USA Pan Steel Bakeware Bread And Loaf Pan

Last updated date: June 22, 2020

DWYM Score
9.7

USA Pan Steel Bakeware Bread And Loaf Pan

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We looked at the top Bread And Loaf Pans and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Bread And Loaf Pan you should buy.

Overall Take

Durable is the best word to describe this bread and loaf pan. It's made from a commercial-grade aluminized steel that won't rust or break down prematurely. Users will appreciate the corrugated surface, which promotes even baking by adequately circulating the air. The silicone nonstick coating is an added bonus. In our analysis of 87 expert reviews, the USA Pan USA Pan Steel Bakeware Bread And Loaf Pan placed 1st when we looked at the top 14 products in the category. For the full ranking, see below.

Editor's Note June 22, 2020:
Checkout The Best Bread And Loaf Pan for a detailed review of all the top bread and loaf pans.

Expert Summarized Score
9.3
15 expert reviews
User Summarized Score
9.6
1,287 user reviews
Our Favorite Video Reviews
What experts liked
Commercial grade. Heavy gauge. Corrugated surface design facilities air circulation for even baking and quick release.
- BestReviews
November 1, 2019 | Full review
Has two features that contribute to its nonstick abilities.
- Business Insider
The pan comes with Americoat which is PTFE, PFOA and BPA free, hence you can bake your food without any toxic chemicals.
- Food Shark Marfa
The pan has a corrugated surface that provides air circulation for even baking and easy release, while it also helps prevent warping.
- The Spruce Eats
October 14, 2019 | Full review
The inside of the pan has unique corrugated surface design that facilitates air circulation to make sure that even baking is done. Furthermore, the pan is coated with Americoat which is a kind of silicone that is PTFE, PFOA, and BPA-free.
- Home Gear X
The unique corrugated surface facilitates air circulation for an even baking and a quick release.
- Bright 8
January 20, 2018 | Full review
The manufacturer uses 65% recycled steel to manufacture is PTFE, PFOA and BPA free. The clear, non-stick coating is also non-toxic and specifically formulated for superior baking and easy cleanup.
- Kitchen Folks
May 18, 2019 | Full review
The aluminized bread pan from USA Pan Bakeware is not only durable but has a nonstick layer with a fluted pattern interior. With the corrugated surface, the air circulation provides even baking.
- The Genius Review
October 30, 2019 | Full review
A recognized brand name is associated with the product. As such, the customers will be getting an only quality product which will last for a long while without getting broken. This loaf pan can be compared with those which are used in professional baking shops or bakeries. Price range is kept economical so that most of the people can easily afford it.
- Village Bakery
April 12, 2019 | Full review
The special Americot on the solid steel is a non-stick coating that is PTFE, PFOA, and BPA free for enhanced food safety. This helps to make baking hassle-free as the bread will be very easy to remove from the pan. A one-pound loaf of bread can be baked with ease, and the loaf will retain its shape when removed.
- Chef's Resource
November 19, 2019 | Full review
The ridged edges of the pan help ensure that heat is distributed evenly as you bake, resulting in a perfect loaf of bread every time. Best yet, it comes with a lifetime warranty.
- Bustle
August 10, 2019 | Full review
The heavy-gauge aluminized steel is built to last which means you’ll be baking on this pan for years to come. This cake pan features a non-stick surface; it is coated with Americoat which is an environmentally friendly silicone coating.
- A Web To Know
February 17, 2019 | Full review
This baking pan, which is made in the US by USA Pan, is coated with Americoat, a silicone that is PFOA, PTFE, and BPA free. It is designed with a unique corrugated surface that allows air circulation underneath for evenly baked recipes and easy release.
- Kitchen Aria
November 21, 2019 | Full review
It's heavy (and heavy-duty), which I like. But most importantly, the non-stick comes from a proprietary coating of non-toxic silicone that actually works! Without greasing at all!
- Lesley Eats
March 1, 2017 | Full review
The size of the USA Pan bakeware aluminized steel 1 pound loaf pan makes it ideal for making loaves that are big enough to feed the whole family for one meal yet small enough to be prepared easily.
- Berry Gerry Cakes
What experts didn't like
Pans must be hand washed, not soak or put in dishwasher.
- BestReviews
November 1, 2019 | Full review
It has no handles.
- Business Insider
The pans should be washed by hand only.
- The Spruce Eats
October 14, 2019 | Full review
Does not come with large warranty which can be a deal breaker for a few buyers.
- Home Gear X
The pan coating is prone to scratching.
- Chef's Resource
November 19, 2019 | Full review
Your bread or cake will have faint lines due to this texture; not really visible until you’re up close but it could be a dealbreaker for some.
- A Web To Know
February 17, 2019 | Full review
It might be hard to thoroughly clean the pan, especially on its corners.
- Kitchen Aria
November 21, 2019 | Full review
The corners may be a bit challenging to clean.
- Berry Gerry Cakes

