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.

Love these pans! Great quality! However they arrived REALLY stuck together and wouldn’t budge apart no matter how hard my adult son and I tried to pull or pry them apart. BUT, I had a lightbulb 💡 moment: I decided to try the hot/cold trick, to slightly shrink the top pan while at the bottom pan slightly expands… and it worked like magic! Here’s what to do: fill the bottom of your sink (or a shallow larger pan) with a couple inches of boiling hot water from a kettle, just enough hot water to reach the top edge of the bottom pan. Place the stuck together pans into the water. Then, while the water is still hot, add some ice and a little cold water to the pan that is on top, filling it almost full. Because aluminum is so responsive to heat, after just a few minutes, the top pan will ever so slightly contract and shrink while the lower pan will ever so slightly expand from the hot water. And presto! The pans will effortlessly pull apart! No straining or pulling at all! I now keep my pans stacked together to save cabinet space, but I always drape a loop/knotted piece of ribbon across the lower pan, letting it hang over the edges on both sides before placing the 2nd pan inside, so that hopefully I won’t have to deal with the pans becoming stuck together again. This way, if the pans should somehow ever become jammed together again, I can just pull down on the ribbon between the two pans, and pull up on the top pan to get them unstuck… without having to deal with hot water and ice again. ;) As far as the pans themselves, they work really well for yeasted breads, pound cakes, etc. (though the size I purchased probably isn’t tall enough to support gluten free breads since you need pans with taller sides to support GF bread dough while it bakes). As a home baker with 30+ years of experience, I always prefer natural, uncoated aluminum over non-stick materials that always peel or get easily scratched, and aluminum pans won’t doesn’t rust like steel or other metals. Just grease your pans well (adding a dusting of flour or cocoa if you’re baking cakes) and you shouldn’t have any issues with sticking. I use coconut oil for this most of the time, or will use parchment, depending on the recipe. Never sticks! Instructions on reverse of tag caution to avoid using Pam spray with aluminum pans (this creates a nasty build up that won’t scrub off). Clean up is easy, but just as with all aluminum pans, you MUST HAND WASH. The bleach found in dishwasher detergents will etch and damage aluminum, and once something is etched, it’s permanently damaged. FWIW, I washed an aluminum toaster oven pan *one* time in the dishwasher and it became so badly damaged/etched that I tried soaking and scrubbing vigorously with bar keepers friend, cream of tartar paste, baking soda paste, steel stool… and nothing ever helped. Hand washing just takes a minute, so it’s just not worth the risk— don’t make the mistake I made! I’ve deducted one star for the pan “stuck together” issue, and because the bottom of one pan (the one that was on the bottom of the 2 pan “stack”) arrived with a dent in one corner. It doesn’t affect the appearance or quality of what I bake in the pan, but it’s a little annoying. I would’ve returned the pans, but when they arrived, I had some bread dough that needed to be baked ASAP, so I decided I could live with it. Great little pans that should last a lifetime!

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.

Loaves bake evenly and release from pan cleanly. Excellent product.

Just the right size for my small toaster oven

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.