---
product_id: 458489847
title: "Pullman Loaf Pan, 9 x 4 x 4, Aluminized Steel"
brand: "usa pan"
price: "€ 192.94"
currency: EUR
in_stock: true
reviews_count: 13
category: "Usa Pan"
url: https://www.desertcart.at/products/458489847-pullman-loaf-pan-9-x-4-x-4-aluminized-steel
store_origin: AT
region: Austria
---

# 9x4x4 inch perfect loaf size 450°F max baking temp Heavy gauge aluminized steel Pullman Loaf Pan, 9 x 4 x 4, Aluminized Steel

**Brand:** usa pan
**Price:** € 192.94
**Availability:** ✅ In Stock

## Summary

> 🍞 Bake Like a Pro, Slice Like a Boss!

## Quick Answers

- **What is this?** Pullman Loaf Pan, 9 x 4 x 4, Aluminized Steel by usa pan
- **How much does it cost?** € 192.94 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.at](https://www.desertcart.at/products/458489847-pullman-loaf-pan-9-x-4-x-4-aluminized-steel)

## Best For

- usa pan enthusiasts

## Why This Product

- Trusted usa pan brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Versatile Baking Power:** Ideal for yeast breads, quick breads, French toast, and even Japanese milk bread
- • **Precision Perfect Loaves:** Square-sided Pullman design for flawless sandwich bread every time
- • **Durability Meets Performance:** Commercial-grade aluminized steel ensures even heat distribution and warping resistance
- • **Effortless Release & Cleanup:** Proprietary silicone non-stick coating means bread slides out and pans wash up in seconds
- • **Lidded for Bakery-Quality Rise:** Sliding lid guarantees uniform dough expansion and that coveted flat-top crust

## Overview

The USA Pan Pullman Loaf Pan set (9x4x4 inches) features heavy gauge aluminized steel construction with a patented silicone non-stick coating for easy release and cleanup. Designed with a sliding lid to create perfectly square, bakery-style loaves, it withstands baking temperatures up to 450°F and is ideal for a variety of breads including yeast, quick breads, and specialty loaves like Japanese milk bread. This durable, commercial-grade bakeware delivers even heat distribution and warp resistance, making it a must-have for serious home bakers seeking professional results.

## Description

The USA Pan Pullman Loaf Pan and Cover has a baking surface area of 9 x 4 x 4 inch and provides home bakers with an easy way to bake the perfect, fine-grained square breads for sandwiches, French toast, Pain de mie, Japanese milk bread as well as quick breads. With our patented and proprietary AMERICOAT Plus non-stick silicone coating, the USA Pan Pullman Loaf Pan and Cover allows for easy clean-up. With a sliding lid cover that is designed to ensure that rising bread dough will swell uniformly into a flat top, bakers will enjoy delicious square yeast breads that will finish with flaky golden brown crust and nice even square sides that are perfect for cutting into beautifully uniform slices. Every USA Pan 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. Our Pullman Loaf Pan and Cover features a steel wire in the rim, which provides extra strength and further provides resistance to warping. USA Pan is a Bundy Family owned company, based in the Greater Pittsburgh, Pennsylvania area that has been producing high performance bakeware for over 60 years. Pullman Pan Cover Instructions: To remove, after pan has cooled enough to handle, hold pan so that the cover’s edge that curls up is facing you. With the palm of your other hand, tap the curled edge so that the cover slides away from you. To replace, slide the cover over the top edge of the pan starting with the edge that curls up. Make sure that the cover is pushed all the way on so that the small indentation on the cover locks into place. This will prevent the cover from moving while baking. Outer pan dimensions: 10.5 x 4.75 x 4-Inch. Made in the USA from globally sourced materials.

