🥩 Superior Quality USA Pan Aluminized Steel Meat Loaf Pan with Insert - Made to Perfection! Review

I'm as far from a cookware expert as I can get. However, I spent the whole evening researching and reading customer reviews before settling on this pan. So far I've used it four times to make meatloaf and I'm absolutely happy with the purchase! Durable, easy to clean, excellent non-stick surface. It's hard to imagine what could be improved.

I love the idea of cooking the meatloaf on top of the fat, but the folded corner hides the old fat behind creases you'll never pull out. So if you enjoy cooking meatloaf mixed with fat that has been stored in folds, feel free to do so. The coating only lasted up to 3 uses before peeling off. And it starts to rust in the corners. It's on its way to the junkyard right now, or wait, maybe I can use it to clean car parts.

The first thing that catches your eye is the weight. It's not cheap. Next, notice how well this thing conducts heat. I held one end with my bare hand and rinsed the other end with boiling water. Almost immediately ah as I dropped the pan. Pot, hand and sink (stainless steel) are preserved. Would I break a ceramic sink? I do not know. Finally, after using the pan, you realize how much less fat is going into you, and that's for a 90% lean hamburger. Yes, this pan needs to be hand washed, but to…

Excellent frying pan. This is a 1.5 pound folded loaf pan with an insert to allow the fat to drip under the meatloaf. A little fat remains in the folds. Just soak well and drain when you clean it. You may have to do this twice. The results are worth the effort. USA Pans does not recommend washing siliconized products in the dishwasher. The question and answer to this question are incorrect. Also, only plastic utensils with their siliconized pans should be used. I have been using their folding…

Since you can't pre-cook ground beef for a meatloaf, you either drain the loaf during cooking or the meatloaf ends up swimming in disgusting beef fat. The pan holds a 1.5 pound meatloaf, and if you have a non-stick spatula you can slice and serve straight from the pan. (Or remove the liner and place the baked meatloaf on a cutting board.) The USA skillet is, as always, the best baking dish in my kitchen; You won't want to put this pot in the dishwasher, but it's easy to clean. Once the pan had…

Everyone has read reviews that crumpled corners trap grease that continues to run off after washing. Some people go to great lengths to fix this design flaw during cleaning, myself included. But this is definitely a minus. The three good things about this pan are its strength, the silicone coating, and the placement of the handle inserts on the long side rather than the short ends (Rachel Ray, Chicago Metallic). If you're on autopilot or in a hurry, pick up the pot and pull out the liner…

Like most American skillets, the metal has creases/seams that require a little extra attention when cleaning. Also, as with other US pans I've purchased, the quality of the pan itself cannot be denied. This is a good solid pan that should last for many years. I used 85% ground beef in the first loaf and noticed that the liquid level under the liner had mostly reached the metal but not the meat. I've also found that I need to reduce the cooking time of the meatloaf a bit since it dries out a bit

I wanted to save my review until I've used this pan for a while. I've had this skillet for 2 months now and have made about half a dozen turkey rolls from various recipes. If you don't want the meatloaf to be swimming in fat, you need a pan with an insert like this that lifts the loaf off the bottom of the pan and has holes for fat to drain. This pan also has a non-stick coating that beats all the cheap teflon coated pans that chip after a few uses. What is stopping me from giving this 5 stars…