USA Pan Bakeware Aluminized Steel Hearth Bread Pan

Love, love this brand. I made sourdough hotdog rolls using it... simply amazing. After making them you'll never buy store bought if you have time to make ahead.Lightly sprayed it with olive oil spray, then placed them as 10, 100g logs in a row in each section. Let them rise, pull-a-part was easy and well done. slice and serve. I will say, sourdough is more filling don't be surprised if one roll is enough.Hand wash the pan, you spent that much... don't ruin it with the dishwasher, dishwashers are known to over time remove non-stick surfaces. Everyone knows its dishwasher safe, but its not good for the pans.

Oddly enough, I haven't yet made the New England style hot dog buns in this pan - though I keep meaning to. Instead, what now I've made a dozen times, are what I've nicknamed "Hogs in a Comforter." Here in Texas donut shops sell "pigs in a blanket", a small smoked sausage encased in donut dough, then baked (donut dough is not sweet without the glaze). Yum yum. This is my Texas-sized version.I use my soft hot roll recipe (made in the breadmachine on the dough cycle) and roll out half of it to fit this pan. I place slices of cheese (American or pepperjack)in the indentations, and use the weiner-sized smoked sausages on top of the cheese. I roll out the other half of the dough, place it on top, tuck it around the edges, brush with an egg glaze, and bake. Oh.My.Goodness. Just wonderful. After they are cool I cut them apart, wrap each individually in plastic wrap, and refrigerate. They heat wonderfully in the microwave in the mornings for a quick breakfast.Also use same roll recipe for my version of a hot sandwich: place half the dough in the pan, brush with olive oil, cover with cheeses, thinly sliced smoked ham or deli roast beef, and optionally, grilled onions and bell pepper. Place the other half of the rolled out dough on top. Brush with egg glaze. Bake. Devour.I have also used a french bread recipe, rolled half the recipe to fit the pan. Brushed with a little pizza sauce, sprinkled with grated mozzarella cheese, and add pepperoni. Roll out the other half of the recipe, place on top, tuck in the edges, brush with egg glaze, bake and voila, pizza in bar form.And the pan itself - excellent quality. The no-stick coating is so no-stick it's hard to hold on to. It washes like a dream (I wash by hand), it's heavy so it cooks evenly. As time goes by I intend to buy every pan this manufacturer makes.

Have used once with King Arthur's New England hot dog bun recipe (a potato bread recipe) and a hamburger bun recipe. Both baked well. I should think any 3-cup flour recipe you like would work if you adjust the baking time to account for the type of flour and amount of sweetener used. Next I am going to follow a suggestion of another reviewer and put a filling in before rising and baking. I greased the pan with butter, and the bread fell right out of the pan.

I bought this because we couldn’t find gluten free hotdog buns that were even decent. I swear we tried them all and they were crumbly, dry and broke apart horribly as you tried to eat them. Enough about bad buns.This pan is very heavy duty, I thought about this purchase as it is quite expensive and I hadn’t really found a good bread recipe to even try in it. The first three bread recipes I tried were major fails. But the third was decent and the fourth was perfect. This pan cleans easy (has a coating) and is very solid. I just hand wash easily after using it, really only to get the oil off the pan, nothing sticks.So if you want to make some fabulous GF buns that don’t even remotely taste gf buy this cookbook, No-Fail Gluten Free Bread Baking. The hotdog bun recipe in there is great but doesn’t make enough dough so the buns are a bit puny in this pan. I made the white sandwich bread dough and it filled the pan perfectly and they baked very well. The only other change I made was to proof longer and bake at a lower temp (325F vs 375F). I use a steam convection oven (thermador) and any convection oven will need the temp reduced a pinch.Love the pan, USA pans are very nice! I have a mini cake pan (6 wells) as well and will try making hamburger buns in it.

This is an extremely heave pan with an almost glass-like finish. Nothing has stuck to it and I don't think it will. I've adjusted how I use it for making hotdog buns. While the concept is simple, proof dough in it and then bake covered with an oiled baking sheet (to get flat bun bottoms) flip and continue baking, the results were not what I wanted. First the dough and finished buns were heavy and, to me, dry. This was using a hotdog bun recipe from KAF. Perhaps I over baked them. What I'm using now is a KAF recipe for simple sandwich bread using a tangzhong method to make it softer. After a first proof I make ten equal balls of about 69 grams, let them rest for a few minutes and then for 10 'logs' and place them in the 10 slots of the pan. The second proof is for an hour or so. I preheat to 400 F and reduce to 350 when I place the pan in the oven. The rolls are lighter, tear apart nicely and much softer than the 'constrained' rolls. Make of this what you will. The pan itself is great.

We love USA Pans—they cook evenly, are built to last, and they are coated to resist sticking. They don't brown quite as nice as my sturdy vintage wear, but are close. Nice to be able to have the option to cook an authentic New England style bun. The sizing is perfect for light-to-medium dressed bun-length dogs (Not quite substantial enough as brat buns) and moderate-sized lobster rolls or po' boys. (Though a touch larger design size would be nicer for the latter.) But a toasted, top-sliced bun even at this size is still a leap above the standard white side-sliced grocery bread roll.)The pan doesn't come with a suggested recipe, but we found the one available at King Arthur Flour pretty decent, with some tweaks to make a touch tenderer crumb.