This Small Loaf Pan is great for baking up a storm. Made from heavy gauge aluminized steel, it's the standard of durability. The corrugation of the pan creates even heating for a great loaf every time. And the non-stick coating has a two-fold benefit: it makes getting your delicious loaf out of the pan easy and it helps cut down on time spent cleaning. This pan also comes in handy for the times you may make too much dough to fit in your larger bread pan. You can simply place the excess in this one and have a loaf to take to a friend.
Dimensions: 8 ½ in. x 4 ½ in. x 2 ¾ in.
Materials: Heavy gauge aluminized steel with Americoat® non-stick silicone coating.
Uses: Baking loaves of banana nut, cinnamon, raisin bread, and much more.
Care: Loaf pan should be washed by hand. Also, only use silicone, nylon or wooden utensils when removing food from the pan. Do not use sharp metal utensils. Grease and flour the pan as directed by your recipe but cooking spray is not recommended.
Heat Settings: Do not exceed baking temperature of 450 degrees. Also recommended is monitoring oven temperature and baking time, for the first few uses, because this pan has been created to conduct heat efficiently. Adjust time and temperature as necessary.
USA Pan is part of the Bundy Family tradition in the baking pan industry. Since 1959, our family has been manufacturing baking pans for commercial bakeries and today our company is the largest manufacturer of commercial bakeware in the world. With our long established reputation for quality and service, we have taken our intimate knowledge of commercial manufacturing and now offer a complete line of premium bakeware for home-use.
I own about four different brands of loaf pan, and after purchasing this one it's the only one I use. I don't know how USA Pan accomplishes it, but the bread baked in this pan is cooked more evenly with a more uniform side and bottom crust than anything I've tried before. And if you haven't actually held one in your hand, it's tough to describe just how heavy duty they are compared to the typical stamped metal bread pan.I don't know that you could literally drive over it, but it's almost that strong. Unlike some of my other non-stick bread pans, you hardly notice the coating on this one - but with just the lightest flouring it works flawlessly. I honestly don't think your can find a better pan, not at any price.Review by Rob Potter (Posted on 4/2/2015)
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