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Fat Daddio's Anodized Aluminum Bread Pan, 4.875 x 2.75 x 2 Inch

  • Fat Daddio's Anodized Aluminum Bread Pan, 4.875 x 2.75 x 2 Inch
  • Fat Daddio's Anodized Aluminum Bread Pan, 4.875 x 2.75 x 2 Inch
  • Fat Daddio's Anodized Aluminum Bread Pan, 4.875 x 2.75 x 2 Inch
  • Fat Daddio's Anodized Aluminum Bread Pan, 4.875 x 2.75 x 2 Inch
  • Fat Daddio's Anodized Aluminum Bread Pan, 4.875 x 2.75 x 2 Inch

Fat Daddio's Anodized Aluminum Bread Pan, 4.875 x 2.75 x 2 Inch

₪ 302.00 ₪ 182.00 Save: ₪ 120.00
₪ 182.00 ₪ 302.00 You save: ₪ 120.00



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Delivery Time: 15-20 days
Delivery Time: 15-20 days

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  • 14 Days Return

  • IDEAL FOR ANY RECIPE - Designed for creating the perfectly-baked loaf whether you are baking quick bread or a traditional bread loaf
  • FITS PERFECTLY - Fits 3, 6 & 8-quart pressure cookers and 3.4, 4, 5.3 & 10-quart air fryers. Measures 5" x 2.75" x 2" (12.7 x 7 x 5.1 cm), overall 5.5" x 3.25" x 2" (14 x 8.3 x 5.1 cm)
  • 18-GAUGE ANODIZED ALUMINUM - Easy release and clean up. Safe for citrus-based foods unlike traditional bakeware. Will never rust, peel or flake. No extra metals, chemical additives, dyes, PTFEs or PFOAs. Hand wash recommended
  • HEATS & COOLS QUICKER - Prevents over-baking and dry cakes. Heats evenly with no hot spots. Temperature-rated up to 550 F (285 C). Pressure cooker, air fryer and freezer safe
  • BUILT BAKERY TOUGH - Built to last through daily use in both the home kitchen and commercial establishments
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Customer Reviews

