Anodized Aluminum Bread Pan, 7.75 x 3.75 x 2.5 Inch, Set of 2, Silver

Culinary school reliability for the home kitchen—sturdy and heats like a dream I desperately needed an upgrade from the tired old pans I’d been dragging along in my kitchen, so I grabbed a set of these. I had used them back in culinary school and knew what they could do, but having them at home makes you realize just how bad standard home cookware really is. The heat distribution on these is awesome—no random hot spots scorching your food while the edges stay cold. They’re built nice and sturdy with solid weight, so they sit flat on the burner without warping or sliding around when you’re working a pan. As long as you know how to prep them properly—getting the pan hot and using the right amount of fat before dropping food in—cleanup is quick and painless without needing to scrub for twenty minutes. The main takeaway: Professional-grade durability and killer heat control that makes cooking at home way easier—just prep the pan right and clean up is a breeze.

These are great bread pans. I like the size. It is not a "standard size" loaf pan. But the size fits well with the pastry boxes I use to put them in to give out loaves to my friends. Slip and "crimple" in a pre-cut parchment liner in the pan size and clean up is easy.

I was making a bread recipe which called for a 2 pound loaf pan, which I didn't have. After much searching I found this, which is the closest to a 2lb pan I can find. Unlike nearly all other loaf pans I saw, this one doesn't have a toxic non-stick coating. I love it! It's nice and sturdy, with straight - not sloping - sides.

Love these pans! Great quality! However they arrived REALLY stuck together and wouldn’t budge apart no matter how hard my adult son and I tried to pull or pry them apart. BUT, I had a lightbulb 💡 moment: I decided to try the hot/cold trick, to slightly shrink the top pan while at the bottom pan slightly expands… and it worked like magic! Here’s what to do: fill the bottom of your sink (or a shallow larger pan) with a couple inches of boiling hot water from a kettle, just enough hot water to reach the top edge of the bottom pan. Place the stuck together pans into the water. Then, while the water is still hot, add some ice and a little cold water to the pan that is on top, filling it almost full. Because aluminum is so responsive to heat, after just a few minutes, the top pan will ever so slightly contract and shrink while the lower pan will ever so slightly expand from the hot water. And presto! The pans will effortlessly pull apart! No straining or pulling at all! I now keep my pans stacked together to save cabinet space, but I always drape a loop/knotted piece of ribbon across the lower pan, letting it hang over the edges on both sides before placing the 2nd pan inside, so that hopefully I won’t have to deal with the pans becoming stuck together again. This way, if the pans should somehow ever become jammed together again, I can just pull down on the ribbon between the two pans, and pull up on the top pan to get them unstuck… without having to deal with hot water and ice again. ;) As far as the pans themselves, they work really well for yeasted breads, pound cakes, etc. (though the size I purchased probably isn’t tall enough to support gluten free breads since you need pans with taller sides to support GF bread dough while it bakes). As a home baker with 30+ years of experience, I always prefer natural, uncoated aluminum over non-stick materials that always peel or get easily scratched, and aluminum pans won’t doesn’t rust like steel or other metals. Just grease your pans well (adding a dusting of flour or cocoa if you’re baking cakes) and you shouldn’t have any issues with sticking. I use coconut oil for this most of the time, or will use parchment, depending on the recipe. Never sticks! Instructions on reverse of tag caution to avoid using Pam spray with aluminum pans (this creates a nasty build up that won’t scrub off). Clean up is easy, but just as with all aluminum pans, you MUST HAND WASH. The bleach found in dishwasher detergents will etch and damage aluminum, and once something is etched, it’s permanently damaged. FWIW, I washed an aluminum toaster oven pan *one* time in the dishwasher and it became so badly damaged/etched that I tried soaking and scrubbing vigorously with bar keepers friend, cream of tartar paste, baking soda paste, steel stool… and nothing ever helped. Hand washing just takes a minute, so it’s just not worth the risk— don’t make the mistake I made! I’ve deducted one star for the pan “stuck together” issue, and because the bottom of one pan (the one that was on the bottom of the 2 pan “stack”) arrived with a dent in one corner. It doesn’t affect the appearance or quality of what I bake in the pan, but it’s a little annoying. I would’ve returned the pans, but when they arrived, I had some bread dough that needed to be baked ASAP, so I decided I could live with it. Great little pans that should last a lifetime!

