Chicago Metallic Commercial II 1-Pound Loaf Pan, Heavy-Weight Aluminized Steel, Professional Bread Baking Pan with Wire Reinforcement

These loaf pans are extremely well made. They bake evenly and the size is marvelous for making a yeast bread that rises to the perfect height for sandwich bread and toast. I have a hundred+ year old recipe for Anadama Bread, a New England favorite with corn and molasses. Truly, this is the only pan I have found which bakes the bread to perfection. IT is also as sturdy and easy to tip out the loaves as my vintage baking pans for larger recipes quantitities. (Don't forget to tip the loaves out in a wire rack on their SIDE so they cool properly awithout cracking and soggy bottoms -per my friend Fanny Farmer)

Great baking pan-even heat and sturdy

Pans work well, bake evenly, clean good.A bit pricey, but worth it for the finished product

I like the absence of potentially toxic coatings and materials, having been on a quest to purge my kitchen of that sort of thing. (Yes, I'm aware there's a question about aluminum cookware, but I avoid scratching and acidic foods in an attempt to minimize any problem.) These pans are the size and shape I need, and produce a fine product, with perfect rise and release, provided they are properly buttered and floured prior to use. I don't use them daily and only hand wash them. They're well-constructed. The only negative is that food tries to hide in the seams and the pans could also begin to rust if not promptly dried after washing. I place them in a warm oven to prevent the latter. Overall, a good purchase.

I make tons of homemade bread and these are the best pans ever. I use them all the time. They bake evenly, wash up well, and have held up to years of weekly baking. I’ve made banana bread, cornbread, sandwich bread, you name it and every time my bread comes out perfect and never sticks. Definitely recommend!

A few years ago, I started making breads from a book that I found. It called specifically for this pan. The benefits were that the recipes were made in this pan therefore, following the instructions and using this pan I knew I was making the perfect loaf as described in the cookbook.I have other loaf pans. I have a stone loaf pan. The stone loaf pan produced a flatter loaf for me. I have a nonstick loaf pan. I still use these for quick breads and meatloaves. For yeast breads, I use the Chicago Metallic Commercial pan. There is no hesitation of maybe I should use the others. It makes the perfect size of bread for sandwiches. The bread that I make from this cookbook rises perfectly in the Chicago pan.I wash my Chicago pans by hand. They look great even a few years after using them. I use them about once a month. I do NOT put them in the dishwasher though in the description it says you can.One thing that is different with the Chicago metallic pans is that it is not one piece of metal bent into a pan. The short ends instead remind me of a wrapped gift on the outside making two seams on each side of the pan. This is why my personal preference is to use my other pans for quick breads. I have a concern of the batter seeping in and not being able to wash it out. That all said, I have NEVER had a problem cleaning the pans or breads becoming stuck in the corner seams.Pricewise: These are not expensive pans, but I think the best pans for loaf breads. I would not want to use any other loaf pan for loaf breads. Stoneware can cost over double. Other pans can be just as high. This pan is a aluminized steel. It is uncoated. I feel mine are going to last forever. Over 3+ years of owning them, they still look great. Sometimes, I think that if you pay more, you have a better product. It is NOT the case for this one. This is a standard basic loaf pan that if taken care of can last a very long time.

I LOVE these bread pans. I sell bread and out of many pans used prior these were my favorite!

best pan I have ever used Bread does not stick and pan needs no scrubbing