Chicago Metallic Commercial 1-1/2-Pound Loaf Pan Review

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(More customer reviews)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.

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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.

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Chicago Metallic Commercial 1-Pound Loaf Pan Review

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(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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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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Kaiser Bakeware Noblesse 8-Inch Non-stick Loaf Pan, 5-1/2-Cup Review

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(More customer reviews)Excellent construction. I always use Baker's Joy so don't know how these would work without oil. I find them the right size for things like Carrot Bread.

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This Kaiser Bakeware Noblesse 8-inch Loaf Pan features a heavy gauge steel for even and gentle heat distribution, and consistent browning. The double layer non-stick coating eliminates the need for flouring the pan, and allows for quick release and easy cleanup.

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Fat Daddio's 9 Inch x 5 Inch x 2 3/4 Inch Loaf Pan Review

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(More customer reviews)For quite a while I've been looking for wide loaf pan with straight sides. If you've ever seen Aunt Millie's "hearth" breads you know what kind of shape I have in mind. This pan is the closest thing. The sides are not quite straight - it is about quarter inch wider on top then it is on the bottom, and it is nowhere near promised 2 3/4" in height, 2 3/8" is more like it, but it fits the bill. The construction is not particularly sturdy - it is made of 1 mm aluminum, so I expect it will get its fair share of dings with time. I also would not dream of baking bread in it without thoroughly greasing the walls - just for a test, I left an ungreased spot the first time I used it and had hell of time extracting the bread from the pan. One other thing to note is that it is slightly smaller than regular 9x5 pan, 55 vs. 64 oz, so some recipes might need to be adjusted.
So this loaf pan has its issues, but all in all I am pretty happy with it.

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This 18 gauge anodized aluminum bread / loaf pan measures 9" x 5" x 2 3/4" deep with straight sides and a rolled rim for durability.Anodizing completely seals the aluminum, making a smooth scratch-resistant surface, and ensures there is no cross-contamination or leaching of aluminum into foods. Anodized aluminum is also non-reactive with acidic and dairy ingredients. Fat Daddio's anodized bakeware offers superior baking performance, even heat distribution, safety, and durability. Dishwasher safe. Lifetime warranty.

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Chicago Metallic Gourmet Ware Medium Loaf Pan, 8-1/2-Inch by 4-1/4-Inch by 2-3/4-Inch Review

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(More customer reviews)I purchased this with an Amazon Wedding Gift Certificate.
I was replacing older non stick loaf pans.
The newer non stick seems to work much better.
I made a sweet bread today and the bread just popped out.
I flipped the pan over to cool off just a little bit.
Waited a few minutes and lifted it back up (empty)!!!

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Chicago Metallic GOURMETWARE combines the best in material and the latest in manufacturing technology.These non-stick steel pans are designed specifically with the home baker in mind. Inside measurements of loaf pan is 8.5 x 4.25 x 2.75 inches. Full measurement of loaf pan is 10.1 x 5 x 2.6 inches.

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All Clad Ovenware 14 x 7 x 3 Loaf Pan Review

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(More customer reviews)I've purchased all of the All-Clad bakeware assortment and I am quite sure that each piece will outlast me. They are a joy to use, though I miss blaming poor results on my bakeware instead of 'user error'.
First the pros: this isn't your lightweight variety stainless steel. Each piece is substantial and does an excellent job of heating evenly/quickly. The handles on the bakers are particularly handy (pun intended), and keep your hands out of pies/cakes,etc. Everything is securely riveted and will stand up to rigorous use.
The cons: Steep price tag, the handles riveted to the inside of the pan aren't smooth or flush with the interior. Perhaps I am being nitpicky here, but for the mint that these cost, I expected impeccable fit and finish. Despite this, I'd still buy these again, (in fact, I bought several of each variety for entertaining larger crowds).
If you're in the market for new or upgraded bakeware/ovenware, these are excellent from baking to presentation. If you consider the price too steep, just figure the cost of these over the lifetime that they will last you, (and you're children's children).

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Bake delicious bread with golden brown crust in the All Clad Ovenware Loaf Pan.All Clad Ovenware is designed to same exacting standards that give All Clad Cookware its legendary performance and heirloom durability.All Clad Ovenware is also bonded using tri-ply construction; 18/10 stainless steel on the exterior/interior with a pure aluminum core.The stainless steel will not react with food and is easy to clean, and in addition the aluminum core offers supreme heat distribution.All Clad Ovenware is made to withstand extreme heat-with the added bonus of being dishwasher safe.For roasting, baking, and service at the table, the versatility of All Clad cookware is limited only by the boundaries of your imagination.All Clad Ovenware is made in the U.S.A.

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Amco Food Service Sliding Cover for Pullman Pan Review

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(More customer reviews)This (along with the matching pan) is a nice solid construction and produces even browning. It slides easily onto the pan, and fits securely. I recommend this set.

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Amco Sliding Pullman Pan is manufactured to meet the exacting standards of the toughest commercial bakeries and food service establishments.Each pan is crafted from heavy-gauge aluminized steel, a 3-ply material consisting of two layers of tough corrosion-resistant 3003 aluminum alloy around the durability, strength and superior heat conduction of carbon steel.The frame is supported by a thick, coated reinforcing wire to give the pan additional strength and insure greater durability. Pan has a silicone coating that provides for easy release of baked goods.Coating will darken with use. Pullman Pan (904615) sold separately.

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Norpro 8 Inch Nonstick Bread Pan Review

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(More customer reviews)I make 8 loaves of bread a week. These pans are by far the favorite. They make a beautiful med. sized loaf. So many pans are too wide and the bread comes out looking flat and pathetic. This will be the 5th and 6th ones I've purchased. I've had my other pans for about 10 years. These brown the bread beautifully and evenly. I waited to purchase 2 more because they seem rather pricey compared to what you might catch on sale at a discount store but don't bother with the other types (I did and it was a disappointment). Make the investment--you won't be sad you did. I have the longer 12inch as well and they are wonderful too. They just make a much MUCH longer loaf, which is probably hard for most to find bags for. Don't waste your money on a cheap pan if you are going to the trouble to bake real food.

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Perfect for baking breads, meatloaf or desserts. Heavy-gauge steel pans corrugated for extra rigidity. Square folded corners and tapered sides.

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Chicago Metallic 69610 Professional Nonstick Perforated French Bread Pan Review

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(More customer reviews)If you love to bake, you will love this pan. I have two different Baguette pans, this one and a non-stick non-perforated pan. This pan seems to make bread that is a little bit crisper on the exterior.
This pan is very easy to clean by hand I do not bother to use the dishwasher.
The bread is perfectly formed in this pan. No more flat looking loaves that you get when you form the baton on the baking stone.
Suggestions for perfect French bread:
1.Use a French bread pan, instead of placing the bread directly on the baking stone
2.Use a serrated knife sprayed with oil to cut the slashes in the bread
3.Place this pan on top of screaming hot (500 degree) baking stone
4.Mist the dough with water as soon as it is placed in the oven to get the oven spring
5.Turn the bread half way through baking
6.Don't cut the bread for at least 20 minutes after it comes out of the oven
If you love to bake you will really enjoy this pan. I highly recommend this product.

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At last the secret to baking authentic crusty French bread at home is revealed! The perforated surface allows moisture to escape, resulting in a satisfying crunch. The unique shape of the pan provides a real, honest-to-goodness baguette, or actually a pair of baguettes. Now put on some Edith Piaf, pour yourself a glass of wine, and get baking!

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