Customer Reviews

Chicago Metallic Professional Nonstick 1-Pound Loaf Pan

5 star:		(8)
4 star:		(2)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

This is the best bread pan I've ever used. It is not too dark or too light, so it promotes perfect browning. It is heavy duty. It will not rust. I have used many pans over the years and eventually they rust.

I highly recommend this pan. It will be the last one you ever buy.

I bake a lot and love this pan for baking loaves that require 8x4 pan. It produces nice crusty breads. However, because of the pan's folded metal construction, not unlike the Commercial Calphalon pans, crusts get stuck in the corners and are hard to clean. It is otherwise a most excellent bread loaf pan.

I've owned it all, from department store pans, to stoneware and this is my favorite bread pan! I bought it on the recommendation of my most used "healthy" cookbook. When baking with whole grain flour (no white flour mixed in), your bread doesn't develop as much gluten as white flour and tends to fall in a wider bread pan. This pan is a good 1" narrower than the average bread pan size and it works absolutely fabulous with whole grain bread.

This pan has a strong, sturdy construction and a great nonstick finish. I haven't had any trouble with my bread sticking to corners as was previously noted. The pan is lightweight (much lighter than stoneware!) and very easy to clean. Just a quick swipe and run under hot water and it's good to go.

Buy this pan if you bake a lot of bread! You won't be sorry. I need one more to make my own kitchen complete.

They are the perfect size for mini sweet breads and regular breads. They make great mini sandwiches for my kids lunches. The non-stick surface works well. They clean up nicely too.

Love them! They cook perfectly, wash beautifully and are just sooo well made. They could charge more and I'd buy them all over again.

These pans are heavy and clean up VERY well. I've baked bread in them and the loaves came out beautifully, evenly cooked, and didn't stick to the pan.

I have used the Chicago Metallic Professional Nonstick 1-Pound Loaf pan several times now and each time my baked item has turned out just great. I was baking bread each time. Bread made with baking powder, not with yeast.

An important thing to remember is that you must set the oven temperature 25 degrees less than instructed in the recipe when you use this pan. Those instructions were included with the pan but were not emphasized and might easily have been missed. So be careful with that.

When it comes to bread baking, this "Chicago Metallic Professional Nonstick 1-pound Loaf Pan" is the workhorse at our house. We have owned this pan for about four years now, and I couldn't even guess as to how many loaves of bread have come popping out of it. At least one a week, and sometimes more.

Rye bread. Wheat bread. Beer bread. Zucchini Bread. Cheese bread. Pretty much anything other that white bread has been made in this loaf pan. And any that haven't turned out have been the baker's fault, not the pan's.

I love that this is a solid, heavy-duty loaf pan. There is nothing wimpy about it. But being heavy-duty doesn't mean it weighs a lot, and it is easy to use. Cleaning it is no problem either. Even after four years the bread still pops out with no muss and no fuss.

I love this pan, and I am sure that we will still be using it for years to come!

Chicago Metallic Professional Nonstick 1-Pound Loaf Pan I purchased these pans to use with my artisan bread (Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking) as many people prefer more traditional loaves. While the pans are nonstick, I still used a light spray of canola oil. The pans worked just fine and will be a good addition to my kitchen.

This is a great pan! Bread slides right out and it cooks evenly. My one disappointment was it is not made in the USA. The name is misleading. I prefer buying American-made baking products if at all possible. I purchased this at Amazon and, as always, it arrived in a timely manner.