2021 USA Pan Bakeware Pullman sale Loaf Pan with Cover, 13 x 4 inch, Nonstick & Quick Release Coating, Made online sale in the USA from Aluminized Steel online

2021 USA Pan Bakeware Pullman sale Loaf Pan with Cover, 13 x 4 inch, Nonstick & Quick Release Coating, Made online sale in the USA from Aluminized Steel online

2021 USA Pan Bakeware Pullman sale Loaf Pan with Cover, 13 x 4 inch, Nonstick & Quick Release Coating, Made online sale in the USA from Aluminized Steel online
2021 USA Pan Bakeware Pullman sale Loaf Pan with Cover, 13 x 4 inch, Nonstick & Quick Release Coating, Made online sale in the USA from Aluminized Steel online__below
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2021 USA Pan Bakeware Pullman sale Loaf Pan with Cover, 13 x 4 inch, Nonstick & Quick Release Coating, Made online sale in the USA from Aluminized Steel online_top

Material
Alloy Steel
Brand
USA Pan
Color
Silver
Shape
Rectangular
Item Dimensions LxWxH
13 x 4 x 4 inches

  • pullman pan

  • USA Pan Bakeware

    A pan for every recipe, sweet or savory...we have you covered!

    Bakeware manufactured for home use with quality materials and craftmanship that professionals expect. With features that make our pans the go-to pieces you reach for, day in and day out.

    The USA Pan Difference


    Fluted design makes baking better

    USA Pan's unique textured surface allows for increased air circulation which aids in heat distribution. The rib-like texture also reduces surface contact between the pan and baked goods, allowing for superior release and beautiful results from your oven.


    Non-stick coating for effortless & consistent release

    Americoat is USA Pan's proprietary, non-stick coating, naturally non-stick and non-toxic silicone, it is PTFE, PFOA and BPA free. Americoat is clear in appearance, it ensures baked goods will release quickly and effortlessly from the pan and helps with easy clean up.


    It's the details that put USA Pan on top

    USA Pan pans are made in the USA with type of details that make them stand out, ensure the best baking experience possible and prove their place as the go-to pans in any kitchen. Every pan is made from heavy gauge aluminized steel for superior heat distribution, strength and durability. Rims with steel wire to resist warping at temps up to 450º F. Folded corners for leak-proof pans. Generous edges that are easy to grab and ensure a good grip. Heavy duty, commercial grade quality for the home baker and cook.

    USA Pan bakeware is made to work and built to last.

    Baking memories with family has never been easier...

    USA Pan bakeware is manufactured for home use with quality materials and craftmanship that professionals expect and novices appreciate. The workhorse of the kitchen, USA Pan bakeware is sure to become your go-to pan in the kitchen; from the staple sheet pan, classic muffin pan, leak-proof springform pan or the esoteric pop-over pan. Featuring fluted surfaces for added air flow, reinforced rims to reduce warping and heavy gauge aluminized steel for maximum heat distribution. Americoat is USA Pan’s proprietary non-stick silicone coating, it is unmatched for easy release & quick clean-up. No matter your skill level in the kitchen, our bakeware will help create kitchen success stories of your own.

    Founded in 1959 our multi-generational, family owned, and operated business has been making bakeware that customers have trusted for over 60 years. Proudly made in the USA, committed to providing jobs in the Pittsburgh area while producing the world's finest bakeware.

    Product information Large Pullman w/Cover

    Product Warranty: For warranty information about this product, please click here. [PDF ]
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    Q: Panasonic Breadmaker sizes: M/L/XL--which would fit this? And why a lid? ? TIA!

    A: The 13" is a big loaf, so it''s certainly going to be either the L or XL. If you use a brea…

    Jolenealaska | 8 years ago

    Q: So, basically, you just make regular white bread recipe and then bake as usually except ba…

    A: It really is best if you use a recipe specifically called Pullman or pain de mie. If you u…

    Cynthia Poppins | 4 years ago

    Q: Can this pan be used to make gluten free bread? Will using the lid prohibit the loaf from …

    A: A Pullman pan is ideal for GF bread because it is narrow, deep and the side are straight w…

    B | 1 year ago

    Q: Do you need to change the baking time when you bake bread? Because my bread always comes o…

    A: As others have said: get a thermometer to measure the internal temperature of the loaf.