Review: Fun to have, but serious bakers will want two with their lids. - These pullman pans arrived in pretty good shape; one lid arrived with small dent that doesn't influence performance in any way. I wasn't sure I'd need two; but when I make yeasted bread, it's usually two loaves. I've made several of my tried and true recipes so I could compare to the also expensive gold t. pans from you know where that I love but that are sometimes just a bit too small. I am smitten with straight sided loaves, and these pans turn out razor sharp corners! Some people get cranky about folded-corner pans because they don't want to spend time on cleaning. If that's you, get over yourself :) and take five seconds to run a wooden toothpick along the interior folds (of ALL of your baking pans). These are truly a breeze to clean. The rolled top edges are very tight so allow plenty of drying time tipping them in ways that'll encourage water to run out. Mostly I don't think they need greasing except for a sticky quick bread. Or you can just use parchment. Do not grease the cover for any recipe no matter how sticky the dough. Yeast breads bake up using same time and temperature as usual; and the pans do offer an even bake, but the bottom and side crusts are a little more pale than those my gold t. pans produce. For sandwich-type loaves, once the interiors have come up close to temperature, I pop the loaves out, cover the tops with foil, and place them directly on the oven rack for 5-10 minutes to get a crisper, browner crust. Sugary yeast breads bake quite well; I'm very happy with how the crusts bake in these pans without any adjustment. Wet loaves like quick breads seem to take a bit longer to bake. If your oven tends to be "fast" these pans will help with over-browning. An instant read thermometer is useful when getting used to these pan, even if you've used your recipes for years in other pans, including the gold pans which are not much darker than these. I've never used the other USA bread pans, so I can't speak to whether or not they provide the same baking experience as the pullman pans. You can of course use these pans with or without their lids. They hold a well-sized loaf particularly those from older recipes when slightly larger 9" x 5" or 9 1/2" pans were common. Let the dough rise to 1/2 to 1" below the top of the pans, the dough will rise more but won't collapse or leak out when it hits the lid during baking. The lids slide easily into place and come off just as easily. They don't lock, but you can tell when they're in place properly. Since the allure of a pullman loaf pan is its straight sides, you can forgive them for not stacking. Nonetheless, if you buy the set of two they're not bad on space. I store one sort of tilted inside the other with their two lids propped between them and other pans. Since one of my pans did arrive with a dent, I'd advise you to check your pans over carefully for any damage to the metal or the finish. Sometimes I see that people have been unhappy with how silicone-coated pans wear. I'd be seriously peeved and would post again if the finish were to not wear well. Overall I'm quite pleased especially with getting a sizable discount on buying the pair. A necessity? Not in the least, but if you make this little splurge opt for the set of two and get their lids as well so you can get more use out of them.
Review: Game changer for bread baking - This has been a life changer for my sourdough bread!!!! I absolutely love it!!! If you are debating get and you won’t regret! Non stick bread just slides out no if and buts about it!! So easy to clean and haven’t had any issues with getting to hot that it burns my bread. My bread cooks even all the way around even heat! Only thing I don’t like is that sticky paper to the lid of the pan and the sticky tape is hard to get off!

## Features

- Our 9 x 4 x 4 versatile set of 2 Pullman loaf pan or Pain de mie loaf is lidded and consistently bakes beautiful bread (yeast or quick); 9 x 4 x 4 holds a 3 to 4 cups of flour recipe
- Pullman loaf pan bakes wonderfully square sided bread for sandwiches, French toast, Texas toast (yeehaw!), pain de mie, japanese milk bread (shokupan) or any quick bread or bundt pan recipe
- Pans are finished with USA Pan’s proprietary silicone non-stick coating which allows for easy release and quick clean up
- Our commercial grade pans are made from heavy gauge aluminized steel for durability and even heat distribution
- Hand washing recommended as pans clean up easily by a quick wash in hot soapy water; maximum recommended baking temperature 450°F

