- Makes a 2-pound family-size classic meatloaf meal
- Made of durable nonstick Silverstone
- Safe to use in dishwasher
- Comes with 25 years warranty against defects
- Made in USA
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Product Description
Amazon.com Review
If you've adopted a healthy, low-fat diet, you're probably not regularly serving your family large chunks of fatty ground chuck, but if meatloaf is a dinnertime standby in your household, this two-piece pan set will render your loaves less artery clogging. The main component in this set is a basic, nonstick 5-1/2-by-10-1/2-inch bread or loaf pan. A basic pan, however, according to Chicago Metallic standards, means a rugged, perfectly rectangular bakeware product with a top-quality SilverStone finish. The top pan is a metal sieve with U-shaped handles that fits over the lower pan. Fat and oil drain through the sieve holes, resulting in a firm, still juicy yet less greasy loaf. Recommended for use with nonmetal utensils. Do not expose the pan to temperatures over 550 degrees F. --Carol Gnojewski
Product Description
Enjoy your meat loaf and make it healthier with this insert that lets all that bad old grease drain away. When meat loaf isn't on the menu, use this pan for homemade breads of all types. The heavy gauge construction resists warping and helps foods cook evenly, while the premium non-stick surface makes getting food out of the pan incredibly easy.
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Most Helpful Customer Reviews
21 of 21 people found the following review helpful:
3.0 out of 5 stars
Excellent Concept. Can't wait for version 2.0,
By Stephen Foster (Seattle, WA United States, via Scotland) - See all my reviews (VINE VOICE) (REAL NAME)
This review is from: Chicago Metallic Professional 2-Piece Low-Fat Meatloaf Pan Set (Kitchen)
You can buy 4 half-decent loaf pans for the price of this thing, so why would you be tempted?Well, it's by Chicago Metallic, a company that knows what it's doing. Let's get the loaf-pan part out of the way first: this is a very good one indeed, though it's not built well enough to last a lifetime. If you ever slip into bachelor-pad mode, the seams will RUST if left in the sink overnight. But you'll understand the concept perfectly the first time you bake a meatloaf, lift the serrated insert out, and see the 1,000 calories of coronary thrombosis left behind. I was lucky enough to need two meatloaves on the day I first put this pan to real use. I double-batched the recipe, baked them and served them side-by-side - a perfect single-blind experiment. The first comment was: "Meatloaf! At a dinner party! How ... refreshingly bold." But even that supercilious bitch had seconds. The unanimous choice was the Chicago loaf, which evaporated quickly. Not only was it obviously healthier, but significantly tastier, due to superior browning on all sides from better air circulation. But it was also somewhat dry, so you'll need to adjust your recipes: see the discussion at the end of the review. Just three stars, though? The initial fit is poor - you might need to carefully squeeze or stretch the insert to get it to sit right. And the "top-quality SilverStone finish" on the insert is utterly fragile: if you get lazy and carefully use a metal knife to cut slices right in the insert, you'll discover that you weren't careful enough. It also seems that the insert could be a little deeper, without damaging the concept. I may be wrong on that one, though - all that air-space might be necessary for the physics to work. In the meantime, what you'll be buying is a rather small meatloaf pan. But buy it anyway. I for one am not going back to regular pans. If and when I kill this one, I'll hope that v2.0 is available. RECIPE ADJUSTMENT FOR DRYNESS: I don't trust supermarket meatloaf mix - who knows what's really in it? It also seems curiously exempt from the general requirement to list fat content. So I make up my own, often omitting the veal, but noticed poor results. A long Cook's Illustrated treatise on all-beef meatloaf set me straight: the veal's contribution is moisture-retaining collagen. No problem: we have almost-pure collagen readily available, in the form of gelatin. 1/4 teaspoon per pound of meatloaf brings about an almost-magical, lip-smacking transformation.
16 of 16 people found the following review helpful:
4.0 out of 5 stars
Pretty Darned Good,
By A Customer
This review is from: Chicago Metallic Professional 2-Piece Low-Fat Meatloaf Pan Set (Kitchen)
This pan lived up to its billing in all but one respect -- I don't think you could quite get a 3lb meatloaf into the thing, 2lbs or 2-1/4lbs maybe. Other than that nitpic though, the design works well for draining away the grease as you cook (especially important if you mix in any ground pork or sausage as some recipes call for). The non-stick surfaces make cleanup pretty easy too.
3 of 3 people found the following review helpful:
4.0 out of 5 stars
Great Quality, Wish It Was Bigger,
By
Amazon Verified Purchase(What's this?)
This review is from: Chicago Metallic Professional 2-Piece Low-Fat Meatloaf Pan Set (Kitchen)
The quality is obvious when you get it. What is left in the bottom of the pan after a meatloaf will make you really happy with your purchase. I also agree with the first reviewer in that you might want to find a way to make your meatloaf recipe and bit more 'wet' by adding water, whatever.My only complaint is that a 2 lb meatloaf will barely fit in the pan and I've had spills in the oven. I'm a happy camper but I look forward to version 2.0 as well.
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