Fat Daddio's Anodized Aluminum Bread Pan, 7.75 x 3.75 x 2.5 Inch, Set of 2, Silver

I love these pans!! They are a bit bigger than I thought, but are a great size. They are easy to wash, and give me a great bake every time. They are a nice sturdy weight, and I love that they are made in the USA. I also love that they come in a pack, great price!! Would definitely buy again!!

I use the Fat Daddio's loaf pan every week to bake our family’s favorite banana bread recipe—and it turns out perfectly every single time! This pan has truly taken my baking to the next level. The aluminum construction distributes heat evenly, so the bread bakes beautifully with a golden crust and a soft, moist center. It never sticks, and I love that I don’t have to fuss with greasing it too much. Even after weekly use, it still looks and performs like new—super durable and easy to clean. What I appreciate most is how consistent the results are. No burned edges, no raw centers—just delicious banana bread that my whole family looks forward to. This pan has definitely become a staple in my kitchen. If you're serious about baking or just love a good loaf of banana bread, this is a must-have. Highly recommend!

I've had the 9x5 bread loaf pans for about a year now and after repeated use for yeast, sourdough and quck breads I can say they are the best bread pans I've ever owned. The anodized aluminum distriutes the heat evenly, brown the crust's perfectly and gives you a perfectly baked bread regardless of what type of read you are making. To top it off, whiel they aren't advertised as a non-stick pan, the anodized aluminum cleans up easily with jsut a bit of hot water, dish soap and a no scratch pad designed for non-stick pots and pans. All around, a perfect bread pan.

I've been kinda meal prepping my lunches lately. These pans are a nice size for personal casseroles. My only complaint is they don't stack. If I had known this I probably wouldn't have bought them. I live in an apartment with a small kitchen and very little storage space. Not stacking is a problem. Otherwise they are very nice pans.

The secret in this product is "Anodized Aluminum" when aluminum is Anodized it closes the pores of aluminum. This means that NOTHING STICKS. Seriously when you bake in these they only need to be cleaned with soapy water before using. DO NOT SPRAY with oil and flour spray or "PAM". Those products burn and create a "film" of crud that's hard to clean. You destroy the non-stick when you use those products. I hand washed mine with sudsy water and removed the sticker, poured my batter into them directly with no other prep and baked as usual. I let it cool enough to handle and tipped upside down and I could wipe with a cloth and do another batch. These Fat Daddio's pans are a bakers dream. They are used in most bakeries. These pans are seamless and during the process of pressing the aluminum over the mold the metal shows some stretch marks or "ripples" but the surface is smooth and has no effect on food. There are no seams for food to get into. I have thrown away all my old bake-ware as I replaced with Fat Daddio's products. I have over 20 Fat Daddio's pans and I destroyed one of them by using a non-stick spray. I can't clean it out, the spray burned. I swear by these pans and only wish I started off with them 30 years ago. They are designed to be used in high volume bakeries and kitchens. Fat Daddio's aluminum are thicker than the steel pans but since aluminum is light some people think they are weaker. NOT TRUE! "Anodized Aluminum" is stronger. Trust me enough to try a cake mix poured directly in a "New" rinsed and dried Fat Daddio's pan without the usual prep. Pull the cake out of the oven and let cool 20-30 minutes, put a plate over the pan and flip it over and lift the pan off and have your spouse take a picture of your expression when you look at the pan. That picture will be priceless! You'll go on a cleaning project of getting rid of all the old beat up crap bakeware, because all you have to to to Fat Daddio's pan is rinse it out. Be prepared, you can spend a fortune as Fat Daddio's has every shape and size pan you can imagine. You'll NEVER buy or want another brand. I wish I had started out with Fat Daddio's seriously. In a home kitchen using basic care you will be passing these along to the next generation or more. (just tell them not to use spray's) Tim p.s. Toss the "non-stick spray's" during your clean-out.

Love it! Reminds me of the old fashioned bakery pans and is a wonderful addition to my baking needs.

I use these Fat Daddios bread pans for banana bread and loaf-size pound cakes, including Hershey's Chocolate Cake using the recipe on Hershey's Cocoa containers. They also are nice for meat loaf. It's an ideal size--not too big and not too small. These are anodized aluminum pans, which is somewhat non-stick, but I spray them lightly with Baker's Joy and then put parchment paper inside, which sticks to the Baker's joy sprayed on the sides and bottom. It makes removing the banana bread or pound cake loaf very easy, and it's easy to clean. For cleanup, I spray and rinse first with hot water and then wash in the dishwasher. This is the recipe for banana nut bread, where you can use diced Medjool Dates instead of dark brown pure cane sugar. I like to add chopped pecans or chopped walnuts. As shown in one of the photos, the bananas should have brown spots and be ripe but not overly ripe. The key to this recipe is NOT to use oil or butter, which I discovered by forgetting to add oil or butter. I usually prefer butter for cakes, but it's flavor is too intense and overwhelms the bananas. The general rule is that the riper the bananas, the more banana flavor; but it needs some spices like Pumpkin Pie Spice mix (cinnamon, cloves, nutmeg, and ginger): Banana Date Nut Bread Recipe 2 and 1/2 cups Gold Medal all-purpose flour (sifted) 1 tablespoon baking soda (bicarbonate of soda) 1/4 teaspoon Kosher coarse salt 1 cup white sugar 1 cup dark brown sugar (or 1 cup chopped Medjool dates) 2 organic large eggs 6 ripe bananas (spotted but not solid brown) 1 cup Bulgarian buttermilk (or 1 cup whole milk) 1 tablespoon Pumpkin Pie Spice 4 ounces chopped walnuts or chopped pecans (optional) Bake approximately 1 hour in parchment-lined Fat Daddios bread loaf pans Baker's Joy and Reynold's precut parchment cookie baking sheets, which you cut in half and fold, make everything easy. For reference, the parchment sheets do not need to be the full length of the bread loaf pans, and they just need to be length-wise (see the photos), since Baker's Joy makes the side ends non-stick. This is an easy recipe, as are the recipes for different types of pound cakes, which can be boxed cake mix like Betty Crocker, Duncan Hines, and Krusteaz (all personal favorites). Summarizing, these Fat Daddios' bread pans are perfectly sized, and when you use Baker's joy lightly and Reynold's parchment cookie baking sheets, it transforms something that was messy and time-consuming into FUN with easy clean-up and serving.

These are very sturdy and I like the size but they are definitely not nonstick. Even after spraying them liberally with avocado oil, I’ve had issue with my bread sticking. Finally I started lining them with parchment paper and then they work well but I was disappointed in the stickiness of them.

Fast shipping! These are excellent bread pans. Definitely buy again if I need more.

Están de buen tamaño para los panques y no se pegan me gusta este tipo de moldes

I needed to replace my older loaf pans and since I love my Fat Daddio cake pans, bought this loaf pan. I will now replace my other loaf pans with this brand. However as the sell and price has changed, I'll need to find it elsewhere.

Best bread pans I have ever had. 100% recommended

I bake bread in this pan every day and the loaf is always perfect with a perfect crust.