Commercial Loaf Pan (1.5-lb.) by Chicago Metallic
The uncoated 1.5-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. See complete description »
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The uncoated 1.5-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.
I like this pan very much, but I really wanted this pan in a 2 lbs size but your company did not have it.
I am in the process of changing ALL my baking pans to commercial grade pans, preferably Chicago Metallic. I am getting rid of everything that is lined with the black non-stick coating. After experiencing uncoated commercial pans, I am hooked. Although I have not yet used this pan, I am positive that it will perform beautifully because I sure enjoy using my cake pans which are all commercial grade Chicago Metallic. This product is very high quality, heavy, well constructed, and made with high quality material. For the money, it is well worth it; particularly considering it may be the last bread pan you'll ever buy.
I love these pans! I intend to change all of my bakeware to uncoated pans like these. These pans are heavy and very large. I plan on buying them for my mother who is always baking homeade bread.
I have been pleased with the weight and sturdiness of this pan, and with its performance with baked items. I do wish it was constructed differently, as the corners are VERY difficult to clean. Food particles get trapped in between where the layers of metal meet, making cleaning even with a toothpick tricky. I'm also disappointed that my pans seem to have spots of rust or other irregularities that I cannot get off. I have never used the dishwasher, and the spots only appeared after I've cooked with them. If soaking them in water is the culprit, I'm guilty of that, because it is the only way I've found to remove all the baked on food.
If I were to start my buying search over, I'd look for smooth edges on the interior of the pan.
This is a nice professional loaf pan. The construction is heavy, so it's sure to last a lifetime. It cooks evenly and releases the bread nicely. Good pan, good value.
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For a crisp crust on home-baked bread, use the power of steam while baking. Simply fill an 8 x 8" baking dish with boiling water and place on the bottom of your oven when you put your bread in.