I make Shokupan, Japanese milk bread, and this pan is perfect! Make sure you don't overfill the pan, I did and the lid was a little hard to open but with experience comes information. The pan is super nice, very sturdy, thick, professional, it's heavy duty and durable. It is rust resistant but if you want to keep it rust free, wipe it down after hand washing and let it sit out overnight, tilted to drain any remaining water. The capacity is excellent and will make a large loaf. This pan is really nice and would make a lovely gift for any baker.

Exactly what I was looking for! I was tired of struggling with loaf pans where the bread would stick so I was in the market looking for a durable, big/deep yet non-sticking loaf pan to replace my old one. This one is a total game-changer. The bread slides right out so effortlessly. It’s very sturdy and well-made; I love how evenly it bakes as well. Bought two and it was sure a good purchase. Worth every penny!

El pan es fácil de desmoldar y el cocimiento es uniforme comparado a otras charolas

Muy útilNo se le pega la masa

Excelente producto, se percibe y se comprueba la calidad, se desmolda fácilmente, no engrase ni le puse harina al molde, solo la masa la puse, leudo hasta 3/4 del molde y metí al horno 370 Fahrenheit con tapa cerrada por 30 min y 10 min mas sin tapa. Las fotos que ven es con 500 gr de harina, sal, azúcar, levadura y agua, como primer prueba está excelente solo ajustar la receta a fin de llenar el molde, espero les sirva. Saludos desde Mexico.

Yo compré dos tamaño grande con tapa con un costo aproximado de$1250 pesos mexicanos con todo y la tarifa de importación. De esta manera aprovechas el gas del horno para dos panes salado y dulce al mismo tiempo. El tiempo de horneado que utilicé fue de 45 minutos. El tamaño es como un pan Bimbo. Buen grosor del metal y excelente antiadherente. Muy recomendable.

Pan perfecto! Mucho mejor de los moldes comunes 8.5x4.5x 2.75 que hace pan más plano, esta molde hace pan más alto y bonito. Metal grueso y fuerte. Vale el precio.

Esta marca no la había conocido, el precio es algo elevado cuando lo compré aunque he visto algunas ofertas que ha tenido. Aún así al comprarlo y hornear el pan; se queda uno sorprendido, puesto que el pan no se pega, se desprende muy bien del molde y deja un horneado parejo. El molde es pesado, pero se puede apreciar la calidad de este al verlo y sopesarlo. Realimente es un molde que cualquier persona que guste de hornear pan se le recomienda puesto que tiene calidad y cumple con lo que se necesita en obtener un pan bien horneado. Nota: Se debe tener en cuenta el cuidado del producto al seguir las instrucciones para el uso del mismo, al igual que la receta que uno va a emplear para elaborar el pan que uno quiera. La receta que uno use es importante al igual que el molde en donde uno vaya a hornear su pan.

Mucho tiempo usé moldes T-Fal para hornear pan blanco de caja, y en varias ocasiones terminaba la masa pegada (y por ende quemada, incluso habiéndolo engrasado), además de no tener la altura suficiente para hacer pan de caja bien.Por esa razón decidí investigar y encontré este molde recomendado en The Wirecutter.Lo probé y vaya diferencia. Hasta parece engrasado (no lo está) de tan increíble que es su superficie para calentar uniformemente y evitar que se pegue la masa.Muy recomendable :)

Es un molde de material más grueso que el común, eso lo hace más resistente y por lo mismo hay que considerar que al hornear puede tardar un poco más. Aun así, es de muy buena calidad. Este tamaño de 33x10x10 es excelente para un pan de molde un poco más largo que el de tipo comercial. En las especificaciones no dice que traiga tapa. Para un mejor horneado, se puede poner en el horno al mismo tiempo que el molde con la masa, un contenedor con agua caliente que sea resistente al calor para darle humedad al pan y que no quede duro o muy seco.

Good product . Everyone can buy

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.

J'en suis à la sixième utilisation et j'en suis ravie. Matériaux lourd, bonne prise en main. Une fois huilé et fariné le pain ne colle pas et se démoule tout seul. J'en suis ravie!