Pullman Tins or Pans, also known as pain de mie are used to bake sandwich loaves - a loaf with equal square sides resembling a Pullman railway coach - hence the name. Pullman pans have a lid, making the bread bake in a confined space, giving it a texture which is firm and fine and the crust soft, so perfect for even slices of bread for sandwiches.
This Pullman Tin will yield a 700g (1½lb) white loaf measuring 32.5cm by 10cm x 10cm (13" long by 3¾"x3¾").
Not all bakeware is alike: Chicago Metallic Bakeware is made from commercial weight aluminium-steel and coated with AmeriCoat Silicone Glaze making them the heaviest and most durable pans in the world.
Looking After Your Pullman Pan
Commercial, glazed bakeware, designed for commercial use, has some specific care requirements with regard to seasoning and cleaning, summarised below:
Seasoning
Chicago Metallic bakeware, like all good commercial bakeware, needs to be seasoned before first use and then following any cleaning. Lightly rub cooking oil over the surfaces of the pan before first use. The oil will blacken and develop a non-stick surface. The pan should be lightly wiped on each use to continue to improve the seasoning.
Cleaning
Seasoned bakeware does not need and must not be exposed to dishwashing, submersion or the use of strong or abrasive cleaning chemicals. The pans are sterilised every time they go into an oven and so do not require this treatment: to do so will shorten the life of the pan. Simply wipe with a lightly oiled cloth after each use.
- If the pan must be cleaned, it should be spot-wiped with a damp cloth and mild detergent only. It should then be hand-dried, lightly seasoned with a cooking oil and placed in a warm oven to dry completely.