USA panIt's called a "Pullman" loaf pan. The top lid keeps the loaf from expanding up and forces a condensed loaf. Used for sandwich bread.
BTW the "USA Pan" line of pans is the best I've used. I don't make this kind of bread but have their muffin pans, reg loaf pans, not sure how many others.
Is that some kind of pouring lip on the side?View attachment 100696View attachment 100697View attachment 100698View attachment 100699
Belonged to my great uncle. It's definitely Japanese and i suspect it came here during occupied Japan. Sat on the shelf in the garage. So rusty.
Had it sand blasted and coated with stove black.
Don't give up! It's a bit like sourdough: it takes a few tries to get the technique down.I did look at them, but ended up buying a smaller horizontal one. It has allowed me to discover I'm terrible at sausage-making.
After swapping out my frying pans for some decent carbon steel, I started looking for something stainless for when carbon would be too reactive. After a bit of a hunt, and not wanting to pay new prices picked up a used mauviel 250c frying pan
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quick go over with some oven cleaner and a Brillo pad to get the burnt on grease off, then a quick buff with some autosol had it looking a bit tidier
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Will see how it performs tomorrow, seems nicely solid
I have a 250 sauté. I’ve read it’s 2.3mm copper and .2mm stainlessI'm curious, how much of the pan is copper versus whatever the cooking surface is? I couldn't imagine silver or tin holding up to that sort of abrasion. They're beautiful pans, but i've never cooked on one.
Nice clean up on it!