Review on MONFISH 6-Cup Jumbo Carbon Steel Nonstick Muffin Pan With Black Stone Coating - 3.5 Inch Cupcake Tin by John Duffield

I first got interested in sandwich loaves when it became apparent that store-bought was okay, but not great and we needed portable lunches during Covid.Fast forward to the love affair with my Ankarsrum stand mixer and I set about to get a consistent product.First: this pan makes about a 1.5kg loaf, rather large, so in order to get it to come up to the correct level in the pan--just high enough to get the lovely diagonal lines, but not so much to get crazy in the enclosed space--I had to get my math going. The internet has a lot of options for recipes, as does YouTube. Pain de Mie was a good place to start, but I ended up going with the Toast Bread recipe in my Ankarsrum recipe book. Basically a milk-based dough.Second: it took me several tries to convert a 4 small loaves-->1 large loaf recipe properly. I had no problem figuring out what was the right size for proofing in the pan, but ended up with + or - 8 oz leftover (frozen for later use as pizza)What you see in the picture from my latest try is around 60% of the original. Why did I keep at this? Because I like the taste. I will move on to other combinations of flours and recipes at some point, but this was really a triumph!BTW, I have not once cleaned this pan after first coating it with butter. There have been zero issues with sticking. Also, in the interest of saving energy, I bake on the lower level in my toaster oven: 5 minutes @ 450F, 10 minutes @ 400F, finish 10 minutes @350F, thermometer reads 190+. Cool thoroughly and slice with food slicer for freezing.