---
product_id: 56443571
title: "USA Pan Bakeware Pullman Loaf Pan with Cover, 9 x 4 inch, Nonstick & Quick Release Coating, Made in The USA from Aluminized Steel"
brand: "usa pan"
price: "€ 107.60"
currency: EUR
in_stock: true
reviews_count: 13
category: "Usa Pan"
url: https://www.desertcart.fi/products/56443571-usa-pan-bakeware-pullman-loaf-pan-with-cover-9-x
store_origin: FI
region: Finland
---

# AMERICOAT Plus nonstick coating for effortless release Warp-resistant fluted design with reinforced steel rim Proudly made in the USA with durable aluminized steel USA Pan Bakeware Pullman Loaf Pan with Cover, 9 x 4 inch, Nonstick & Quick Release Coating, Made in The USA from Aluminized Steel

**Brand:** usa pan
**Price:** € 107.60
**Availability:** ✅ In Stock

## Summary

> 🍞 Elevate your loaf game—bake like a pro, slice like a boss!

## Quick Answers

- **What is this?** USA Pan Bakeware Pullman Loaf Pan with Cover, 9 x 4 inch, Nonstick & Quick Release Coating, Made in The USA from Aluminized Steel by usa pan
- **How much does it cost?** € 107.60 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.fi](https://www.desertcart.fi/products/56443571-usa-pan-bakeware-pullman-loaf-pan-with-cover-9-x)

## Best For

- usa pan enthusiasts

## Why This Product

- Trusted usa pan brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Versatile & Reliable:** Ideal for dense, moist loaves with a thin crust; easy to clean and oven safe for everyday professional-grade baking.
- • **Built to Last a Lifetime:** Heavy-gauge aluminized steel with fluted surface and steel wire rim resists warping and ensures even heat distribution.
- • **Perfectly Uniform Loaves:** Sliding lid guarantees a flawless flat top and even sides, delivering bakery-quality square sandwich bread.
- • **Effortless Baking & Cleanup:** Patented AMERICOAT Plus coating ensures your bread slides out cleanly every time—no scrubbing nightmares.
- • **Authentic American Craftsmanship:** Handcrafted in the USA by a family-owned company with 50+ years of bakeware expertise—join the legacy.

## Overview

The USA Pan Pullman Loaf Pan with Cover is a 9x4 inch professional-grade bakeware piece made from durable aluminized steel in the USA. Featuring a patented AMERICOAT Plus nonstick coating free from PTFE, PFOA, and BPA, it ensures quick release and easy cleanup. Its unique fluted design and reinforced steel rim prevent warping and promote even heat distribution, while the sliding lid creates perfectly square, fine-grained loaves with a golden crust. Trusted by home bakers and professionals alike, this pan delivers consistent, dense, and delicious bread every time.

## Description

The USA Pan Pullman Loaf Pan and Cover measures a full 9 x 4 x 4 inches* and provides home bakers with an easy way to bake the perfect, fine-grained square breads for sandwiches and French toast. With a patented AMERICOAT Plus non-stick silicone coating, the USA Pan Pullman Loaf Pan and Cover allows for easy clean-up. AMERICOAT Plus is PTFE, PFOA, and BPA free. With a sliding lid cover that is designed to ensure that rising bread dough will swell uniformly into a flat top, bakers will enjoy delicious square yeast breads that will finish with flaky golden brown crust and nice even sides that are perfect for cutting into beautifully uniform slices. Every USA Pan is made in the USA and has been designed with the same standard high performance features that commercial bakers enjoy including aluminized steel and heavy gauge steel construction that allows for even heat distribution and maximum service life. USA Pan Pullman Loaf Pan and Cover’s unique fluted surface design facilitates air circulation and also maximizes pan strength, which helps to resist warping. The USA Pan Pullman Loaf Pan and Cover also features a steel wire in the rim, which provides extra strength and further provides resistance to warping. USA Pan bakeware is long-lasting, durable, reliable. USA Pan’s professional grade bakeware helps everyday home bakers produce professional grade baked goods. USA Pan is a Bundy Family owned company, based in the Greater Pittsburgh, Pennsylvania area that has been producing high performance bakeware for over 50 years. *Dimensions represent baking surface, not overall pan size. Pullman Pan Cover Instructions: To remove, after pan has cooled enough to handle, hold pan so that the cover’s edge that curls up is facing you. With the palm of your other hand, tap the curled edge so that the cover slides away from you. To replace, slide the cover over the top edge of the pan starting with the edge that curls up. Make sure that the cover is pushed all the way on so that the small indentation on the cover locks into place. This will prevent the cover from moving while baking

