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

I have other USA Pan Bakeware pans and am completely satisfied with them. However, the quality of the material is high, except during production, the sides where the folds were not fully sealed. When I first used it while baking a meatloaf, the accumulated liquid seeped through the folds and dripped onto the bottom of the oven, causing it to burn and smoke heavily. I had to stop baking in the middle of the recommended time to get rid of the burnt drips. I wouldn't recommend it for anything that tends to collect juices or liquids, or even puddings that start out runny like meatloaf, casseroles with sauces, unless the pan is fully lined and covered with foil. For now I'm only keeping it because the size and material is A-1 quality and is great for bread making.