Its large size and easy clean (actually it doesn't need cleaning) nature makes it a superb addition to my baking arsenal.
To prepare it for use I just heated it up on top of the AGA and then coated it liberally with olive oil. When baked the loaf just dropped out (when I turned the tin upside down - in case you were wondering) more easily than with any other tin I have owned.
Highly recommended - and don't worry if the loaf doesn't reach the top when it proves - it is still a fantastic loaf.
Later edit : How much dough to put in? Well this works for me as I always use a multiple of a 1 and a half kilo bag which gives about 2,600 gms of dough. I use 880 gms for a 2 lb loaf tin and then put the rest into this tin. i.e. about 1720 gms which gives
A) a loaf which just pokes its head above the top when proved ( a good test as to whether you have let it rise long enough) B) a loaf weighing 1,672 gms when it has cooled - i.e. double the size of the standard loaf and absolutely fabulous for making sandwiches.