Review: Great for dense bread - I bought this to try and get a denser loaf from the Panasonic breadmaker, with smaller slices for sandwiches. The Panasonic SD2501 produces by and large lovely bread, but it tends towards “light and fluffy” which is definitely the opposite of what I’d call good bread, and the slices tend to get a bit tall and unwieldy when cut. While you can tweak the recipes to your hearts content, they never seemed to deliver quite the density I wanted. A bit of googling led me to the Pullman loaf, originally named as it was developed to allow more efficient use of space on Pullman railway carriage kitchens by sizing loaves so that four would occupy the space previously taken by two. Indian Railways still use exactly this size of bread to this day, and the excellent (and doughy!) “sandwich tin” produced by our local bakery chain Percy Ingle are a variation on the idea. Whether you use a breadmaker to make the dough or make your own by hand, these tins knock out an excellent dense and doughy loaf with a soft, thin crust once you’ve nailed the recipe, quantity of dough to use and the exact rise time to hit the oven at just the right moment. I use the standard Panasonic SD2501 dough recipe (menu setting 16, takes 2 hours 20 mins) for 600g flour, with 520g split 50-50 between Mathews Cotswold Crunch and Matthews Bakers white and an additional 80g of either coarse cornmeal (or leftover mashed potato or root veg - reduce the water by 10-20ml if you use this). I also add a large pinch of oregano, mainly for the smell, and 30-40g of pesto for flavour. When the dough’s done, I preheat the fan assisted oven to 180C and split the dough into roughly 840g for the Pullman tin and the remaining 200g odd for two rolls as a kind of treat. Knock all the air out of the dough and knead it for a few minutes, then shape it into a long piece roughly the length and width of the tin. Place it into the tin, make a fist and use the flat face of your knuckles/fist to press the dough down evenly across the tin and into the corners. The recipe has two tbsp of olive oil in it, so there’s no need at all to grease the tin, at least with this recipe. Once the dough is flat and even the tin should be just under half full. Leave the lid to one side and cover the top with cling film and let it rise - I always just leave it at whatever temperature the room is, usually 20C - for about 25-30 mins. Keep a good eye on it and don’t let it hit the top of the tin; at best you’ll get a thick top crust, at worst it’ll force its way out through the gaps. When the dough is about 1 cm short of the top at its highest point (no more!), slide on the lid and put it in the middle of the preheated oven, directly on the shelf. In my oven it takes a very predictable 35 mins; you can check with a food thermometer by putting the probe into the middle. Once it hits 93C its done. It should tip out easily. Put it on a rack and leave it to cool for half an hour before hitting the bread knife if you can stand it, five minutes if you cant. 840g of dough will be about 810g out of the oven, and about 780g when its cooled. I leave the rolls to rise longer so they’re a little less dense, usually till the breads been out for 15 mins, then put them on a baking tray and cook for 12 - 15 mins. You can tweak the density by adding more or less dough to the tin to get the consistency you like; some people open the top for the last 5 minutes for a crisper top crust. The results from mine are excellent, thin crusted, dense, moist, tasty and make excellent sandwiches. Because of the density, its also more filling than it looks - its about a third of the volume for the same weight as a supermarket standard 800g loaf. The bread keeps exceptionally well compared to standard breadmaker loaves; I use 5g of flour improver which helps, but generally the loaf will last a week in the unlikely event it doesn’t get eaten before that. It’s easy to clean the tin. With my recipe and no greasing the tin, a good wipe with a damp cloth is enough, and the manufacturers recommend it’s placed upside down in the warm oven to dry out any leftover moisture in the folds of the metal, which avoids rust patches. The price made me prevaricate a bit and at first sight seems a bit stiff, but having used it I’m very pleased I bought it; its used for every loaf and produces the texture of bread I like best. It’s solidly built which helps produce an evenly baked loaf, and the non stick makes for easy cleanup. I also debated between the nine inch and 13 inch tins. Since the Panasonic is limited to a max of 600g of flour, the 13 inch would be a stretch to fill unless you want appreciably less dense bread. The bread is also more filling than the size appears, but if you do it by hand or have a higher capacity bread maker and have a large family, it may be a better option to consider.
Review: USA Pullman Bread Pan Review - I'm new to baking so my bread is not the best example of what you could achieve with this Pullman loaf pan but I have to say I am very happy with the overall quality of the product, with some light oiling my bread does not stick at all and the tin is very easy to clean and maintain. If I could change one thing about it, I would probably make the height a little taller for a more rectangular loaf rather than the square shape that you get, but other than that it is perfect.

