Chicago Metallic Commercial 1-Pound Loaf Pan Review

Average Reviews:

(More customer 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.

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Product Description:
The uncoated 1-lb. loaf pan from Chicago Metallic's Commercial line upholds a baking tradition, and adds the modern benefit of being dishwasher-safe. Durable aluminized steel is crafted to experts' standards for long-lasting performance.

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