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

Seller was easy to deal with. I got them right away. They work awesome and they make the best bread well worth the money.

Do not even think about it!!!! If you’re looking at these GET THEM!!! I had them on a wish list for a long while because I was wanting something cheaper!!! That phrase you get what you pay for “is somewhat true, in this case you get better than what you pay for. If you want consistent loaves that cook all the way through with a consistent crust. This product will be a game changer. The things I love most about this pan are: 1. a consistent bake all the way through 2. So easy to get out of the pan, seriously zero stick. 3. The size and shape is perfect for sandwich bread

It was first time I have used Pullman loaf pan - kinda a pricey gadget, but have to admit - performance was above my expectations. Very happy with results - my sourdough rye loafs baked evenly with a nice oven spring, thanks to lid. Also, the quality of this pan looks very solid.

Amazing and durable. These pans make perfect bread every time. The bread does not stick and the loaves come out the perfect size

These pans are heavenly. Started working to perfect my sourdough brioche recipe and the easy cleanup of the pan and the non-stick nature is amazing, Lightweight, easy to store and the pan seems to heat evenly with temp consistent throughout my loaves. No issues with burning the crust on the bottom.

I like these pans but the lids now have an indentation to lock them in place when closed. The indentation is too deep causing you to use a lot of force to see if it's risen enough for baking. I worry that I'm going to make my dough fall in the process of opening and closing it. The older version had no indent and I can see why they added it but they need to scale it back a little so it just barely catches on the pan.

These make wonderful sandwich bread loafs. Kinda tricky getting the amount of dough right but once you get that down it's great. Nothing sticks and the bread just slides right out. Bakes nice with the lid on or off.

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.

Pans looked like they would of been great, but no protective packaging for an international order means they are scratched and dented. One torn paper bag is not enough packaging for this kind of item

Moules avec couvercles. Vous cherchez un moule de qualité avec un enduit anti-adhsif et bien c'est le bon moule.

I have been coveting these pullman tins for years, but couldn't quite justify the expense. However, after having thrown away a set I bought on eBay that leaked black paint and rusted after 4 bakes, I decided that it was time to get something more serious. The lid locks on top of the tin with an indent, which prevents it from sliding (a problem with cheaper tins), so that will be a plus. The only thing I found a bit annoying was the glue used to stick the product label, it was some of the stiffest I have ever encountered. It did come off, 20 minutes after softening with sticky stuff remover!

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.