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0B6XWPCXF |
| Best Sellers Rank | #1,515 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #6 in Loaf Pans |
| Brand | USA Pan |
| Brand Name | USA Pan |
| Capacity | 3 cups |
| Color | Aluminized Steel |
| Customer Reviews | 4.6 out of 5 stars 1,635 Reviews |
| Included Components | 2 Lidded Pullman Pans measuring 9 x 4 x 4 each |
| Item Dimensions D x W x H | 9"D x 4"W x 4"H |
| Item Type Name | Pullman Pan Loaf Pan |
| Item Weight | 703 g |
| Manufacturer | USA Pan |
| Manufacturer Part Number | 1170PM-ST-2 |
| Material | Alloy Steel |
| Material Type | Alloy Steel |
| Model Number | 1170PM-ST-2-1 |
| Number of Items | 2 |
| Number of Packs | 2 |
| Occasion | Birthday, Christmas, Valentine's Day, Wedding |
| Occasion Type | All Occasions |
| Product Care Instructions | Hand Wash |
| Product Dimensions | 9"D x 4"W x 4"H |
| Shape | Rectangular |
| Size | 9 x 4 |
| Special Feature | Works for quick breads and bundt pan recipes |
| Specific Uses For Product | Baking Sandwich Bread |
| UPC | 859166007312 |
| Unit Count | 2 Count |
| Upper Temperature Rating | 450 °F |
| number_of_cups | 4 |

## Product Details

- **Brand:** USA Pan
- **Color:** Aluminized Steel
- **Material:** Alloy Steel
- **Shape:** Rectangular
- **Special Feature:** Works for quick breads and bundt pan recipes

## Images

![Pullman Loaf Pan, 9 x 4 x 4, Aluminized Steel - Image 1](https://m.media-amazon.com/images/I/41gbbft7gOL.jpg)

## Available Options

This product comes in different **Size, Style** options.

## Questions & Answers

**Q: Panasonic Breadmaker sizes: M/L/XL--which would fit this?  And why a lid? ?  TIA!**
A: It depends on what kind of bread you're making. Rye, for example - For a 1.5 lb. loaf recipe, you need your recipe increased by about 30% for the 13" pan, but the 9" pan should be just right using the dough cycle on the bread machine and then turning it out to the bread (Pullman/"pain de mie" pan in this case, to bake.

As others have already answered, the lid is for a more square, no mushroom/muffin top loaf.

**Q: So, basically, you just make regular white bread recipe and then bake as usually except bake with the lid on? I've never used a bread pan with lid.**
A: It really is best if you use a recipe specifically called Pullman or pain de mie. If you use the king Arthur site recipe (and it works fine with any brand of bread flour, BTW), and you are substituting instant potatoes flakes for potato flour, do NOT double the amount, as was recommended in the comments. I did that, and it was WAY too much potato flakes. The bread was very moist, but it tasted so much like instant potatoes, it was off-putting. After that experience, I only used 2 or 3 Tablespoons of potato flakes, and the bread came out perfect. A couple of times, I didn't pay attention, and let the bread rise too high, but I just gently patted it to deflate it a little, then let it re-rise to about 1 1/2 " below the edge of the pan, then covered and baked. Baked it about 5 minutes less than the recipe instructions, but when I checked the temperature, it was perfect. Hint; add 1 TABLESPOON of white vinegar when you make any bread; you won't be able to taste it, and it will help your bread keep longer. There are only two of us, and sometimes homemade bread will mold before we can use it all, but the vitamin C in the vinegar helps prevent that. Happy baking!

**Q: Can this pan be used to make gluten free bread? Will using the lid prohibit the loaf from rising or will it spill out?**
A: A Pullman pan is ideal for GF bread because it is narrow, deep and the side are straight which helps support the rise. GF bread has a hard time rising and the shape of this pan really helps. The sides are close to 90 degree (not angled out) and it's narrower and deeper than most bread pans - three features that make this pan a great choice for GF sandwich bread. You get a compact tight bread. This is my GF go to pan. I leave the lid on or off, depending on my mood and the recipe. I mostly leave it off. Make sure your recipe will fill the pan or you might get a short loaf. King Arthur has an excellent GF sandwich bread recipe specifically for the Pullman loaf on their website. You won't be disappointed.

**Q: Do you need to change the baking time when you bake bread? Because my bread always comes out a bit undercooked in the middle and it's quit noticeable.**
A: As others have said:  get a thermometer to measure the internal temperature of the loaf.

