Customer Reviews

USA Pans 13 x 4 x 4 Inch Pullman, Aluminized Steel with Americoat

5 star:		(43)
4 star:		(3)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

This excellent bread pan produces outstanding loaves that do not stick to it. I used it the day it arrived with great success.
I used a "Pain de Mie" recipe from King Arthur's Flour that I found on the Internet which, with the addition of a 1/3 cup more water, produces a perfectly square fine crumb loaf which is excellent as a sandwich bread or toast.
The ribbed design of this pan evenly distributes heat during cooking and releases the loaf intact. It is very easy to clean.
The pan is a little expensive but substantial, well made and of very good quality. I highly recommend it.

I bought this pan for two reasons. First, I bought it because it is made in the USA. Second, I chose this pan because of the reviews. I was not disappointed. The pan is a good, heavy pan, and it helped my bread bake evenly.

I was worried about how easy it would be to clean, and I rarely buy cookware that can't go in the dishwasher. I was happily surprised; the clean up couldn't have been any easier. I am very happy with this purchase.

I recently picked up this pan from a kitchen shop in Pittsburgh, PA, not far from where this company produces their fine pieces of bakeware. I finally got around to using it today and can only heap on the love for the pan's quality.

The pan is heavy with a very tightly fitting lid. It feels like a quality piece and proves itself to be exactly that in the oven. This thick metal construction and fitted lid produce a dense yet airy crumb and a gorgeous golden brown crust. The bread released with no problems whatsoever and the pan cleaned up easily.

You're paying good money for this pan and you're definitely getting your money's worth. This is a pan you'll have for years and years to come. If you treat it well there's a good chance your kids will one day have this pan. It's just good to know that we still produce things that still represent 'Made in America' quality.

A real 5-star piece for your kitchen!

In my attempt to feed my family of 5 more natural, healthful foods, I had been baking my own bread instead of buying store bought. I had just been making two loaves on a cookie sheet, but that didn't work too well for sandwiches. So I started researching pans. Amazon always has amazing prices on stuff like this and the free super saver shipping is a definite plus! So, I had a different pan in my cart that the lid had to be purchased separately. Then I saw this and the quality looked great for only a few $$$ more. I ordered it and received it yesterday. I made the King Arthur Flour 100% whole wheat pain de mie recipe with a few tweaks. I just took it out of the pan and it looks awesome! I love cooking gadgets and anything that makes my life easier. I can't wait to try the bread when it cools. I will definitely be ordering another pan in the near future. I am even tempted to try some more USA pan products.

I have had a bread machine for quite a while, but the thing that kept me from using it very often is that we never liked the huge slices of bread you end up with when you make homemade. Now, I use the dough setting on my bread machine and bake the bread in this pan. Now I have wonderful, "normal-sized" slices of bread, instead of giant slices, for sandwiches. Extremely happy with this pan!

I always wondered how Pepperidge Farm created their perfect toasting white bread. It is expensive, but makes great Toast and French Toast. I then ran across this pan, and it all made sense. I can now make perfect bread with a soft, tender crust, and a dense crumb. This pan is built like a tank, and should last forever. It is non-stick, so the loaves slide out easily. The cover is too tight for the first few loaves (easy to get burned removing it to brown the top), but now it has the perfect tension. I use the Pain De Mie recipe found on the King Arthur Flour website, and the loaves are perfect. White, White Honey Wheat (Sub Honey for Sugar, 50% WW Flour for AP Flour), and Cinnamon Raisin loaves are superb!! You'll never purchase bread from the store again.

The pan arrived with no problems or damage. It's solid, heavy-weight, and well-made. I've used it at least 10 times and it has worked flawlessly. There is a nice tight fit on the lid, but it's easy to remove for the final browning of the top of the bread. There have been no sticking problems whatsoever, with either the lid or pan (I grease the pan and lid lightly and also sprinkle corn meal over the surfaces). Extremely easy to clean. After 10 uses it still looks like new. The pain de mie loaf, with its square cross section and vertical sides, is very easy to slice. I'm very happy with this pan.

The price of food is getting a little ridiculous these days, and combined with the price of gas it seems that sometimes we have to choose between gas or food. I figured that I could spend a few more dollars on flour and yeast and I could make my own bread and save a bit of money in the over all scheme of things. But making bread in standard bread pans just doesn't work out for me. The bread is way to big for a decent sandwich and shaped wrong to go in baggies for lunch.

I decided I needed to invest in a real sandwich bread pan. After a little research and looking around for the best price I settled on the USA Pans 13 x 4 x 4 Inch Pullman, Aluminized Steel with Americoat what a fantastic pan. The pan is a little pricy but it is worth it.

** A note on baking bread in the new bread pan: The sandwich bread pan takes the entire bread recipe. What would make you two standard sized loafs will make you one loaf of sandwich bread.

It takes the same amount of cooking time to bake in the pan with the lid as it does in any other pan. Once the dough has been raised and punched down, shape it and place it into the square pan. Place the lid on the pan leaving it open a little so you can see what's going on, and let it raise again until it's just about filled the pan. Once it's raised almost to the top of the pan close the lid the rest of the way and throw it in the oven. Cook for 30 minutes then pull the lid off and let it bake for a few more minutes to let it get all crusty.

What a fantastic pan. I can't wait to use it more!

Joining the chorus of satisfied "USA pan" owners. Weighs about 3 times what a cheap made in china pan does, bread doesn't stick to the coating, which seems good and durable. Lid slides right on and off, hot or cold, no problem. Can't think of any way I could be happier with it.

This pan is made good. It is heavy and I am sure it will last for years. The lid on my pan fits perfectly. Not too loose, not too tight. Because of the construction of the pan, the bread comes out perfectly browned.