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Sunday 11-5 CST | |  | Loaf Pans | Home » » » » » » » Chicago Metallic Commercial 1-Pound Loaf Pan | | | | | | | Description: | | The uncoated 1-lb. loaf pan from Chicago Metallic's Commercial line upholds a baking tradition, and adds the modern benefit of being dishwasher-safe. Durable aluminized steel is crafted to experts' standards for long-lasting performance.. | | | Features: | |
• Traditional, uncoated heavy-gauge aluminized steel
• Shiny surface keeps light pound cakes from overbrowning
• Ideal for breads, cakes, meatloaf, or terrines
• Dishwasher-safe
• 25-year limited warranty
| | | Product Details: | | | Product Length:
| 8.5 inches | | Product Width:
| 4.5 inches | | Product Height:
| 2.25 inches | | Product Weight:
| 0.9 pounds | | Package Length:
| 8.8 inches | | Package Width:
| 4.9 inches | | Package Height:
| 2.7 inches | | Package Weight:
| 0.8 pounds | | Average Customer Rating:
|  based on 24 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 24 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
62 of 62 found the following review helpful:
 Great pan will last a lifetimeFeb 10, 2007
By amazon3131
"amazon3131"
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.
16 of 16 found the following review helpful:
Commercial is the way to goJan 09, 2007
By Calvin K. Schaub
Chicago metalic commercial baking pans are the best I have ever used. I would never go back to the dark non-stick pans. These Chicago pans develope nice lightly browned bottom and sides which adds to visual appeal. Breads and cakes release easily from pans coated with butter, shortning or sprays containing flour and clean easily with just soap and water. I am replacing all of my bakewear with commercial quality products as these. The little extra these pans cost, compared to what one finds in department stores, is well worth it.
15 of 15 found the following review helpful:
Happy with Banana breadOct 01, 2007
By happy dough
I had all but given up on banana bread because when the middle was finally cooked through, the edges were over-done. I then tried these pans and I get a perfect loaf each time! They also bake my wheat bread perfectly and I don't even have to wash them after that - just wipe out and the pan gets better and better each time.
14 of 15 found the following review helpful:
Very nice bread pan.Mar 20, 2006
By Sally Wagner
"bookmark"
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.
8 of 8 found the following review helpful:
Top of the line.May 12, 2007
By Caitlin
This is the ultimate bread/loaf pan. The shiny surfaces allow just the right amount of browning, while the aluminum content conducts heat evenly. My loaves come out great--crusty outside and well-cooked inside. I recommend this highly.
See all 24 customer reviews on Amazon.com
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