Also:  It might be your oven.  If I'm baking bread at 350, I bake it say half an hour and then have to turn my oven up to 375 for about an extra 10-15 min to get the internal temperature up to 190.  It's been working for me.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Fun to have, but serious bakers will want two with their lids.
*by A***N on October 22, 2023*

These pullman pans arrived in pretty good shape; one lid arrived with small dent that doesn't influence performance in any way. I wasn't sure I'd need two; but when I make yeasted bread, it's usually two loaves. I've made several of my tried and true recipes so I could compare to the also expensive gold t. pans from you know where that I love but that are sometimes just a bit too small. I am smitten with straight sided loaves, and these pans turn out razor sharp corners! Some people get cranky about folded-corner pans because they don't want to spend time on cleaning. If that's you, get over yourself :) and take five seconds to run a wooden toothpick along the interior folds (of ALL of your baking pans). These are truly a breeze to clean. The rolled top edges are very tight so allow plenty of drying time tipping them in ways that'll encourage water to run out. Mostly I don't think they need greasing except for a sticky quick bread. Or you can just use parchment. Do not grease the cover for any recipe no matter how sticky the dough. Yeast breads bake up using same time and temperature as usual; and the pans do offer an even bake, but the bottom and side crusts are a little more pale than those my gold t. pans produce. For sandwich-type loaves, once the interiors have come up close to temperature, I pop the loaves out, cover the tops with foil, and place them directly on the oven rack for 5-10 minutes to get a crisper, browner crust. Sugary yeast breads bake quite well; I'm very happy with how the crusts bake in these pans without any adjustment. Wet loaves like quick breads seem to take a bit longer to bake. If your oven tends to be "fast" these pans will help with over-browning. An instant read thermometer is useful when getting used to these pan, even if you've used your recipes for years in other pans, including the gold pans which are not much darker than these. I've never used the other USA bread pans, so I can't speak to whether or not they provide the same baking experience as the pullman pans. You can of course use these pans with or without their lids. They hold a well-sized loaf particularly those from older recipes when slightly larger 9" x 5" or 9 1/2" pans were common. Let the dough rise to 1/2 to 1" below the top of the pans, the dough will rise more but won't collapse or leak out when it hits the lid during baking. The lids slide easily into place and come off just as easily. They don't lock, but you can tell when they're in place properly. Since the allure of a pullman loaf pan is its straight sides, you can forgive them for not stacking. Nonetheless, if you buy the set of two they're not bad on space. I store one sort of tilted inside the other with their two lids propped between them and other pans. Since one of my pans did arrive with a dent, I'd advise you to check your pans over carefully for any damage to the metal or the finish. Sometimes I see that people have been unhappy with how silicone-coated pans wear. I'd be seriously peeved and would post again if the finish were to not wear well. Overall I'm quite pleased especially with getting a sizable discount on buying the pair. A necessity? Not in the least, but if you make this little splurge opt for the set of two and get their lids as well so you can get more use out of them.

### ⭐⭐⭐⭐⭐ Game changer for bread baking
*by R***N on April 26, 2026*

This has been a life changer for my sourdough bread!!!! I absolutely love it!!! If you are debating get and you won’t regret! Non stick bread just slides out no if and buts about it!! So easy to clean and haven’t had any issues with getting to hot that it burns my bread. My bread cooks even all the way around even heat! Only thing I don’t like is that sticky paper to the lid of the pan and the sticky tape is hard to get off!

### ⭐⭐⭐⭐⭐ These are it. Look no further.
*by G***G on August 22, 2026*

I've been baking sourdough for ages now and struggled to make symmetrical loaves. These pans work wonders and I've never had the bread stick to the pan. A+

## Frequently Bought Together

- USA Pan Pullman Loaf Pan, 9 x 4 x 4, Aluminized Steel
- USA Pan Bakeware Rectangular Cake Pan, 9 x 13 inch, Nonstick & Quick Release Coating, Aluminized Steel
- USA Pan 1145LF Bakeware Aluminized Steel 1.25 Lb Loaf Pan, Medium, Silver

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*Product available on Desertcart Austria*
*Store origin: AT*
*Last updated: 2026-10-11*