About this item

• LONG-LASTING CONSTRUCTION: Made from heavy-duty, food-grade carbon steel, our loaf pans for baking bread is 40% thicker for superior strength and durability. It’s rust-resistant, heat-resistant, and ensures even baking. Capable of withstanding temperatures up to 420 °F, it promises long-lasting performance and reliability.
• SIMPLE CARE & UPKEEP: Prior to the initial use, apply a light coating of butter to the interior of the pan and bake it for 5 minutes to improve its non-stick properties and increase its durability. Although the pullman bread loaf pans can be cleaned in the dishwasher, hand washing is preferable for longer-lasting use. Refrain from using sharp utensils or harsh cleaning products. Once cleaned, place the sourdough sandwich loaf pan in the oven to dry, ensuring that every corner is free of moisture.
• PERFECTLY SIZED TOAST EVERY TIME: Our premium pullman loaf pan is perfect for baking sandwich bread, Japanese milk bread, gluten-free loaves, sourdough, and more. It ensures a golden brown, perfectly sized loaf every time, ideal for toasting. External dimensions: 8.45 x 4.72 x 4.5 inches. Internal baking surface: 7.68 x 4.15 x 4.33 inches, holding up to 1 LB dough. A must-have for home bakers, making it an ideal present on various vacations
• MAKE YOUR CHEF: Our commercial-grade bread baking pan caters to various baking needs. Whether for traditional sandwich bread, gluten-free loaves, pain de mie, whole grain bread, or french toast, this 1 lb pullman loaf pan delivers outstanding results. Use the lid for beautifully shaped loaves, or remove it to create a versatile tool for making toast. Unleash your culinary creativity with endless baking possibilities.
• NON-STICK & EVEN BAKING: Crafted with a food-grade non-stick coating, our pullman pan is free of PTFE, PFOA, BPA, and Teflon, ensuring easy bread release without residue. The unique bottom vent design enhances air circulation for a perfect crust and soft interior. Achieve bakery-quality, evenly baked loaves at home. (Pro Tip: Use parchment for batter-based recipes to prevent leakage.)