Chicago Metallic Commercial II Uncoated Bread Pan
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5
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6
great bread pans
Had been looking for pans like these for some time,so took a chance on buying 2.
These are by far the best well made and heavy ones I've purchased.I would recommend anyone that is looking for the best in bake ware,these are the ones to purchase.
November 20, 2010
High Quality
What great loaf pans. Heavy-duty and very well made bread pans. Built to last a lifetime.
I looked high and low for this kind of quality. I found other retailers that carry this item, but Chef's catalog had the best prices.
July 20, 2010
The Perfect Bread Pan for 1 pound Bread Recipe -
This 1 pound loaf pan from Chicago Metallic is the perfect bread pan. Most new bakers use too large of a pan for their loaves. I have used 2 of these pans since the early 90's and have baked hundreds of loaves of bread, whole wheat and white sandwich style. The pans are the correct size for a 3 cup (flour) recipe. My pans look like they did the day I bought them, I know because I just bought a set of 2 for my friend for Christmas - he is a new baker and his first loaves turned out picture perfect. The price seems high but with reasonable care these pans can be handed down to children and then grandchildren. If you are serious about baking the perfect loaf of bread this is the pan you should buy. Commercial quality is correct.
January 8, 2009
Interior Seams Make Cleaning a Nightmare
The interior corners on this pan are not sealed/continuous. Unless you like picking bits of dough out of corners this pan is not for you...especially at this price point.
January 9, 2012
Best Loaf Pans Ever
I had been looking for a metal loaf pans and was very pleased with these. For baking you can not beat using these metal pans vs. glass. My Bannana bread was a perfect golden brown and was cooked all the way through. When using a glass pan the outside would be over done and the inside raw. I am so glad that I got these!
June 21, 2010
good bread pan
I've been baking bread for 35 years, and I confess that the first (and only) time that I tried this pan I forgot to put the dough in directly after it completed rising, so I reduced the baking time slightly. Anyway, the bread came out fine and did not stick to the pan. I coated the pan with butter and flour prior to use. Owing to my stupidity I did not bake the bread as long as I normally do, so that may partly explain why the crust was not the best I have made previously. I am assuming it is not the pan's fault. Also, as I understand, the pan darkens with age, which should improve the crust. The pan cleaned up nicely.
My only complaint - it would be nice if the pan also had small handles, but obviously its construction precludes that.
March 1, 2010