What's the depth on that one, please?

Isn't it great when something just works for you?

Nice looking bread.

I haven't had great luck with parchment for bread, though I use it for many other things. I've been using spray oil, but the one I really like is discontinued. Sigh. Interesting about the corners. I mostly make round loaves, but I have a lovely terracotta loaf pan, as well as a baguette cradle, for when long suits, but I've never wanted anything but round ends. I guess more of the traditional batard shape than "loaf". I never thought of that before.

Wow! You found a good bargain. I like USA bakeware, but I've never seen it at HG.

I have the USA 13” pullman with lid. I have had it for years.

The USA pans do not require parchment they have a silicone coating. Never ever spray anything to coat it . The instructions warn against this as it will form a non removable yellow gross film.

I always use a soft pastry brush and real butter to make a light film on the pan and lid. The crust will be beautiful and have incredible flavor. I have convinced the bakers on The Fresh Loaf blog that have USA pans to do this and they love the result.

Never scrub the pan with anything abrasive . Always dry in your still warm oven.

I've been using the round cake and tube pans for years and really like them. Haven't used parchment for baking.

Just turn it upside down and it comes out, HU?

I didn't realize they are coated with silicone. Still, using parchment means there's very little, if anything, to wash up. I guess it wouldn't hurt to try not using the parchment and see what happens.