## Features

- USA Pan baking pans feature Americoat which promotes quick release of baked-goods plus fast and easy clean up; wash with hot water, mild soap and gentle scrub brush or sponge
- Made in the USA; pan measures 9 x 4 x 4 inches
- USA Pan is a Bundy family company which has proudly manufactured high quality bakeware and provided jobs in the USA for over 50 years
- International products have separate terms, are sold from abroad and may differ from local products, including fit, age ratings, and language of product, labeling or instructions.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B001TO3CN8 |
| Best Sellers Rank | 122,352 in Home & Kitchen ( See Top 100 in Home & Kitchen ) 126 in Loaf Pans |
| Brand | USA Pan |
| Capacity | 9 inches |
| Colour | Silver |
| Customer Reviews | 4.6 4.6 out of 5 stars (8,608) |
| Date First Available | 9 May 2012 |
| Diameter | 4 Inches |
| Item Weight | 612 g |
| Material | Alloy Steel |
| Model Number | 1170PM |
| Special Features | Oven Safe |

## Product Details

- **Brand:** USA Pan
- **Colour:** Silver
- **Material:** Alloy Steel
- **Shape:** Rectangular
- **Special feature:** Oven Safe

## Images

![USA Pan Bakeware Pullman Loaf Pan with Cover, 9 x 4 inch, Nonstick & Quick Release Coating, Made in The USA from Aluminized Steel - Image 1](https://m.media-amazon.com/images/I/71rMWHrSFWL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great for dense bread
*by L***R on 3 December 2018*

