Read First Before Buy USA Pans Pullman Aluminized Americoat
In my attempt to feed my family of 5 more natural, healthful foods, I had been baking my own bread instead of buying store bought. I had just been making two loaves on a cookie sheet, but that didn't work too well for sandwiches. So I started researching pans. Amazon always has amazing prices on stuff like this and the free super saver shipping is a definite plus! So, I had a different pan in my cart that the lid had to be purchased separately. Then I saw this and the quality looked great for only a few $$$ more. I ordered it and received it yesterday. I made the King Arthur Flour 100% whole wheat pain de mie recipe with a few tweaks. I just took it out of the pan and it looks awesome! I love cooking gadgets and anything that makes my life easier. I can't wait to try the bread when it cools. I will definitely be ordering another pan in the near future. I am even tempted to try some more USA pan products.
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The pan arrived with no problems or damage. It's solid, heavy-weight, and well-made. I've used it at least 10 times and it has worked flawlessly. There is a nice tight fit on the lid, but it's easy to remove for the final browning of the top of the bread. There have been no sticking problems whatsoever, with either the lid or pan (I grease the pan and lid lightly and also sprinkle corn meal over the surfaces). Extremely easy to clean. After 10 uses it still looks like new. The pain de mie loaf, with its square cross section and vertical sides, is very easy to slice. I'm very happy with this pan.
BalasHapusI recently picked up this pan from a kitchen shop in Pittsburgh, PA, not far from where this company produces their fine pieces of bakeware. I finally got around to using it today and can only heap on the love for the pan's quality.
BalasHapusThe pan is heavy with a very tightly fitting lid. It feels like a quality piece and proves itself to be exactly that in the oven. This thick metal construction and fitted lid produce a dense yet airy crumb and a gorgeous golden brown crust. The bread released with no problems whatsoever and the pan cleaned up easily.
You're paying good money for this pan and you're definitely getting your money's worth. This is a pan you'll have for years and years to come. If you treat it well there's a good chance your kids will one day have this pan. It's just good to know that we still produce things that still represent 'Made in America' quality.
A real 5-star piece for your kitchen!
This excellent bread pan produces outstanding loaves that do not stick to it. I used it the day it arrived with great success.
BalasHapusI used a "Pain de Mie" recipe from King Arthur's Flour that I found on the Internet which, with the addition of a 1/3 cup more water, produces a perfectly square fine crumb loaf which is excellent as a sandwich bread or toast.
The ribbed design of this pan evenly distributes heat during cooking and releases the loaf intact. It is very easy to clean.
The pan is a little expensive but substantial, well made and of very good quality. I highly recommend it.
Joining the chorus of satisfied "USA pan" owners. Weighs about 3 times what a cheap made in china pan does, bread doesn't stick to the coating, which seems good and durable. Lid slides right on and off, hot or cold, no problem. Can't think of any way I could be happier with it.
BalasHapus
BalasHapusIn my attempt to feed my family of 5 more natural, healthful foods, I had been baking my own bread instead of buying store bought. I had just been making two loaves on a cookie sheet, but that didn't work too well for sandwiches. So I started researching pans. Amazon always has amazing prices on stuff like this and the free super saver shipping is a definite plus! So, I had a different pan in my cart that the lid had to be purchased separately. Then I saw this and the quality looked great for only a few $$$ more. I ordered it and received it yesterday. I made the King Arthur Flour 100% whole wheat pain de mie recipe with a few tweaks. I just took it out of the pan and it looks awesome! I love cooking gadgets and anything that makes my life easier. I can't wait to try the bread when it cools. I will definitely be ordering another pan in the near future. I am even tempted to try some more USA pan products.
BalasHapusI always wondered how Pepperidge Farm created their perfect toasting white bread. It is expensive, but makes great Toast and French Toast. I then ran across this pan, and it all made sense. I can now make perfect bread with a soft, tender crust, and a dense crumb. This pan is built like a tank, and should last forever. It is non-stick, so the loaves slide out easily. The cover is too tight for the first few loaves (easy to get burned removing it to brown the top), but now it has the perfect tension. I use the Pain De Mie recipe found on the King Arthur Flour website, and the loaves are perfect. White, White Honey Wheat (Sub Honey for Sugar, 50% WW Flour for AP Flour), and Cinnamon Raisin loaves are superb!! You'll never purchase bread from the store again.
BalasHapusI bought this pan for two reasons. First, I bought it because it is made in the USA. Second, I chose this pan because of the reviews. I was not disappointed. The pan is a good, heavy pan, and it helped my bread bake evenly.
BalasHapusI was worried about how easy it would be to clean, and I rarely buy cookware that can't go in the dishwasher. I was happily surprised; the clean up couldn't have been any easier. I am very happy with this purchase.
I bought this pan a few months ago, after struggling with producing a good textured, nice rise, sandwich loaf of 100 percent whole wheat bread. This definitely gave an edge to my bread. I use the bread machine on dough cycle; 4 cups gold medal whole wheat, 1 and 1/4 cups water, approx. 2 and 1/2 tsp. yeast, 2 tablespoon honey or sugar, tsp. salt. 1/4 cup oil. After the dough cycle is done, remove dough and shape, and push it down into oiled pan. Make sure and push dough into corners, as well. Put on lid almost closed, and let rise about an hour. When dough has risen to about 7/8 of an inch from top of pan, close lid completely and put in 350 degree preheated oven for 30 minutes. Almost perfect loaves every time. I'm not a scientist, but what I think this does is it forces the texture of the bread together more as it rises that last bit in the oven, making a much better loaf than I generally have had in a regular pan. Either way, I'm just happy to be able to produce my own sandwich bread at about 1.50 dollar, rather than the outrageous price of good bread in the store. Pan is holding up nicely too; I never wash it, since the bread never sticks. I just wipe out the crumbs and lightly oil it before each bake. No rust.
BalasHapus