NO sticking, easy cleanup! Unlike other reviewers, I had no problem with my bread sticking to the pan. My first attempt, I greased the pan with coconut oil and then floured it with almond flour. The next time, I tried just spraying it with olive oil using a Misto sprayer, and it worked even better. The key may lie in just letting your bread cool sufficiently before attempting to remove it from the pan; certain recipes may tend to stick more, as well (just guessing here). Cleanup was quick and easy with just some hot water and Dawn dish soap. 5Perfect pansI came across fat daddio's when I was looking for non-bare aluminium pans to replace my old tinned steel (rusty) ones. Anodized aluminium is great since it won't react with acidic ingredients. It also won't rust or oxidise. For cakes and other more delicate things I'll line the pan with baking paper before baking, otherwise it does stick. However, for bread and brioche, a light coating of butter or oil (not even necessary for brioche, which is already quite fatty) and it comes right out without sticking.The pans are thick enough so as not to be easily dented, but they are still thin enough to be very lightweight and provide fast heat transfer. The rolled rim is a nice touch since it means no sharp edges to scratch you or other cookware.I would buy these again if anything happened to them.5Close to Ideal Bread PanThis bread pan is most definitely not nonstick. Parchment paper is required for lining when baking quick breads. I had a little bit of trouble getting some baked batter off. That said, heat conducts very well in it so the bake comes out perfects. There are no seams to worry about like the Goldtouch pans and it's nice not having to worry about scratching.For those who have issues with adhesive removal, it helps to spray the residual glue with rubbing alcohol and cover then with rubbing alcohol soaked paper towel for about ten minutes. The glue should come right off.4Wonderful pans! Worked perfect using Pam Bakers SprayChanging my review from 2 stars to 5 because my cheese bread came out absolutely perfect - popped right out with a great crispy crust. I stupidly used regular Pam the first time because it works great in all my ceramic pans and I just didn't do my research. This is my original review:I gave it 2 stars because it was the only one I could find in the size I wanted. I had to forcibly gouge the bread out of the pans with a spatula and made big dents in the sides of the hot loaves. Right now I'm wondering how long the pans will have to soak to see if the cooked-on residue will ever come off. I guess I'll have to resort to parchment if I ever use them again as bad as I hate to, it's so hard to form parchment in such a small container. No instructions to preseason, so I don't know if that would have made a difference or not.5Great personal size pans but watch out for the glue dot.I love the pans overall but the glue that is used to hold the label in place on the inside of the pans is horrible. The glue dot is literally impossible to remove. I used Goo Gone, which did not phase the glue, scrubbed it, and ended up getting tweezers to pick tiny pieces of the glue dot off. It took a long time. There is no reason an industrial type of glue needs to be used on kitchen pans. Every other brand of pan I have bought over the years has a glue that peels off with the label. I will be hesitant to purchase more of this brand due to the problem with removing the glue dot.4a good straight sided 5" pan I bought this because I wanted wider loaves and it's really difficult to find a loaf pan that is 5" across on the bottom as well as the top. I used to have a similar pan from the same brand that was only about 2.5" high and I felt like it didn't do as good a job of giving me tall loaves. The 3" height on this one gives a lot more ...climbing surface? I guess? The pan also does a really great job of producing a loaf that's evenly browned on all sides - I don't have to stick it back in the oven to brown the bottom like I did with my old pan.It's not nonstick, but if I spray it with oil spray beforehand, the loaf comes out clean. 5Fat Daddio, please get rid of the nasty glue dot!Nice quality pan that fits in my InstantPot Duo 6. These pans are heavy anodized aluminum that can be used in the oven or IP. I like that they have no seams. My only complaint, reducing the rating by one star, is that Fat Daddio continues to use an industrial strength glue dot to adhere the label to the pan. It is extremely difficult to remove the glue residue, which is on the cooking surface of the pan. I've purchased many other products where the glue removed easily. This seems like an easy problem to correct. I own 4 Fat Daddio pans and each has had the same issue!4pan prep, how to restore pans, how to deep clean, olive oil/dishwasher warning, I use these for gluten free cooking!Inside dimensions of the pan on top are 4 7/8" X 8 7/8". Bottom outside dimensions are 4 3/4" x 8 3/4". The corners are not squared but kind of rounded. Pan number BP-5643. Freezer safe, oven safe to 550F. Seamless, so that is good at least. Rolled edge top. Made from anodized aluminum. Due to the efficiency of anodized bakeware you may need to reduce recipe temperature or timing. Temperature reductions of 5 to 25 F. They are very sturdy. Do NOT use Olive Oil (or spray containing olive oil) with these pans!!! The manufacturer has left a warning that it will leave a sticky residue on them. Life is hard enough without making your pans HARDER to use.To maintain the performance of Fat Daddio s Anodized bakeware, simple hand washing or soaking in warm soapy water, followed by a quick rinse and towel or air drying . Do NOT use dishwasher detergents, bleaches, harsh chemicals, abrasive soaps, wire brushes, scouring sponges, or sharp tools when cleaning as they can damage the surface of your bakeware. IF you HAVE put your fat daddio pan through the dishwasher......I have a tip at the bottom of my post of how to restore it.Pan prep:BREADS: For first time use recommend butter, coconut oil, canola oil, lard, or shortening. If needed, dust with flour for sweet breads and cornmeal for yeast breads. After the first few uses the baking surface will build a wonderful patina that will eliminate or minimize the need for pan prep.Sweet breads ~ you can dust with flour. Or use a spray with flourYeast breads ~ you can dust with cornmeal, to provide additional release.Since I bake gluten free/grain free, I just use