Customer Reviews

Chicago Metallic Commercial 1-Pound Loaf Pan

5 star:		(17)
4 star:		(3)
3 star:		(1)
2 star:		(2)
1 star:		(0)

 

 

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.

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.

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.

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.

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.

I've had Chicago Metallic Commercial Loaf Pans (not non-stick) for years and bought these two pans for a gift.

For those of you who do not like using non-stick cookware - Chicago Metallic Commercial has a very good line. Their commercial cookware just isn't as popular as everything non-stick right now and so is not available in most stores. I was happy to be able to find a source on Amazon.com.

I was sent out to get a 4 X 8 loaf pan. We used to have a couple, but never got them back from holiday cake giveaways. This should be easy, I thought. It isn't. I looked all over and the only 4 X 8 I saw was almost 20 bucks! Are they serious? I figured like $1.59 or something.

We were ordering something else from Amazon and so I searched around the pages and ordered this 1-pounder. Chicago Metallic products get good reviews and the price was not the highest, so here it is.

Nice and heavy, no non-stick, won't warp, turns a nice baking-brown color, will last hundreds of years, long after cakes are replaced by Healthful Algae Paste Foam Delights. So, buy this pan, bake something bad for you in it. Grease the pan with butter to make a statement. Eat it in moderation. You will be happy.

Maybe I should have given it five stars, but it could have been a couple of bucks cheaper, too.

The Chicago Metallic Commercial pans are great. The only complaint I could mention is that these came with a paper label stuck in the bottom with some glue that was nearly impossible to remove.

I am a frequent home baker. After years of using non-stick pans, I was super excited to get some good old metal pans. I bought four. The pans are nice sized, heaby duty, conduct well, etc. I am pleased with their baking performance. HOWEVER, I have had the pans for over 6 months now and the pans still have a metallic residue. After a good washing, when I pick up the dry pans, my fingers are gray. I have to wipe down the pans before using every time. I called the company and they said the residue should go away after a good washing. I have scrubbed by hand, by wash rag, scrubber, dishwasher, on and on to no avail. While the pans may work well, I don't like the idea of some sort of pan residue baking onto my food.

Let me start by saying I'm not your average loaf pan user. I make bread every other day. I have 2 of these pans and while they are FAR superior to their non-stick counterparts they do have a problem with rust spots. I hand wash and dry them BUT the side folds trap water and condensation in the humid Florida climate as well. I use them now only with a parchment inlay and will be likely replacing them with cast iron. I have the mini-loaf versions as well and they rust very fast- upon initial use. These took a good 6 months of heavy usage before the rust started creeping in. I must say, however, that even with the aluminum base they do not salt which is a huge asset seeing as some of my cast iron/aluminum pots salt I really appreciate that they don't!