Review of Chicago Metallic Commercial II Traditional Uncoated 1-Pound Loaf Pan

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Unless you built your own, you are not going to get a better pan than this. I am a professional chef and while NOT a professional baker, the one thing we bake with at work is a set of ten 24-cup muffin tins made by Chicago Metallic that we use primarily for making cornbread muffins. This bread pan is every bit as well made as those muffin tins , from heavy gauge metal. I expect it will take on the seasoned, darker look over time as our muffin tins have.

Some other reviewers have complained about the folded corners getting dough stuck in them. That may be the case if you bake primarily quick breads like banana-nut bread or others that are made with a batter. I have only used mine to make bread from a kneaded dough and have not had any problem with the dough getting stuck in the corners. After second rising and baking in the pan my loaves slide right out beautifully. A glass or terra cotta bread pan might be a better choice for quick breads but if you are making risen white, wheat or rye, this is the one you want.

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I bake a lot of whole wheat bread for my family. We've been using old, battered, basic metal bread pans that needed replacing, and decided to give the Chicago Metallic uncoated pans a try. Today was the test run and I am thrilled with the results. The loaves (I baked eight) rose beautifully, cooked evenly, and literally fell right out of the pans (I used a light coating of cooking spray, but I wonder if the spray is even needed). Even the bottoms and sides browned nicely and the crust had a delicious toasted texture to it, something my old pans never produced. These pans have a very substantial look and feel and cleaned up very well. I expect we will be using them for many years to come and the investment will be well worth it.

Perhaps the biggest benefit to our family is that because of the size and shape of the pans (minimal, with no extra edges or lips) I can actually fit eight of them on one rack in my oven at a time -barely. I have a Bosch mixer and large bowl that allows me to make a bread recipe totaling 28 cups of flour, or 8 one pound loaves. So to be able to bake them all at once is pretty much priceless. Thanks Amazon for a great price on a great pan.

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I just purchased the 1 lb. loaf pan, jelly roll pan & 8 inch round cake pan. On the Chicago Metallic website they state that ALL their products are "made in the USA". The labels on all three of the products I just received say "Made in China". If you don't mind products from China then buy these. They seem to be sturdy. I don't trust the stuff coming out of China & prefer to help keep jobs in America so I try to buy American made products whenever possible, which is why I researched online first. After receiving the products, I contacted the company at , to find out why their website states USA but labels state China & they said that their commercial line is still make in TN, but the consumer line is made in China, even though both use the Chicago Metallic name. Like I said, the pans are very sturdy, so if you don't mind buying from China, these may be the pans for you, but not for me. It seems Nordicware,USA Pans, & All Clad are the only lines of consumer bakeware still made here. Hope this helps someone trying to decide about bakeware.

Honest reviews on Chicago Metallic Commercial II Traditional Uncoated 1-Pound Loaf Pan

Pan is great for baking but....

Pan is constructed with, probably, single sheet of metal being folded to shape pan. When using, some dough seeps around edges and lodges in extremely slight opening on lower edges where metal is folded over. Very difficult cleaning and can't tell is any has gone up under the edges.

Find helpful customer reviews and review ratings for Chicago Metallic Commercial II Traditional Uncoated 1-Pound Loaf Pan

Chicago Metallic Commercial II Traditional Uncoated Loaf Pan, I like Baking with this Pan and I have been doing it for years I either grease it or use Parchment Paper, either way I never had any problems and everything I Bake comes out Great! I know is made of Heavy-Weight Aluminized Steel for excellent Heat conduction. Even though I had them for many years they look like New and I know is because I wash them by hand, Always

I Bake all kinds of Breads and Banana Bread is one of my Family's Favorites we like it a lot, sometimes if there's any food left in the creases or corners of the Pan I let it soak in warm water for a while and clean it with a toothpick or small sharp knife wrapped in a piece of paper towel, that's why they are so clean. I wouldn't know how to Bake without them! Check Pictures Posted of all my Loaf Pans and making Pound Cake and Bread, Thank You