coconut oil &/or pastry paper, which is why i use Fat Daddios in the first place. It is AWESOME for gluten free/grain free cooking!!After the first few uses the surface tends to build a wonderful patina that will eliminate or minimize the need for pan prep.PASTRIES AND COOKIES: Generally there is no pan preparation needed for these items. Most recipes have a higher fat content than cakes and provide a very effective release. If you are baking pastry or cookies with a low fat content you can simply line the sheet with a silicone baking mat or parchment paper.PIES, TARTS, QUICHES: Unless your recipe specifically calls for a grease-release preparation, these items generally do not require any pan prep. Most crust recipes have a high butter and fat content that will provide a natural release.CAKES: A traditional method using unsalted butter and flour is recommended. Shortening or lard can also be used effectively in place of butter. Many commercial spray release products are also very effectiveMy pan just went through the dishwasher!!don t throw the pan away as it still has a lifetime of baking performance ahead! First try seasoning the pan with a few drops of good quality baking oil (NOT OLIVE OIL) and a cloth. This works well for removing most phosphate residue. For extreme discoloration you may need to coat the entire pan in shortening or butter and place on a cookie sheet. Bake the pan at 300 degrees for 10 minutes. Let the pan cool for a few minutes. While still warm, wipe the pan clean with a towel. This process may not return the off-the-shelf beauty it once had, but will effectively season the pan for future use.Let's face it bakeware can take a beating in the kitchen. After continual use it will build up a patina from the grease and butter. Most professional bakers don't mind this buildup, as it actually increases the performance of the pan. Baked goods come out even easier. But many home bakers don't like the look of a well-seasoned pan and want to restore its beauty. It can be achieved with a little effort. Learn how to deep clean your bakeware...How to Deep Clean Your BakewareTools NeededWell used bakeware panSoft clothWarm waterBar Keepers Friend Cookware and Cleanser Polish (Be sure that you get the Cookware Polish, as it has a non-bleach formula that is recommended for cookware). Run bakeware under warm water. Sprinkle pan with Bar Keepers Friend Cookware and Cleanser Polish. Gently rub the powder into a paste, and allow to sit for 1-2 minutes. Stubborn stains may take up to 5 minutes. Rinse with warm water. Stubborn stains may need to be worked on again. So clean, that you can see my image reflected in it!5Great pan for 1 pound size bread!Great pan in a hard to find size. This size of 2.75 x 7.75 x 3.75 is the best size to bake "1 pound loaves". I use my breadmaker to make the dough then finish up in the oven in this pan. The finished product always turns out much nicer than in the machine when I do that. The aluminum pan heats evenly and is a sturdy weight. Unlike other reviewers, I have had no problems with my breads sticking to this pan. I always grease the pan well with solid vegetable shortening as I was taught to do. You could also use something like solid coconut oil or lard to do so as well. After removing the bread from the oven I let it sit for 12-15 minutes as well. The formed condensation inside the pan also helps remove the product easily.5Fat Daddio's RULES!I guess I didn't have any issues separating the pans, because a couple weeks after receiving these I came back here to the product listing to check the size of the pans, and that's when I saw all the reviews from those having problems separating them (I own a bunch of Fat Daddio's pans, so I didn't read the reviews before purchasing). At any rate, as soon as I saw all the issues some were having, I immediately jumped up and grabbed my pans, only to discover I had already separated them when they arrived, before I put them away! Note I am disabled, and I have small hands and not a lot of hand strength - so maybe I just got lucky.These pans are equal in quality to all other Fat Daddio's bakeware I own (multiple cake pans in various sizes, pie pans, etc.). I always use "baker's goop" to prep my pans; simply blend together equal amounts of vegetable oil, vegetable shortening, and AP flour with a hand mixer, then store in a jar in your fridge. Coat your pans with this (use a pastry brush or a small wad of paper toweling to apply) and nothing will ever stick.Although Fat Daddio's pans are technically dishwasher safe, I never put my bakeware in the dishwasher. Automatic dishwashing detergent is very harsh, and over time can cause discoloration and imperceptible pitting in the surface of the pans which can eventually lead to foods sticking. As long as you prep your pans properly, baked goods won't stick and cleaning the pans won't take any more effort than a bit of hot water, a squirt of liquid detergent, and a swipe with a soft sponge. I usually clean my pans as soon as I turn out the baked goods onto a rack, then once clean set the pans upside-down in the oven - which is still a bit warm.Be careful of scratches when storing these pans, too. I either return them to their original plastic bags or stack them with paper toweling between them to avoid scratching the inside of the pans during storage.With proper care, Fat Daddio's pans will last for years.5These are InstaPot compatible.These fit inside a 6qt InstaPot nicely, however they do touch the sides. You can get both pans in by stacking them, shown here on top of a steaming trivet (which is sold separately.)5DisappointedI make gluten-free bread, and I wanted a loaf pan that was larger than a mini pan but smaller than a regular loaf pan. I was hoping these would work for me. After reading several reviews about how the pans arrived stuck together, I decided to spent the couple of extra dollars and buy two separate pans. I spent quite a lot of time just removing the dab of glue that held the label to the the inside of each pan. Then about 15 more minutes attempting to remove the UCP label on the bottom of each pan. Even with Goof Off, it took a long time. This company uses really good glue. I was not happy with the outcome of my bake. Even with pan preparation my bread stuck badly. I have never had this happen with my Chicago Metallic pans. My bread did not seem to bake evenly. I won't be using these pans again.2
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