Review on Rachael Ray Yum-o! Bakeware Oven Lovin' Nonstick Loaf Pan, 9-Inch x 5-Inch Steel Pan, Gray w/ Orange Handles by Amber Hickman

Burnt and raw bread from an experienced baker. After biting my 12 year old Martha Stewart bread pans in the dust, I settled on these Rachael Ray bread pans. I bought 2. I have many of Rachel's cookware and skillets which are great but the theses don't disappoint, every bread I've tried baking 5 different tried and true recipes, every bread burns on the outside rather than baking the outside on the inside. I've read that dark aluminum pans lower the oven temperature by 25 degrees. Same situation except it takes longer to cook and I have 2 banana nut loaves that are crunchy on the outside and raw on the inside. On holidays I bake for gifts. I have 1 silicone bread pan and what I baked in it, using the same double cooked recipe as me, came out perfect and they were burnt and raw. They rust too. Throw them in the trash.