    Bruce | 1 year ago

    Customer reviews

    4.7 out of 54.7 out of 5
    7,429 global ratings

    Top reviews from the United States

    Mark D Richardson
    5.0 out of 5 starsVerified Purchase
    Excellent Product
    Reviewed in the United States on February 2, 2017
    Style: Small Pullman w/Cover
    I have been baking bread for over 30 years. Purchased 2 of these pullman pans 6 months ago and have used them weekly. The heavy duty pans are excellent & release the loaf perfectly. I was weary based on some reviews regarding rust/scratching but have not had that... See more
    I have been baking bread for over 30 years. Purchased 2 of these pullman pans 6 months ago and have used them weekly. The heavy duty pans are excellent & release the loaf perfectly. I was weary based on some reviews regarding rust/scratching but have not had that problem. I use a recipe from 1906 (search pullman loaf/Chicago Tribune for a 9” pan), that turns out well every time. The lids fit well enough (shouldn’t be very tight) and even leave the logo indented into the top of the loaf!

    I treat the pans & lids like I treat my century old cast iron - with care & consistent maintenance. The pans & lids are well oiled before baking and, after releasing the loaf (while hot) I wipe down the pans & lids with a damp cloth - re-oil, then place back in the hot oven turned off to cool. These little extra steps make all the difference in the performance.
    715 people found this helpful
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    Nrty99
    1.0 out of 5 starsVerified Purchase
    Do Not Buy this pan.
    Reviewed in the United States on March 7, 2019
    Style: Small Pullman w/Cover
    I purchased this pan several months ago and have made a handful of Pain de Mie using this pan. I initially liked the pan, but have come to find that this is a prime example of falling for the buy U.S. because it must be better quality. NOPE. After about the 6th use, a... See more
    I purchased this pan several months ago and have made a handful of Pain de Mie using this pan. I initially liked the pan, but have come to find that this is a prime example of falling for the buy U.S. because it must be better quality. NOPE. After about the 6th use, a rising loaf of Pain de Mie EXPLODED the poorly fitting top off of the loaf pan and as you can see the weak pan material actually bent in the oven. The lips around the locking lid are incredibly weak and poorly formed to fit the pan. Luckily it did not I am far beyond a simple amateur baker and was using a standard Pain de Mie for this sized pan. You are MUCH better off buying French or one of the Chinese knockoffs made with heavy duty materials. I have several of those and they have held up infinitely better than this pan. Ha, proudly "Made in the U.S.". Not even remotely true.
    109 people found this helpful
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    Michael Coates
    5.0 out of 5 starsVerified Purchase
    Perfect result
    Reviewed in the United States on June 25, 2017
    Style: Large Pullman w/Cover
    I bought the pan specifically for baking a rye sourdough Danish Rugbrod so I could bake with the lid on & get the bread as square as possible. The pan worked flawlessly, and produced what was without question my best loaf yet. The lid slid right off without an issue after... See more
    I bought the pan specifically for baking a rye sourdough Danish Rugbrod so I could bake with the lid on & get the bread as square as possible. The pan worked flawlessly, and produced what was without question my best loaf yet. The lid slid right off without an issue after the bake, and the loaf baked perfectly. Will be buying more now that I''ve done my test bakes.
    181 people found this helpful
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    Thom
    4.0 out of 5 starsVerified Purchase
    Better than Average !
    Reviewed in the United States on November 7, 2017
    Style: Large Pullman w/Cover
    Okay, this loaf pan has been in my kitchen for about 18 months, and it has baked at least 20 loaves. This particular loaf pan was selected for its size. Most of my recipes are for a 2-lb. loaf and after the final rise the top of the loaf comes just about to the top edge of... See more
    Okay, this loaf pan has been in my kitchen for about 18 months, and it has baked at least 20 loaves. This particular loaf pan was selected for its size. Most of my recipes are for a 2-lb. loaf and after the final rise the top of the loaf comes just about to the top edge of the pan. With standard 2-lb pans, the slices turn-out way larger than I want. These are just what I wanted. As for the quality: it has held-up very well. The finish is not a "no-stick" finish. You do need to grease it, but I''ve not had a problem getting it to release the loaves. It would qualify for a 5-star vote from me, however the pan is "folded into shape, and that leaves tiny vertical grooves in each corner that tend to accumulate a build-up of old crust. If you buy this item, I suggest you keep some bamboo skewers on-hand. They are just right for clearing-out those grooves.
