Review on 🍞 1 Pound Silver Aluminized Steel Loaf Pan by USA Pan Bakeware by Jasmine Jimenez

I bake all my bread so my old spare bread pans are obsolete with scratches, rust spots etc. I bought a "small" (1 lb) USA Pans loaf pan, which I found to be very sturdy for its fairly heavy weight. A light brushing is enough and my finished rolls get a nice blush and bake nice and even. A little more than my old 1lb. (Standard bread) bowls. My finished loaves slide out with no residue. The ONLY complaint I have is that they don't have any protrusions on the other ends, so not only does it take two hands to lift them out of the hot oven, but there's just nothing to do once you get the shape from the finished bread removed. Take one hand to turn the bread upside down, the other wrapped in a towel to beat, you just need to pour the finished bread on the rolled up towel. It's just really uncomfortable and I almost burned my hand or both hands removing or removing the pan, or/both. Despite this very real complaint, I like panning (really!) enough to solve an inherently very clunky processing problem. Ready-made breads are not only very beautiful, but also have a very even, tender crust. While I don't dismantle my bread pan (no need for yeast bread), I filled it with water to see if those folded corners are leaking, and after 10 minutes on the counter they don't. With your understanding that handling a hot pan can be difficult until you figure out how to do it safely, I highly recommend getting one. I look forward to many years, if not forever, of this bread pan.