Pullman Loaf Pan with Lid Non-stick Square Smooth Toast Box Aluminized Steel Bread Pan with Lid,3.94x3.94x3.94in(10CM)

This pan bakes an almost perfect 1 lb. loaf (whole wheat). So, it looks small, but how many pounds of bread can one person eat in a week? As a single person, this pan is perfect. AND because it has a lid, I can proof it upside down, then bake it right side up without the lid, giving me an evenly proofed loaf and a nice crusty top. At last I can have sandwich sized slices out of a small loaf. (You can peek through the hole in the "bottom" when it's upside down to see when it's fully proofed.)

Let's start with the cons. First, please note that this pan is really small (4x4). It's a little pricey. It also has a hole in the bottom so be aware of this if your dough is not thick. This is what I like. My gluten free bread doesn't rise very much, so this is perfect size for my loaf. I like that I get a nice square shape with a raised top. It gives me roughly 6-8 slices. It seems to have good heat distribution because my loaf cooks really quick in my Ninja. I have only used this twice so far but it is a keeper.

I got the 4x4x4 size and am really glad I did. They came well wrapped in bubble sheeting, but one of the lids was slightly dented. Not enough to do anything about and it still slides on the top of the pan with a little pushing. I am experimenting with pullman pans right now as I never had one and have been really impressed with the results. These are great for a couple as it won't make too much bread for one meal and you can freeze the rest of the loaves. Go for it.

If you are debating between this one and the ChefMade pan, there is no comparison. The quality of the ChefMade pan is 100X better at only $3 more. I was hoping that this one would redeem itself with the dark coating on the inside, but no, the loaf came out lighter than the other pan as well. This is a perfectly functional pan and works, but for $3 more you can be driving a Ferrari instead of a Toyota. They will both get you there, but one is just more fun and makes you feel good about yourself. UPDATE: Unless you want your bread to reenact the scene from "They Abyss" where the sub implodes, don't bother with this pan. My croissant literally looked like it was turned inside out and was about 25% as large as it should have been. It was proofed to full size but when i dumped it out after the bake, it was a croiraisin. The ChefMade pan came out perfectly.

Product is damaged

The folded seams of Many loaf pans are not pressed adequately or with sufficient care to avoid water seepage and resulting corrosion in the corners. Mine, used about 9 or 10 times, has not shown such a defect. I think it best to use a loaf pan that is pressed into shape without any seams, but they are more expensive. So far, so good with this little pan. It produces an evenly baked loaf and is easy to clean.

I bake sandwich bread for toasting and sandwiches. I eat most of it. I enjoy experimenting with recipes but I hate the delay from one loaf to the next necessitated by having to eat it. I get especially sad when a loaf doesn't turn out well and I spend the next week eating it anyway. I bought this tiny Pullman pan for these experimental bakes. It is the same width and height as my USA Pan Pullmans though not nearly as high quality. It does the job. I baked in it today and found it perfectly functional with baking time similar to my full size pans. The resulting loaf is really cute. Now I can bake about every 3rd day instead of weekly.

I got this to bake bread for my air fryer in the summer..it is very small for a load of bread. Figuring maybe for a couple sandwiches. But if thats my only choice so be it.