Chicago Metallic Commercial 1-Pound Loaf Pan

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...Read more

Chicago metalic commercial baking pans are the best I have ever used. I would never go back to the dark non-stick pans. These Chicago pans develope nice lightly browned bottom and sides which adds to visual appeal. Breads and cakes release easily from pans coated with butter, shortning or sprays containing flour and clean easily with just soap and water. I am replacing all of my bakewear with commercial quality products as these. The little extra these pans cost, compared to what one finds in department stores, is well worth it.

I had all but given up on banana bread because when the middle was finally cooked through, the edges were over-done. I then tried these pans and I get a perfect loaf each time! They also bake my wheat bread perfectly and I don't even have to wash them after that - just wipe out and the pan gets better and better each time.