I bought this to try and get a denser loaf from the Panasonic breadmaker, with smaller slices for sandwiches. The Panasonic SD2501 produces by and large lovely bread, but it tends towards “light and fluffy” which is definitely the opposite of what I’d call good bread, and the slices tend to get a bit tall and unwieldy when cut. While you can tweak the recipes to your hearts content, they never seemed to deliver quite the density I wanted. A bit of googling led me to the Pullman loaf, originally named as it was developed to allow more efficient use of space on Pullman railway carriage kitchens by sizing loaves so that four would occupy the space previously taken by two. Indian Railways still use exactly this size of bread to this day, and the excellent (and doughy!) “sandwich tin” produced by our local bakery chain Percy Ingle are a variation on the idea. Whether you use a breadmaker to make the dough or make your own by hand, these tins knock out an excellent dense and doughy loaf with a soft, thin crust once you’ve nailed the recipe, quantity of dough to use and the exact rise time to hit the oven at just the right moment. I use the standard Panasonic SD2501 dough recipe (menu setting 16, takes 2 hours 20 mins) for 600g flour, with 520g split 50-50 between Mathews Cotswold Crunch and Matthews Bakers white and an additional 80g of either coarse cornmeal (or leftover mashed potato or root veg - reduce the water by 10-20ml if you use this). I also add a large pinch of oregano, mainly for the smell, and 30-40g of pesto for flavour. When the dough’s done, I preheat the fan assisted oven to 180C and split the dough into roughly 840g for the Pullman tin and the remaining 200g odd for two rolls as a kind of treat. Knock all the air out of the dough and knead it for a few minutes, then shape it into a long piece roughly the length and width of the tin. Place it into the tin, make a fist and use the flat face of your knuckles/fist to press the dough down evenly across the tin and into the corners. The recipe has two tbsp of olive oil in it, so there’s no need at all to grease the tin, at least with this recipe. Once the dough is flat and even the tin should be just under half full. Leave the lid to one side and cover the top with cling film and let it rise - I always just leave it at whatever temperature the room is, usually 20C - for about 25-30 mins. Keep a good eye on it and don’t let it hit the top of the tin; at best you’ll get a thick top crust, at worst it’ll force its way out through the gaps. When the dough is about 1 cm short of the top at its highest point (no more!), slide on the lid and put it in the middle of the preheated oven, directly on the shelf. In my oven it takes a very predictable 35 mins; you can check with a food thermometer by putting the probe into the middle. Once it hits 93C its done. It should tip out easily. Put it on a rack and leave it to cool for half an hour before hitting the bread knife if you can stand it, five minutes if you cant. 840g of dough will be about 810g out of the oven, and about 780g when its cooled. I leave the rolls to rise longer so they’re a little less dense, usually till the breads been out for 15 mins, then put them on a baking tray and cook for 12 - 15 mins. You can tweak the density by adding more or less dough to the tin to get the consistency you like; some people open the top for the last 5 minutes for a crisper top crust. The results from mine are excellent, thin crusted, dense, moist, tasty and make excellent sandwiches. Because of the density, its also more filling than it looks - its about a third of the volume for the same weight as a supermarket standard 800g loaf. The bread keeps exceptionally well compared to standard breadmaker loaves; I use 5g of flour improver which helps, but generally the loaf will last a week in the unlikely event it doesn’t get eaten before that. It’s easy to clean the tin. With my recipe and no greasing the tin, a good wipe with a damp cloth is enough, and the manufacturers recommend it’s placed upside down in the warm oven to dry out any leftover moisture in the folds of the metal, which avoids rust patches. The price made me prevaricate a bit and at first sight seems a bit stiff, but having used it I’m very pleased I bought it; its used for every loaf and produces the texture of bread I like best. It’s solidly built which helps produce an evenly baked loaf, and the non stick makes for easy cleanup. I also debated between the nine inch and 13 inch tins. Since the Panasonic is limited to a max of 600g of flour, the 13 inch would be a stretch to fill unless you want appreciably less dense bread. The bread is also more filling than the size appears, but if you do it by hand or have a higher capacity bread maker and have a large family, it may be a better option to consider.

### ⭐⭐⭐⭐⭐ USA Pullman Bread Pan Review
*by S***T on 6 April 2025*

I'm new to baking so my bread is not the best example of what you could achieve with this Pullman loaf pan but I have to say I am very happy with the overall quality of the product, with some light oiling my bread does not stick at all and the tin is very easy to clean and maintain. If I could change one thing about it, I would probably make the height a little taller for a more rectangular loaf rather than the square shape that you get, but other than that it is perfect.

### ⭐⭐⭐⭐⭐ USA pullman loaf tin with lid.
*by S***H on 13 June 2015*

Very good quality aluminium bread tin. I must admit I ordered this size in error and have now ordered a 2nd tin in a larger size. This size is that of a small loaf, the larger one now ordered is a similar size to a Uk standard 800g pan loaf size. At this time I haven't used the tin. It is square at the end so will make a good small pan style loaf. Also tin is a good weight and will last for ages. I will use this soon and am looking forward to the results.

## Frequently Bought Together

- USA Pan Bakeware Pullman Loaf Pan With Cover, 9 x 4 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
- USA Pan Bakeware Aluminized Steel Loaf Pan, 5"D x 10"W x 3"H, 1.5 Pound
- USA Pan Bakeware Rectangular Cake Pan, 9 x 13 inch, Nonstick & Quick Release Coating, Aluminized Steel

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*Product available on Desertcart Finland*
*Store origin: FI*
*Last updated: 2026-03-03*