Features:

  • Made from heavy-weight aluminized steel for superior heat conduction and even baking
  • Diamond-quality, non-stick dual-coating
  • Features folded corners and a wire rod reinforced rim to prevent warping
  • 1 pound loaf pan; measure 8.5-inch by 4.5-inch by 2.75-inch
  • Dishwasher safe, however hand-washing is recommended to extend product life
These are really good. One thing I would recommend doing

These are really good. One thing I would recommend doing, after washing, dry completely in a warm oven to prevent rusting.

Great mini pans!

Made our first mini pumpkin breads today and they turned out perfect! The sides didn’t stick at all, they weren’t over cooked and they cleaned extremely easily! The portion size for a mini loaf is perfect for our family :)

love these pans

love these pans. I have such a hard time making bread in a regular loaf pan. It seems the center never gets done and the edges burn, these guys solve my problem. they bake the bread perfectly and it always comes out amazing every time. I love to bake and ended up buying 2 sets of these pans. they are great quality and I believe with proper care will last me a long time. great addition to any bakers collection.

We absolutely LOVE these bread pans

We absolutely LOVE these bread pans!!! You actually get a squared bottom loaf of bread in these and they bake so evenly and are a breeze to clean. Just be careful, though, because even if you dry them with a towel, there is still some water in the seams that will drip out. I usually air dry them and then turn them upside down on my stove burners to finish drying. Haven't had any problems with them rusting like our old ones which is why I bought these in the first place. If you love to bake, these are great! And the price is very reasonable too.

Great for portion control

As a family of two, I was looking for small loaf pans that could replace our larger, traditional sized loaf pan. These pans work wonderfully. I've made mini loaves of bread, pound cake, and meat loaf in them without any troubles. By baking in smaller batches we're able to do a better job of portion control. Normally, we'll eat one of the loaves the day of and then freeze the rest for later. The one downside is that they do collect a little water in the seams after being washed. I make sure to completely dry them before putting them away. After six months, there isn't any rust.

Perfect size for Step 2 Play Oven

I needed baking pans small enough to fit my granddaughters Step 2 Walk-In Kitchen and Grill oven. These pans are a perfect fit. I have not used them for cooking as yet but will try the remaining pans to make her some veggie breads in the near future. They look/feel sturdy and washed and dried fine, so I don't anticipate any concerns.

Well Made and Versatile--A Good Choice for a Small Loaf Pan

Solid and sturdy pans. These are small, so read the dimensions to avoid disappointment. I use these for making muffin bread, mini--meatloaf, and oddly shaped pop-overs. They are thick and well-made with the metal folds on the exterior so material does not get stuck inside, which is smooth even in the corners.

Great single serving pans, or party version bread loaves...

I use these constantly as a single guy to make meatloaf. It is a way to make 4 ( buy 2 sets and make 6 or 7) dinners at once. Freeze them, and you have dinner after an hour of cooking when you get home after work. They are great for such a plan. You can also use them to make small loaves of banana, beer, or zucchini bread. They are pretty great...

Very nice to use!

These mini loaf pans were fantastic and I will be using them over and over again for my WW (Weight Watcher) bread recipes. I used a little cooking spray, but didn't think it really needed any. Bread slid right out!

Pantastic!

These are really great pans for small loaves. I used them mostly for 100% rye breads. The capacity of each pan is about 500mL and I use about 400 grams of rye dough. If using wheat flour (i.e. all-purpose), you'd use about 250-300 grams per pan. The bake is very nice and even with great color on the crust. Do remember to remove the loaf out of the pan as soon as you take it out of the oven. Otherwise, it can trap moisture, get soggy and even get sucked into itself due to a vacuum forming, leaving you with concave sides. Though non-stick, I do butter the pans first because it lends flavor, a nicer crust, and ensures it pops out easily every time.

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