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Sunday 11-5 CST | |  | Loaf Pans | Home » » » » » » » Chicago Metallic Commercial 1-1/2-Pound Loaf Pan | | | | | | | Description: | | Meat loaf? Banana nut bread? A loaf of sourdough perhaps? Whatever your baking, you'll want the best results possible. Commercial quality bakeware sets the standard for professional results and durability. | | | Features: | |
• Traditional, uncoated heavy-gauge aluminized steel
• Shiny surface keeps light pound cakes from overbrowning
• Ideal for breads, cakes, meatloaf, or terrines
• Safe to use in dishwasher
• Comes with 25 years limited warranty
| | | Product Details: | | | Product Length:
| 10.0 inches | | Product Width:
| 5.0 inches | | Product Height:
| 2.75 inches | | Package Length:
| 11.18 inches | | Package Width:
| 5.43 inches | | Package Height:
| 3.07 inches | | Package Weight:
| 1.0 pounds | | Average Customer Rating:
|  based on 16 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 16 customer reviews )
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Most Helpful Customer Reviews
52 of 52 found the following review helpful:
 The Staff of LifeOct 19, 2000
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.
38 of 38 found the following review helpful:
 great loaf panOct 13, 2001
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.
8 of 8 found the following review helpful:
Chicago Metallic Commercial 1-1/2-Pound Loaf PanMar 15, 2006
By Angela Bong
This loaf pan is heavy weight and very durable. Anything that you bake in it browns evenly not to mention easy release when you bake bread. Highly recommended !!!
8 of 8 found the following review helpful:
GREAT CHOICEMar 02, 2006
By Angelika Niessen
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
7 of 7 found the following review helpful:
the best bread pans ... period.Sep 10, 2007
By bakerwoman
If you are into serious breadmaking or you simply want to purchase only once in your lifetime, this is the one for you. I've had various pans over the years, but I've never had one of this quality. There is a weight and heft to it that is reassuring.
See all 16 customer reviews on Amazon.com
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