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Chicago Metallic Commercial Bread Pan | 
| Brand: Chicago Metallic
Buy New: $10.95 - $15.00
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Rating: 20 reviews
Country: CHINA
MPN: 77042
ASIN: B001ERKJTK
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Product Description
The heavy-gauge aluminized-steel used in this professional-grade pan retains heat beautifully and bakes consistently all the way up the sides, so it?s perfect for baking delicious homemade breads or meatloaf. Precise folding technology is the key to the pan's strength: steel is folded over at the ends, tripling the corner thickness and reinforcing the rim. A wire rod is curled inside for extra strength and warp-resistance. Choose 1-lb. or 1 1/2-lb. pan.
All Chicago Metallic Commercial Bakeware is made to meet the exacting standards of commercial bakers and home cooks who prefer the tradition of baking on uncoated pans. Each pan is crafted from aluminized steel that combines the durability, strength and heat conduction of an aluminum alloy. The uncoated surface offers good reflectivity for even dispersion of heat and more consistent, even baking and gradual browning. After repeated use, darkening of the pan will actually enhance baking performance.
Product Features
• Professional-weight bread pan made of heavy-gauge, aluminized stainless-steel
• Traditional uncoated surface for consistent, even baking and browning
• Perfect sizes for all types of breads and meatloaf
• Holds up to metal utensils
• Rust- and corrosion-proof
• Finished with a rolled rim for added strength and warp-resistance
• Oven-safe to 550 F
• 25-year limited warranty
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| Customer Reviews: Read 15 more reviews...
The Staff of Life October 19, 2000
37 out of 37 found this review helpful
I have baked bread for ten years and it is with delight that I cast away my old battered bread pans. These new pans are sturdy enough for a lifetime and the light colored metal surface does not burn the crust. I find this especially important when baking breads with a high sugar content which tend to over-brown. I will never buy dark, non-stick coated pans after using these. The bread does not stick at all when I use just a little oil on the pan and the sharply creased corners do not get all gunked up (as I feared), they just make a beautifully shaped loaf.
Great pan will last a lifetime February 10, 2007
amazon3131 (California, USA)
32 out of 32 found this review helpful
I bought these loaf pans in frustration: frustration that the cheap ones at the dime store always rusted as soon as they got wet, frustration that non-stick surfaces scratch if you look at them funny, frustration that no one seems to understand what a normal size loaf pan is. What finally sold me on this pan was the magic phrase "Twenty-five year warranty." I figured that no one would put a twenty-five year warranty on a pan that was going to rust.
This 8-1/2 x 4-1/2 inch pan (these are the inside/bottom measurements) is just the right size for your typical "loaf of bread" recipe. I bought two and recommend that to anyone who bakes more than twice a year.
We're washing it as if it's a non-stick pan, although it's technically not. The surface cures, though, and that will happen faster if you don't take a wad of steel wool to it. I usually line the bottom with a (lessee here, if you cut a half-sheet size piece of parchment paper into quarters, what do you get?) a small piece of parchment paper and entirely skip the grease-and-flour step. I've never had any trouble getting any sort of bread out of the pan. I loosen the sides with a plastic spatula, and the bread slides out perfectly.
The only downside is that the folded metal on the corners can trap little tiny crumbs. This is a bigger problem with quick breads and other slack doughs. So the question you need to answer for yourself is this: To get an awesome, well-behaved loaf pan that will never rust, is it worth running a toothpick through the corners each time you wash it? I decided that twenty seconds and one-tenth of a cent (for a cheap toothpick) per washing was definitely worth it to me.
 great loaf pan October 13, 2001
29 out of 29 found this review helpful
I bought two of these loaf pans a couple of months ago. I have used them frequently to make peach, banana, and pumpkin breads. My loaves have turned out perfectly every time, lightly brown outside and moist inside. The pan conducts heat evenly and baking times are true. No need to decrease oven temperatures or adjust baking times with this pan. While the pan is not non-stick I have not found this to be a problem in any way. My loaves have slide right out of the pan without difficulty.
The only problem I have found comes when cleaning. The way the sides of the pan are "folded" it creates crevices in the internal corners of the pan. Food particles become lodged in there and are very difficult to remove. I have been using a soft tooth brush to try to get crumbs out of the crevices. Also, water tends to hide in these crevices after cleaning, both internally and externally, making it difficult to thoroughly dry the pan. Since I have only had my pans a couple of months I can't rate how long lasting they are, but they are reasonably priced so you can afford to replace them when needed. I am happy with my pans performance and would buy them again. I just wish they were a bit easier to clean.
Very nice bread pan. March 20, 2006
Sally Wagner (southeast)
13 out of 15 found this review helpful
This is a very nice bread pan. Nice weight and good color for baking. I have used it and was pleased with the even browning on both top and bottom.
GREAT CHOICE March 2, 2006
Angelika Niessen (Wyoming)
8 out of 8 found this review helpful
Best baking pan I have ever owned, just brush a little oil in the pan and the bread slides right out. Most certainly 5+ stars
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