Chicago Metallic Commercial 1-Pound Loaf Pan

by Chicago Metallic

Product 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 Dimensions: 8.5 x 4.5 x 2.2 inches ; 14.4 ounces
• Shipping Weight: 1 pounds
• Shipping: This item is also available for shipping to select countries outside the U.S.
• ASIN: B00004R91S
• Item model number: 77042
• Average Customer Review: 4.5 out of 5 stars  See all reviews (24 customer reviews)
• Amazon Best Sellers Rank: #53,887 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

Amazon.com Review

Those who love to bake know it's an art--a quick dash of nutmeg, 2 teaspoons of vanilla instead of one, stir gently until just blended. After spending so much time--years perhaps--perfecting pound cake or pumpkin bread, are you going to pour that precious batter into just any old loaf pan? Chicago's metallic loaf pan is for bakers who know the right tools are just as important as the right ingredients. A traditional, uncoated pan like professionals use, this 1-pound loaf pan is made of heavyweight steel, which distributes heat evenly. Like a seasoned fry pan, this loaf pan naturally darkens with use, and its performance gets better with age. --Dana Van Nest

Product 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..

Customer Reviews

Most Helpful Customer Reviews

62 of 62 people found the following review helpful:

5.0 out of 5 stars Great pan will last a lifetime, February 10, 2007

By 

amazon3131 "amazon3131" (California, USA) - See all my reviews

This review is from: Chicago Metallic Commercial 1-Pound Loaf Pan (Kitchen)

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 people found the following review helpful:

5.0 out of 5 stars Commercial is the way to go, January 9, 2007

By 

Calvin K. Schaub (Lompoc, California) - See all my reviews
(REAL NAME)   

This review is from: Chicago Metallic Commercial 1-Pound Loaf Pan (Kitchen)

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 people found the following review helpful:

5.0 out of 5 stars Happy with Banana bread, October 1, 2007

By 

happy dough (California) - See all my reviews

This review is from: Chicago Metallic Commercial 1-Pound Loaf Pan (Kitchen)

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.