USA Pan Bakeware Pullman Loaf Pan with Cover, 13 x 4 inch, Nonstick & Quick Release Coating, Made in the USA from 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

Recently got into baking and I’ve been using another bread pan which is slightly larger with no lid. It works great but wanted to try making the “standard” bread shape. Good thing about this pan is that you can get the best of both worlds using it with or without the lid. Bread bakes nicely and is easy to remove. Clean up is a breeze as well. This pan is a little smaller than the one I originally had but it’s a perfect size for smaller servings when you don’t want to store up extra bread. Nice and sturdy construction and lid is easy to slide in and out.

We took a sourdough class and this pan was recommended to us by the instructor. Really a nice quality pan - scratch and rust resistant. Depth is perfect for sandwich bread. Makes a longer loaf. Has a lid you can put on if you don't want your bread to rise above the pan. Super easy to clean. Nice design. Makes beautiful bread!

Oh Wow! This pan makes the best bread ever for toast and sandwiches! It doesn't look pretty or rustic, but the texture is just perfect...soft, dense crumb with very little crust. I've been making bread in my breadmaker for over 20 years and just never seemed to get it right...too crusty, went stale too quickly or too open a crumb, and I loathed that big paddle hole right in the centre, so I started just using my breadmaker to prepare the dough, then transferring it to a regular bread pan for proofing and baking...it was better, but still not quite right. Some google research finally led me to order and try a Pullman pan and now I am making absolutely perfect bread 3-4 times a week. We love this bread so much that it just doesn't last more than 2 days at the most, so I am eagerly awaiting the larger 13" version to arrive on my doorstep. The pan itself is very very well made, releases the bread easily and bakes evenly. Shipping was quick. Now for my easy Pullman Loaf recipe: 10 fluid oz milk, warmed in the microwave for 45 seconds...place in your mixer or breadmaker, then add: 2 level teaspoons instant yeast, 2 level teaspoons sugar, 1 1/2 level teaspoons salt, 2 level tablespoons of butter or margarine, 3 level cups of white bread flour (I use Costco, at around $5 for a 25lb sack) METHOD: 1. Process all ingredients, ideally in a breadmaker on the 'dough' setting all the way including the first rise. Or you can process with a dough hook in your mixer and allow to rise for 1 hour in the mixer bowl, or knead by hand and allow to rise for 1 hour in a warm place. 2. Remove the dough, knock it down and shape to fit the Pullman pan. Put the lid almost all the way on...just leave enough gap to be able to observe the rising dough. Place in a warm place for the second rise. I use the 'proof' setting on my oven and it just takes 20 minutes. You want the dough to be about 1/2" from the top of the pan. Don't let it over-proof as dough will then squish out the sides of the pan in curtains (which are delicious once baked btw). 3. Slide the lid all the way on, put into a cold or slightly warm oven (mine is usually at around 120 from the proofing feature), then turn the oven to 360 F and begging timing for 30 to 35 minutes from when you put the tin in (not from when the oven reaches baking temperature). 4. Remove loaf from the oven when done, then remove the lid and tip loaf out onto a cooling rack. Smear a little butter onto the top crust of the loaf and cover with a lightweight tea towel or doubled flour sack cloth to cool. Keep in a 1 gallon baggie (it won't quite fit a whole loaf until it has been cut). TIPS: I bake my bread in the evenings, and it is SUCH an easy thing to do while watching TV or relaxing. I put the bread ingredients on to mix in my breadmaker at 6pm (5 mins of effort). At 7.30pm when the breadmaker dings, I turn the oven on to 'proof', remove the dough, pop it into the Pullman pan and put it into my oven on the 'proof' setting (another 5 mins of effort). When the oven timer dings to let me know proofing is finished, I slide the lid all the way to the end of the pan and turn the oven up to bake (another 2 mins of effort). At around 8.30pm I have freshly baked bread to put to cool, and by bedtime, 10pm it has cooled enough to put it away for the next day. It's seriously worth it to buy a cheap is how breadmaker just to do the kneading and first proof for you as it takes a lot of the effort away from bread making. Once my 13" pan has arrived, I will tweak this recipe and post one for the 13" pan size :)

I bought this 13x4 bread pan with a lid for my wife. She makes sourdough regularly and wanted something that would give her a soft, “store-bought style” sandwich loaf while still keeping that healthy sourdough and flavor. So this review is mostly based on her experience using it. The quality is excellent. The pan and the lid both feel very sturdy, much thicker and more solid than a lot of baking pans we’ve owned. It doesn’t feel like it would dent easily at all. The lid slides on and off smoothly. There is a small gap created by a ridge on the lid, and we weren’t sure if that was intentional to leave room for some air travel, or meant to act like a locking feature. If it was for a lock, it doesn't lock very well. Either way, it hasn’t caused any problems for us. When baking sourdough, my wife usually ends up with a crisp, harder crust (which we love), but she wanted something softer and more box-shaped for sandwiches. This pan delivered exactly that. The loaf came out soft, evenly shaped, and still had all the sourdough flavor. Perfect texture for toast or sandwiches. Overall, we’re really happy with this bread pan. If you’re looking for a strong metal option that feels like it will last for years, this is a great choice.

The USA Pan Bakeware Pullman Loaf Pan is hands down one of the best loaf pans I’ve ever used. The quality is immediately apparent—made from aluminized steel, it’s sturdy, durable, and truly built to last. The nonstick coating is exceptional. Loaves release effortlessly, leaving no crumbs behind, and cleanup is a breeze. I’ve baked everything from sandwich bread to brioche in this pan, and each loaf comes out with perfectly straight sides and a golden crust. The addition of the cover makes this pan incredibly versatile. It’s ideal for baking classic Pullman loaves with that signature flat top, but it can also be used without the lid for standard bread recipes. The size is perfect for larger loaves (13 x 4 inches), and the even heat distribution ensures consistent results every time. What I appreciate most is that it’s made in the USA, which speaks to its quality and craftsmanship. If you’re serious about baking and want a pan that delivers professional results, this is it. Worth every penny! Highly recommended for home bakers and pros alike.

Novice baker here. I have been using this pan and 2 others of the same brand (9 x 4 size) and they are perfect for my pan de mie (milk bread). The pan cooks evenly. The bread slips out. Easy pans to clean. Very happy with the quality!

This is not my first USA Pan. I have a pair of the 1 pound loaf pans that I ruined in the dishwasher. That will not be happening with this pan. Properly greased, these pans release the bread perfectly. This is my first pan with the Pullman lid. I was skeptical at first but now I love it. I have tuned my proofing time so that as soon as the dough begins to extrude under the lid it goes in the oven. I am very happy with how evenly it browns the crust on all six sides and it makes it almost perfectly square, like industrial sandwich bread. The size is just fine for a single loaf recipe. I am tempted to get the 13" version, but honestly, I may just get another of these as it fits nicely in my cabinets. The pan is very well made. It has a nice heft to it and the corners are folded tightly. The overall fit and finish is very nice. However, like I mentioned at the top, do not put it in the dishwasher. Whatever varnish or coating they put on this pan delaminates in the washer. So far it has not been a problem with my other loaf pans as there is absolutely no rust, but it would be nice to have known that would happen. As soon as I turn out a loaf, I wipe it out as it behaves a lot like non-stick pans, then put it away. I handwash it if the dough gets a little rowdy and curls downa side that hasn't been greased. The lid closes with a satisfying clunk and stays put while proofing and baking. I have found that giving the end a firm bonk with the palm of my hand unlocks the lid and releases it from the loaf with no trouble.