    125 people found this helpful
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    rayja
    4.0 out of 5 starsVerified Purchase
    A Great Pan and A Recipe
    Reviewed in the United States on November 17, 2016
    Style: Large Pullman w/Cover
    This extra long pan is perfect for my gluten free bread making. I have been using a bread maker to bake my bread. In the summer it''s great because I don''t have to heat up the house using the oven. But I have not been able to get a loaf of bread that sustains the rise. I... See more
    This extra long pan is perfect for my gluten free bread making. I have been using a bread maker to bake my bread. In the summer it''s great because I don''t have to heat up the house using the oven. But I have not been able to get a loaf of bread that sustains the rise. I kept thinking I needed to change my recipe, and I did, but nothing changed. I purchased the 9 inch in this same pan, but it just isn''t big enough. With this pan I not only get a bigger loaf, but guess what, it stays up. I have given up the bread maker now. I have tweaked my recipe after many loaves. I found that using more water gives a consistently taller loaf. So I cut down my flour mix to 5 cups. I use 3 eggs, instead of 4. I use 4 tbs. of Psyllium Husk powder. 2 tsps. of salt. 1 1/2 scoops of milk powder. ( the scoop that comes in the large box of milk powder.). 1 tbsp. of yeast, 1 1/2 tsps. of baking powder, 3 tsps. of cinnamon, 3 tbsp. of honey, 3 tbsp. of oil ( olive or cocoanut oil ) , and 2 3/4 cups of water. Knead the hell out of it, ( good therapy), place in pan, pushing it evenly into this pan, then score the top with a sharp knife. I merely place the pan on the top of the oven while the oven preheat to 350 degrees. Put it the oven for 50 minutes and I have a tall loaf of bread. In fact, I toast it once standing up at a short interval. The slices then shrink just enough to lay the bread down on it''s side and then toast on high. I now have a nice browned slices to make my sandwiches with. I use a Lock & Lock and premix my flour so that I don''t have to mess with that when I want to make a loaf or a pizza. My flour mix is thus: 2 12 cups of brown rice flour, 1 cup of potato starch, 1 cup of millet or sorghum flour, 1/4 cup of tapioca starch, 3/4 cup of buckwheat flour, and 1/2 cup of ground roasted, unsalted sunflower seeds. With the large Lock & Lock, I can fit 3 of these batches into the bin. Yes, a lot of ingredients, but nutritious that makes a well structured loaf.
    Update: I just purchased another one these pans. I like the larger size, so that I get more slices. I downgraded this pan a bit as the first one lost it''s non-stick feature. I now have to spray the pan. I never use the pan at more than 350 degrees, so that wasn''t the problem.
    122 people found this helpful
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    Alice M. GroveTop Contributor: Baking
    5.0 out of 5 starsVerified Purchase
    High Quality Pan
    Reviewed in the United States on December 19, 2017
    Style: Small Pullman w/Cover
    First of all this is my favorite brand of baking pans. I bought the 9 inch pan because it suits my needs. However, that being said, there is also a 13 inch pan and whichever pan you buy make sure the recipe you use is intended for the pan size. These pans are sturdy and... See more
    First of all this is my favorite brand of baking pans. I bought the 9 inch pan because it suits my needs. However, that being said, there is also a 13 inch pan and whichever pan you buy make sure the recipe you use is intended for the pan size. These pans are sturdy and well made and have even heat distribution and will produce a wonderful loaf of bread. When you select a recipe make sure it is for "pain de mie" Pullman loaf. A hint to help you on the second rise: Put the lid in place when on the second rise and leave it open enough to check how the bread is rising. When you notice it is within 1/2 inch of the top of the pan, close it and immediately place it in a pre-heated oven. The pan may also be used without the lid if you are not looking for a square sandwich type loaf of bread.
    67 people found this helpful
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    David Leonhardt
    5.0 out of 5 starsVerified Purchase
    Like a Store Bought Loaf
    Reviewed in the United States on April 6, 2016
    Style: Large Pullman w/Cover
    I love this pan, made a sourdough loaf from a King Arthur Flour recipe and it came out great. The dough weighed out to 2lbs 10oz and it was perfect for the pan.
    121 people found this helpful
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    Ruru
    5.0 out of 5 starsVerified Purchase
    Five Stars
    Reviewed in the United States on April 10, 2015
    Style: Large Pullman w/Cover
    Exactly what I am looking for. Made many milk loaf already.
    190 people found this helpful
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    Top reviews from other countries

