I just got this bread pan from the Bakers Catalogue: http://www.kingarthurflour.com/shop/i...
I bought such an expensive pan with some reservation. I mean it's a bread pan, no? They're available everywhere at a lot less money. But this was high and I needed a *high* pan.
I have LOVED using it. The metal is especially heavy. It transfers heat for beautiful crusts. Bread slips right out. Not sure whether to attribute that to the slight corregation of the construction or some coating but the point is it works. Finally, the difference in the height really makes a difference for a coffee cake recipe I bought it for and for my very batter-like English muffin bread whose dough is too wet to support itself. I now get a nice tall slice that has a much more pleasing shape for toasting and for sandwiches.
I am rethinking my other conventional size bread pans and if any of them needs replacing I will definitely pop for the higher priced but also higher performance USA Pans that Bakers Catalogue sells.