The secret in this product is "Anodized Aluminum" when aluminum is Anodized it closes the pores of aluminum. This means that NOTHING STICKS. Seriously when you bake in these they only need to be cleaned with soapy water before using. DO NOT SPRAY with oil and flour spray or "PAM". Those products burn and create a "film" of crud that's hard to clean. You destroy the non-stick when you use those products. I hand washed mine with sudsy water and removed the sticker, poured my batter into them directly with no other prep and baked as usual. I let it cool enough to handle and tipped upside down and I could wipe with a cloth and do another batch. These Fat Daddio's pans are a bakers dream. They are used in most bakeries. These pans are seamless and during the process of pressing the aluminum over the mold the metal shows some stretch marks or "ripples" but the surface is smooth and has no effect on food. There are no seams for food to get into. I have thrown away all my old bake-ware as I replaced with Fat Daddio's products. I have over 20 Fat Daddio's pans and I destroyed one of them by using a non-stick spray. I can't clean it out, the spray burned. I swear by these pans and only wish I started off with them 30 years ago. They are designed to be used in high volume bakeries and kitchens. Fat Daddio's aluminum are thicker than the steel pans but since aluminum is light some people think they are weaker. NOT TRUE! "Anodized Aluminum" is stronger. Trust me enough to try a cake mix poured directly in a "New" rinsed and dried Fat Daddio's pan without the usual prep. Pull the cake out of the oven and let cool 20-30 minutes, put a plate over the pan and flip it over and lift the pan off and have your spouse take a picture of your expression when you look at the pan. That picture will be priceless! You'll go on a cleaning project of getting rid of all the old beat up crap bakeware, because all you have to to to Fat Daddio's pan is rinse it out. Be prepared, you can spend a fortune as Fat Daddio's has every shape and size pan you can imagine. You'll NEVER buy or want another brand. I wish I had started out with Fat Daddio's seriously. In a home kitchen using basic care you will be passing these along to the next generation or more. (just tell them not to use spray's) Tim p.s. Toss the "non-stick spray's" during your clean-out.

I ordered the Fat Daddio bread pan size 6.375" x 3.75" x 2.75". Please look at my pictures for visual comparisons. This really is the perfect mini loaf Food Nanny Kamut bread pan size! I couldn’t find this size anywhere and you can’t beat the price. I had been using my other brand mini loaf pan from a very popular kitchen store, William Sonoma. I have posted a picture of them side-by-side from comparison. While the WS brand is non-stick and a little fancier looking – the Fat Daddio pans absolutely gets the job done for a yeast bread and the size is just so much better. I have not baked a quick bread (ie: banana bread, pumpkin bread) in them yet but if you generously spray them with non-stick cooking spray and don’t overbake your bread they shouldn’t stick. Also, do NOT put them in the dishwasher. This type of aluminum pan will turn chalky and ruin the finish if put in the dishwasher. If you make the Food Nanny Kamut bread recipe – for me I used 4 of these Fat Daddio pans (6.375" x 3.75" x 2.75"), instead of 6 of the smaller WS pans (5 1/2" x 3" x 2 1/4"). My pre-baked dough for each pan weighed about 17.3 to 17.6oz vs the 10 to 11oz I would put in the WS pan. I hope you find that information helpful. Also, my pans were not stuck together upon arrival as other reviewers experienced. They were all completely separate in the box. Also, I should mention again as there is real split in the reviews about whether these pans stick... I can't recommend strongly enough a quality non-stick spray. I used an olive oil spray or floured-baking spray and my loaves slip right out of these pans and wash up super easy - no soaking. So, if you’re searching for the perfect mini loaf sandwich bread size pan, I can’t recommend them enough!

I use the Fat Daddio's loaf pan every week to bake our family’s favorite banana bread recipe—and it turns out perfectly every single time! This pan has truly taken my baking to the next level. The aluminum construction distributes heat evenly, so the bread bakes beautifully with a golden crust and a soft, moist center. It never sticks, and I love that I don’t have to fuss with greasing it too much. Even after weekly use, it still looks and performs like new—super durable and easy to clean. What I appreciate most is how consistent the results are. No burned edges, no raw centers—just delicious banana bread that my whole family looks forward to. This pan has definitely become a staple in my kitchen. If you're serious about baking or just love a good loaf of banana bread, this is a must-have. Highly recommend!

Great ! I didn't expect these pans to work so well. They are not coated but i use parchment paper and my loaves had an amazing rise. I purchased 2 more. My sourdough loaves rised higher than my other favorite brand

Excelentes , buen tamaño y material

Están de buen tamaño para los panques y no se pegan me gusta este tipo de moldes

American recipes, American tin, check! Was not easy to work out but we have a different metric system. Good quality

I was initially a tad disappointed at the size of these pans but I need to stress that it was fleeting and now what I love most about them. I bake sandwich style sourdough and every time I've use these pans my dough has doubled in size while baking. I did not see oven springs quite like this before. I absolutely adore how the sides are straight up and down, which makes for a square and uniformly shaped bread. Perfect for sandwiches. No more struggling with trying to match similar sized slices together when making grilled cheese. Also, my previous pans were slightly angled, causing the top to be too heavy and it would inevitably collapse a little. Not anymore, straight and standing tall my loaves are. The cherry on top was seeing the bread slide out with nary the need for a butter knife. My first time using the pans I oiled and floured but the results weren't great. This time I used just a little butter and the results were better than expected. Golden brown on all sides, uniform shape, my daughter was thrilled at how square it was. I will be ordering 2 more right away since these 2 pans are what I would typically make in 1 loaf. No regrets. I wish I had found them sooner. Final thoughts, if you take a look at the picture I posted, you'll see how clean the pans are. That's exactly how they looked when I took the loaves out. It took about 5 mins to be cool enough to handle and all it needed was a quick wipe before putting them away. I would give 10 stars if I could.

multiple uses , bread, lasangna, shepperds pie, used in conjunction with grippers to remove from basket, ideal for ninja air fryer