Chicago Metallic Commercial 1-1/2-Pound Loaf Pan
by Chicago Metallic
(Click here)
Product Summary
Manufacturer: Chicago MetallicBrand: Chicago Metallic
Model: 77091
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
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- Chicago Metallic Commercial 12-Cup Muffin Pan
- J.A. Henckels International Fine Edge Pro 8-inch Stainless-Steel Bread Knife
- Nordic Ware Large Cooling Rack 11 Inch by 16 Inch
- Chicago Metallic Silverstone Non-Stick Mini Loaf Pans, Set of 4
Kitchen and Housewares Reviews of Chicago Metallic Commercial 1-1/2-Pound Loaf Pan
Customer Review: Awesome pan - just gets better!
Summary: 5 Stars
I have waited a little over a year since I purchased this pan in order to write this review - that way I could actually give an accurate review.
I love this pan!
Oh, more details needed?
Okay, if you spray this pan before you use it (since it is NOT a non-stick pan), you won't have any troubles. It gets darker the more you use it. I had forgotten that it was bright and shiny when I first received it. I throw it in the top shelf of our dishwasher and have had absolutely no problem.
I use it to make bread (I bake bread 2-3 times a week for our family), I make meat loaves in it all the time (great for freezing), use it to make chili loaves (put plastic wrap in it, then pour in chili, freeze, unmold it, and have chili in freezer anytime). Yes, I know that using it as mold for freezer food is not the original intention, I'm just saying there are options. ;o)
The main intention obviously is baking bread, and it really does do a great job. And the size of the loaf is wonderful!
I'll give a little tip: in our oven, no matter what pan I use to bake bread, crust would always gets too dark for our liking. So, I took heavy duty aluminum foil and shaped it around the outside of the pan, and I slip it on before I bake with it. I also have heavy duty af shaped as a cover for the top. I let loaf bake for 7 minutes, or until just starting to get color, then I carefully add rounded 'top' fitted loosely over it and finish baking. Since I started doing that, our loaves come out absolutely gorgeous.
It comes with instructions, read them, follow them - they work.
Actually came looking to order another pan so that I can bake 2 loaves at the same time, instead of having to wait or use a smaller pan. Remembered that I needed to do a review. :o)
Description of Chicago Metallic Commercial 1-1/2-Pound Loaf Pan
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.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
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