My only bread pans of the size called for in this recipe are the KAB brand made by USA Pans, and their non-stick coating is only rated for 450F, not 500F. Not wanting to damage my pans and/or end up with who-knows-what in my bread in the process, I came here to see what pans other people were using, and I'm surprised to see that the pans in the demo photos appear to be exactly the ones I'm hesitating to use. I realize that 500F is only the start temperature, and the setting is reduced in stages to below 450F during the bake, but is this really safe to do with the coating on these pans?

P.S. Hey, KAB, on your recipe and blog posts, PLEASE give us ways to search comments, and to display more of them at a time!! I am sure I am not alone in feeling frustrated with having to read through hundreds of comments, loaded a few at a time, to find specific tips or answers. It's incredibly tedious and time consuming!

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