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Avid Reader
January 08, 2025
Nice
Good value, nice product. Works well.Heavy weight. Each pan makes a large 1.5 lb loaf. Non-stick, cleans easily.I cannot think of cons for the product.
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Kevin Hong
April 30, 2025
Great bread loaf molds!
I love that this is for two loafs. It's nice having the same uniform molds. The overall quality is great, didn't notice any issues. When baking bread, it doesn't stick to the edges and is overall sturdy.
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Best thing since sliced bread.
If you want to make your own sliced bread at home, like what you buy at the store, these Pullman style loaf pans seem to be about the best way to go about it. If there is a better way to go about it, I'd like to know.These pans are made of steel and not aluminum. This was important to me because of all of the studies out there that show that it's not good for your health to cook on aluminum cookware.Even though these are made of steel, unfortunately, they are not made of stainless steel, so you may notice some rusting in places where the nonstick coating doesn't fully coat the steel. I would have liked something a little better, but it's hard to find these in stainless steel.The good news is that, if you coat the pan with oil before cooking your bread, it is relatively easy to get the bread to come out of the pan once cooked. This is due to the small holes drilled into the bottom of the pan that help the loaf to release when dumping it out.While these may not be the best Pullman style loaf pans out there, they are pretty good quality for the money and I feel that I should get a few good years of bread making before the nonstick coating finally fails.
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Brent Duncan
April 27, 2025
Works so nicely!
My wife bakes a lot of bread and this pan works perfectly for making sandwich bread! Great size, bakes nice and even, has the traditional shape and is a solid weight. Highly recommended!
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Erik W.
December 10, 2024
Well made and very non-stick
These pans are steel, which is what I wanted. I had seen others that were aluminum, which I don't think would work as well for baking bread.I had already started my standard no-knead raisin bread dough the day these pans arrived, and I thought I'd pivot and bake in the Pullman pan instead of my dutch oven. But, after doing a quick search on how to bake bread in a Pullman pan (temperature, time, etc.,), I learned that it's all about having just the right amount of dough, since the idea is to fill the pan with the raised dough and end up with a square loaf. My dough didn't rise quite enough to reach the top of the pan since I hadn't prepared the proper amount of dough for this pan, but it still worked fine and turned out great.Apparently, while much of the world was making sourdough during the pandemic, there was a whole other segment of people who had discovered Pullman pans and were baking commercial yeast bread at home as well. I've been doing sourdough in one form or another for over 30 years, but this whole Pullman universe is new to me. But now that I have two of these nifty pans, I can see myself baking my daily whole wheat sandwich bread along with my sourdough or raisin bread.One note: since these are steel pans, you might want to hand-dry them. I washed mine before using the first time, and let them drip dry on my drying rack next to the sink. When I picked them up, I saw little spots that appear to be rust coming through the non-stick layer. It wiped right off, but I've decided I need to dry them right after washing in the future just to be safe and help them last. Otherwise, the non-stick coating worked perfectly. The how-to videos I watched recommended spraying or rubbing the insides of the pans with oil before you put your dough in, which I did. After about 5 minutes of cooling, I just flipped the pan over and the fully baked loaf slid right out. There was hardly any cleanup, other than washing the little bit of residual oil and a few crumbs off the bottom of the pan. My first bake was a success! And now I'm eager to try another ... but this time I'll make the appropriate amount of dough for this sized pan. More research needed.
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Decent pullman loaf pans
These loaf pans feel pretty hefty, and I like that they are non stick. The lids easily slide onto them. I think I would rather them be a lighter color if I'd had a choice.It was easy to do an online search and find a recipe for some sandwhich bread specifically tailored to 13" Pullman pans - which I used for my test loaf.I buttered my pan because the recipe said to - but these pans do seem to have a nice non sticks coating. I will be opting to always hand wash these pans so as to preserve that coating as long as I can.My loaf came out nicely shaped and square topped. (Maybe a tad dark but I'm going to make an adjustment to the recipe and try again to see if it still comes out dark) This pan angles slightly wider on the top side, - it's not perfectly square.My recipe said for best results with a Pullman, once done and out of the oven, to take the lid and partially open it and leave it for ten minutes. Then invert the loaf onto a cooling rack and remove the pan. Leave the bread covered with a clean kitchen towel and cool completely before cutting.I've only washed twice so far, once before use and once afterward. Not signs of rusting so far, but I didn't let the pan stay in a wet state either.I will be updating my review after trying a couple other breads in these and report back on how they hold up. So far I like these and give them 5 stars.
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Great pans
I wanted to try making bread in a Pullman pan, I’ve made bread before but not this way. I got these pans and I could see that they were well made. I found a recipe and made one loaf. It was not hard to do and it came out beautifully. Now I have to experiment with different flours and additions (raisin bread, yum). It is so much better to have homemade bread and nice to be able to make white type sandwich bread. Nothing artificial. Next time I will make a double batch and make 2 loaves at once. Like I stated, pans are well made and wash and dry very easily.
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