Chicago Metallic Commercial Bread Pan

Other Chicago Metallic products

Product Features

• Traditional, uncoated heavy-gauge aluminized steel
• Shiny surface keeps light pound cakes from overbrowning
• Ideal for breads, cakes, meatloaf, or terrines
• Safe to use in dishwasher
• Comes with 25 years limited warranty

Product Details

• Product Dimensions: 10 x 5 x 2.8 inches ; 1.3 pounds
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Shipping: Currently, item can be shipped only within the U.S.
• ASIN: B00004R91T
• Item model number: 77091
• Average Customer Review: 4.6 out of 5 stars  See all reviews (31 customer reviews)
• Amazon.com Sales Rank: #29,778 in Kitchen & Dining (See Bestsellers in Kitchen & Dining)

Product Description

Size: 5 × 10

Amazon.com Review

If you only buy one loaf pan, this classic 10-inch-by-5-inch heavy-gauge pan made of durable aluminized steel would be an excellent choice, as it's wonderful for breads or meatloaf and will last for years. Three inches deep, it holds about 2 pounds of bread dough, making a copious loaf for big sandwiches. The steel turns dark over time as the pan "cures," a natural process, which enhances baking performance and heat distribution. Versatility is the key here, and this sturdy pan will definitely earn its keep. --Shannon Borg

Product Description

Meat loaf? Banana nut bread? A loaf of sourdough perhaps? Whatever your baking, you'll want the best results possible. Commercial quality bakeware sets the standard for professional results and durability.

Customer Reviews

Most Helpful Customer Reviews

47 of 47 people found the following review helpful:

5.0 out of 5 stars The Staff of Life, October 18, 2000

By A Customer

I have baked bread for ten years and it is with delight that I cast away my old battered bread pans. These new pans are sturdy enough for a lifetime and the light colored metal surface does not burn the crust. I find this especially important when baking breads with a high sugar content which tend to over-brown. I will never buy dark, non-stick coated pans after using these. The bread does not stick at all when I use just a little oil on the pan and the sharply creased corners do not get all gunked up (as I feared), they just make a beautifully shaped loaf.

43 of 43 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

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.

35 of 35 people found the following review helpful:

4.0 out of 5 stars great loaf pan, October 13, 2001

By A Customer

I bought two of these loaf pans a couple of months ago. I have used them frequently to make peach, banana, and pumpkin breads. My loaves have turned out perfectly every time, lightly brown outside and moist inside. The pan conducts heat evenly and baking times are true. No need to decrease oven temperatures or adjust baking times with this pan. While the pan is not non-stick I have not found this to be a problem in any way. My loaves have slide right out of the pan without difficulty.
The only problem I have found comes when cleaning. The way the sides of the pan are "folded" it creates crevices in the internal corners of the pan. Food particles become lodged in there and are very difficult to remove. I have been using a soft tooth brush to try to get crumbs out of the crevices. Also, water tends to hide in these crevices after cleaning, both internally and externally, making it difficult to thoroughly dry the pan. Since I have only had my pans a couple of months I can't rate how long lasting they are, but they are reasonably priced so you can afford to replace them when needed. I am happy with my pans performance and would buy them again. I just wish they were a bit easier to clean.

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