Commercial Loaf Pan (1-lb.) by Chicago Metallic
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. See complete description »
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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.
the commerical loaf pan is way to small the one i bought at a kitchen store is much better and bigger for my pound cakes this pan does not help me at all
The loaf pans I ordered are very sturdy. I have not used them yet, however I have run across several recipes that call for an 8x4 inch size. I think these will work very nicely. They are definitely the high quality I expect from The Paula Deen Store.
Wanted to make two smaller loaves of my carrot cake so I used these loaf pans. They came out perfectly cooked. No uneven darker spots like I experienced with the old pans (they got thrown away). Only one comment I would like to point out. I'm a clean freak. After washing the pan I looked in the corners and oops....there was still dark crusty cake still in the bottom corner. I scrubbed and scrubbed and couldn't get it all out. I ended up using a pointy crab picker utensil to get into the corner. If you don't get it all out you know the pans start getting that dark crusty baked in look. Ugg! Can't wait to try out my delicious pound cake recipe in them.
The commercial loaf pan is easy to use. Your baked loaf will slip easily out of the pan with no sticking and no part left in the pan.
This is the best loaf pan I own. I have glass Pyrex loaf pans, inexpensive loaf pans, you name it I have it. But this pan is pure quality. Used it the other night for a meat loaf and it baked perfectly. Won't use any other loaf pan again. I will be donating my others to the closest Good Will.
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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.