Review on USA Pan Bakeware: Aluminized Steel Loaf Pan, 1.25 Pound, Silver, Premium Quality by Deelo Sylvester

I love my US bakeware. Nobody is allowed to take, look at or touch these little beauties. I have three bread sizes as I bake bread for the week at home and try different recipes each week. I went through Bernard Clayton's bread book. Perfect! These bread molds have seams and can only be used for real bread dough. If you try to use them for poured bread you will rust. These pans do not need to be oiled. Pour the prepared dough into the mold, rise and bake. The bread falls off immediately. Once cool, wipe with a dry paper towel. If you somehow manage to get something stuck to the pan, you can wipe it off with a damp cloth. I see a lot of reviews on here with peeling and rust in the seams. I repeat, you cannot launch them underwater and expect them to survive.