin, soft crust. If you want a thicker, harder crust, remove the lid for the last 10-15 min of baking.

Love this pan! Received it yesterday and baked a sourdough loaf this afternoon. The crust is evenly browned on all sides and, while I haven't sliced it yet, (sourdough requires significant cooling before slicing) I'll update this review later. I have the smaller Pullman pan without a lid and love that, too. I do grease the pans a little because I'd rather be safe than sorry. That said, very little butter/oil is needed to do so. The USA Pans are well-made, sturdy and the ridged design allows for better heat distribution and all-around consistency in baking. I wash my pans as soon as they cool and dry them right away. Because they are non-stick, cleaning is a breeze. They cost a little more but are so worth it.

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!

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.

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 :)

When I saw the video about pumpernickel bread on the Medieval Way youtube channel I had to make it. So I immediately bought two of these pullman pans because of the non-vented closed environment. The pumpernickel bread came out perfect. With the 100% rye dough, which is notoriously wet and sticky, I was concerned that the loaves would not come out of the pans easily. I greased one with bacon grease and the other with lard to see which released better. What surprised me and made me happy, is after I took the loaves out of the oven and before they had even cooled for a minute, I turned the pans over and the loaves fell right out. Two beautiful moist and sweet smelling pumpernickel loaves. What makes these pans special is the ridged design of the metal and the quality of the metal. These pans will last a lifetime. I will also use these to make 100% whole wheat sourdough sandwich bread.

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.

Leider schlecht verarbeitet: 1. Die Falzkanten sind nicht dicht, Flüssigkeit tropft herab (bspw. erhitzte Butter für die Beschichtung). 2. Die Schnittkanten haben einen rasierklingenscharfen Grat (sowas gehört im Produktionsprozess entgratet und in QA sichergestellt). Da die Kastenform relativ schwer (Stahl) und durch die Beschichtung rutschig ist, habe ich mich am Grat geschnitten. Der amerikanische Support (Lifetime Warranty) konnte außer Achselzucken und an Amazon wenden nichts ausrichten. Für 50€ und Pro-Versprechen erwarte ich ein Topp-Produkt und Topp-Support.

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.