From The Manufacturer

The USA Pan 1 pound Loaf Pan measures a full 8.5 x 4.5 x 2.75 inches* and provides home bakers with an easy way to bake the perfect quick bread, flawless pound cake, super moist cornbread, or classic meatloaf. Bake top quality artisan breads that come out finished with beautifully flaky crust. An extremely versatile kitchen accessory, the USA Pan’s 1 pound Loaf Pan can also be used for everything from no-crust quiches, to delicious chicken pot pies. With a patented AMERICOAT Plus non-stick coating, the USA Pan 1 pound Loaf Pan allows for easy clean-up and truly effortless release of your baked items. AMERICOAT Plus is also PTFE, PFOA, and BPA free. 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. The USA Pan 1 Pound Loaf Pan also features a steel wire in the rim, which provides extra strength and further provides resistance to warping. The USA Pan 1 pound Loaf Pan's unique fluted surface design facilitates air circulation and also maximizes pan strength, which helps to resist warping. USA Pan’s professional grade bakeware helps everyday home bakers produce professional grade baked goods. USA Pan bakeware is long-lasting, durable, reliable, and comes with a limited lifetime warranty. 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.

Overall Product Rankings

An Overview On Bread And Loaf Pans

Loaf pans are one of those items every home cook should have, but choosing the right one might not be as simple as it seems. Bread pans come in numerous sizes, shapes and materials. Clarifying how you intend to use a loaf pan and what results matter most to you could help you make a perfect choice.

The standard size for best quality loaf pans is 9 inches long by 5 inches wide by 2.5 inches deep. Although these dimensions can vary slightly between brands, sticking with this size helps ensure consistency, particularly if you plan to use different recipes to bake bread, make cakes or cook meatloaf in the pan.

There are times when a different pan size is more appropriate. For instance, if you enjoy making quick breads or snack cakes to share with family, friends and coworkers, a pan that allows you to whip up multiple smaller loaves at once might be handy to own.

Loaf pans are typically made from metal, such as cast iron, aluminum or stainless steel, although they can also be comprised of glass, ceramic or even silicone. Whatever type of pan you choose, it should have thick enough sides and bottom to ensure even cooking. It is also important to note that baking times and temperatures might vary depending on the type of pan you use.

Consider how difficult the pan will be to clean and maintain, as this might be a determining factor when making your choice. For instance, if you want a pan that you can scrub hardily or place in the dishwasher, cast iron or coated steel might not be the best option for you.

Many bread pans are shaped to create somewhat oblong loaves. Others, such as Pullman pans, have flat sides to produce perfectly straight-sided, rectangular loaves. If you want to bake homemade bread that stands up to the sliced loaves you find on grocery store shelves, a Pullman pan is your best bet.

DWYM Fun Fact

Archaeologists have found evidence of flour being used as far back as 30,000 years ago. It was likely used to make flatbreads. Bread as we know them probably date back to ancient Egypt when Egyptians discovered that dough would rise when left to rest before baking. Similar to modern times, bread was a staple of the Egyptian diet.

In 2002, an American archaeological team discovered the remains of a fully stocked and functioning bakery used by ancient Egyptians in around 3000 B.C. Bakers used the bakery to produce a type of bread called “sun bread,” which is still made in Egypt’s southern villages today.

At the turn of the 20th century, most American homes were still enjoying homemade bread. However, this changed quickly and drastically by the 1920s when factory-baked loaves became increasingly popular.

When homemakers shopped for the convenient staple in perfectly-formed loaves, they collectively decided that the softest loaves were the freshest. Striving to meet this demand, bakeries found ways to whip up the most pillowy bread possible. The only downside to these squeezable loaves was that consumers found them nearly impossible to slice.

In 1928, Missouri’s Chillicothe Baking Company produced the first loaves of factory-sliced bread. The perfectly uniform slices were a huge hit. In fact, sales for the bakery increased 2,000 percent. Mechanical slicing swept the nation and became the status quo.

The Bread And Loaf Pan Buying Guide

  • Always use the correct loaf pan size for the recipe you are making. If the recipe does not provide the pan size, a good rule of thumb is that the batter, dough or other ingredients (such as meatloaf) should fill the pan between one-half and three-quarters of the way to the top.
  • If a recipe underfills a pan, it’s no big deal, although it will likely require less baking time and might not rise as high. However, if the recipe overfills the pan, the batter or dough could easily spill over, burn or come out looking less-than-appealing.
  • Another thing that a recipe should provide is the temperature for the type of pan you are using. If it does not, be sure to reduce the temperature indicated in the recipe by 25 degrees Fahrenheit if you are baking in a glass or a dark metal loaf pan.
  • If you find that baked bread is sticking to your loaf pan, greasing it properly can save the day. Use butter, shortening or cooking oil to grease the bread pan evenly on all sides and on the bottom. You can use a paper towel, your fingers or a basting brush.
  • If you are baking savory bread, you can go a step further and add some cornmeal. Put a handful of cornmeal into the pan and turn it to coat the bottom and sides. Not only will it help the finished loaf pop out of the pan like a dream, but it also adds a hearty crunch to the crust.
  • Another alternative is to line the pan with parchment paper. Cut two pieces of parchment paper: one to match the width of the pan, the other to match the length of the pan, both long enough to cover the bottom and hang slightly over the sides of the pan. Place one sheet lengthwise and one widthwise to snugly cover the inside of the pan. When the loaf is ready, lift the sides of the paper to easily remove the loaf.