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

The USA Pan Pullman Loaf Pan is built for serious bakers. The aluminized steel construction feels solid, and the corrugated surface promotes even browning and easy release. The sliding lid fits snugly but still moves smoothly once seasoned with a light coat of oil. It bakes a classic Pullman-style loaf with straight sides and a fine crumb, ideal for sandwich bread or brioche. Heat distribution is excellent—no hot spots or uneven crust color—and the loaf slides out cleanly after cooling. The pan cleans up easily with warm water and a soft brush; nonstick performance is strong as long as it’s not scrubbed with abrasives. Though heavier than standard pans, that weight contributes to the stability and baking results. Professional-grade pan that delivers consistent bakery-quality loaves

The quality is simply beyond belief, but as it's made in the USA (except for the lid). The pan's heavy-duty aluminized steel construction and corrugated surface ensure even heat distribution and professional-quality results every time. The non-stick coating allows for easy release, making cleanup a breeze. It feels incredibly sturdy and durable. For anyone serious about baking, this is a premium product that is well worth the investment. It delivers on its promise and will likely last a lifetime.

Makes excellent sandwich-size loaves of sourdough! Thank you for an excellent product. I have trouble getting the lid on! Just do it front side first. Seems backward to me, but am glad I made the purchase!!

Absolutely loved these Pullman pans no holes in the bottom like some have. Very sturdy and makes a nice loaf of sandwich bread.

Great pans and excellent quality- although before I’ve had a chance to even bake with them, my knuckles have been cut just trying to open them. One lid seems to stick more than the other. Now that I know this, I will be more careful and I hope with time and use, the lid will begin to open more smoothly. I would definitely recommend these USA made loaf pans to any homemaker, but I would recommend that older more sensitive hands be very careful!!

Quality pans. Very sturdy, industry standard. Made in America. Non stick surface works extremely well. A very good choice. Worth the money.

Mom uses these to make bread weekly, and she absolutely loves them. No sticking, bread comes out great.

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.

Sturdy and well made. Lids fit well. I used Veena Azmanov's recipe for pain de mie. Very nice even golden colour. I sprayed with some cake release but forgot to spray the lids. No sticking anywhere.

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 pans are amazing, and make the perfect loaf of bread. My only complaint is I had to buy 2 and mom only wanted one. I was able to sell the other on marketplace very quickly though to someone else who didn't want to have to purchase 2. My advice to USA Pan and Amazon would be to offer the smaller 9x4x4 pan as a single item, similar to how they sell the 13x4x4 pan. Very sturdy, easy to clean, perfect shaped bread. Highly recommend anything from USA Pan.

A bit pricier than the "Asian made" ones, but wow are these made well. Sturdy material that has some heft. The lids slide on nicely. I used them for the first time with my "go to" bread recipe and they came out amazing (going to cook extra 4-5 minutes next time). Well worth the $. Highly recommended.