These pans are absolutely fabulous. I highly recommend them. ~Susan

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Product Description

Designed to meet the exacting standards of commercial bakers and gourmet bakers who prefer traditional baking on uncoated pans. The uncoated surface offers good reflectivity for even dispersion of heat -- which means more consistent, even baking and gradual browning. After repeated use, darkening of the metal will actually enhance baking performance.
The aluminized steel finish combines the durability, strength, and superior heat conduction of steel with the corrosion-resistance of an aluminum-silicone alloy. Precise, proprietary "folding" technology is the key to the unique construction and strength of the pan; steel is folded over at the ends, which triples the corner thickness and reinforces the rim. A wire rod is curled inside the rim for extra strength and warp-resistance.
Size: 4½ × 8½
Capacity: 1 pound loaf
Dimensions: 8½"L × 4½"W × 2¾"D
Materials: Heavy-weight aluminized steel
Care: Dishwasher safe
Warranty: 25 years

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Product Details

• Amazon Sales Rank: #3575 in Kitchen & Housewares
• Size: 4½ × 8½
• Brand: Chicago Metallic
• Model: 77042
• Dimensions: 2.75" h x 5.00" w x 9.00" l, .90 pounds

Features

• Traditional, uncoated heavy-gauge aluminized steel
• Shiny surface keeps light pound cakes from overbrowning
• Ideal for breads, cakes, meatloaf, or terrines
• Dishwasher-safe
• 25-year limited warranty

Amazon.com Review
Those who love to bake know it's an art--a quick dash of nutmeg, 2 teaspoons of vanilla instead of one, stir gently until just blended. After spending so much time--years perhaps--perfecting pound cake or pumpkin bread, are you going to pour that precious batter into just any old loaf pan? Chicago's metallic loaf pan is for bakers who know the right tools are just as important as the right ingredients. A traditional, uncoated pan like professionals use, this 1-pound loaf pan is made of heavyweight steel, which distributes heat evenly. Like a seasoned fry pan, this loaf pan naturally darkens with use, and its performance gets better with age. --Dana Van Nest

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Customer Reviews

The Staff of Life
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.

Great pan will last a lifetime
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.

great loaf pan
I bought two of these loaf pans a couple of months ago. I have used them frequently to make peach, banana, and pumpkin breads. My loaves have turned out perfectly every time, lightly brown outside and moist inside. The pan conducts heat evenly and baking times are true. No need to decrease oven temperatures or adjust baking times with this pan. While the pan is not non-stick I have not found this to be a problem in any way. My loaves have slide right out of the pan without difficulty.
The only problem I have found comes when cleaning. The way the sides of the pan are "folded" it creates crevices in the internal corners of the pan. Food particles become lodged in there and are very difficult to remove. I have been using a soft tooth brush to try to get crumbs out of the crevices. Also, water tends to hide in these crevices after cleaning, both internally and externally, making it difficult to thoroughly dry the pan. Since I have only had my pans a couple of months I can't rate how long lasting they are, but they are reasonably priced so you can afford to replace them when needed. I am happy with my pans performance and would buy them again. I just wish they were a bit easier to clean.