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

I was disappointed with bread making before receiving these pans due to uneven heat and sticking issues. I bake a lot more bread in these pans now because they heat up perfectly evenly and I haven't had any sticking. I butter a bit, but that's only because I love the bit of crispiness it adds to the bottom half of the bread. After a few minutes of cooling out of the oven, the loaf slides out like a dream every time. I gave it four stars because the folded design poses few maintenance issues. You should never soak these pans. And don't even think about washing it in the dishwasher. Simply scrub with a soft brush or wipe lightly, rinse well and then dry thoroughly in a warm oven. I only used well-formed gluten dough in these pans to keep the springy dough from seeping into the crevices. If you're more likely to use them for something like dough (like banana bread), I can see that being a problem. However, I wouldn't mind if a tiny piece of dough stuck deep where I couldn't reach it because it would mummify while drying in the oven and would not cause any problems if left dry. the extra care is worth the excellent baking performance. You'll never have to rub them if used correctly, and if you clean right away you can put the clean pan in the oven while it cools after baking. The residual heat dries it out. If you're not willing to take this simple step, why bother making your own bread in the first place?