Review on 🥖 Premium Italian Bread Pan: USA Pan Bakeware's Aluminized Steel Perforated 2-Loaf Pan by Wendy Benson

I love and appreciate being able to buy products made in the USA. The only thing I found "wrong" with this pan is a "design flaw". This "fault" is that the sides of the pan are lower than the central ridge (see 1st photo). Because of these low walls, the moist bread dough runs through the pan. If you're using wet dough, you'll need to use a parchment paper ribbon, pinning the ends together along the center edge. You can easily fix the "mistake" by 1) placing a baking sheet on a large plastic cutting board or on a large enough kitchen towel, 2) placing your palms about 1/3 from the end of the center bar, 3) pressing with yours Gently palm your hands on the center ledge until the center of the ledge doesn't fall off and the outer part of the ledge rises to about the same height (see 2nd photo). While I have not seen any damage to the pan as a result of this "correction", this modification may void the warranty. But the shape of the pan was not suitable for different bread doughs.