    London Snapper
    5.0 out of 5 starsVerified Purchase
    Great for dense bread
    Reviewed in the United Kingdom on December 2, 2018
    I bought this to try and get a denser loaf from the Panasonic breadmaker, with smaller slices for sandwiches. The Panasonic SD2501 produces by and large lovely bread, but it tends towards “light and fluffy” which is definitely the opposite of what I’d call good bread, and...See more
    I bought this to try and get a denser loaf from the Panasonic breadmaker, with smaller slices for sandwiches. The Panasonic SD2501 produces by and large lovely bread, but it tends towards “light and fluffy” which is definitely the opposite of what I’d call good bread, and the slices tend to get a bit tall and unwieldy when cut. While you can tweak the recipes to your hearts content, they never seemed to deliver quite the density I wanted. A bit of googling led me to the Pullman loaf, originally named as it was developed to allow more efficient use of space on Pullman railway carriage kitchens by sizing loaves so that four would occupy the space previously taken by two. Indian Railways still use exactly this size of bread to this day, and the excellent (and doughy!) “sandwich tin” produced by our local bakery chain Percy Ingle are a variation on the idea. Whether you use a breadmaker to make the dough or make your own by hand, these tins knock out an excellent dense and doughy loaf with a soft, thin crust once you’ve nailed the recipe, quantity of dough to use and the exact rise time to hit the oven at just the right moment. I use the standard Panasonic SD2501 dough recipe (menu setting 16, takes 2 hours 20 mins) for 600g flour, with 520g split 50-50 between Mathews Cotswold Crunch and Matthews Bakers white and an additional 80g of either coarse cornmeal (or leftover mashed potato or root veg - reduce the water by 10-20ml if you use this). I also add a large pinch of oregano, mainly for the smell, and 30-40g of pesto for flavour. When the dough’s done, I preheat the fan assisted oven to 180C and split the dough into roughly 840g for the Pullman tin and the remaining 200g odd for two rolls as a kind of treat. Knock all the air out of the dough and knead it for a few minutes, then shape it into a long piece roughly the length and width of the tin. Place it into the tin, make a fist and use the flat face of your knuckles/fist to press the dough down evenly across the tin and into the corners. The recipe has two tbsp of olive oil in it, so there’s no need at all to grease the tin, at least with this recipe. Once the dough is flat and even the tin should be just under half full. Leave the lid to one side and cover the top with cling film and let it rise - I always just leave it at whatever temperature the room is, usually 20C - for about 25-30 mins. Keep a good eye on it and don’t let it hit the top of the tin; at best you’ll get a thick top crust, at worst it’ll force its way out through the gaps. When the dough is about 1 cm short of the top at its highest point (no more!), slide on the lid and put it in the middle of the preheated oven, directly on the shelf. In my oven it takes a very predictable 35 mins; you can check with a food thermometer by putting the probe into the middle. Once it hits 93C its done. It should tip out easily. Put it on a rack and leave it to cool for half an hour before hitting the bread knife if you can stand it, five minutes if you cant. 840g of dough will be about 810g out of the oven, and about 780g when its cooled. I leave the rolls to rise longer so they’re a little less dense, usually till the breads been out for 15 mins, then put them on a baking tray and cook for 12 - 15 mins. You can tweak the density by adding more or less dough to the tin to get the consistency you like; some people open the top for the last 5 minutes for a crisper top crust. The results from mine are excellent, thin crusted, dense, moist, tasty and make excellent sandwiches. Because of the density, its also more filling than it looks - its about a third of the volume