USA Pan Bakeware Aluminized Steel Loaf Pan, 5"D x 10"W x 3"H, 1.5 Pound

I know it’s “just a pan”, right? No, it’s SURPRISINGLY good. First of all, 10 inch loaf pan. That’s rare. I have a big handful of 10 inch loaf recipes, including Alton Brown’s Free Range Fruitcake, where a 9 inch simply will not do. So that’s good.Moving on, it’s sturdy, big, thick, and heavy. You can tell you can drop it and it won’t dent or bend. A good solid unit capable of those big boy 2 pound loaves.No rust yet. Fingers crossed…My cakes? ABSOLUTE DYNAMITE. The heat distribution is on point. Come see my fruitcake. It is PERFECTLY even. Flat on top, all sides and corners perfect.The fluting on the sides? Perfect nonstick action. The cakes just fall right out when they’re done, if you pop a lil parchment paper on the bottom.THE ONLY DOWNSIDES? Two of them. One, DO NOT PUT IN THE DISHWASHER. As soon as you’re done, wash it, dry it, put it in the cupboard so your family doesn’t dishwasher it either. The metal is “folded” in a cute way that makes it really really easy for water to get up in those folds. So like, sometimes you can pull the cake pan out tomorrow, and there’s still a little water inside the fold cuz you didn’t shake it dry, and now the water smells “old water”. So dry it carefully.All in all I love this pan. I don’t regret buying it. Just buy it. I have a 9 inch and an 8 and a half, and I haven’t used them once since I got Big Daddy Pan.

This pan works great I would get the big size I use it for soerdough bread

It is exactly what you see. Nice and sturdy.

I give it a 5+ starBaked well and bread doesn’t stick to pan

No need to oil or butter this pan, my bread falls out!!!

Great for homemade bread

These pans are so wonderful! I bake bread weekly. I lightly oiled the first time and since I don't even wash them out. I light wipe and they are ready for the next time.

I've seen these pans on many tutorials (youtube) where I've been gathering info/research on how to bake bread. I had been making challah bread..but I make a variation of it that is very enriched.As a result, I had not been getting the rise and lift from just using my stainless steel sheet pan. And worse..somehow my sheet pan was becoming warped?! It was very upsetting to say the least.Then I noticed that some of these tutorial videos were using loaf pans that look like these. They never mentioned who made them but I could tell that it was quite popular w those that baked bread regularly.Plus, the motivation for making bread was for days when I wanted French Toast. And I wanted a loaf pan that could deliver in creating a nice sized french toast.Well, this is definitely the one! This is listed as a 1.5 pound pan.And that concerned me, because that converted into 680gms.However, I'm a person that loves the rounded style of breads that have moon-shaped curves on top.And I was thrilled when I learned that I could EASILY fill these pans to 960gms of dough to create my preferred style of bread. Just have some parchment paper inside while you bake. And it will give you great looking bread that looks ready to be enjoyed!As far as cleanup..I use those small twisty things that I have for my plastic loaf bags to get out any remnants that may get stuck in the corner crevices. I wash it a few times, cuz I just like to make sure that there isn't anything stuck inside.Then afterwards, I dry them off using paper towels...then in the oven (that I used but now OFF) to completely dry.For me, I'm used to making sure quality products are given quality care. So this is not an issue for me. But perhaps for others it could be? But I like the results of my baked product to ensure the life of my pans. And I don't have to worry about warped sheet pans ever again!