Tiger Crown Bread Mold Silver 1.5 Loaf Pan with Lid 2396

Got this pan to bake milk bread. I didn’t want nonstick leaking chemicals. This pan works great. I greased the pan with butter before baking. No issues with sticking. This was one of two pans I found on Amazon that had a lid and is nonstick.

This pan is PERFECT. Not coated like American style Pullman pans. I followed Just One Cookbook’s recipe to the letter and it turns out perfect every time. I am getting a second one of these to more easily double the recipe (as suggested for professional/bowl lift model kitchen aides). I seasoned it with thin coats of avocado oil in a hot oven per JOC’s instructions and grease with butter before the second rise and the bread has just popped right out effortlessly. I am an experienced baker and almost never follow recipes exactly as written, but this pan plus JOC’s incredibly detailed recipe are a match made in fluffy bread heaven.

Pan is just as expected and was the right size for a 1.5 kin loaf. Needs careful cleaning and drying, as it is not nonstick, but for the price it is very well made and sturdy.

I own several different brands of Pullman loaf pans (USA pan, chef made, and Tiger), trying to find the size closest to the US Asian bakery. I purchased 3 pans from each brand.Design/finish: I would say the finish on this tiger brand to be the roughest out of the 3 brands. I found a lot of rough edges and seams with wonky gaps. I do appreciate the little tab on the lid to open the pan and the lid is probably the best fit out of the group. Chef made is ok and you have to slide the top on a certain way. USA pan’s lid is terrible, you have to slide on the top via one specific side only or you ruin the nonstick coating.Removing the bread: The bread is easy to remove from USA pan and ChefMade (both nonstick), but takes a little effort for Tiger. I generously buttered the pan before putting in the dough, but the bread still stuck to the pan and rip the top crust when I try to open the pan. On the third loaf, I open the pan slightly and slide a butter knife under the lid to release the part that was sticking and slide the knife around the bread.Bread baking: As for the bake, chefmade conducts the heat way faster and browns the crust more evenly. However, it produces a very chewy and tough crust that my kid refuses to eat. Tiger is probably a close second in even bake, I got some random splotches across three loaves that was mainly on the side. The pan produce a slightly thinner and softer crust that is still chewy but not tough like chef made. USA pan is probably the worst in terms of crust evenness and the center seems to dip in/shrink a lot.Cleaning: they are all easy enough to hand wash and dry, tiger is the easiest to clean. I find butter/grease tends to seep into the seam of Chef Made and USA pan (the worst offender) that you need to really flush out with hot water during washing or they slowly drip out later.Pricing: it’s understandable that this is imported from Japan, so it’s priced a little higher. It’s an ok price, wish the finish on the corners were slightly better.

I love this. I will have to buy another one.

I love love love this pan. I have a Pullman loaf pan that I'd been using up until this point. It has worked well but the sizing never really gave me sandwich bread sized slices. I've been trying to use less nonstick pans as well, so I decided to splurge a little and bought this product and I am thrilled. The size of the bread is perfect, just like bread you would buy at the store. This comes with instructions for seasoning, and I wasn't aware that you needed to season stainless steel. That part was a little tricky for me, I put on a thin layer but maybe the heat was too high for vegetable oil because it did create a few sticky spots on the bottom of the pan. If you try to season the pan, I'd recommend flipping the loaf pan upside down in the oven with a tray a row below to catch any excess oil. But either way, I didn't clean the sticky spot off because it wasn't too bad. Instead I use a lot of butter to grease the inside of both the pan and the lid and the bread always comes out like a dream. I would say, don't over-butter the lid because when you close the loaf pan with the lid, there's a little lip overhang. So if you butter it too much, that could potentially drip off the underside of the lid into your oven. I put a tray a row below in case that happens.This is super easy to clean too, I just wipe it down between uses. If I added inclusions and I see residue in the pan, I give it a gentle wash with a mild detergent, wipe it down as best I can, and then I pop it in the oven to fully evaporate all the water. No rust!

Happy with my purchase. Arrived as expected. Quality material. Recommended!

I seasoned my pan before using it. I had brushed butter on the pan before putting my dough in and butter leaked all over the bottom of my oven during the baking process. The pan is not sealed well and can't contain what I put in it! My bread came out denser and not well baked because of the leak and of course I had to clean my oven. Overall, the pan is not sealed well and I can't recommend.Sad it's past my return window. =(