for the same weight as a supermarket standard 800g loaf. The bread keeps exceptionally well compared to standard breadmaker loaves; I use 5g of flour improver which helps, but generally the loaf will last a week in the unlikely event it doesn’t get eaten before that. It’s easy to clean the tin. With my recipe and no greasing the tin, a good wipe with a damp cloth is enough, and the manufacturers recommend it’s placed upside down in the warm oven to dry out any leftover moisture in the folds of the metal, which avoids rust patches. The price made me prevaricate a bit and at first sight seems a bit stiff, but having used it I’m very pleased I bought it; its used for every loaf and produces the texture of bread I like best. It’s solidly built which helps produce an evenly baked loaf, and the non stick makes for easy cleanup. I also debated between the nine inch and 13 inch tins. Since the Panasonic is limited to a max of 600g of flour, the 13 inch would be a stretch to fill unless you want appreciably less dense bread. The bread is also more filling than the size appears, but if you do it by hand or have a higher capacity bread maker and have a large family, it may be a better option to consider.
    5 people found this helpful
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    F. Passaro
    4.0 out of 5 starsVerified Purchase
    A nice pan - but it has its little quirks.
    Reviewed in the United Kingdom on September 30, 2018
    The non-stick coating still sticks - and you need to grease/oil it prior to use - unlike the JO Pans we have with which the bread just slides out effortlessly. Using the lid to make a square loaf – (the party trick of this particular pan) - requires exquisite judgement of...See more
    The non-stick coating still sticks - and you need to grease/oil it prior to use - unlike the JO Pans we have with which the bread just slides out effortlessly. Using the lid to make a square loaf – (the party trick of this particular pan) - requires exquisite judgement of the dough rise in the pan for when you have to put it into the oven. Too high and the bread will flow out of the little crevices of the pan and you will end up with a bread glued pan with a loaf that requires a bit of work to get out of the pan. Using it without the lid for baking is great for making a long loaf with a traditional domed top. The truth of the matter is that this pan costs a lot – can be awkward to use and we are finding that it is subsequently getting little use compare to other more traditional pans that we have. It will probably be relegated to making long cake loaves when the need arises. Unless you strictly require it for specific purposes I’d stick with a good quality standard loaf pan.
    One person found this helpful
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    Mr. A. Moore
    5.0 out of 5 starsVerified Purchase
    Top Quality
    Reviewed in the United Kingdom on June 5, 2017
    I bought this pan to make Pain De Mie and it works brilliantly for this purpose, It has a non stick coating on it so I didn''t even need to grease the pan nor the lid. As for quality it''s very very well made and I''m definitely going to buy another one. It does get sent to...See more
    I bought this pan to make Pain De Mie and it works brilliantly for this purpose, It has a non stick coating on it so I didn''t even need to grease the pan nor the lid. As for quality it''s very very well made and I''m definitely going to buy another one. It does get sent to you from America so be patient with the delivery time.
    Report
    cente
    5.0 out of 5 starsVerified Purchase
    does the job
    Reviewed in the United Kingdom on February 8, 2018
    excellent little baking pan
    Report
    JudithAnn
    5.0 out of 5 starsVerified Purchase
    Very good results from this
    Reviewed in the United Kingdom on September 12, 2018
    I use the loaf pan to make pan de mie. Works well every time. Doesn’t stick. Feels solid and good quality
    Report
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