USA Pan Loaf Pan set 1 Lb, 1 Pound

Absolutely the best loaf pans I have used. Breads come out of these pans easily, with beautiful, even, golden crusts. These are a great weight, sturdy, and are holding up well to repeated use and hand washing.

Have about 6 of them, using for a few years and they hold up pretty great. Yes tiny discoloration from the heat of the oven, but never fail to perform. From sweet breads to sourdoughs , good quality nonstick, easy to wash, convenient size and shape.Worth every penny.

Truly superb for baking bread loafs. Easy to care for and maintain. Love that no greasing is required and the loaves pop right out.

I’m an avid bread maker (we make all our own bread), but I’ve mostly always just used the cheap aluminum pans from the dollar store. It is so easy to just use them till they get bad and then toss them. But I’ve been trying to make better choices about aluminum and quality things for my food. So I gave these pans a try. They are definitely nice and heavy duty. I can’t figure out if they’re aluminum free (the harmful aluminum), but I also got silicone liners that I now use to line the pans. So I’m not overly concerned about that. But the bottom line is, my bread came out great. I couldn’t say for sure that it’s “better” than from my other pans, but I definitely like the end result. And hopefully I will be able to use these pans for years and decades to come.

Very nice Loaf pans! Heavy duty and my Sourdough Loaf popped right out. I, like many others, appreciate that they are made in the USA. Very happy with this purchase.

Great pans, that do not stick! Great bake every time.

I just started milling my flour and baking fresh bread, I absolutely love the USA pans. USA is a good quality pan and nothing sticks to it, no need to grease the pan either. Don’t hesitate just buy it, you won’t be sorry.

I’m so happy with these bread pans! They are made of quality materials and are easy to clean. I use Emilie Raffa’s Sourdough Bread recipe, cut the dough into two loaves, cold proof overnight in bannetons after an 80% bulk ferment. Before baking, I spray with a little water and bake in these pans with a lid at 460 degrees for 20 minutes, then 12-15 minutes at 420 degrees with the lid off. The “lids” are other metal loaf tins. The results yield two loaves, perfect for sandwiches!