USA Pan Bakeware Aluminized Steel Loaf Pan, 5 inch D x 10 inch W x 3 inch H, 1.5 Pound Review (2026)

Who this loaf pan fits

USA Pan's 1.5 pound loaf pan has a 10 by 5 by 3 inch baking surface, sized for standard sandwich bread, enriched milk loaves, banana bread and pound cake recipes that call for a 1.5 pound batch of dough or batter. That capacity matches what a lot of home sourdough sandwich loaf recipes are written for, so you are less likely to need to scale a recipe up or down to fit the pan. It suits bakers who want the classic look of a domed, open topped loaf rather than the flat, square cornered slices a covered Pullman pan produces. If your main goal is a tall crown with a visible golden crust on top, this size and shape line up well with that.

What the aluminized steel and coating actually do

The pan is made from aluminized steel, a construction USA Pan uses across its home bakeware line to combine the strength of steel with the fast, even heat conduction of aluminum. The surface has a corrugated or fluted pattern that helps air move around the pan in the oven, which spreads heat more evenly across the sides and reduces the chance of one side baking faster than the other. A proprietary silicone based nonstick coating, free of PTFE, PFOA and BPA, is baked onto the metal so loaves release without needing much extra grease or flour. USA Pan rates this line for oven use up to 450 degrees Fahrenheit, well above most bread and quick bread recipes.

Using and caring for the pan

Setup is straightforward: grease lightly if your recipe calls for it, though the coating is slick enough that many bakers skip greasing for standard sandwich dough. Once loaves are baked, they should slide or lift free with a light shake rather than needing to be pried out. USA Pan recommends hand washing the pan in warm water with a mild dish soap and a sponge, then drying it fully before storing, since the coating can wear faster in a dishwasher over repeated cycles. Metal knives, bread lames or serrated scrapers should stay away from the interior surface, since scratching the nonstick coating shortens its life and can eventually affect release.

Trade-offs and how it stacks up against other loaf pans

Against USA Pan's own smaller 1.25 pound pan, this 1.5 pound size holds more dough, so it is the better match if your recipe is written for a full pound and a half loaf rather than a smaller one. Compared with wire reinforced options like the Chicago Metallic Commercial II 1 pound pan, this USA Pan model trades a bit of that extra rim rigidity for a larger interior capacity. Multi packs such as the Amazon Basics 9.5 by 5 inch set cost less per pan but use a simpler nonstick coating and thinner gauge steel, which can show wear sooner. The main real trade-off with this pan itself is shape: an open pan will always give a rounded top, never the flat, square slices of a Pullman loaf.

Verdict: who should buy it

Choose this pan if you bake sandwich bread, milk bread or quick breads sized for a 1.5 pound batch and want a durable, evenly heating pan that releases cleanly without much fuss. It is a solid, USA made choice for bakers who do not need a perfectly square slice and are comfortable hand washing bakeware to protect the coating. If your priority is uniform, square cornered slices for toast and sandwiches, look at a covered Pullman pan instead, and if you regularly bake smaller loaves, USA Pan's 1.25 pound version will be a closer match to your usual dough weight.

Frequently asked questions