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I used this pan for the very first time last night. I’ve been baking for over 50 years and recently decided to try my hand at more yeast and sourdough bread baking. King Arthur Flour is my favorite source for supplies, recipes, and baking help and suggestions. They and Cook’s Illustrated (for recipes and equipment reviews) both highly recommended this small 8 ½” loaf pan for a standard loaf. And as I had only a 9” Pyrex loaf pan and a 9” metal pan, after research I ordered this pan. King Arthur Flour has this exact pan but with their own name and logo on the bottom. I made my first loaf of a sourdough sandwich bread and as you can see it came out beautifully, and tastes even better. I hand washed the pan and turned it upside down to drain and air dry.
But imagine my dismay when I turned the pan over in order to put it away and after sitting right side up on the counter for a minute or so I discovered rusty water collecting in the corners of the pan. I took a paper towel and blotted it up and shortly more collected. I’ve tried to get a photo of it. When I turned the pan upside down again and looked carefully at the rolled edge. It isn’t sealed - the rolled edge clearly can collect water. And I can see rust under the rolled edge. From what I understand the rolled edge is reinforced and perhaps the reinforcing wire isn’t coated and does rust. I am not happy about the rust.
I now read that another reviewer suggests putting these pans into a 200’ oven to thoroughly dry this rolled edge, as clearly there is no way to hand dry it. I guess I’ll have to try this technique. But I would very much appreciate USA Pan’s input here, whether my pan is actually defective, or if there is a better way to care for the pan. I’m concerned that the pan itself may rust if the coating gets damaged or scratched. I am aware that metal tools are not to be used. But otherwise how durable is this pan?
All of this aside, the pan appears to be sturdy and it certainly browns bread beautifully. I hope the manufacturer and other users can clarify this.
As the photo shows I have two of the same USA pans bought about a month apart from one another. I have only recently begun using them semi-regularly over the last couple of months and it seems the "americoat" on one of the pans was basically non existent. At first when I couldn't get my load out of the pan I thought I had done something wrong but repeatedly the pan on the left has no problem releasing a loaf perfectly while the one of the right sticks like world depends on it. Not sure if my one pan is just really great or that the other one somehow missed the non-stick coating because they are basically two completely different pans even though they were treated the exact same.
The pan works well, however, it cannot clean thoroughly due to its special metallic shape. Oil and butter get stuck at the corner of the pan and cannot be cleaned by normal soap. Boiled water doesn’t work neither, I change this pan to another with round shape of metal, for easy washing.
I bake bread about once a week and wanted a high quality baking pan. When I first started using the pan, it was amazing. The bread browned evenly and it was so easy to come out of the pan without parchment or spraying it with nonstick spray. Cleaning was a breeze too but I find the crumbs usually stick to the edges where it folds and it’s difficult to get out. Just recently I noticed the bottom of the pan peeled, but just a little. I didn’t want to deal with the hassle of telling customer service and having to return it and getting a new one so now I line the bottom with a sheet of parchment. The bread also doesn’t come out as easily now and its becoming a hassle to clean.
UPDATE: The pan keeps peeling on the bottom and the sides of the pan started rusting. DO NOT RECOMMEND. It's definitely a waste of money. Spend your money on Chefmade pans- cheaper and doesn't peel or rust.
This is a very nice Pan! I like the non stick coating inside. Even heat distribution BUT, it’s impossible to clean the sides inside the pan, the batter gets trapped there, even after you wash it well, I have to clean each corner with a tooth pick. Also water gets trapped in there & under the folds on the outside too. I believe i am gonna be seeing rust soon on it too from all the trapped water that I can’t get to. Too bad cuz it’s a really nice heavy duty pan but the cleaning part is very inconvenient.
I want to love these pans so much because for baking they are amazing. However cleaning them is a nightmare. There are open seams inside the pan that batter/dough gets into and is very hard to remove. Also these pans rust pretty much immediately if you don’t dry them in a hot oven. There is no way to dry away the water that gets in the seams and it rusts and a disgusting rust sludge runs out.
I can't figure out how this pan gets so many five-star reviews. I really want to like this pan. I haven't had rusting issues like other reviews I've read — yet. But my problem is that everything I bake takes twice as long in the oven. I made banana bread the first time I used it, which should have taken about 55 min. to an hour, but it took over 1-1/2 hours to bake, and even after I took it out of the oven it was still a little underbaked. This happens with every quick bread I've baked in this pan.